3,410 reputation
711
bio website
location Reno, NV
age 47
visits member for 4 years, 9 months
seen Apr 23 at 18:56

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.


Apr
16
comment How to make fluffy(not crunchy) quinoa?
Yes, I was going to suggest skipping the oil. I have never made quinoa with oil in this way, and mine always comes out fluffy. Using a rice cooker is a great idea, too!
Mar
31
answered What causes pasta dough to be holey after running through a machine multiple times?
Mar
16
comment How to Store Fresh Herbs
Thank you, Joe. That's it.
Mar
4
comment *Cannot* get that “Oven Spring”
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
Mar
3
answered *Cannot* get that “Oven Spring”
Feb
4
answered Does injera require a starter?
Feb
2
answered Pyrex Percolator on stove?
Jan
16
answered Using low oven temperature to accelerate proofing
Oct
21
comment Halloumi ended up too soft
Well, "best" as in "all the above," really. To me, it tasted better (more like the halloumi I've bought), and the texture was firmer. I don't know if goat's milk is key for the firmness -- it might be -- but it definitely seems key for the flavor.
Oct
20
answered Halloumi ended up too soft
Oct
10
awarded  Nice Answer
Oct
2
answered How can I improve my fried rice?
Sep
24
awarded  Autobiographer
Sep
17
answered How can I make my sourdough crust chewier?
Jul
26
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!