412 reputation
313
bio website
location
age
visits member for 2 years, 3 months
seen Sep 5 at 19:25

Aug
17
comment Homemade Truffle Salt
white truffle salts are around the 6-10% white truffle range. i would assume black truffle salts are roughly the same.
Aug
17
comment Veloute consistency after being refrigereted
ah, that's the essence of the stack exchange network right there
Aug
17
comment What is a “roux” and what are its uses?
+1 for not stock does NOT have to be hot when mixing it in with the roux.
Aug
17
comment Veloute consistency after being refrigereted
i was mainly curious about the sauce's ability to be reconstituted to its previous consistency. good to hear that it won't be a problem. also, i highly suggest trying out using the fat from whatever sausage you use in your gumbo to make your roux. delicious! :)
Aug
15
comment Why didn't my clarified herb butter solidify?
I've been using it for caramelizing onions and once it's melted you can't tell how ugly it was anyway :). The sodium bicarb is a good idea.
Aug
15
comment Why didn't my clarified herb butter solidify?
@BaffledCook it was left out at room temp. However, the last ten pounds of butter I clarified (at left at room temperature) come out nicely so I was scratching my head as to why this didn't come out right. I suppose I won't worry about it too much unless it happens again.
Aug
15
comment Why didn't my clarified herb butter solidify?
I never mentioned the amount of time I waited because if the reason the butter didn't solidify is due to the oils from plants, then it's never going to unless the oil's unsaturated carbon bonds reduce (gain electrons) miraculously. Is...240 hours enough time to wait? With one sentence separating my 'it didn't come out nicely' and the explanation for it not coming out nicely I can't think of anything I could edit to make it easier to understand.
Aug
14
comment Over cooking shiitake mushrooms?
interesting. i've got tons of fresh shiitakes so i've never used them in their dried form but i do here that they take on some new flavors; i'll have to try that.
Aug
13
comment Clumpy yogurt conundrum
it's trademarked doug, don't you dare think about it! >.<
Aug
13
comment Clumpy yogurt conundrum
ah! i love learning new words. many thanks in your native tongue whatever it may be.
Aug
13
comment Clumpy yogurt conundrum
I'm an avoid, albeit green cook with little understanding of classical cooking methods. I really wasn't all that against the appearance of food, but improvements can always be made. For me, there's almost never enough garlic. Especially if it's roasted. Thanks :)
Aug
13
comment Clumpy yogurt conundrum
chunks of garlic. I didn't want to whip out the mixer and possibly mix in to much air to make it meringue-ish (there weren't any eggs in it so this may not have even been possible). I also thought about heating it on the stove and then letting it cool down but I worried about the texture of the yogurt breaking down. either one of those fears founded?
Jul
27
comment Uses of kohaishu vs santoku
i tried using it and i didn't like it at all. i have a hammer stahl and a henckel santoku that i can't live without.
Jul
27
comment Uses of kohaishu vs santoku
there are tons of awesome asian markets around here, but i want a japanese knife store :(
Jul
26
comment Uses of kohaishu vs santoku
i was more interested in the extreme curvature of the blade and its uses rather than the name itself. it's basically a poor man's mezzaluna.
Jul
24
comment Uses of kohaishu vs santoku
after poking around on google I was thinking the same thing. It's like a short santoku knife with a semi circle shaped blade - the curve is way too extreme I think.