3,074 reputation
69
bio website
location Reno, NV
age 46
visits member for 3 years, 8 months
seen 2 hours ago

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.


May
30
answered Minimum procedure for sterilizing mason jars for canning
May
23
answered Storing Green Onions?
May
22
comment What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?
This is exactly what i do, too. then, once in awhile, i take Bon Ami to the colander.
May
13
answered What is the best method/product for cleaning pasta's starch residue from colander and cooking pot?
May
2
comment What's the proper way to muddle mint for a julep or mojito?
it's also key to leave half the lime in the drink. the lime peel's oils are key to the flavor. it takes up space, but it's worth it.
Apr
27
answered What are some vegan thickeners for beverages?
Apr
26
answered What purpose does coffee serve in a chocolate cake recipe?
Apr
24
comment Why are my cheese curds not well-knitted after pressing?
i have problems with this, too - i look forward to hearing some ideas. my cheeses are, i suspect, OVER pressed, but the same problem exists for me... the curds are not knitting correctly, and i do not know why.
Apr
18
answered Is lavender used to season food?
Mar
15
answered Making cake icing look professionally smooth
Mar
2
comment For Pizza cooking at home. What is the best alternative to the pizza stone?
they DO make cast iron pizza pans, too. just thought i'd mention that.
Feb
21
answered Annatto Oil Substitute
Feb
21
comment How do I make authentic Russian black bread?
i adore russian black bread, and all recipes i've ever seen, even the very old ones, call for either coffee, molasses, or espresso powder. i have no idea how to get that color, though... i am also very curious to know the answer to this!
Feb
15
comment How to prevent tofu from falling apart on the grill?
i'd also add that you should get the firmest tofu you can. some places sell smoked, pre-pressed stuff that is VERY firm, and that would hold up really well on a grill.
Feb
9
answered Why do you need to refrigerate bread dough overnight?
Jan
27
comment How do I defrost frozen flour tortillas?
this is exactly my reason for freezing them, and how i freeze them, too. i separate them into stacks of 10, freeze them, and then vacuum seal them in fresh bags after that. a minute or so (at most!) in the microwave in a ziplock bag and they are like fresh again. our local stores sell them in stacks of 40-100 at a time (nothing fewer!), so freezing is the only way for me to go.
Jan
26
answered Is there a close substitution for shallots?
Jan
19
comment What makes a good vessel for storing sourdough starter?
i use a (hard) plastic container made for sourdough that i purchased from Leeners.com, and it's been easy to clean so far. but i understand the appeal of glass, too.
Jan
19
answered What makes a good vessel for storing sourdough starter?
Jan
19
answered What can I do with Bhut Jolokia's?