24,073 reputation
958129
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 4 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.


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?
Jul
14
comment Where do I find the fruit tamarind?
Regular grocery stores in Texas have whole tamarind.
Jul
6
comment How to make homemade ice cream with a chocolate swirl
I'm interested to hear how this works out!
Jul
2
awarded  Curious
Jun
24
comment Cheese from UHT Milk
I have done this with excellent success and I agree that it is a lot more satisfying. It can also be a lot cheaper.
Jun
23
answered when does a boiled egg become a poached egg?
Jun
15
awarded  Notable Question