yossarian

10,996 reputation

542107

bio	website	none:(
	location	Atlanta, GA
	age	34
visits	member for	2 years, 10 months
	seen	17 hours ago
stats	profile views	791

Product Manager by day, Cook and Guitarist by night.

	10,996 reputation	bio	website	none:(	visits	member for	2 years, 10 months
542107 badges		location	Atlanta, GA		seen	17 hours ago

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57 Questions

views newest activity votes

votes

answers

kviews

How does a whipped cream charger work?

may 4 '11 at 9:59 Matt 69

votes

answers

kviews

How should I sautee Portobello Mushrooms?

frying mushrooms

apr 25 '11 at 18:36 Martha F. 5,091

votes

answer

195

views

Does a liquid need to cool under pressure in a whipped cream charger prior to serving or just be cold?

whipped-cream whipper

apr 25 '11 at 15:29 Aaronut♦ 35.1k

votes

answers

kviews

What is the sous vide botulism risk if storing meat post-cooking at home?

food-safety meat sous-vide botulism

apr 20 '11 at 22:44 Aaronut♦ 35.1k

votes

answers

296

views

Is there a way to speed up the process of making preserved lemons?

food-preservation lemon

apr 14 '11 at 16:10 Community♦ 1

votes

answers

kviews

How can I make a chocolate cup that looks like the seaweed on a sushi roll?

chocolate dessert sushi spherification

apr 1 '11 at 20:18 yossarian♦ 11k

votes

answer

348

views

What should I look out for when creating my own beef jerky marinades?

jerky dehydrating

mar 31 '11 at 2:23 Sobachatina 20.9k

votes

answers

916

views

How do I make large spheres using spherification?

molecular-gastronomy spherification

mar 30 '11 at 22:15 Community♦ 1

votes

answers

kviews

When boiling potatoes, should I put them in with the cold water or in to the hot?

potatoes boiling

mar 25 '11 at 15:45 Martha F. 5,091

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answers

758

views

Why do I need more time and liquid than my risotto recipe calls for?

cooking-time risotto

mar 25 '11 at 15:44 Martha F. 5,091

votes

answers

kviews

How could I make stuffed french fries?

frying potatoes

mar 25 '11 at 15:42 Martha F. 5,091

votes

answers

205

views

What should I look out for when cooking with truffles?

mushrooms truffles

mar 16 '11 at 15:45 Martha F. 5,091

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answers

426

views

What spice rub would be typically Thai?

spices pork sous-vide

feb 19 '11 at 17:09 Carmi 5,369

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answers

kviews

What ingredients will allow me to make a foam with a whipped cream charger?

molecular-gastronomy whipped-cream whipper

jan 18 '11 at 23:29 Aaronut♦ 35.1k

votes

answer

236

views

How long can I hold brown rice between boiling and steaming?

rice boiling steaming

dec 28 '10 at 13:57 Doug Johnson-Cookloose 3,399

votes

answer

305

views

Do onion savers differ from other storage methods?

storage-method onions

dec 27 '10 at 17:30 boxed-dinners 1,280

votes

answers

kviews

How do I make a foam?

molecular-gastronomy foam

nov 23 '10 at 0:33 Aaronut♦ 35.1k

votes

answer

kviews

How long will live lobsters last in the fridge?

food-safety storage-method storage-lifetime lobster

nov 10 '10 at 15:11 Aaronut♦ 35.1k

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answer

242

views

How can I make this curry given my list of ingredients?

please-remove-this-tag restaurant-mimicry curry

oct 17 '10 at 5:20 Michael at Herbivoracious 20.5k

votes

answers

535

views

Why does my fondue call to wipe the pot with garlic?

garlic fondue

oct 9 '10 at 15:49 ceejayoz 1,556

votes

answer

kviews

How do you smoke water?

smoking water

oct 8 '10 at 23:26 Community♦ 1

votes

answers

kviews

What causes water to boil over?

boiling water

oct 8 '10 at 8:52 LanceH 139

votes

answers

732

views

How can I make a foam without an immersion blender?

molecular-gastronomy blender foam

oct 5 '10 at 19:23 Community♦ 1

votes

answers

kviews

How do I keep my enchiladas from getting soggy when they cook?

baking restaurant-mimicry mexican-cuisine

sep 30 '10 at 16:43 mohlsen 443

votes

answers

180

views

How can I fix an unpleasant color in a dish?

presentation coloring

sep 13 '10 at 14:24 Aaronut♦ 35.1k

votes

answers

222

views

Why did my coppa get spicier after being microwaved?

food-science microwave sausages spicy-hot

aug 21 '10 at 14:37 Aaronut♦ 35.1k

votes

answers

547

views

What is the chemical process behind the way you cook a risotto?

food-science risotto

aug 16 '10 at 8:42 Jeff Atwood♦ 101