23,369 reputation
851121
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 34
visits member for 3 years, 11 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.


Jul
22
comment Quick and Easy Beef Stew and Dumplings
The dinty moore recipe isn't really "from scratch". Bisquick is not much harder than opening a package of Pillsbury dough. If you were doing any hiking in or hauling of supplies I would second Jolene's suggestion- just take the dry, non-refrigerated foods, and mix them with water at the site.
Jul
22
comment Making cherry ice cream, should I macerate the cherries?
That's an interesting thought. I'd like to know how much color is pulled out of a cherry when it is macerated. My guess would be less than with a strawberry but I don't know.
Jul
22
comment Frying fish without it falling to shambles
@user26090 Also- not that I mind the free rep- but it is generally considered good form to wait a couple days before accepting an answer to make sure you choose the best one.
Jul
22
comment Frying fish without it falling to shambles
Poaching is great for very delicate foods. Fish is often poached in a flavor milk broth. As Jolene says- you can't cook it past the boiling point of water so the skin will never brown or get crispy.
Jul
22
comment Making cherry ice cream, should I macerate the cherries?
Can I come to your house?
Jul
16
comment Homemade Vinegar Safe?
Good note about hygiene. Fermenting can be an ugly business when it goes off.
Jul
16
comment Should a rare steak bleed?
I've read that steak places or caterers will sometimes have their steaks in a sous vide bath at exactly the target temp and then just open one and sear it when it is ordered. Foolproof, perfectly cooked steak. Kind of liked "pre-cooked" but in a delicious way.
Jul
16
comment steam oven vs conventional oven
Did the steam-oven-pork also get to 180F?
Jul
16
comment Leaving buttermilk out overnight, recipe for food poisoning?
Buttermilk is fermented at room temperature. As you said, there is no harm leaving it out further at room temperature. Perhaps they say "keep refrigerated" just so it won't get too acidic and break and make their brand look bad?
Jul
14
comment Can you make Bearnaise with olive oil?
I wonder which humanity learned first- to harvest milk or press olives. I would think the only fat that would be truly 'paleo' would have to be rendered mammoth lard.
Jul
14
comment Where do I find the fruit tamarind?
Regular grocery stores in Texas have whole tamarind.
Jul
6
comment How to make homemade ice cream with a chocolate swirl
I'm interested to hear how this works out!
Jun
24
comment Cheese from UHT Milk
I have done this with excellent success and I agree that it is a lot more satisfying. It can also be a lot cheaper.
Jun
14
comment What is the effect of adding sugar to the water when poaching eggs?
Does this mean we've finally reached the level of StackOverflow when people start asking homework questions here?
Jun
12
comment How to line this cake pan with parchment paper?
Perhaps if you planned ahead you could make homemade paper using the pan as the mold, then impregnate it with silicon somehow... Yeah, I guess fat might work better.
Jun
12
comment How to preserve homemade fresh cream for about a week in a freezer?
If it isn't sealed then the fat will pick up funky flavors from the air pretty quickly.
Jun
6
comment How do I sautee tomatoes without them being juicy?
@Jolenealaska- I mentioned that in my answer. The salting idea is interesting. I'm looking forward to trying it but 20 minutes is kind of a long time for the kind of dishes I usually need this for. How much water actually gets drawn out in that little time?
Jun
5
comment Tabasco flavor without pain?
cooking.stackexchange.com/q/6620 cooking.stackexchange.com/q/44153
May
30
comment Can I use a meat grinder to grate cheese?
Isn't the texture of the cheese altered by being smashed through the die instead of sliced as a grater would do?
May
28
comment Why is the first hotcake always the worst?
первый блин всегда комом