7,190 reputation
1027
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location Tucson, AZ
age 31
visits member for 2 years, 1 month
seen 1 hour ago

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


16h
comment Fancy meals, not simple
Look up "Modernist Cooking" or any of the El Bulli cookbooks. I would say that a lot of what makes food restaurant quality is mastery of techniques, not complication.
16h
comment avoiding euro-centricism in the culinary preparations
@hownowbrowncow I will acknowledge the possibility that you're just trolling, but give you the benefit of the doubt. Engage in cultural appreciation. You can learn to cook non-European food without taking anything away from non-European people. Go eat at non-European restaurants and pay attention to technique and flavor combinations. Even if you never try to replicate it, you can still learn and enjoy.
17h
comment avoiding euro-centricism in the culinary preparations
This question itself is very Euro-centric. If you have any awareness of such things, the answer is stupifyingly obvious. To avoid Eurocentrism, just cook things from **the entire rest of the world**.
2d
comment What does cleave mean with regards to a pan of batter?
Sometimes cake batter is kind of "cleaved" by pressing an oiled knife into it to encourage a neat split, but it's usually things like poundcakes. I wonder if this is a translation issue?
Jun
10
comment Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?
This looks like it was printed out on a scale. Usually there will be a label template in addition to the fields that update for the item being printed. They probably just put allergens in the template so they don't have to update it for each product as a lazy/CYA move.
Jun
4
answered Can I infuse my own raisins?
Jun
3
comment Got Tara? gum, that is
I actually use tara gum regularly. Our supplier is Gum Tech who normally only sells in very large quantities, but you can probably order a sample from them? (Samples tend to be about 4oz). Their Hydro-Fi TGC-1110 is what I use. It's mostly tara gum with a bit of citrus fiber.
May
24
awarded  Yearling
May
11
comment Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes
@djmadscribbler Agreed. In something like chili or marinara, I'll use cheap tomatoes, but for a pomodoro, I always use San Marzano. When I tried doing pomodoro with (even high end) regular canned tomatoes, it tasted sour and too earthy.
May
6
comment What vegan substitutes are available for cheese?
I've done this with potatoes too (kind of like skordalia).
May
4
comment Can I freeze unbaked scones?
@Fiona If your freezer stays consistently below freezing and they're wrapped airtight, probably 6 months to a year? There isn't really much that can happen to them.
May
4
answered Can I freeze unbaked scones?
May
2
comment What everyday ingredient will emulsify rapeseed oil?
@Catija I have seen "alcohol free extracts" which are oil based (usually at health food stores). They're generally the flavor oil diluted in a neutral carrier oil. It's technically incorrect, but they do label stuff that way.
May
2
comment What everyday ingredient will emulsify rapeseed oil?
@hoc_age Egg whites would have less flavor, but most of the emulsifying power of eggs is in the yolks.
May
2
answered What everyday ingredient will emulsify rapeseed oil?
Apr
24
comment How to make Cheeze Burst Pizza same as Domino's?
From the links you cited, I'm not quite clear on why you can't eat garlic, and that would effect the answer. I've seen that it is restricted both because pulling up the root kills the plant (which we can work around easily), or because the flavor dulls the mind (which is harder to fix).
Apr
23
comment creaming butter vs adding to flour in cakes
@Chef_Code Mixing the butter directly into the flour is sometimes used for cakes: joepastry.com/category/pastry-components/cake-layers/…
Apr
23
comment creaming butter vs adding to flour in cakes
Not exactly a duplicate, but related to cooking.stackexchange.com/questions/55584/…
Apr
22
comment Hot espresso poured into a cold cup - is that dangerous?
@hoc_age I edited the question to remove off-topic parts. The original ending was about health-related stuff (toxins in plastic) so I snipped it.
Apr
22
comment Hot espresso poured into a cold cup - is that dangerous?
@Jefromi cocoa powder won't exactly "dissolve", but you can get it to disperse pretty evenly in espresso (especially a fresh shot). I'd say it melts more than dissolves. For an instant mix, I'd still recommend putting it in the hot liquid.