26,229 reputation
1166141
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 5 years
seen 13 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.


Aug
24
comment How do I avoid fibrous, dry beans?
Subjective, but my favorite beans are "small red beans". Firm enough to hold together but a delightful, creamy interior. I just eat them with pepper sauce and salt.
Aug
17
comment Vanilla Pudding: Could someone explain this recipe to me?
Nice answer. Just a note on #3. Egg custards are usually strained to get out the lumps from the egg proteins that sneak in on the yolks.
Aug
15
comment What does the Cinnamon in my coffee turn into?
+1 This is the only answer that actually answers the question.
Aug
14
comment How can I know when a thick simple syrup is done cooking?
Fair enough. I agree it's a semantic argument. Simple syrup recipes almost always call for just dissolving the sugar, as Yossarian pointed out. Whether you call that "cooking" or not is subjective.
Aug
14
comment How can I know when a thick simple syrup is done cooking?
Do you have any sources for this because I disagree. All syrups are just changes in concentration. Simply staying on the heat to steep is not cooking; The sugar isn't changing. As you said, you have to boil it all the way until most of the water is gone before things start to caramelize and darken. This is way past what anyone would call a simple syrup.
Aug
11
comment Why does my horchata have too much sediment?
@Jefromi- that is certainly possible. I thought that more was better with blending. The few recipes I have looked at didn't specify how blended it should be.
Aug
11
comment How to keep cake topper from toppling over
Even hot glue would peel off afterwards without damaging the topper.
Aug
11
comment Why does my horchata have too much sediment?
I will certainly try more passes straining. It seems like this should be an easy problem to solve. Every little Mexican cafe has perfect horchata so it can't be a secret process.
Aug
11
comment Why does my horchata have too much sediment?
Thanks. This is very useful information. I can't believe that little Mexican cafes go through this much effort.
Aug
11
comment Backyard mint too grassy
I was going from a recipe that recommended the blending with sugar approach. I'll try steeping next time.
Aug
11
comment Backyard mint too grassy
I doubt the mint is wild. It was clearly intentionally planted. The leaves had a reasonably strong mint flavor but not as strong as I expected. I'm going to try again in the spring.
Aug
11
comment Why does my horchata have too much sediment?
When I made it it was with a very fine metal strainer. I tested with two layers of muslin and a lot of sediment still made it through, but it drained very slowly. I abandoned that approach as impractical.
Jul
30
comment What is the name for this technique to prepare eggs?
The question said "somewhere between runny and solid" meaning that they are running the entire range from easy to hard- not that his eggs were always in the middle of the range. In my experience, "over easy" is a far more common term than "over medium". Many people have never heard "over medium" or "over hard" at all.
Jul
30
comment What is the name for this technique to prepare eggs?
@Random832- of course they are all fried but if you order an egg "fried" you will get an egg with a broken yolk, cooked solid.
Jul
29
comment What is the name for this technique to prepare eggs?
@WayfaringStranger- That's what I thought as well but the Wikipedia article said that over hard is when the yolks are popped and is the same thing as "fried"
Jul
29
comment What is the name for this technique to prepare eggs?
"Over well" en.wikipedia.org/wiki/Fried_egg
Jul
20
comment How do I make dosas smooth and shiny?
I'll try it in my cast iron next time.
Jul
13
comment How can you make gelatin at home?
The question is specifically about how to make gelatin for desserts. Presumably the author knows to boil bones. The question is how to purify it for sweet applications. This answer doesn't seem to answer the question at all.
Jul
13
comment How long should chicken wait in eggs before applying bread crumbs?
Chickens wait in eggs 21 days.
Jul
7
comment Is wood a good alternative to charcoal for bbq fuel?
That sounds very tasty. I'm going to have to try throwing some lavender on the coals next time! I'm not sure I'd call 15 minutes "slow cooked" though.