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location Los Angeles, CA
age 28
visits member for 2 years, 3 months
seen Sep 20 at 0:58

Full-time Software Engineer


Jul
13
awarded  Yearling
Jan
8
comment How to cook extremely soft chicken?
That's interesting, any idea why velveting would cause the chicken to be more tender? I don't quite understand why it would have that effect
Jan
8
comment Removing that eggy smell from cakes
I remember reading in a Cook's Illustrated article that a lot of the "eggy" taste and smell comes from the whites, not the yolk. Removing whites from a baking recipe can be tricky since it provides a lot of structure
Jan
4
answered Can I really put frozen ramekins in a preheated oven?
Jan
3
comment Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?
Does the recipe call for low-fat yogurt? IIRC, higher fat dairy products are much less prone to curdling. Anyways, if you need to push the process along you could always introduce a little acid.
Aug
26
comment What is the easiest way to grind poppy seeds?
Have you tried using a blender? If you've got a good one it could work.
Jul
13
awarded  Yearling
Jul
9
comment When should you sweat mirepoix, and when should you sauté it?
I agree, I think in terms of mirepoix (and other similar veg), the terms are used more to indicate levels of browning. I never really liked that though -- since you can brown veg quickly or slowly to get different results.
Jul
9
comment Can I add tomato paste afterwards, instead of during cooking, for a tomato sauce?
Hard to say what you "should" do, but I generally like to fry my tomato paste over decent heat before fully mixing it into anything. It deepens and darkens the flavor significantly, which may or may not be what you want for this particular recipe.
Jul
3
comment Sushi / sashimi knives
I second this. If you have a general sushi knife, you do not really need any other special blades. When I worked in a sushi restaurant, most of the chefs only used their sushi knife. And if any other knives were used, they were simply basic paring knives or cleavers.
Apr
30
awarded  Scholar
Apr
30
accepted Is it possible to make pan roasted garbanzo beans creamy in the center?
Apr
30
comment Is it possible to make pan roasted garbanzo beans creamy in the center?
Awesome, this is exactly what I was looking for! I was curious if fresh would make any difference -- I'll get some and give it a go this weekend.
Apr
18
comment What combination of flours can be used as a substitution to a bread flour?
I have no idea if this is available in India, but you can add wheat gluten (also sold as "vital wheat gluten" in the US) to a lower protein flour (like maida) to make it more like bread flour. You'll want to add somewhere around 1-3 tsp to each cup of regular flour.
Apr
17
comment Why have all of my quality pans started smoking at once?
TBH, the only that that makes sense to me with all your pans smoking from the inside is either the stove is shorted out and is always set to some crazy high heat, or there is some residue (from the oil or cleaning solution) that is burning at a low temperature.
Apr
17
comment Why have all of my quality pans started smoking at once?
This really does seem quite strange -- my advice would be to first try your pans on another stove (or try a new pan, as you are planning to) to isolate whether or not it is your pans or the stove. If it is the stove, you may want to call in a repairman to take a look -- and if it is the pans, call Calphalon and see if they can help you with replacements.
Apr
17
comment Why have all of my quality pans started smoking at once?
Also make sure to clean the surfaces under the stove top. Many stoves allow you to lift up the stove top and get to the gross surface underneath.
Apr
17
comment Why have all of my quality pans started smoking at once?
Is the smoke pouring up the outside or inside of the pots and pans?
Apr
17
revised How do I cook chips (french fries) in the oven?
added 3 characters in body
Apr
17
answered How to color Jiaozi (chinese dumplings)?