25,794 reputation
1163136
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 10 months
seen 14 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
4
comment how do you get sushi rice to not stick to your hands?
@TFD- A clean wet cloth is not unhygienic. The tap would be a pain because I have to do it constantly- every second roll at least.
May
2
answered Which baking dish is best to bake a banana bread?
Apr
30
awarded  Necromancer
Apr
27
comment Why does dough break when kneading, and how to prevent/ameliorate it?
@Michael- I agree it's hard to add water if you are kneading by hand. If you are using a mixer it is much easier it just takes a little bit of time to work in the water and you should have a splash guard for the bowl.
Apr
27
answered Can store bought salmon be used for sashimi?
Apr
25
comment What does it mean for something to be broiled?
Of course, a "grill" can also be charcoal powered rather than gas.
Apr
25
comment How can I make my lemonade more tart/tangy?
@rumtscho- this is what I was going to say. Make this an answer not a comment.
Apr
24
comment How do you make paneer?
@Avinash- en.wikipedia.org/wiki/Queso_blanco They are acid set and don't usually melt. I use them frequently as drop in replacements for paneer with perfect results.
Apr
14
comment What is 'Bread Improver'?
@Henrik- I've used the varieties that contain citric acid and lecithin. It isn't required for good bread but it does cause a modest but noticeable improvement to the bread structure. It is used more often with bread machines as they need all the help they can get.
Apr
14
comment How to strain yogurt
@michael- That is surprising. I would think that would need to be a fairly tight mesh?
Apr
14
answered How to strain yogurt
Apr
13
comment Can I can vegetables using sous-vide?
@yossarian- I agree with you. It seems for high acid jam you could boil for a little while to set the pectin (possibly separate from the fruit), seal in a vacuum pouch and pasteurize. Is it possible to test this approach for safety without a lab or electron microscope?
Apr
13
awarded  Nice Answer
Apr
13
answered Can I can vegetables using sous-vide?
Apr
11
answered How long does uncooked meat last when kept in the freezer?
Apr
11
answered how to break up a bread recipe?
Apr
11
answered Is there such thing as white wheat berries?
Apr
5
awarded  Enlightened
Apr
5
awarded  Nice Answer
Apr
4
comment What does “buttermilk” mean in an American pancake recipe?
@Elendil, @Sinan- We have had the conversation a few times around here: cooking.stackexchange.com/questions/13257/… cooking.stackexchange.com/questions/1127/… In short- you can thicken milk with acid but you miss out on a lot of flavor. @Justkt swears by powdered buttermilk which you can order online.