3,152 reputation
79
bio website
location Reno, NV
age 47
visits member for 4 years
seen Jul 15 at 14:04

Just someone who likes to cook. I enjoy experimenting with canning and bread making, and trying all kinds of (vegetarian) cuisine. Currently into learning cheese making.


2d
awarded  Yearling
Jun
30
answered How do I clean my cast iron grill pan?
Jun
13
answered Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?
Jun
1
answered Dehydrating in a convection oven
May
12
comment Crispier pizza crust. What surface to go for in a home oven?
I'll second everything @Jefromi said. Pizza stone for sure, and the new tech regarding baking steel has me quite excited.
May
11
comment Make seitan “fattier”
Doh, you're right. I was confused. I was thinking tempeh. My mistake. I'm sorry!
May
8
answered Make seitan “fattier”
Apr
10
answered Whipped cream without a mixer?
Feb
27
answered How can I clean my stainless steel teapot?
Feb
18
comment Methods for seasoning wooden spoons?
@TFD the reason you don't use a vegetable oil is that they will eventually go rancid and get yellow and sticky. For what it's worth, I always season all my wooden utensils with a mineral oil made for cutting boards, and they are gorgeous to look at and a pleasure to use, feeling nice to touch and cleaning up with water and the barest of soap.
Jan
31
comment What can be substituted for cocoa nibs?
@Jefromi - hmm, maybe. I might get worried about drying out the dough too much, but it's definitely worth experimenting with.
Jan
30
comment What can be substituted for cocoa nibs?
I frequently have used various chopped/ground nuts, toasted, in equal measure, for recipes that call for nibs. It really works fine, but it of course does not give the same flavor as nibs would.
Sep
14
answered Vegetable Oil vs. Canola oil in DIY Spreadable butter
Jul
26
awarded  Yearling
Jul
5
comment How do I maximize the shelf life of my homemade hot sauce?
For what it's worth, I have made hot sauces via all the various ways (just blended, blended + simmered, and long-ferment) and they all seem to keep just fine when frozen in batches.
Feb
23
comment Recommendations for freshly roasted coffee beans to order?
Yes, Sweet Maria's is the place you need to go, I'd say. Excellent service, excellent products, and very helpful. I started roasting with their help (and a thrifted hot air popper, too), and they were awesome.
Feb
19
awarded  Constituent
Feb
15
answered How to make semi-hard, unripened brined cheese
Feb
15
comment How to make semi-hard, unripened brined cheese
I'm glad you find it helpful. I have made cheese with pasteurized milk, but I have had the best success with unpasteurized milk. When I have had to use pasteurized milk, I have found it helps to buy it from a local dairy. It seems like the further the dairy has to ship it, the more they tend to cook it beforehand to make it safer for long-term delivery. A local dairy doesn't have to be so heavy-handed. Calcium chloride will help you a lot! [EDIT: typos]
Feb
14
awarded  Caucus