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| bio | website | twitter.com/#!/… |
|---|---|---|
| location | Netherlands | |
| age | 37 | |
| visits | member for | 2 years, 11 months |
| seen | Dec 25 '11 at 12:33 | |
| stats | profile views | 161 |
Cooking a lot since 1993. http://twitter.com/#!/Tobiasopdenbrou
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Nov 9 |
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Can I boil eggs in the same pot I'm boling something else? They're not older cookbooks, but sure, that's true. Luckily the more authoratative answers say the same. :) |
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Nov 3 |
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How long can i keep home made caesar dressing? Synchronicity! I made this for the first time last weekend as well and had the same question. +1 on the question. |
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Nov 3 |
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How can I make a chocolate cup that looks like the seaweed on a sushi roll? awesome feedback. |
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Sep 6 |
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How do I control the temperature of burnt sugar? Comment as this isn't definitive: I'd try two things: a really thin pan and proximity to the flame, and water droplets near the desired result (careful of steam/explosions though). You could also make it in the pan to the point it is almost ready, and use a torch for the final touch. Also: it's time to start considering what to do with all those non-accepted questions. ;) |
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Sep 6 |
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Deep frying - health/caloric-intake difference in saturated vs. unsaturated oil You do fries at 220? I usually do them at 190. And my deep-frier is thermo-regulated, so overheating's not a problem. |
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Sep 2 |
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Deep frying - taste difference in saturated vs. unsaturated oil Yessir. Will do. |
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Sep 2 |
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Sous vide meat without seasoning - strong flavor Unseared, but deliberately so. |
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Sep 2 |
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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? |
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Sep 2 |
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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. |
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Sep 1 |
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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 |
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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 |
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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 |
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(International / UK / US) RÖMERTOPF equivalents? I thought tagine's were always glazed - but apparently, that's not so! Tx. for that. |
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Aug 30 |
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Beef Wellington - how to get it (especially the pastry) right? @Sam - corrected, thanks. |
