25,462 reputation
1061134
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 8 months
seen 6 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.


Apr
1
accepted How to reduce the sourness of homemade frozen yogurt?
Mar
31
awarded  Talkative
Mar
31
revised What should I look out for when creating my own beef jerky marinades?
Remove paragraph that doesn't answer question
Mar
31
comment Can I dehydrate multiple different types of food at the same time?
The temperatures on the dehydrator are more of a guideline than a rule. You can dehydrate anything with no heater at all it just takes longer. Things can be damaged by too much heat. The temps in the booklet then are the maximum temp that those types of foods can handle to dry in the minimum time. You would be fine if you dried two items at the lesser of the two specified temperatures.
Mar
31
answered What should I look out for when creating my own beef jerky marinades?
Mar
30
comment How do I make large spheres using spherification?
I was waiting for you to answer this one.
Mar
30
comment How to stop my cupcakes from sticking to their cupcake wrappers?
The question is how to keep them from sticking to the paper liner.
Mar
30
comment Is it bad to marinate meat for too long?
@pyko- This is not something I am an expert at but... Some ingredients contain proteases, protein digesting enzymes. Two that are common are papain (en.wikipedia.org/wiki/Papain) and bromelain (en.wikipedia.org/wiki/Bromelain). These are found in papaya and pineapple respectively. They can also be purchased as Meat Tenderizer powder and added to marinade separately.
Mar
30
comment How to cover up bad jenever?
Not a bad idea but you wouldn't even need to boil it. 173F will boil the alcohol and not the water.
Mar
29
comment Trick to keeping guacamole from turning brown
acid would keep it from oxidizing but it has to be in greater concentration than you would want mixed in. Perhaps spritzing the surface with lemon would work (until it was disturbed.)
Mar
29
comment Sous vide without plastic bags?
The steak and chicken that I have cooked sous-vide released enough juice or fat to easily turn any fried coating into soup. Perhaps lobster or fish would be ok though.
Mar
29
answered What oil is best for seasoning a cast-iron skillet
Mar
29
comment Sous vide without plastic bags?
Batter would be awkward- it would definitely become a soggy mess in the bag and wouldn't stop any chemical diffusion. A silicon bag would be awesome.
Mar
29
revised Sous vide without plastic bags?
Clarification
Mar
29
comment How do the ingredients in baking powder work?
@rumtscho- You should rephrase your comment as an answer- it is, after all, the answer.
Mar
29
answered Is it bad to marinate meat for too long?
Mar
29
revised How do the ingredients in baking powder work?
correct spelling
Mar
29
answered Sous vide without plastic bags?
Mar
29
comment How to reduce the sourness of homemade frozen yogurt?
@Mien - I did. Quite a bit in fact.
Mar
29
comment How can I add more “chew” to veggie burgers with only vegetables?
@Matt - I actually responded to Orbling's comment above. I like the idea of using dehydrated veggies to toughen them up a bit. I was trying to think of vegetables that would work for. Obviously tomatoes, perhaps sliced squash. Just don't accept my answer and we'll be fine. :)