Posts by Dillbert

..........not part of the Maillard reaction. I was wondering how long it was going to take to get around to that bit..... as far as I have been able to determine, there is no such thing as a Maillard reaction. I can't find more than...

I am an engineer. the original question: "I am just not sure if it really works?" the answer: if the cake does not collapse, it works. if the cake collapses, it does not work. in the usual and customary sizes employed, there...

......You skipped even heating. mind like a steel trap . . . . even heating in which plane? assuming the heat source is a smaller diameter than the pan, heat must transfer "out" from (the presumed) center to the edges. even...

well, lemme see here.... Luc H: "...........the taste of butter" - absolutely. various chef pipples wow on about "nutty flavor" etc. for me - yes, there's something to it. once made the dark roux with canola oil...

hmmmm. I'm a big fan of the no knead stuff. <really long story omitted......> try some ascorbic acid - vitamin C - "Fresh Fruit" type labels in the canning supplies section. I use 1/8 teaspoon in 430 gm flour batch - it...

interesting batch of questions and situations . . . Q: How thick would a silver or copper layer, sandwiched between two layers of stainless would have to be to represent a significant improvement over, say, 1.5mm of aluminum? heat...

the hot pan of water will definitely increase the humidity inside the oven - which may be what you need (I'm not familiar with the dish you are making) - but it does not produce a cloud of steam in the oven. for "steam in the...

...What is it exactly you are trying to achieve? I want to have a dark thickener stashed in the freezer for ready use. reason: every dish does not generate the basis for a dark colored sauce. example: schnitzel and spaetzle - maybe a...

......... Obviously you know your roux and you're not crazy .... I think (wink, nudge). ......... what got my attention was that you are making roux while entertaining. Luc_H - okay the roux, not so sure about the crazy bit.

.............rather than a darkened or burnt blonde/brown roux (butter and flour). I don't burn the roux. I don't burn the roux. I don't burn the roux. the folks who invented a dark roux did not have high smoke point oils available. ...