7,120 reputation
1027
bio website
location Tucson, AZ
age 31
visits member for 2 years
seen 6 hours ago

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


15h
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.
Apr
22
answered Hot espresso poured into a cold cup - is that dangerous?
Apr
22
revised Hot espresso poured into a cold cup - is that dangerous?
took out toxins
Apr
20
comment How can I get more lime flavor into my key lime cake recipe?
Lime oil (if you can find it) works great for stuff like this. It's extremely concentrated though.
Apr
20
comment Can barley flour be used as a substitute for barley malt extract?
There are different kinds of malt, so it's hard to say for sure. Sugar would replace some of the attributes but lack the enzymes. It would help if you could post the recipe.
Apr
20
answered Can barley flour be used as a substitute for barley malt extract?
Apr
16
answered How should I choose my next step as a cook?
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
I wonder if a seaweed more common in the North Atlantic would work to replace the kelp? I've used dulse to make soup (it's savory and delicious), but it's also different.