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

6h
awarded Taxonomist
Jul
3
comment Why do milk products stay fresh longer when stored in glass?
"effect of slow cooling after pasteurization on the bacterial flora of milk" The container can change the process. If the glass bottle eliminates one extra movement of product -reducing exposure to O2 perhaps- that could make a difference, no?
Jul
3
answered Lamian (Hand Pulled Noodles) Technique Question
Jul
1
awarded Yearling
Jul
1
awarded Yearling
Jun
26
awarded Notable Question
Apr
25
comment How to roast peanuts on the gas stove without getting the brown spots?
frying longer than 2min? that must be a low-temp
Apr
25
comment Can cheap vodka be used for cooking (with good results)?
you couldn't pay me to drink Jim Beam but flambeing mushrooms used it up. Cheap vodka however I would use as kitchen disinfectant
Apr
25
comment Will Simmering Help/Harm Pumpkin soup?
overcooked pumpkin tastes tinny or is it just me?
Apr
12
comment Replicating commercial gluten-free/non-gebrokts matzo -- where to start?
have you given socca a try? made entirely of chickpea
Apr
11
comment Fresh Herb Storage
parsley is the most forgiving herb after rosemary, storage wise. if anything makes chervil last or tarragon then I'd like to know
Apr
9
comment Why should I soak beans before cooking?
maybe my success with soaking over not-soaking has to do with the slower rise in temp from fridge to near boil. I also feel avoiding acid keeps skins tender and less likely to explode; the brining below could accomplish that.
Apr
2
awarded Altruist
Mar
27
awarded Student
Mar
26
awarded Investor
Mar
26
answered Fresh Herb Storage
Mar
26
asked can I replace a gas wall furnace with a gas pot belly stove?
Mar
26
awarded Autobiographer
Mar
20
awarded Curious
Jan
8
comment Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?
I notice that the emulsified vinaigrette clings to salad more than separate pouring. that can be a plus or minus
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