23,593 reputation
853122
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 34
visits member for 4 years
seen 2 days ago

Software engineer by trade but I came to Seasoned Advice independently of Stack Overflow.

I'm interested in bread, sous-vide, food preservation, dairy, and trying new food.


Aug
27
awarded  Nice Question
Aug
27
comment Can I use garlic leaf for cooking?
I was going to say the same thing so I'll just give you +1 instead. I love garlic greens. I don't imagine that drying them would be worth the work. Regular garlic powder would have the same flavor but stronger. The grassy subtlety that makes garlic greens interesting would be lost.
Aug
27
answered Why does my bread smell like vinegar?
Aug
27
comment Could cheese “halt” the tenderness of cooking lentils?
I can say that my last batch of lentils was heavily salted the same way I do beans and they softened just fine. Also- gouda is a high acid food, like most cheeses, but it is a low acid semi-firm cheese. It is a "washed" curd cheese which is characterized by having a lot of the lactose washed out of the curd before it is aged. This results is less lactic acid than a similarly firm, aged cheese.
Aug
26
answered How to seal a jar with a jam so that it can be opened without breaking the lid?
Aug
19
awarded  Good Answer
Aug
16
awarded  Yearling
Jul
22
answered Quick and Easy Beef Stew and Dumplings
Jul
22
comment Quick and Easy Beef Stew and Dumplings
The dinty moore recipe isn't really "from scratch". Bisquick is not much harder than opening a package of Pillsbury dough. If you were doing any hiking in or hauling of supplies I would second Jolene's suggestion- just take the dry, non-refrigerated foods, and mix them with water at the site.
Jul
22
answered I want to duplicate my bread mistake!
Jul
22
answered Making whole wheat bread in a bread machine? What kind of flour?
Jul
22
comment Making cherry ice cream, should I macerate the cherries?
That's an interesting thought. I'd like to know how much color is pulled out of a cherry when it is macerated. My guess would be less than with a strawberry but I don't know.
Jul
22
comment Frying fish without it falling to shambles
@user26090 Also- not that I mind the free rep- but it is generally considered good form to wait a couple days before accepting an answer to make sure you choose the best one.
Jul
22
comment Frying fish without it falling to shambles
Poaching is great for very delicate foods. Fish is often poached in a flavor milk broth. As Jolene says- you can't cook it past the boiling point of water so the skin will never brown or get crispy.
Jul
22
answered Making cherry ice cream, should I macerate the cherries?
Jul
22
comment Making cherry ice cream, should I macerate the cherries?
Can I come to your house?
Jul
22
answered Frying fish without it falling to shambles
Jul
22
answered How do I neutralize melter honey?
Jul
22
revised How do I neutralize melter honey?
Fix spelling. Make the title into a question.
Jul
22
revised Chocolate seized during dipping, how to prevent it?
edited title