2,347 reputation
21238
bio website twitter.com/#!/…
location Netherlands
age 38
visits member for 4 years, 1 month
seen Feb 4 at 12:13

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


Sep
2
asked Deep frying - caloric-intake difference in saturated vs. unsaturated oil
Sep
2
asked Deep frying - taste difference in saturated vs. unsaturated oil
Sep
2
accepted Hanging at home
Sep
2
accepted Dough(s) to hold moist oven dish contents
Sep
2
revised Dough(s) to hold moist oven dish contents
spelling
Sep
2
accepted Vegetable internal temperature (oven)
Sep
2
accepted Fruit/nut allergy - cooking for
Sep
2
comment What are the main styles of pizza that are popular in America?
I'm surprised no-one's mentioned calzone (unless it's lurking under an alias). Am I the only one who eats this when I'm in the States?
Sep
2
revised What are the main styles of pizza that are popular in America?
changed '3 rather well known' to 'these (rather well known)' as the list is mutable - and apparently not all are very well known.
Sep
2
answered How can huge bubbles in pizza crust be prevented?
Sep
2
comment What is the most efficient way to squeeze water out of cooked spinach?
True, no squeezing involved, so it won't get as dry as you might want. Result will be somewhere between sitting in a sieve and pressing, I imagine.
Sep
1
revised Why do so many cheeses have artificial ingredients?
Cleaned the numbered list
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?
Sep
1
comment Vegetable internal temperature (oven)
@justkt - rare, medium, well done vegetables? If there can be a accepted range for steak....
Sep
1
comment How do I get vegetarian tamales to come out fluffy?
Have you asked the restaurant what their technique is? :)
Sep
1
answered What is the most efficient way to squeeze water out of cooked spinach?
Sep
1
comment How can I integrate molecular gastronomy into 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?
Sep
1
comment How can I integrate molecular gastronomy into 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)
Sep
1
accepted Safe pH range (acid vs base) for food
Sep
1
accepted Alkaline cooking