26,244 reputation
1166141
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 5 years
seen 8 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.


Jun
9
awarded  Enlightened
Jun
8
comment How do you make paneer?
@Avinash- I'm sorry that you had a bad experience- I haven't tried frying them for an extended period of time. I simmer queso blanco in Rasmalai and saag paneer and it worked just fine. Additionally a quick google search shows dozens of people on the first page of results doing the same thing. Finally- you seem to be ignoring the fact that the only difference in the manufacturing of queso blanco and paneer is that in paneer the milk is brought to a boil. They are identical in every other respect.
Jun
7
comment How do I keep my bread pudding from collapsing?
It produced a singularity? Awesome!
Jun
7
comment fat-free pudding
@rumtscho- Every homemade pudding I have ever seen was closer to a stirred custard with a lot of added starch. Browsing on my usual recipe sites it is rare to see an egg free recipe at all.
Jun
6
comment fat-free pudding
It seems like several of the answers there are decent. Of course, the accepted answer is a low-fat recipe, not fat-free. Homemade pudding is often starch and egg yolk- so you need a replacement for the egg yolk and not the milk and cocoa. Hopefully people here smarter than myself can make suggestions about alternative thickening agents.
Jun
6
comment Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
Excuse me if this is an ignorant question but which are "summer savory" herbs?
Jun
6
comment fat-free pudding
cocoa powder and skim milk are both (almost) fat free.
Jun
6
answered How to adapt recipes to hard wheat flour
Jun
6
comment How to roast pork shoulder?
@Zombies- Basic roasting like what I described above only requires a deep roasting pan to catch juices, a wire rack to hold the meat off the pan, and a probe thermometer. Some recipes use foil to keep in moisture. There are many ways to go about this including a dutch oven. You should pick a method and try it or ask a separate question specifically about your chosen method.
Jun
3
awarded  Citizen Patrol
Jun
2
awarded  Enlightened
Jun
2
comment alternative leavening agents other than baking powder, and their ratios of substitution
This is awesome information. I have a bunch of kefir whey that I have been looking for a home for. I will have to experiment a bit with that.
Jun
2
awarded  Nice Answer
Jun
1
comment How much warm is warm water?
I've read many places that water is crucial and it makes sense... but I've always just used tap water and never done anything special and never had any problems with flavor or yeast development. I wonder if I've just had good tap water in the places I've lived or if it really doesn't matter so much after all. Have you had bread not turn out due to bad water? If so how bad did the water have to be?
May
31
answered Knife to Cut Dough
May
31
comment How do I remove turmeric stains from metal/plastic cookware?
Cancer-battling qualities? I use it for its yellow-coloring qualities. (And flavor of course).
May
31
revised How much warm is warm water?
Wow! This is a sloppy post!
May
31
comment How do I coat popcorn with flavor?
Similar: cooking.stackexchange.com/questions/5772/…
May
31
answered How much warm is warm water?
May
31
answered How do I coat popcorn with flavor?