Qualified as a bread baker in Munich (Geselle not Meister) '98

Worked as a locum chef in London 2yrs

Beijing 8yrs where I occasionally consulted and created for a few vegetarian and veg-friendly restaurants

Now traveling and tasting in CA and Mexico

Sep
24
awarded Autobiographer
Sep
24
awarded Autobiographer
Jul
21
awarded Notable Question
Jul
1
awarded Yearling
Jul
1
awarded Yearling
Apr
1
awarded Nice Question
Jan
3
comment How to add a salty/bacon flavor and texture to vegan collard greens?
oooh, I gotta try that!
Nov
19
awarded Popular Question
Mar
28
comment How to know whether a coconut is ripe or rancid before buying
can you get away with unwrapping at store with intent to purchase and have a feel of the eyes and a sniff? I have bothered my green grocer with weirder requests...
Mar
8
comment Is there a reason to peel onions for storage or sale?
@Wayfaring Stranger I venture that they HAVE been treated against mold at some link in the chain. Plenty of 'organic' bio-cides allowed these days
Mar
8
comment How do I roast beets to easily remove the skins?
yes, I agree letting them steam a bit AFTER baking. Baking uncovered concentrates flavor, texture
Mar
7
comment Are there any vegetarian-friendly egg substitutes that can be used in cakes?
Eggs in scones?? That makes them cakes in my book. Plenty of culprits to making scones not soft enough; prime suspect lack of experience. Over-working, over-baking, too little fat, fat rubbed in to melting point, dough too dry....
Mar
7
comment What changes can I make to a bread recipe to prevent it collapsing when rising overnight in fridge?
How about not softening yeast first, rather, adding it into flour? Ought to slow things down
Mar
7
comment How can I make homemade tofu more flavorful?
in Germany I've enjoyed the brand Nagel Tofu which is highly flavored with additions such as herbs added to the curds and pressed into blocks. Confetti veggies another flavor. Can't post this as an answer 'cause haven't tried the technique myself Tofunagel.com
Mar
7
comment Why are there no recipes combining both yeast and baking powder?
I've made Chinese buns with both yeast and powder.
Mar
7
comment Is is possible to make popped potatoes?
exploding tater in a microwave count?
Mar
3
comment How can I make zucchini bread less moist?
drier or wetter zucchini in a cake recipe usually falls within the range of workable -it's the turning to water in the middle of baking that can sink the boat- add all the recipe's salt to zucc first and let 'cry' before finishing batter and see if results improve (sugar accomplishes this as well but interferes with some recipes steps)
Mar
3
comment Semolina substitute
longevity noodles (pulled) are made from softer flour but the intensive working of the dough results in a chewy noodle: Japan have any similar noodle traditions?
Feb
15
answered How should I clean this mess at the bottom of my wok?
Feb
15
comment What kind of dough do you use to make typical american donuts?
pretty sure homer eats cake ones as yeasties are less symmetrical flatter. ...though he wouldn't turn down any (mmm uncooked frozen donuts)
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