20,815 reputation
739102
bio website
location Sunnyvale, CA
age 28
visits member for 3 years, 11 months
seen 8 mins ago

Site/community/mod philosophy: I fight for the users. (and also the site.)

Eating philosophy: yum, everything tastes so good. I'm originally from Texas, so I do love my Mexican food and barbecue, but I love just about everything else too.

Cooking philosophy: enjoy yourself! Don't measure unless you need precision, don't rush if you've got time, taste everything, and make enough for leftovers.


5h
comment Can you re-use parchment paper when baking batches of cookies?
@Linda Silicone baking mats are indeed great, though as Joe said, they do also insulate the bottom of the cookies and reduce browning and even sometimes change baking time.
9h
awarded  Good Answer
15h
comment Do I have to cook salame
One of those (the pancetta) specifically says you need to cook it, so it's probably pretty safe to assume that the ones that don't mention cooking don't need it.
21h
comment How does velveting work?
That seems less like a reason and more a description of the effects of velveting: it protects the flavor (from being lost) and the texture (from becoming not-tender). But how does it do this? I guess the implication is that it does so by simply making it cook less somehow?
1d
comment How do you coat perfectly round truffles with melted chocolate?
Really great answer! I guess toothpick (or longer skewers) are a decent approximation of the dipping forks that you'd already have in your kitchen.
1d
comment How can I store wonton wrappers in the freezer?
Comments removed - the question seems all sorted out now.
1d
awarded  Mortarboard
1d
revised How can I store wonton wrappers in the freezer?
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1d
comment How to cook beef shank so that it is fall-off-the-bone tender?
Also, the pressure cooker just makes things faster. It doesn't do anything you couldn't do in a normal pot in a bit more time.
1d
comment How to cook beef shank so that it is fall-off-the-bone tender?
If you overcook it, the individual fibers may indeed get tough eventually, but it will still fall off the bone and obviously be overcooked, not undercooked. If it's all still hanging on to the bone just like it started out, but isn't tender, it'd definitely undercooked, not overcooked.
1d
awarded  Nice Answer
1d
revised How do you coat perfectly round truffles with melted chocolate?
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1d
comment How do you coat perfectly round truffles with melted chocolate?
@rumtscho Y'all are being a bit too obsessive here - you can do better without being perfect!
1d
answered How do you coat perfectly round truffles with melted chocolate?
2d
revised Why use citric acid and sodium hexametaphosphate in cheese sauce?
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2d
comment What is the origin of fish sauce in asia?
Do you know that fish sauce didn't exist in Asia before the Romans/Greeks, or that it came from the Roman Empire (or the Greeks) to Asia? It seems quite plausible that ancient civilizations in Asia invented it too.
2d
comment Why does sourness taste in yogurt increases with time?
If you have something to add to your answer, please just edit it rather than adding a comment - it makes it easier for people to see!
2d
revised Why does sourness taste in yogurt increases with time?
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2d
revised How can I store wonton wrappers in the freezer?
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2d
comment Breed of chicken
What does the first paragraph have to do with your question?