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location Tucson, AZ
age 31
visits member for 1 year, 10 months
seen 3 hours ago

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


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revised How does the order of mixing ingredients affect the resulting cake?
added example recipes
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reviewed Leave Open What do I do with a bag of tiny steamed salted squid?
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reviewed Close Halva seen on Mahane Yehuda Market in Jerusalem
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reviewed Close How do I quickly get okra to stop being goopy?
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reviewed Close Which Maizes should be boiled, and which roast?
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reviewed Close What to do with a failed cake?
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reviewed Leave Open Can I use diluted lemon juice in place of rice wine vinegar
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reviewed Close How to best keep a bunch of coriander fresh?
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reviewed Leave Closed What can I do with old (7-8 months old) pickles?
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reviewed Leave Closed Calculating and sorting foods by the fullness factor
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comment Meat curing vs fermenting
@Joe good point. I know there are some Asian fermented meats that aren't quite sausage, but they're usually ground or shredded before fermenting, so it's pretty close.
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comment Meat curing vs fermenting
No. Meat can definitely be fermented, but in my experience, it's a lot touchier than vegetables or dairy.
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answered Meat curing vs fermenting
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answered How does the order of mixing ingredients affect the resulting cake?
Mar
23
comment gel substance to keep food moist?
It could just be simple syrup. I know that's brushed on pastries sometimes to keep them moist. Sushi rice is already sweetened, so the extra sugar might not be too noticeable.
Mar
20
awarded  Deputy
Mar
20
comment I'm using steel cut oats flour to make bread and muffins but the insides are mushy and wet
I agree that I think that the lack of gluten is the main problem with them not rising, but I think the liquid is the main problem with them not setting. Banana and jam are both going to contain pectin, which traps water. The honey and maple are liquid sweeteners, which essentially stay liquid after they're baked (which is why they make baked goods more moist, when used in lower amounts). It's a perfect storm of ingredients to make a dense, wet muffin.
Mar
20
comment Create hot “sauce” from capsaicin extract
Why not do the vodka and then dilute that into water as appropriate?
Mar
18
comment Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
@Sobachatina I don't know what kind of starter you're using, but you can try doing an all-rye starter and making your final dough with a large percentage of the starter. That way you'd be adding a lot more acid and already-acidified rye.
Mar
16
comment Can you make bread with the yeast in beer?
@Catija The only issue I have is that the text you quote is incorrect, which I pointed out in comments.