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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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. |
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Feb 9 |
answered | What savory flavors would pair well with chocolate pasta? |
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Feb 9 |
answered | Are tulips edible? |
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Feb 9 |
answered | Equivalence between fresh coconut and coconut cream? |
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Feb 4 |
answered | Some tahini tastes very salty, other tahini does not. Why? |
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Feb 4 |
answered | Easiest way to strain fry oil? |
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Feb 3 |
answered | What actual effect does a Parmesean rind added to soup have? |
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Jan 29 |
awarded | Revival |
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Jan 29 |
answered | How to stop a sponge cake (chiffon cake) from deflating/sinking? |
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Jan 26 |
awarded | Supporter |
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Jan 24 |
answered | How long does butter cream icing keep? |
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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. |
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Jan 24 |
answered | How to cook squid to get rid of the 'urine' flavor? What causes that flavor? |
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Jan 23 |
answered | At what temperature should monkfish be prepared? |
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Jan 22 |
answered | What bones for beef stock |
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Jan 20 |
answered | Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup? |
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Jan 19 |
comment |
What is the significant difference between pastas? Mine does. I look for it. Tastes better but costs more. |
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Jan 19 |
answered | Can I mince garlic in advance? |
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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. |
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Jan 19 |
answered | What is the maximal thickness for choux pastry? |
