25,728 reputation
1161135
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 9 months
seen yesterday

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.


Apr
14
revised Can I cook a slow cooker recipe on high instead of low, but for shorter time?
Fix a slight mistake. Soaked beans are already rehydrated.
Apr
14
answered Can I cook a slow cooker recipe on high instead of low, but for shorter time?
Apr
14
comment home-made smoker
I made a flower pot smoker from Alton Brown's instructions once. It worked fairly well. It was difficult for the little hot plate to maintain the target temps but the meat turned out ok. It didn't last very long though. I think I should have used a better hot plate.
Apr
14
answered Electric smoker and a charcoal smoker
Apr
10
comment Malt used in bread
@Ross- Fair enough. It sounds like it to me but you are the final say in what you meant. :) Retracting my pedantic comment.
Apr
10
accepted How do I make authentic Russian black bread?
Apr
10
comment Malt used in bread
What exactly is the question here? There is no question mark anywhere in your post. Are you asking if malt is used? What kind of malt? What it looks like? What it does?
Apr
9
comment What is the additive they put in apple juice to change it from cloudy to clear?
It is important to note that it is the filtration that makes it clear. The additives simply make the filtration more effective with higher yeilds. youtube.com/…
Apr
8
comment Binding properties of turmeric
It is reassuring that sometimes the things I say turn out to be true. :)
Apr
8
answered Binding properties of turmeric
Apr
7
answered Adjusting baking powder to work with almond milk
Apr
6
answered Dry brining burger patties with onions
Apr
6
answered Can I subtitute water for milk in crêpes?
Apr
3
comment Why does my food taste like propane when i grill?
I agree that real wood charcoal is fantastic but there is room at my house for both. Real charcoal takes more planning, costs a lot more, and wastes heat when I'm done cooking but there are still coals left. I use charcoal when I have time and want something special. I use propane when I want a broiler without air conditioning the house back down.
Apr
3
comment How to extend holding time for poached eggs?
Good answer but not nearly as cool. You won't impress anyone if you're always do everything the easy way. :)
Apr
3
comment Is there any way to make crepes without a proper non-stick pan?
I am by no means an expert on historical or authentic crepe recipes but that recipe sounds similar to the one I use. Non-stick spray is just oil with some emulsifiers to make it even more slick.
Apr
3
answered Can I substitute low fat greek yogurt for light sour cream in a high speed blender?
Apr
3
answered Is there any way to make crepes without a proper non-stick pan?
Apr
2
revised Can I use baking powder to replace cream of tartar
added 14 characters in body
Apr
2
answered Can I use baking powder to replace cream of tartar