23,758 reputation
954123
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 2 months
seen Oct 16 at 21:00

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.


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
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
Jul
16
awarded  Nice Answer
Jul
16
answered Homemade Vinegar Safe?
Jul
14
comment Can you make Bearnaise with olive oil?
I wonder which humanity learned first- to harvest milk or press olives. I would think the only fat that would be truly 'paleo' would have to be rendered mammoth lard.
Jul
14
answered Baking bread - stainless steel or potless?