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visits member for 2 years, 9 months
seen Aug 27 at 2:55

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


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.
Jan
19
answered What is the maximal thickness for choux pastry?
Jan
19
answered What is the significant difference between pastas?
Jan
18
answered How long should I mature my mincemeat before making Mince Pies?
Jan
18
answered How do you make homemade sausage without meat grinder/sausage stuffer?
Jan
18
awarded  Teacher
Jan
18
answered Does oil evaporate?
Jan
18
answered Salad onions — any way to make them sweet but not soft?
Jan
18
answered Using other liquid than water when making stock
Jan
18
comment Help in identifying a Thai condiment
So is it spicy hot? Tangy? Sweet? Some more description will help narrow down the item.
Jan
18
answered Any methods to make prawns more “crunchy” (bite/tear off easily)
Jan
18
answered When making risotto, why fry the rice?
Jan
18
answered Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake
Jan
18
answered How do Chinese restaurants tenderize their meat?