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visits member for 2 years, 3 months
seen Jul 26 '13 at 18:05

The name refers to my past work experience as a certified chef.


Feb
10
comment Equivalence between fresh coconut and coconut cream?
thanks for the clarification. It was 20 years ago that I used the stuff.
Feb
9
comment Equivalence between fresh coconut and coconut cream?
We used it up so fast that I don't know how long it will keep for. However it was found on the shelf not the fridge section of the store so I'd expect a week or so after opening.
Feb
9
answered What savory flavors would pair well with chocolate pasta?
Feb
9
answered Are tulips edible?
Feb
9
answered Equivalence between fresh coconut and coconut cream?
Feb
4
answered Some tahini tastes very salty, other tahini does not. Why?
Feb
4
answered Easiest way to strain fry oil?
Feb
3
answered What actual effect does a Parmesean rind added to soup have?
Jan
29
awarded  Revival
Jan
29
answered How to stop a sponge cake (chiffon cake) from deflating/sinking?
Jan
26
awarded  Supporter
Jan
24
answered How long does butter cream icing keep?
Jan
24
comment What is the difference between grape and cherry tomatoes?
Grape and cherry refer to the shape more than anything else. With so many different varieties you can get different characteristics from one type of cherry to another. Also how ripe they are will cause huge differences as well. As a general rule though...grape tomoatoes are the Roma's compared to the cherry's being the field type. Roma being slightly more fleshy and less pulp is what I'm getting at.
Jan
24
answered How to cook squid to get rid of the 'urine' flavor? What causes that flavor?
Jan
23
answered At what temperature should monkfish be prepared?
Jan
22
answered What bones for beef stock
Jan
20
answered Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup?
Jan
19
comment What is the significant difference between pastas?
Mine does. I look for it. Tastes better but costs more.
Jan
19
answered Can I mince garlic in advance?
Jan
19
comment How do different types of thickener actually thicken?
There's also modified corn starch (in Canada). Thickens near the boil point but not quite. Nice advantage is that it keeps the same thickness hot or cold unlike other starches and doesn't break down when frozen. Same look and texture as regular corn starch.