meta user
network profile
| bio | website | twitter.com/#!/… |
|---|---|---|
| location | Netherlands | |
| age | 37 | |
| visits | member for | 2 years, 10 months |
| seen | Dec 25 '11 at 12:33 | |
| stats | profile views | 156 |
Cooking a lot since 1993. http://twitter.com/#!/Tobiasopdenbrou
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Sep 1 |
comment |
Vegetable internal temperature (oven) +1 Awesome. I'm going to see if any other answers come up, but that's a great match. Is there a sous vide veg temp list anywhere? |
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Sep 1 |
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Vegetable internal temperature (oven) @justkt - rare, medium, well done vegetables? If there can be a accepted range for steak.... |
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Sep 1 |
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How do I get vegetarian tamales to come out fluffy? Have you asked the restaurant what their technique is? :) |
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Sep 1 |
answered | What is the most efficient way to squeeze water out of cooked spinach? |
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Sep 1 |
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How can I integrate molecular gastronomy in to regular cooking? Could you please clarify both 'integral' and 'interesting' a bit? They're subjective, which is why this is appropriately CW. The molecular cooking should make the dish a more intense version of the dish, not something gimmicky, is that your point? |
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Sep 1 |
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How can I integrate molecular gastronomy in to regular cooking? 'The suprise / wow factor of the texture can't be the main point of the dish, it needs to be the flavor' - this is a personal opinion which is valid for just this question, right? (I'm just trying to get my upcoming answer, if any, to be the right one) |
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Sep 1 |
accepted | Safe pH range (acid vs base) for food |
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Sep 1 |
accepted | Alkaline cooking |
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Sep 1 |
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Dough(s) to hold moist oven dish contents @justkt - no, no par-baking. @Joe - crust all around. |
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Sep 1 |
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How to keep my (deep frying) oil usable as long as possible? no, I'm not sure about this. |
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Aug 31 |
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How to keep my (deep frying) oil usable as long as possible? This seems to run counter to common practise (as also mentioned in the other linked question) in both fast-food joints / restaurants with fries. Is it common to be able to buy the 'wrong' type of oil (in a Western European country)? |
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Aug 31 |
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Hot Smoked Salmon on Big Green Egg Hello JPrescottSanders. Your question looks good to me and I hope you get good answers, but - given the FAQ - you'll not get recipes. cooking.stackexchange.com/faq |
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Aug 31 |
asked | How to keep my (deep frying) oil usable as long as possible? |
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Aug 31 |
asked | Safe pH range (acid vs base) for food |
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Aug 31 |
asked | Alkaline cooking |
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Aug 31 |
asked | Dough(s) to hold moist oven dish contents |
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Aug 31 |
asked | Vegetable internal temperature (oven) |
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Aug 31 |
answered | Flavour combinations - structural analysis |
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Aug 31 |
asked | Hanging at home |
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Aug 31 |
answered | How do I stabilize a lecithin-based foam? |
