23,593 reputation
853122
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 34
visits member for 4 years
seen 2 days 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
24
comment How can I know whether a potato is too old?
@hhh- My deep freeze gets very cold and if I lay fruit/berries out in one layer in a metal pan I can freeze them solid with minimal damage. I have never tried this with diced potatoes because they are always already incorporated into a casserole and so freeze too slowly. I suppose I could try prefreezing diced potatoes before building the casserole but it's a little easier to simply parboil them instead.
Mar
22
awarded  Good Question
Mar
22
comment How long can I store soaked beans before cooking?
+1 this matches my experience as well.
Mar
21
comment How can I know whether a potato is too old?
Good advice- I'd like to add- Don't freeze raw potatoes. Even in a casserole, etc. They turn gray and rubbery and altogether disgusting.
Mar
18
revised How to make roux-based sauce thicker
Grammar
Mar
18
comment Do you need to cook a casserole with raw eggs before you freeze it?
Is it served with the eggs raw or just assembled that way and then baked before serving?
Mar
18
comment Store eggs upside down or not?
@Mien- the membrane breaking down doesn't make an egg go bad but is an indicator of freshness. My gut reaction is that it probably isn't worth worrying about. If you are buying eggs from the store then they are already so old that it won't matter. I'll do an experiment with the next dozen eggs that my chickens lay and I'll let you know.
Mar
18
comment Why does soda bread call for buttermilk?
@justkt- thanks for the reminder about the powdered form. I remember you told me about that a while back but I forgot to pick some up. I'll fix that now.
Mar
18
answered Store eggs upside down or not?
Mar
18
answered Why does soda bread call for buttermilk?
Mar
17
comment What's the best approach to baking bread with whole grains?
@nerdpod- I don't have a recipe because I just eyeball it. If you know what your dough is supposed to look like then you can adjust the flour/water while kneading to correct mistakes. I would guess that I add less than 1/4 of whole grain per loaf- you could add more but I just want it to add some texture without taking over. It does not replace flour because it does not add to the structure of the bread at all.
Mar
17
answered Lightening Bread
Mar
17
comment How to tell the difference between stamped and forged knives
@Elazar - absolutely. Forged knives are better balanced, less fragile, hold an edge better and can be sharpened. Stamped knives are inexpensive but are useful because they are more flexible. That said- the label "forged" is not what is valuable. Understand the differences and use what you like.
Mar
16
answered How to tell the difference between stamped and forged knives
Mar
16
revised Why do I need to cook milk in a cast iron pan before first usage?
edit tags
Mar
16
answered Why do I need to cook milk in a cast iron pan before first usage?
Mar
16
answered What's the best approach to baking bread with whole grains?
Mar
11
comment Does accidental vinegar have a culture that I can pass along?
'What's so unpleasant about being drunk?' 'You ask a glass of water.'
Mar
11
answered What features should I consider when getting an ice cream or gelato machine?
Mar
10
answered Can I use a 4 quart crock pot instead of a 6 quart?