yossarian

10,986 reputation

542107

bio	website	none:(
	location	Atlanta, GA
	age	34
visits	member for	2 years, 10 months
	seen	yesterday
stats	profile views	787

Product Manager by day, Cook and Guitarist by night.

	10,986 reputation	bio	website	none:(	visits	member for	2 years, 10 months
542107 badges		location	Atlanta, GA		seen	yesterday

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57 Questions

views newest activity votes

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answers

kviews

Are there any techniques to “cheat” at cooking a risotto?

8h ago Mien 6,467

votes

answers

kviews

What can I substitute for Kaffir Lime Leaves?

substitutions herbs thai-cuisine lime

apr 12 at 21:57 user17810 1

votes

answers

kviews

Can I dehydrate multiple different types of food at the same time?

dehydrating

apr 11 at 17:39 tydoog 1

votes

answers

525

views

What's the purpose of a parchment lid?

equipment rice

apr 8 at 17:58 REMCooks 41

votes

answers

596

views

Does water boil faster with the lid on?

equipment boiling water

feb 23 at 8:16 BaffledCook 7,049

votes

answers

kviews

How can I maximize ginger extraction?

ginger

feb 3 at 14:31 user15591 1

votes

answers

kviews

Should beef jerky be cut with or across the grain?

beef jerky dehydrating

jan 18 at 22:56 Incahoots 1

votes

answers

kviews

Why did my mozzarella turn out like ricotta?

cheese cheese-making mozzarella

jan 11 at 2:32 Shawn 1

votes

answers

kviews

What's the difference between Red and Panang curry?

curry thai-cuisine

dec 19 at 4:05 SAJ14SAJ 18.1k

votes

answers

kviews

How do I get breading to stick to pre-cooked chicken for pan frying?

chicken frying sous-vide

nov 26 at 2:50 Roshan Vermezyari 31

votes

answers

kviews

How can I ensure food safety if my cooking utensils have touched raw meat?

food-safety utensils

oct 3 at 5:53 Jefromi♦ 14k

vote

answers

kviews

How long will a balsamic reduction keep?

storage-method storage-lifetime vinegar

sep 3 at 21:02 Community♦ 1

votes

answers

kviews

How do I impart “extra” flavor with Sous Vide cooking?

flavor sous-vide vacuum

aug 24 at 7:59 Emily 1

votes

answers

218

views

How much time do I need to achieve a smokey flavor in bbq?

bbq smoking smoke-flavor

aug 21 at 14:39 J Burnett 11

votes

answers

587

views

How can I infuse alcohol with 'fragile' herbs?

cocktails infusion

jun 14 '12 at 0:25 Aaronut♦ 35.1k

votes

answers

kviews

Why isn't my vinaigrette emulsifying properly?

preparation vinegar emulsion

mar 21 '12 at 16:34 Heidi Larsen 511

votes

answers

kviews

How can I integrate molecular gastronomy in to regular cooking?

molecular-gastronomy

mar 17 '12 at 13:31 rumtscho♦ 26.7k

votes

answers

kviews

Why did my banana catch fire in the microwave?

fruit microwave fire

mar 8 '12 at 13:42 Max 21

votes

answers

kviews

How warm must dough be in order to rise?

baking bread dough

feb 19 '12 at 14:05 Community♦ 1

votes

answers

149

views

How to determine if canning is safe?

food-safety food-preservation canning

jan 22 '12 at 21:16 rfusca 8,422

votes

answers

486

views

Does shape affect pasteurization time when cooking sous vide?

sous-vide pasteurization

dec 13 '11 at 16:36 soegaard 2,255

votes

answers

429

views

How do I safely deep fry a turkey?

turkey deep-frying thanksgiving

nov 22 '11 at 4:09 Michael R. Bailey 400

vote

answer

432

views

Why did my ginger simple syrup develop such a disgusting consistency?

storage-lifetime ginger

sep 25 '11 at 16:28 soegaard 2,255

votes

answers

kviews

Is it safe to prepare Chicken Tartare?

food-safety chicken tartare

sep 18 '11 at 5:16 TFD 13k

votes

answer

594

views

What is the difference between liquid and powdered pectin?

substitutions gelling-agents jelly pectin

jul 8 '11 at 15:39 Zaphoid 361

votes

answers

kviews

What are the differences between types of soy sauce?

sauce asian-cuisine soy

jul 1 '11 at 6:16 Rincewind42 1,884

votes

answers

kviews

How do I scale a recipe that calls for boiling off liquid?

cooking-time recipe-scaling

jun 28 '11 at 14:58 BobMcGee 12.4k

votes

answer

342

views

What happens when butter stops foaming?

butter sauteing

jun 5 '11 at 19:43 ElendilTheTall 17.8k

vote

answers

kviews

How can I make very small quantities of balsamic reduction?

please-remove-this-tag vinegar reduction

may 30 '11 at 18:34 Martha F. 5,091

votes

answer

677

views

Why did my reverse spherification method fail to produce proper spheres?

molecular-gastronomy spherification

may 15 '11 at 23:31 klypos 2,157