26,244 reputation
1166141
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 5 years
seen 12 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.


Aug
24
comment How do I avoid fibrous, dry beans?
Subjective, but my favorite beans are "small red beans". Firm enough to hold together but a delightful, creamy interior. I just eat them with pepper sauce and salt.
Aug
22
awarded  Nice Question
Aug
17
comment Vanilla Pudding: Could someone explain this recipe to me?
Nice answer. Just a note on #3. Egg custards are usually strained to get out the lumps from the egg proteins that sneak in on the yolks.
Aug
17
answered Refrigerating fudge v leaving it out
Aug
16
awarded  Yearling
Aug
15
comment What does the Cinnamon in my coffee turn into?
+1 This is the only answer that actually answers the question.
Aug
14
comment How can I know when a thick simple syrup is done cooking?
Fair enough. I agree it's a semantic argument. Simple syrup recipes almost always call for just dissolving the sugar, as Yossarian pointed out. Whether you call that "cooking" or not is subjective.
Aug
14
comment How can I know when a thick simple syrup is done cooking?
Do you have any sources for this because I disagree. All syrups are just changes in concentration. Simply staying on the heat to steep is not cooking; The sugar isn't changing. As you said, you have to boil it all the way until most of the water is gone before things start to caramelize and darken. This is way past what anyone would call a simple syrup.
Aug
13
answered Why did my Chiffon Cake collapse?
Aug
12
answered Is it possible to prepare store bought corn tortillas so they don't fall apart?
Aug
11
comment Why does my horchata have too much sediment?
@Jefromi- that is certainly possible. I thought that more was better with blending. The few recipes I have looked at didn't specify how blended it should be.
Aug
11
comment How to keep cake topper from toppling over
Even hot glue would peel off afterwards without damaging the topper.
Aug
11
comment Why does my horchata have too much sediment?
I will certainly try more passes straining. It seems like this should be an easy problem to solve. Every little Mexican cafe has perfect horchata so it can't be a secret process.
Aug
11
comment Why does my horchata have too much sediment?
Thanks. This is very useful information. I can't believe that little Mexican cafes go through this much effort.
Aug
11
awarded  Popular Question
Aug
11
comment Backyard mint too grassy
I was going from a recipe that recommended the blending with sugar approach. I'll try steeping next time.
Aug
11
comment Backyard mint too grassy
I doubt the mint is wild. It was clearly intentionally planted. The leaves had a reasonably strong mint flavor but not as strong as I expected. I'm going to try again in the spring.
Aug
11
comment Why does my horchata have too much sediment?
When I made it it was with a very fine metal strainer. I tested with two layers of muslin and a lot of sediment still made it through, but it drained very slowly. I abandoned that approach as impractical.
Aug
11
asked Backyard mint too grassy
Aug
11
asked Why does my horchata have too much sediment?