3,152 reputation
69
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.


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!
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.
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
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
comment 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
Jan
21
comment 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.
Jan
11
comment 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?
Dec
19
comment 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.
Dec
19
comment 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.
Dec
18
comment 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.
Dec
7
comment What is size 2 pasta?
Would this maybe help? cooking.stackexchange.com/questions/4815/…
Nov
1
comment 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.
Oct
24
comment Is there some trick to vacuum sealing broccoli?
Running them through your salad spinner is a great idea, I think!
Jul
10
comment Does an avocado seed help guacamole stay green?
fascinating. thank you for the follow-up, Flimzy!
Jun
21
comment Does an avocado seed help guacamole stay green?
@Jefromi -- well, please check out the Serious Eats article I linked. Kenji found that citrus didn't noticeably deter browning on his guacamole. In fact, he found that in some cases, it actually seemed to speed up the browning. You could also just press plastic wrap along the top of your guac, and smooth out any bubbles, to achieve the "no air" environment, too. No submersing is necessary.
Jun
21
comment Does an avocado seed help guacamole stay green?
Ray's answer is right. My source for this one is the Serious Eats blog, and their resident food scientist Kenji Lopez (scroll down to "On Browning" and go from there: seriouseats.com/2012/01/…