network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 1 year, 4 months |
| seen | Apr 17 at 5:58 | |
| stats | profile views | 57 |
The name refers to my past work experience as a certified chef.
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Apr 17 |
awarded | Cleanup |
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Apr 17 |
revised |
How can I grind coffee without a coffee grinder? rolled back to a previous revision |
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Apr 14 |
awarded | Announcer |
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Mar 9 |
answered | Why would IQF shrimp say “do not force thaw under running water”? |
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Feb 19 |
awarded | Caucus |
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Feb 1 |
answered | Mystery “organ” on the underside of chicken thighs? |
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Jan 18 |
awarded | Yearling |
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Dec 8 |
answered | How much bones can be used in an 11 liter stock pot? |
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Dec 8 |
answered | What is the effect of poaching fish in milk? |
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Dec 8 |
comment |
How can I grind coffee without a coffee grinder? Evan seems to have poor precognitive abilities but he's correct about grind-to-serve. While not answering the question about what can be done right now without buying a new gizmo, he has however, given the OP knowledge about inexpensive methods of grinding beans. I can only hope that the OP didn't realize that they could be had for so cheap hence their lack of ownsership. Maybe we should take up a collection and buy the OP a grinder for xmas?! ;-) The poor soul is drinking pre-ground and needs our help desperately... |
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Dec 8 |
answered | How can I grind coffee without a coffee grinder? |
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Sep 21 |
answered | How do restaurants chop up garlic? |
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Sep 14 |
comment |
What does al dente really mean? You cook to al dente when working with FRESH pasta. If working with dry then you need to take it further than the white ring picture showes above. The reasoning is that fresh pasta is soft to begin with and the change from al dente to mush happens very quickly. The majority of the classic Italian recipes I've worked with have assumed the use of fresh pasta, not to say that dried pasta is bad, in fact it is quite good in many cases. Just keep in mind that cooking dried penne takes about 12-15 minutes while cooking fresh penne takes about 3-5 minutes. |
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Aug 10 |
comment |
Melting sugar on creme brulee with blow torch Never had much luck with those types of torches. Go buy yourself a torch with a flexible hose that attaches to the propane bottle and seperate hand unit-plumbers carry them on their belts. It allows you to keep the bottle upright but the hose lets you twist and turn the flame as you like without hassle. Also, not too much sugar on top. I like to cover the top and pour excess off then add a 1/4 tsp back again. You get a coating of sugar everywhere and the extra bit will melt fast so you can then let it flow around the top to even things up. |
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Aug 10 |
comment |
Are there any scientific advantages to using a cork to stop a wine bottle? Deep subject and very polarizing too. My experience with synthetic corks/caps/Tetra boxes have shown no real difference in the quality of the wine to my taste buds. That said, those wines were not of extreme high quality but of the low to mid price range. Producers of this range love the new sealing methods because they have much LESS spoilage as when they used natural cork. Lower cost wine means lower cost cork being used so you get more spoilage from defects in the cork. As far as high end wine goes, I don't dare say a word as I couldn't tell you if the cork makes a difference or not. |
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Aug 10 |
comment |
What's this “pucker” style hole on my cheese grater for? Old trick that works great is to cover that side with cling-film plastic before you zest. When you rub the lemon/lime over it the plastic gets pushed down around the metal bits and rests in the valleys where the zest hides on you. When you are done zesting you pull the plastic off and can easily slide the zest off the plastic without any hassles. No, you don't get any plastic in your zest. Been doing it for years. I prefer microplanes over the box grater any day but if its all you got... |
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Aug 3 |
comment |
What cost-effective things can I do to help my knives stay sharp longer? +1 for hitting all the good 'points' (hahaha). I can say from experience that Victorinox knives rock. I was given a Chef knife and a pairing knife in 1991 when I was just starting out in the kitchen. Still have them and still use them on a regular basis. Ya, they're not as thick as Trident/Henckels but once sharpened were like a razor. Also, buy yourself a sharpening stone and learn to use it. Saves you lots of money i the long run. PLus its very Zen. |
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Aug 3 |
comment |
Why does my cocoa syrup overflow? +1 for a good answer. Basicaly though it's poor designing from Ghirardelli. Send off a few well worded letters to your supplier and Ghirardelli directly asking for credit vouchers for all the waste. Point out the actual real world cost of their syrup after loss is factored in. Ask about alternative packaging that allows for portion control. Don't be nasty about it, just give them facts and ask for some sort of credit to make up for the losses. They might not even know about this issue and will welcome your feedback so they can improve the end user experience. They'll be keen to help. |
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Jul 20 |
comment |
Aged steaks cooked as medium but came out looking well done He was attempting to cover up his mistake and not look like a rookie. Aged meat is just as red in the middle as un-aged meat and while aged meat does get darker on the outside, what he's suggesting happened is that the individual steak was aged and they don't age meat pre-cut. Perhaps he's saying your steak was aged because he had it in the fridge for the past week and it lost all it's juices which does happen but if that's the case I wouldn't be wanting to eat that meat anyways as holding meat to that point usually causes nasty trips to the bathroom the next day. |
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Jun 8 |
awarded | Constituent |
