23,818 reputation
955125
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 3 months
seen Nov 20 at 16:02

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.


Mar
31
answered What should I look out for when creating my own beef jerky marinades?
Mar
30
comment How do I make large spheres using spherification?
I was waiting for you to answer this one.
Mar
30
comment How to stop my cupcakes from sticking to their cupcake wrappers?
The question is how to keep them from sticking to the paper liner.
Mar
30
comment Is it bad to marinate meat for too long?
@pyko- This is not something I am an expert at but... Some ingredients contain proteases, protein digesting enzymes. Two that are common are papain (en.wikipedia.org/wiki/Papain) and bromelain (en.wikipedia.org/wiki/Bromelain). These are found in papaya and pineapple respectively. They can also be purchased as Meat Tenderizer powder and added to marinade separately.
Mar
30
comment How to cover up bad jenever?
Not a bad idea but you wouldn't even need to boil it. 173F will boil the alcohol and not the water.
Mar
29
comment Trick to keeping guacamole from turning brown
acid would keep it from oxidizing but it has to be in greater concentration than you would want mixed in. Perhaps spritzing the surface with lemon would work (until it was disturbed.)
Mar
29
comment Sous vide without plastic bags?
The steak and chicken that I have cooked sous-vide released enough juice or fat to easily turn any fried coating into soup. Perhaps lobster or fish would be ok though.
Mar
29
answered What oil is best for seasoning a cast-iron skillet
Mar
29
comment Sous vide without plastic bags?
Batter would be awkward- it would definitely become a soggy mess in the bag and wouldn't stop any chemical diffusion. A silicon bag would be awesome.
Mar
29
revised Sous vide without plastic bags?
Clarification
Mar
29
comment How do the ingredients in baking powder work?
@rumtscho- You should rephrase your comment as an answer- it is, after all, the answer.
Mar
29
answered Is it bad to marinate meat for too long?
Mar
29
revised How do the ingredients in baking powder work?
correct spelling
Mar
29
answered Sous vide without plastic bags?
Mar
29
comment Frozen yogurt flavor pairings
@Mien - I did. Quite a bit in fact.
Mar
29
comment How can I add more “chew” to veggie burgers with only vegetables?
@Matt - I actually responded to Orbling's comment above. I like the idea of using dehydrated veggies to toughen them up a bit. I was trying to think of vegetables that would work for. Obviously tomatoes, perhaps sliced squash. Just don't accept my answer and we'll be fine. :)
Mar
28
comment Pans with ceramic coating useful?
And even if ceramic did come off that would be perhaps unpleasant to bite into but not toxic like teflon.
Mar
28
comment Can I make my own chestnut puree?
That sounds really tasty.
Mar
28
revised Frozen yogurt flavor pairings
Realized the term homemade was quite redundant in this context.
Mar
28
comment Why Buckwheat Pancakes?
@knives- good call about the lack of gluten. I forgot about that one.