6,520 reputation
826
bio website
location Tucson, AZ
age 30
visits member for 1 year, 8 months
seen 15 hours ago

I am a professional baker with many years of culinary experience.


15h
comment Is it safe to drink from a mug that has a hole in the glazing and was made in China?
Probably? It's kind of hard to say without more information (like lab tests on the material or knowledge of the factory).
16h
answered How do I practice piping icing without wasting icing and money?
1d
comment What is the best marker for writing on glass?
Sharpie also makes paint markers which tend to write better on really slick surfaces.
2d
comment Making that little butter thing you put on top of steak
Yeah, are you talking about a curl or quenelle? A compound butter? Help?
Jan
24
awarded  Pundit
Jan
24
comment Why does caffeine taste bitter when added to tea?
Not only are energy drinks sweetened, but they also have some salt (which masks bitterness very well) and usually REALLY INTENSE FLAVORS. Red Bull tastes like someone crammed a pound of Sweetarts into an 8oz can. I don't know how you'd taste bitterness paste that anyway.
Jan
24
comment What makes Kewpie (Japanese) mayonnaise so different from Hellmann's?
Here's some info on various mayos. The difference could also be that Kewpie is made with just yolks while American mayo is usually whole eggs.
Jan
19
reviewed Reject Botulism Olives, Olive Oil and garlic
Jan
19
awarded  Proofreader
Jan
19
reviewed Close Botulism Olives, Olive Oil and garlic
Jan
19
reviewed Leave Open How can I scale down a high-yield recipe that calls for a single egg?
Jan
19
reviewed Approve How can I get crispy skin when pan frying fish?
Jan
19
reviewed Approve How do I keep long grain brown rice moist?
Jan
19
comment 1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount?
@NateEldredge I don't think it's going to make or break it. What I meant with the coffee is that if I'm adding water anyway, I'd rather add something like coffee that will actually add some flavor too. Honestly, I'd think they'd probably turn out ok if you left out the whiskey and didn't sub anything else.
Jan
18
comment 1/4 cup of whiskey in cupcake batter substitute what type of liquid? And use the same amount?
I mostly agree with this. I probably wouldn't sub straight water though. Alcohol doesn't contribute to gluten formation like water does, so just plain water could make the cupcakes chewier. (Careful mixing could mitigate this, but as long as you're subbing I'd use coffee or something with flavor)
Jan
18
awarded  Necromancer
Jan
17
comment How to stop sushi nori tasting too strong?
Are you toasting your nori? I find that makes it taste more nutty and less fishy (and the nutty flavor kind of gets lost in the rice).
Jan
16
answered Using low oven temperature to accelerate proofing
Jan
15
revised Culturing Yeast in Dough
added a link
Jan
15
comment Culturing Yeast in Dough
that is debated a lot. Generally dryer and colder produces more acetic acid, and wetter and warmer produces more lactic acid. They're both sour, but different types of sour.