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location Tucson, AZ
age 31
visits member for 1 year, 11 months
seen 14 mins ago

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


2d
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.
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
and wouldn't a stock of kelp and dried anchovies be dashi?
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
@eirikdaude They can, but they're usually used very differently. Oil packed anchovies are usually used by grinding them into a dish, I don't know that they'd work as well for making a stock.
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
Both of these are pretty potent sources of umami, so I'd be hesitant to replace them (especially to replace both of them). You might be able to get similar compounds with shrimp shells and dried mushrooms, but the flavor would be quite different.
Apr
10
revised Malt used in bread
incorporated info from comments
Apr
10
comment Malt used in bread
@rumtscho That recipe calls for "rye malt", which I guess makes sense. Rye is darker than wheat or barley, so it follows that the malt would be darker. It's my understanding that "malt" alone usually means barley malt though. I'll edit for clarity.
Apr
10
answered Malt used in bread
Apr
3
revised What's the role of milk or yogurt in sponge cake?
added 149 characters in body
Apr
2
answered What's the role of milk or yogurt in sponge cake?