23,748 reputation
954123
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 2 months
seen yesterday

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
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?
Mar
10
answered Fried garlic turning black
Mar
9
comment Best way to dissolve caramelized sugar
Excellent suggestions- increasing the surface area of the sugar to make it dissolve faster. I think this requires some experimenting to see if they will save effort.
Mar
9
comment Best way to dissolve caramelized sugar
But the sugar will never caramelize that way- until you boil out all the water and then you are back where you started.
Mar
7
comment dehydrator temperatures
@DustinDavis- Sounds like you are getting your money's worth out of that dehydrator. You remind me that I need to make jerky again.
Mar
7
comment Why are baking measurements such nice round numbers?
I also like Ratio for this.
Mar
7
answered dehydrator temperatures
Mar
7
comment Why are baking measurements such nice round numbers?
@mrwienerdog- true but the relative salt content doesn't need to be that exact. For example- my recipe calls for 2 Tbs for 6 loaves. I could go 1 Tbs either way and the bread will be fine. You can't change the flour or water by 50%.
Mar
7
comment Why is my lemon juice fizzing and smelling like yeast?
Yeah- ok. Just throw it out.
Mar
7
comment Why is my lemon juice fizzing and smelling like yeast?
Or just let it keep going and see if you can make hard-lemon-cider-vinegar!
Mar
7
answered Can you safely can homemade caramel/butterscotch syrup?
Mar
7
answered Why are baking measurements such nice round numbers?