24,772 reputation
1060133
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 7 months
seen 11 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.


1d
comment Lobster Death! Freezer vs. Alcohol
Just plunge a knife into its tiny brain stem. It won't feel a thing.
1d
comment Buying whetstones
People say you can ruin your knife but it won't really will it? As you said- it will just require grinding away more metal which will leave you with a narrower but still perfectly functional knife right? It's not like you're going to detemper the steel.
Mar
18
comment Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
I've had this problem as well and also read the same information you present. My sourdough ryes are usually very sour but it takes a while for the dough to acidify during which, the enzyme is active. Should the dough be acidified early before the dough ferments?
Mar
10
comment How do I make dosas smooth and shiny?
Very interesting! They used Channa dal and said it was important. I used Toor dal. They cooked it in an oiled cast iron skillet. Undoubtedly hotter than my non stick griddle. They did also mention that there are many styles.
Mar
7
comment Cheesecake in or next to waterbath
Interesting. I did mention the humidity, I just don't think it would make much of a difference. I suppose it just needs to be tried.
Mar
2
comment The mark of a true chef
lol. I'm going to use that. Thanks!
Mar
2
comment The mark of a true chef
How is this about cooking? A "chef" in a commercial culinary sense is the cook in charge of the kitchen. In a generic english sense it's anyone who likes cooking. Neither of these are measurements of quality or weight. Good and bad chefs abound- of any mass.
Mar
2
comment How long does it take for buttermilk to go bad?
@ken- Dr. Fankhouser's site is a great resource for all sorts of home milk fermentation.
Feb
27
comment How long does yeast live after baking?
@rfusca- it's possible of course but it only takes two days and smells and tastes exactly like the bread it is made with.
Feb
27
comment How long does yeast live after baking?
Exactly @TFD. It is also easy to observe. Russian Kvas is made by fermenting black bread in sweetened water. It gets nice and yeasty in short order.
Feb
27
comment Can you make sourdough starter without throwing any away?
@rfusca- came here to say the same thing. Throw it in pancakes, etc.
Feb
26
comment What kinds of milk are low in carbs?
Actually- Almond milk has barely any protein, only a tiny bit of fiber, and a bit of minerals. It's really just almond flavored water. Looking at these numbers has dissuaded me from ever buying the stuff.
Feb
26
comment What kinds of milk are low in carbs?
TFD's wolfram alpha link is in fact for sweetened almond milk. The unsweetened matches your numbers. Good catch. FWIW, TFD's post probably has more votes since he included his sources. That's always better than just "because I say so"
Feb
10
comment How do I finely process/puree a large amount of chillies?
With gloves, goggles, and a respirator. Seriously. No matter how careful you are you will wind up in a world of pain. This is personal experience talking.
Jan
29
comment What is the best marker for writing on glass?
Agreed. This is the only solution that won't wear off. Even the enameled labels on my glass measuring cups wears off. I replace it with etching. We also etch our name on casserole dishes to make sure the find their way home.
Dec
22
comment How do I prevent grainy fudge?
possible duplicate of My Fudge Is Crunchy! Where Did I Go Wrong?
Dec
22
comment Fudge not setting up— any salvaging possible? Alternate uses?
Good answer. The chocolate is usually added at the beginning anyway and starting over is always an option unless it has overcooked to the point of actually burning.
Dec
20
comment How do I use whole fresh tamarind?
User56458- the seeds are beautiful. They're dark, smooth, glossy, and have weight to them. I use them for board game tokens.
Dec
18
comment If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
The "don't salt" thing is an old wive's tale that has been thoroughly debunked: seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html Salting beans early on is always a good thing.
Oct
29
comment How to put stuff inside baked sandwich and bread?
Good answer on using relatively dry ingredients. Also, the interior of bread only barely makes it to boiling temps- anything in there will be steamed so bacon comes out flabby if it isn't pre-cooked.