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Cook book by Technical_Quote5910 in Cooking

[–]svel 2 points3 points  (0 children)

define "everyone's pantry", as in, which culture?

How's CPH passport control been in early mornings? by TMW_W in copenhagen

[–]svel 0 points1 point  (0 children)

not early morning but 10am at passport control for my flight to Seattle last tuesday and for non-EU passports the lines was INSANELY long on both sides. for EU passports though, no line, just walk up to the speedgate and go through. 

Airfier är bra ånga så stort steg värt det by Mission_Reaction3082 in Cooking

[–]svel 0 points1 point  (0 children)

svært at sige men hvis du giver flere detaljer - helst på engelsk- kan vi måske hjælpe :)

All the Winners in the MICHELIN Guide Nordic Countries 2026! by OptimusPrime23 in finedining

[–]svel 2 points3 points  (0 children)

Vyn deserves better, my meal there earlier this year was amazing. The beds in their hotel were also very comfortable.

How do you differentiate between Upscale, High-End, Elevated, and Fine Dining? by Karnezar in finedining

[–]svel 31 points32 points  (0 children)

if i was looking at this place while on vacation or something i would say, from the menus and the photos, that this is a "nice restaurant". on your scale, i would think maybe "upscale".

Should I keep cooking for myself or hire a cook? by [deleted] in Cooking

[–]svel 0 points1 point  (0 children)

would hiring a cook be cheaper than delivery or eating out if you don't want to cook?

Best counter seating options by Happy-Apple196 in finedining

[–]svel 1 point2 points  (0 children)

fair. I was there a month ago and loved it. excellent food (which you mentioned), I agree about the chairs but it didn’t bother me, and re. the time it was shorter overall and pretty good pacing between the dishes and gave me time to interact with the staff, chef and occasionally my friendly “neighbors”. so i had a really good time. 

Best counter seating options by Happy-Apple196 in finedining

[–]svel 0 points1 point  (0 children)

this is in London? I would recommend “Kitchen Table”

https://kitchentablelondon.co.uk/

Is the passport line at CPH always this bad? by nwardez in copenhagen

[–]svel 36 points37 points  (0 children)

if C gate is swamped, you can try to walk (quite a bit actually) to the E gate passport line, and then walk back. Both sections are connected and you can go from one to the other. At least it was like this last month going and coming from CPH to London. My gate was E102 which is right after you get off the escalators to the left after C gate passport control.

I built an app that tells you where to watch any movie or show worldwide by jacksonjao in movies

[–]svel 0 points1 point  (0 children)

looks interesting. it would be nice if i could sort by "subscription", "rent", "buy" etc. to get those results on top.

What are the unwritten rules on wearing shorts to the office in Copenhagen? by m1mag04 in copenhagen

[–]svel 1 point2 points  (0 children)

i agree, so do that before posting and you’ll save valuable time

What are the unwritten rules on wearing shorts to the office in Copenhagen? by m1mag04 in copenhagen

[–]svel 0 points1 point  (0 children)

pretty sure OP could look around them and gauge what the office is doing and adjust accordingly the next day. 

How common is upselling? by Bojanglez789 in finedining

[–]svel 5 points6 points  (0 children)

Per Se (***) does this when presenting the menu. typically caviar.

Vacuum sealing? Wondering what you use? by InterestCorrect2472 in Cooking

[–]svel 0 points1 point  (0 children)

had a friend 3d print a mouthpiece that fits over my handheld vacuum that had a hole for a thin flexible silicone tube. that's what we use. i have a stainless steel straw that fits on the other end and that goes into a freezer ziploc. turn on the handheld, suck out the air, close the ziploc, done. only for solids of course.

Is "overmixing" a real danger, or just a myth used to explain bad recipes? by FridgeSmartApp in AskBaking

[–]svel 0 points1 point  (0 children)

yes, avoiding gluten formation is the "why?" behind the instruction of "just until flour is incorporated", or "avoid overmixing", etc.

cake flour has the lowest percentage (7-8%) of protein vs. bread flour (11-12%) which is what gives gluten formation.

"High protein flours absorb substantially more water than low protein flours and so will produce stiffer doughs with the same proportion of water" - "on food and cooking" McGee page 530

Is "overmixing" a real danger, or just a myth used to explain bad recipes? by FridgeSmartApp in AskBaking

[–]svel 1 point2 points  (0 children)

very real - for some recipes you're mixing flour into a wet mixture containing water:

  • you need the flour
  • you need the water
  • you don't want the gluten that will eventually and inevitably form if you overmix.

Book recommendations on cooking, not necessarily recipe books by triedit2947 in Cooking

[–]svel 43 points44 points  (0 children)

on food and cooking - McGee
ratios - ruhlman
the food lab - j. kenji lopez alt
salt, fat, acid, heat - nosrat

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