2,357 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


Nov
9
comment Can I boil eggs in the same pot I'm boiling something else?
They're not older cookbooks, but sure, that's true. Luckily the more authoratative answers say the same. :)
Nov
3
comment 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.
Nov
3
comment How can I make a chocolate cup that looks like the seaweed on a sushi roll?
awesome feedback.
Sep
6
comment 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. ;)
Sep
6
comment Deep frying - 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.
Sep
2
comment Deep frying - taste difference in saturated vs. unsaturated oil
Yessir. Will do.
Sep
2
comment Sous vide meat without seasoning - strong flavor
Unseared, but deliberately so.
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
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
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
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
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
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.