26,229 reputation
1166141
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 5 years
seen 4 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
26
revised How do I separate egg white?
Reformatted the list
May
26
answered How do I separate egg white?
May
25
answered How to roast pork shoulder?
May
25
answered Theoretical: why there's no gradient of doneness in bread?
May
25
comment Getting rid of a commercial/plastic taste in icing?
@Aaronut- Nice answer.
May
25
revised Why add breadcrumbs to meatballs?
remove superfluous 'my'
May
25
answered Why add breadcrumbs to meatballs?
May
24
comment Are there any substitutes for honey when trying to activate yeast?
These are substitutions for honey in general. Activating yeast is much simpler if you don't need to replicate the flavor of honey. You just need something for the yeast to munch on. Any kind of sugar or milled starch will work nicely.
May
24
comment Is it safe to leave butter at room temperature?
@raven- a butter crock keeps it away from light and air which keeps it from going rancid for much longer. A butter dish is only ok if you consume your butter very quickly.
May
24
comment Sous vide without plastic bags?
@Aaronut- sous-vide is a lot like poaching. I personally like using ziploc bags myself so that extra liquid isn't required. Still with mason jars less liquid would be required than actual poaching and you get all the benefits of the temperature control.
May
23
answered Pickling Peppers
May
22
comment Coriander in a blueberry ice-cream?
I agree both with your reasoning and your evaluation of coriander. It sounds like it would be very interesting with blueberry. Keep in mind that ice cream flavorings need to be stronger than other dishes because the cold deadens the taste buds.
May
21
comment A burger made from pastrami
This is an interesting idea. Part of the joy of pastrami for me is the texture. Perhaps you could abandon the burger idea and instead make a grilled pastrami sandwich. Slice your pastrami very thick and give it a nice crust on the grill.
May
20
comment New takes on recipe format
I would love to get that book. And it's down to only $477 on Amazon! Still out of my range but better than $625.
May
20
comment Making patties from half-cooked ground beef
@Aaronut- it seems he was aware that there are risks but not of the risks. For example he doesn't seem to know that reasonable cooking isn't going to make the meat safe if it was allowed to incubate for too long.
May
20
comment alternative leavening agents other than baking powder, and their ratios of substitution
@dmckee- It doesn't seem broader to me. The only difference is that instead of asking for a substitute they are asking for all the possible substitutions- which isn't an answerable question.
May
20
comment Why prevent apples from turning brown?
Interesting. I assume you dehydrate them immediately after slicing? Does the time make a difference?
May
20
comment Making patties from half-cooked ground beef
fsis.usda.gov/factsheets/ground_beef_and_food_safety/…
May
20
comment Making patties from half-cooked ground beef
I might be persuaded to be cavalier about a cured ham but hamburger is likely to be contaminated from the start. Giving it several sessions at thawed temperatures to compound isn't going to help. Bacterial toxins aren't "killed with fire".
May
20
comment Making patties from half-cooked ground beef
@Jon- ok then- change Daniel's 'guaranteed' to 'overwhelmingly likely'. Is that not absolute enough for you? How much does the ground beef you would be wasting cost? A couple bucks? How much is a wasted couple of days and possibly a hospital copay worth to you?