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| bio | website | |
|---|---|---|
| location | Reno, NV | |
| age | 46 | |
| visits | member for | 2 years, 10 months |
| seen | May 8 at 4:55 | |
| stats | profile views | 69 |
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.
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Feb 23 |
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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. |
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Feb 19 |
awarded | Constituent |
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Feb 15 |
answered | How to make semi-hard, unripened brined cheese |
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Feb 15 |
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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] |
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Feb 14 |
awarded | Caucus |
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Feb 14 |
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How to make semi-hard, unripened brined cheese I've made halloumi with goat's milk (and cow's milk), and I found the goat's milk version to be preferable. Halloumi is traditionally made with a large percentage of goat's milk anyway. It's definitely one of those cheeses that needs the curds cooked - it helps the texture & helps it achieve that "resistant to melting" consistency it's famous for. It helps to be sure your milk is VERY fresh (and unpasteurized, if possible), to help achieve the firm curd you're looking for. Also, I wouldn't use the whey for a brine - make your brine fresh. here's help: cheesemaking.com/Halloumi.html |
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Jan 21 |
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How to keep baked seitan from being too tough? @ lemontwist & nicoleeats: I would guess so. The recipes I've used seitan for were all sautees and stir-fried ones, with sauces, and it's worked fine. I would assume oven-baked would work. @ Pat Sommer's recommendation makes sense to me. |
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Jan 18 |
answered | How to keep baked seitan from being too tough? |
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Jan 11 |
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Unroasted coffee beans in the pantry, several years old: roast, toss, or other use? Which kind of beans are they, any idea? Some beans, like Sumatra, can be even better with age, but I don't know if even those would be good after sitting for that length of time. It wouldn't hurt to roast up a batch and try them, would it? |
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Dec 19 |
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How to clean stains from inside of vacuum flask? I actually have been using just the bottled kind, but I'm sure fresh would be even better. |
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Dec 19 |
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How to clean stains from inside of vacuum flask? This reminds me: I've been using a hydrogen peroxide and lemon juice mix (1 part of each with 6 parts water) as a non-chlorine bleach/whitener for my laundry, which seems to work well enough. So maybe a lemon juice/peroxide/boiling water mix would work here, too. |
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Dec 18 |
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How to clean stains from inside of vacuum flask? added 18 characters in body |
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Dec 18 |
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How to clean stains from inside of vacuum flask? Maybe there's a local equivalent, under a different name? This page suggests a (liquid) product called Preen Oxyaction: answers.yahoo.com/question/index?qid=20071218113902AA6rLV9 -- not sure of the ratio of a liquid product to water, so you may have to experiment. I buy a powder version. |
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Dec 18 |
answered | How to clean stains from inside of vacuum flask? |
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Dec 7 |
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What is size 2 pasta? Would this maybe help? cooking.stackexchange.com/questions/4815/… |
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Nov 1 |
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Substitute for Kirsch in Leckerli (Basel Lackerli) cookies? The question is a substitute for kirsch that his local store may have. Luxardo fits the bill. |
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Oct 29 |
answered | Substitute for Kirsch in Leckerli (Basel Lackerli) cookies? |
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Oct 24 |
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Is there some trick to vacuum sealing broccoli? Running them through your salad spinner is a great idea, I think! |
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Oct 24 |
answered | Is there some trick to vacuum sealing broccoli? |
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Oct 14 |
answered | Why do my Eisenhower Cookies turn out flat? |
