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


May
19
comment alternative leavening agents other than baking powder, and their ratios of substitution
possible duplicate of How do I make a "baking powder" substitute in a pinch
May
19
comment Is my fancy cheese still safe to eat?
For firm cheeses scraping isn't even necessary. A quick wipe with white vinegar will often take care of it.
May
19
answered Why prevent apples from turning brown?
May
19
revised My sourdough starter is bubbling but not rising, suggestions?
Clarification
May
19
answered My sourdough starter is bubbling but not rising, suggestions?
May
19
comment New takes on recipe format
The sample recipe gives me: "Page not found! We're sorry, but the page cannot be accessed."
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