23,678 reputation
853122
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 34
visits member for 4 years, 1 month
seen 15 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.


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.
Mar
28
asked Frozen yogurt flavor pairings
Mar
28
comment Can I substitute mint tea for fresh mint?
+1 for growing your own. It ease one of the easiest herbs and can find unexpected usage in even savory dishes.
Mar
28
answered Why Buckwheat Pancakes?
Mar
28
answered Suggestions for storing homemade frozen custard
Mar
28
comment How can I add more “chew” to veggie burgers with only vegetables?
@Orbling- the sun dried tomatoes are an interesting idea. I wonder if you could partially dehydrate veggies until their flavors concentrated and they became more solid but stop before they get tough? I want to try that sometime. I wonder what that would do to yellow squash.
Mar
28
comment How can I add more “chew” to veggie burgers with only vegetables?
@TFD- my thought exactly. More specifically- Why would you want to showcase the veggies and yet make them somehow meat-like. Do one or the other.
Mar
28
answered How can I add more “chew” to veggie burgers with only vegetables?
Mar
26
answered Convert to tablespoons of whipped butter
Mar
26
comment How do you get a nice yellow gravy color when making a chicken pot pie?
Turmeric is what makes most curry powders yellow anyway.