network profile
| bio | website | |
|---|---|---|
| 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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Jun 8 |
awarded | Caucus |
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Jun 6 |
answered | Is it worth tearing lettuce for salad? |
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Apr 24 |
comment |
Is extremely young meat indigestible? I agree with BobMcGee. When raising animals for food you need to have a point at which the investment of time, feed and amount of product pays off. Anything younger than traditional veal age is discouraged because you don't get enough meat to make it pay. |
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Apr 24 |
answered | What determines whether a sherbet will set or not? |
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Mar 28 |
awarded | Enlightened |
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Mar 28 |
awarded | Nice Answer |
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Mar 21 |
comment |
How to steam clams? Glad to hear it. |
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Mar 20 |
comment |
Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray? +1 Excellent chart showing the relationship of surface area to cooking time...one recipe of muffin will cook in aprox X minutes depending on how it's divided for serving size. |
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Mar 20 |
comment |
Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray? If you have 2 litres of batter in a cake tray it will take longer than 2 litres divided into 24 cupcakes; 2 litres in 24 cakes will take longer than 2 litres divided into 48 cakes. The difference is the surface area exposed to the heat. However, if you have 2 litres divided into 24 cakes then 2 ADDITIONAL litres divided into 24 more cakes, you've DOUBLED the amount of batter to 4 litres and the number of cakes to 48 but the extra 2 litres of batter WILL extend the cooking time. |
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Mar 18 |
answered | Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray? |
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Mar 18 |
answered | What is the fastest appliance/utensil to cream butter and sugar with? |
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Mar 14 |
answered | How can I ensure food safety if my cooking utensils have touched raw meat? |
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Mar 11 |
comment |
How do I make the panko bread stick to my egg-coated chicken? Alternatively you could dredge the chicken in flour then dunk it in a light batter, then coat with Panko. It'll give you a much thicker crust but the battering will allow you to add more herbs for flavour. Depends on what the desired end result is. |
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Mar 6 |
awarded | Critic |
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Mar 6 |
comment |
Are the leftovers from making stock good for anything? Pig food...all the flavour has been sucked out of it and is in the liquid where you want it, I would hope. If you used meats to make your stock they will be tender but flavourless and dry. If you insist on using the meat then you're just going to have to serve it in an intensely flavoured sauce to cover for the lack of taste - then the sauce is the dish and the meat becomes more of a garnish. It's been done to max your food dollar but as chicken tossed in the pot are usually old tough meatless birds that you couldn't serve otherwise, I wouldn't waste prime meat $$ on that. |
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Mar 6 |
answered | Did I make butter, or something else? |
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Mar 6 |
answered | What is the difference between pizza sauce and spaghetti sauce? |
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Mar 6 |
comment |
Can you estimate how long it takes to reduce a liquid? So what I understand you're saying, is that you made a reduction and then finished the sauce once you had the reduction down to the correct consistency. In future, make your reduction ahead of time and store it in the fridge. When you need it, pull it out and finish your sauce from that point. It's what we do in restaurants when we're doing sauces to order. |
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Mar 4 |
answered | Reason(s) for not making stock with oily fish (salmon)? |
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Mar 1 |
answered | Tips for Creating a Creamy and Smooth Sorbet |
