24,093 reputation
958129
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 4 months
seen 12 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.


Apr
2
comment Baking bread with spelt flour, without using a bread pan
Perhaps but I haven't seen wheat starch sold separately from wheat flour and other types of starch wouldn't have the same texture when cooked.
Apr
1
comment What qualities should one look for when choosing Egg cooking gear?
@Michael- make that an answer instead of a comment and I'll vote you up.
Apr
1
answered Baking bread with spelt flour, without using a bread pan
Apr
1
answered What will happen if you cook in a container that has traces from another day of cooking?
Apr
1
comment What will happen if you cook in a container that has traces from another day of cooking?
Are you talking about for cooking or for storage? For me they aren't often the same containers.
Apr
1
comment How to reduce the sourness of homemade frozen yogurt?
Thanks for the ideas- I'll try the melons in the summer when they are in season.
Apr
1
comment How to reduce the sourness of homemade frozen yogurt?
This was perfect. I used my sous-vide controller to make my yogurt instead of the old yogurt maker and it turned out thicker and much less sour. I made blueberry frozen yogurt and it is fantastic.
Apr
1
accepted How to reduce the sourness of homemade frozen yogurt?
Mar
31
awarded  Talkative
Mar
31
revised What should I look out for when creating my own beef jerky marinades?
Remove paragraph that doesn't answer question
Mar
31
comment Can I dehydrate multiple different types of food at the same time?
The temperatures on the dehydrator are more of a guideline than a rule. You can dehydrate anything with no heater at all it just takes longer. Things can be damaged by too much heat. The temps in the booklet then are the maximum temp that those types of foods can handle to dry in the minimum time. You would be fine if you dried two items at the lesser of the two specified temperatures.
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.