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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.
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...
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.
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.
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.
Jun
8
awarded  Constituent
Jun
8
awarded  Caucus
Jun
6
answered Is it worth tearing lettuce for salad?
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.
Apr
24
answered What determines whether a sherbet will set or not?
Mar
28
awarded  Enlightened
Mar
28
awarded  Nice Answer
Mar
21
comment How to steam clams?
Glad to hear it.
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.
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.
Mar
18
answered Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
Mar
18
answered What is the fastest appliance/utensil to cream butter and sugar with?
Mar
14
answered How can I ensure food safety if my cooking utensils have touched raw meat?
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.
Mar
6
awarded  Critic