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visits member for 1 year, 11 months
seen Nov 5 at 17:32

I'm currently a Food and Beverage management student at Johnson County Community College.


Sep
24
awarded  Autobiographer
Mar
6
awarded  Popular Question
Dec
4
awarded  Yearling
Jul
22
answered How can I replace a food processor in this brownie receipe?
Jul
22
answered How to grease a pan without shortening or butter
Jan
2
awarded  Enthusiast
Dec
27
comment How to Make Hazelnut Roasted Coffee
I know that at a local coffee roaster, (The Roasterie), the way they make flavored coffee is to soak the roasted beans in flavored syrup.
Dec
21
awarded  Quorum
Dec
20
comment What causes the sugar to turn grainy after I have cooked it for a glaze or cooking it with butter for carmelizing?
I've been doing some candy work for Christmas, and both recipes I used called for acid (cream of tarter). So my guess was correct.
Dec
20
answered How to minimize splatter using an immersion blender?
Dec
16
awarded  Custodian
Dec
16
reviewed Approve suggested edit on Why is my toffee grainy in cracker-toffee “Crack”?
Dec
16
answered Why is my toffee grainy in cracker-toffee “Crack”?
Dec
12
comment How do you know when a baked potato is done?
Never would have thought of that.
Dec
12
answered How do you know when a baked potato is done?
Dec
9
comment How long is SPAM really good for?
I was reading a book about creating a stockpile. The authors comment was that while older canned food might not be bad for you, the nutritional value is gone as well.
Dec
9
comment How to store homemade bread?
@J.A.I.L. - I'm just going by the recipe title. It does have a slight twang. But yes, you are correct in that it doesn't use a starter.
Dec
8
comment How does one invent a cookie recipe?
A question that gets reference to Ratio (a book I want to get), The Flavor Bible (my go to reference for ideas) and Alton Brown (one of my culinary heroes). It doesn't get much better.
Dec
8
awarded  Student
Dec
7
comment what happens when you whisk sugar with oil?
So are there eggs and liquid in the recipe? If so, I would beat the eggs, dissolve the sugar into the eggs, slowly incorporate the oil (as if making a salad dressing) and then add the liquid. Note:I'm adding this as comment since it doesn't really answer the question)