2,142 reputation
1130
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location Chicago, IL
age 30
visits member for 2 years, 5 months
seen Dec 18 at 20:51

Jan
23
reviewed No Action Needed What are the advantages and disadvantages of various sugars/substitutes?
Jan
23
answered I am looking for a vegan substitute for cream cheese for use in a white chocolate/cream cheese icing
Jan
23
reviewed Reviewed What are the advantages and disadvantages of various sugars/substitutes?
Jan
23
comment What are the advantages and disadvantages of various sugars/substitutes?
Do you have any more detail or explanation? Also, can you buy plain old glucose for cooking/baking?
Jan
22
reviewed No Action Needed Defrosting approx 3.5kg of pork, and then cooking more than once?
Jan
22
reviewed Reviewed How to minimize the impact of unpopped kernels and kernel shards in popcorn?
Jan
20
comment Fridge temperature
I'm not sure how much this effects it but are you opening the door often to check the temperature? I used to have one of those indoor/outdoor thermometers and used it to check my fridge because then I didn't have to open the door and disturb the measurement.
Jan
20
reviewed No Action Needed Can I make pickled eggs that don't require refrigeration?
Jan
20
reviewed No Action Needed Can I make pickled eggs that don't require refrigeration?
Jan
19
comment Alcohol-optional desserts?
What kind of desserts have you looked at so far? Have you considered making rum balls and non-alcoholic truffles? That's the only thing that instantly pops into my mind.
Jan
19
reviewed Reviewed How to mimic Giordano's Pizza SAUCE? (Part 2)
Jan
19
reviewed Reviewed Why must I return the chilled chocolate cookie dough to room temperature before baking?
Jan
19
comment How to keep baked seitan from being too tough?
There was actually a comment on VYY that the seitan was coming out poorly for others. I wish I had a good answer for you, I love making seitan but always just steam it first and pan fry or bake afterward to get a different texture.
Jan
18
comment How to keep baked seitan from being too tough?
So you would soak it and then bake it?
Jan
18
comment How to keep baked seitan from being too tough?
Is your goal to make seitan or baked seitan in particular? Steaming seitan makes a much softer texture. I used to bake it but would cover it in broth entirely, and it took so much longer than steaming. I think the 2 recipes you posted are supposed to have a tougher texture, although I love those 2 blogs I haven't tried either of those recipes.
Jan
18
reviewed Reviewed Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?
Jan
17
reviewed Reviewed What's the difference between Guatemalen, Honduran and Salvedorean Cream?
Jan
17
comment Grinding melted latex off a pizza stone?
I got mine in Boston at a little housewares store on Harvard ave in Allston.
Jan
17
reviewed Reviewed How to add flavor to potato soup (using minimally processed ingredients)?
Jan
17
reviewed Reviewed Grinding melted latex off a pizza stone?