24,113 reputation
958129
bio website cooking.stackexchange.com/…
location near Austin, Texas
age 35
visits member for 4 years, 4 months
seen 9 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 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.
Oct
6
comment Worm in dry bread, what is it?
"when in doubt, through it out" applies to spoiled food. Although gross in our culture there's nothing dangerous about eating bugs. They even turn some of that starch into useful protein!
Sep
5
comment What makes lye food grade?
I use baking soda for making pretzels and it works "fine". The skin isn't nearly as thick or dark as with lye but it is a similar effect without needing to wear rubber gloves. I've never had any kind of slimy texture.
Sep
4
comment Comparable ingredients in butter and mayonaise
I would say that butter is an ingredient of milk not the other way around. Butter is entirely a subset of milk.
Sep
4
comment Comparable ingredients in butter and mayonaise
Butter only has one ingredient: Butter. Mayonnaise does not contain butter and so there is no intersection in their ingredient sets. Do you mean what molecules do they have in common? That doesn't seem particularly useful to me.
Aug
27
comment Can I use garlic leaf for cooking?
I was going to say the same thing so I'll just give you +1 instead. I love garlic greens. I don't imagine that drying them would be worth the work. Regular garlic powder would have the same flavor but stronger. The grassy subtlety that makes garlic greens interesting would be lost.
Aug
27
comment Could cheese “halt” the tenderness of cooking lentils?
I can say that my last batch of lentils was heavily salted the same way I do beans and they softened just fine. Also- gouda is a high acid food, like most cheeses, but it is a low acid semi-firm cheese. It is a "washed" curd cheese which is characterized by having a lot of the lactose washed out of the curd before it is aged. This results is less lactic acid than a similarly firm, aged cheese.
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.