2,387 reputation
21238
bio website twitter.com/#!/…
location Netherlands
age 39
visits member for 4 years, 3 months
seen Feb 4 at 12:13

Cooking a lot since 1993. http://twitter.com/#!/Tobiasopdenbrou


Jul
26
comment Can you make a sauce with beer?
+1 for the bitter comment.
Jul
26
answered Can you make a sauce with beer?
Jul
26
comment Which food writers do you take to bed?
Also, like an earlier link to McGee - this link is dead. Is someone trying to sneak in their Amazon book store or something?
Jul
26
answered strawberry and fig vincotto
Jul
26
comment Is it safe to eat a lump of Jamon that grew some mold?
Probably pre-edit.
Jul
24
comment Advice for low temperature cooking
I recently purchased a good electronic (meat) thermometer, cause I felt my over wasn't reliable either. Turns out it is, just slightly off from any 'regular' scale. If you like to cook, you'll want such a thermometer yourself anyway.
Jul
24
comment Flavour combinations - structural analysis
Ah yes, I know that map style well, there's a (German, I think) site that does the same for bands (music). I'm liking what I see, though.... for instance, when I enter 'mango', I get suggestion I immediately understand, but also ones that require a bit more cleverness. Edit: Is it just me, or is their ingredient list still a bit short?
Jul
24
comment How to look after non-stick cookware so it lasts?
I've switched to a cast-iron (they call it Chinese style here, but don't know whether that's true) myself a few year back, and it helped a lot. Season it well, for sure, and change your cooking technique to match. Additional advantage is that you don't need as large a (or custom) gas flame underneath your work if you pre-heat it well. Don't overfill either, but that's more about cooking result than damage.
Jul
24
comment How to look after non-stick cookware so it lasts?
And with 'isn't perfectly clean' - that goes for the outside as well.
Jul
24
answered Difference in technique for cooking with non-stick and standard pans?
Jul
24
comment Fondue without Gruyere cheese
I've had good fondue with gouda and/or cheddar. Gouda is more an 'additive' than a fondue base, though (imho).
Jul
24
answered Fondue without Gruyere cheese
Jul
24
comment Is it safe to eat a lump of Jamon that grew some mold?
What link do you mean?
Jul
24
comment Flavour combinations - structural analysis
I've gotten some great answers I will be looking into. Instead of marking one answer as 'the answer', how do people feel about making this a community wiki?
Jul
24
revised Timing cooking: methods / workflow
added 365 characters in body
Jul
24
comment Timing cooking: methods / workflow
As the Italians say: "The pasta doesn't wait".
Jul
24
comment Timing cooking: methods / workflow
2 Things I thank you for: 1. The clean hand. That may come in handy. 2. The MasterCook format (from your link). It may help in other matters. Thanks!
Jul
24
comment Timing cooking: methods / workflow
I expect needing a bit more time than the ideal on most steps, but not all that much - I do not live at a dorm any more. That, and having 'buffer-safe' elements - some sauces can sit quietly for a while quite safely.
Jul
24
comment Timing cooking: methods / workflow
True! And the little idiosyncracies in sound your own fave dishes and utensils / pans have.
Jul
24
comment Timing cooking: methods / workflow
I've not watched this show, but ready-steady-cook (=BBC - I'm in europe) and Masterchef are fave shows what I have a bit of time to spare. I'm pretty good with common techniques (chopping, for instance), but no pro. I'll go watch a few online, see if there are any surprises. Good prep and good tools help, of course. :)