23,354 reputation
851121
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 34
visits member for 3 years, 11 months
seen 2 hours 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.


2d
answered Quick and Easy Beef Stew and Dumplings
2d
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.
2d
answered I want to duplicate my bread mistake!
2d
answered Making whole wheat bread in a bread machine? What kind of flour?
2d
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.
2d
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.
2d
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.
2d
answered Making cherry ice cream, should I macerate the cherries?
2d
comment Making cherry ice cream, should I macerate the cherries?
Can I come to your house?
2d
answered Frying fish without it falling to shambles
2d
answered How do I neutralize melter honey?
2d
revised How do I neutralize melter honey?
Fix spelling. Make the title into a question.
2d
revised Chocolate seized during dipping, how to prevent it?
edited title
Jul
20
awarded  Famous Question
Jul
16
comment Homemade Vinegar Safe?
Good note about hygiene. Fermenting can be an ugly business when it goes off.
Jul
16
comment Should a rare steak bleed?
I've read that steak places or caterers will sometimes have their steaks in a sous vide bath at exactly the target temp and then just open one and sear it when it is ordered. Foolproof, perfectly cooked steak. Kind of liked "pre-cooked" but in a delicious way.
Jul
16
comment steam oven vs conventional oven
Did the steam-oven-pork also get to 180F?
Jul
16
comment Leaving buttermilk out overnight, recipe for food poisoning?
Buttermilk is fermented at room temperature. As you said, there is no harm leaving it out further at room temperature. Perhaps they say "keep refrigerated" just so it won't get too acidic and break and make their brand look bad?
Jul
16
answered Thinned yogurt instead of milk
Jul
16
awarded  Enlightened