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visits member for 2 years, 2 months
seen Sep 12 at 19:44

Aug
3
comment Why are Cinnabons so soft and moist?
Would bread flour, due to its higher protein content, mean softer and moister buns? Does more fat mean moister and softer buns, too (i.e. should I be looking for milk and butter with the highest fat content?)? How about hydration levels - how does that affect things?
Aug
2
comment Why are Cinnabons so soft and moist?
Hi JoleneAlaska - I'm having problems logging into chat. It's logging me in as another one of my accounts on SE. What is the very necessary step that I'm skipping? Practice? :D I tend to take an interest in the science behind food (thank you Alton Brown!), so my questions tend to lean towards the technical aspects of cooking.
Aug
1
asked Why are Cinnabons so soft and moist?
Jul
31
comment Additives to make bread soft and moist?
Scaled flour? You meant scalded milk, right?
Jul
31
asked Additives to make bread soft and moist?
Jul
31
comment Potatoes in bread? How to estimate potatoes needed?
I like the idea of replacing the flour with potato flour. However, are there any concerns regarding the effects on the dough (e.g. gluten formation, etc.)?
Jul
31
asked Potatoes in bread? How to estimate potatoes needed?
Jul
30
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
ChefTips don't generally have people talking in their videos. Just some background music and sharp editing. The videos are very short and direct to the point. I like them.
Jul
29
asked Why use citric acid and sodium hexametaphosphate in cheese sauce?
Jul
28
asked Hot Sauce: margarine versus butter
Jul
2
awarded  Curious
Jun
27
awarded  Famous Question
Jun
23
comment How to imitate commercial fried chicken?
Boiling would dry out the meat. I would suggest poaching the chicken, instead. Haven't actually tried this approach, but might be worth a try.
Jun
21
comment Alton Brown's Buffalo Wings
The video I linked to shows Alton refrigerating them before steaming them.
Jun
20
accepted Brine, then marinate?
Jun
20
comment Brine, then marinate?
Just curious: what is your source for "2-2.5 cm per 24 hours" and "2 mm"?
Jun
20
comment Alton Brown's Buffalo Wings
No, the purpose was to dry them out from my understanding. And that seems odd to me if you're going to steam them after.
Jun
20
comment Alton Brown's Buffalo Wings
No, the point of the initial refrigeration was not to defrost. As a matter of fact, the wings he used were not frozen.
Jun
20
asked Alton Brown's Buffalo Wings
Feb
8
comment How to make fried chicken tender and juicy?
Brine the chicken. Use 4 parts salt, 2 parts sugar, and 94 parts cold water. Mix mixture well until salt and sugar has dissolved. Put chicken and refrigerate. You can brine wings for 1-2 hours, whole chicken up to 24 hours. Rinse well, then cook.