3,312 reputation
711
bio website
location Reno, NV
age 47
visits member for 4 years, 4 months
seen Dec 10 at 20:00

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
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?
Jan
9
answered Digital recipes storage?
Jan
9
answered How do I tone down the intensity of raw onion?
Jan
4
comment What is an easy-to-make dessert that goes well with Indian food?
kheer would be my first guess, but it's true -- there really is a lot of options.
Dec
29
answered How do you protect a pizza peel?
Nov
22
comment What vegetarian substitute for prosciutto could I use in Carbonara?
this is exactly the recipe i was thinking of -- i read about this awhile back, but i haven't tried them yet, either. they look the part! i say try it.
Oct
25
answered How to ADD a black patina to a bare aluminum frying cauldre
Oct
16
answered How to cut an egg without the yolk sticking to the knife?