25,728 reputation
1161135
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 9 months
seen 22 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.


May
19
comment How to spice up a carrot cake
For the record I don't know about trying them together.
May
18
answered How to spice up a carrot cake
May
18
comment Does paneer have to be cooked?
It will not melt as easily as other cheeses but it will eventually melt. I always have to be careful when making rasmalai or saag paneer that the paneer doesn't melt/dissolve/vanish into the cooking liquid.
May
18
answered Does the drying out of vegetables affect the taste after cooking?
May
17
comment What type of yoghurt should I use for making curry?
@Mike, @Taryn- We just talked about this in this question: cooking.stackexchange.com/q/14811/2001 The difference is the fat content of the yogurt. Fat keeps yogurt proteins from tangling up. If you use lowfat yogurt then you should add a little starch to guard against curdling.
May
16
comment Prevent the dough from “oxidizing”?
Not really- vinegar works very well with apples. One of my favorite apple pie fillings has balsamic vinegar in it. Delicious.
May
16
answered Prevent the dough from “oxidizing”?
May
16
revised What causes yogurt in sauces to split? How to prevent it?
Clarify that it is caused by lowfat yogurt.
May
15
answered What causes yogurt in sauces to split? How to prevent it?
May
14
comment How long can eggs be unrefrigerated before becoming unsafe to eat?
Different question but similar answers: cooking.stackexchange.com/q/7663/2001
May
12
comment Can you make cheese curds with pasteurized milk?
This is true. Pasteurization does not harm cheese making. Homogenization does make a difference and sometimes calcium chloride is added to homogenized milk to strengthen the structure or the curd.
May
11
comment Reduce hotness of beef Jerky
@Joe- diluted it with other things... and then dried of almost ALL the water! I'll bet it's much higher than 350k now.
May
11
comment How many times can cheesecloth be reused?
@derobert- this is true. I had never thought of using these for herbs. Mine wouldn't handle the heat.
May
10
answered Reduce hotness of beef Jerky
May
9
comment How can I cut lots of cherry tomatoes in half quickly and evenly?
@Aaronut- build it in a vaccuum.
May
9
comment How can I bake normally fried foods?
The flavor is ok but they just don't get as crispy. Breaded foods, in particular, stay soft and bready instead of become crisp.
May
9
revised How can I bake normally fried foods?
Clarifying the question
May
9
asked How can I bake normally fried foods?
May
9
answered What is the purpose of baking soda in chocolate-chip cookies?
May
9
comment How can I cut lots of cherry tomatoes in half quickly and evenly?
Now I want to design a cherry tomato size guillotine.