2,407 reputation
21238
bio website twitter.com/#!/…
location Netherlands
age 39
visits member for 4 years, 5 months
seen Dec 17 at 12:10

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


Sep
1
comment Dough(s) to hold moist oven dish contents
@justkt - no, no par-baking. @Joe - crust all around.
Sep
1
comment How to keep my (deep frying) oil usable as long as possible?
no, I'm not sure about this.
Aug
31
comment 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)?
Aug
31
comment 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
Aug
31
asked How to keep my (deep frying) oil usable as long as possible?
Aug
31
asked Safe pH range (acid vs base) for food
Aug
31
asked Alkaline cooking
Aug
31
asked Dough(s) to hold moist oven dish contents
Aug
31
asked Vegetable internal temperature (oven)
Aug
31
answered Flavour combinations - structural analysis
Aug
31
asked Hanging at home
Aug
31
answered How do I stabilize a lecithin-based foam?
Aug
31
answered Is there a way to ferment mustard seeds for homemade mustard?
Aug
31
answered Is it possible to make a marshmallow that isn't sweet?
Aug
31
accepted Beef Wellington - how to get it (especially the pastry) right?
Aug
31
accepted (International / UK / US) RÖMERTOPF equivalents?
Aug
31
accepted Why add salt to the water when cooking rice?
Aug
31
accepted What olive is a good taste substitute for Kalamata?
Aug
31
comment (International / UK / US) RÖMERTOPF equivalents?
I thought tagine's were always glazed - but apparently, that's not so! Tx. for that.
Aug
30
comment Beef Wellington - how to get it (especially the pastry) right?
@Sam - corrected, thanks.