rfusca

8,447 reputation

21646

bio	website	donthaveone
	location	Arkansas
	age	29
visits	member for	2 years, 11 months
	seen	Jan 14 at 2:20
stats	profile views	371

Avid baker, griller, and smoker.

Ran a couple of camp kitchens in my younger days. Experienced with food safety, large volume prep, and kitchen management.

I bake...a lot.

	8,447 reputation	bio	website	donthaveone	visits	member for	2 years, 11 months
21646 badges		location	Arkansas		seen	Jan 14 at 2:20

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24 Questions

views newest activity votes

votes

answers

kviews

Can I continue to age store bought cheese?

cheese aging

jun 6 '12 at 20:46 Terri Elmore 21

votes

answers

kviews

Why should I let bread cool before slicing and eating?

bread

feb 21 '12 at 18:04 rumtscho♦ 27k

votes

answers

516

views

What effect do different slash patterns have on bread oven spring?

bread

feb 27 '12 at 16:12 Sobachatina 21k

votes

answers

kviews

Why are most enameled cast iron dutch oven's only rated up to 400-450 F?

cast-iron dutch-oven

sep 19 '11 at 18:17 rfusca 8,447

votes

answers

kviews

Why stretch and fold vs traditional kneading of bread dough?

bread

jan 7 at 3:22 Athanasius 1,767

votes

answer

530

views

What the advantage of a 'bakers couche' for proofing bread and is it safe?

food-safety bread proofing

nov 14 at 15:48 Community♦ 1

votes

answers

424

views

How do you get 'ears' when baking bread?

baking bread

feb 26 '12 at 0:55 user462608 1,833

votes

answers

979

views

What happens during a cold fermentation that makes bread taste so good?

bread fermentation

nov 5 at 15:03 Optionparty 161

votes

answer

465

views

What happens to cheese as it ages?

cheese food-science

feb 9 '12 at 20:11 Community♦ 1

votes

answers

kviews

How to do creme brulee 'to go'?

dessert

oct 7 '11 at 10:56 Hank Gay 101

votes

answers

kviews

Differences between cooking a whole duck vs chicken or turkey?

meat roasting duck

oct 3 at 14:54 rumtscho♦ 27k

votes

answers

422

views

How to get uniform slices from bread?

bread

sep 19 at 14:46 Optionparty 161

votes

answers

kviews

How can I create steam in a normal oven to promote bread oven spring?

bread

sep 19 at 14:28 Optionparty 161

votes

answers

267

views

What determines how hard or soft a cheese will be?

cheese cheese-making

sep 18 at 4:58 Bruce 109

votes

answers

565

views

What defines a bread as 'artisan'?

bread

jul 7 '12 at 19:53 Chef Sage 11

votes

answers

599

views

Is it normal that I keep burning my seasoning off my cast iron?

cast-iron

feb 15 '12 at 10:41 TFD 13.2k

votes

answers

kviews

What is the difference between grape and cherry tomatoes?

tomatoes

jan 22 '12 at 18:41 Mien 6,517

votes

answers

kviews

Why does my bread keep 'blowing out'?

bread

aug 10 at 1:43 Sobachatina 21k

votes

answers

212

views

Why do some recipes recommend a short rest after mixing but before kneading the bread?

bread

feb 23 '12 at 22:54 Sobachatina 21k

votes

answers

kviews

What can I do to keep high hydration dough from sticking to my hands?

bread

feb 23 '12 at 13:17 rumtscho♦ 27k

votes

answer

540

views

How can I reduce the amount of hooch my sourdough starter is making?

bread sourdough starter

feb 22 '12 at 0:05 Aaronut♦ 35.4k

votes

answers

395

views

What kind of flour keeps bread dough from sticking in a proofing basket?

bread proofing

apr 2 at 11:56 Erik P. 2,565

votes

answers

395

views

How can I keep from burning a pan sauce?

sauce

feb 29 '12 at 4:26 derobert 6,394

votes

answers

kviews

What temperatures do low-medium-high on the stove correspond to?

stove

jan 10 at 0:06 user15153 1