1,706 reputation
82138
bio website labs.2-bit-toys.com
location Redondo Beach, CA
age 43
visits member for 4 years, 4 months
seen Nov 19 at 15:03

At any moment in time I may wear one of these hats: interaction designer, coder, gamer, educator, hacker, athlete, musician, chef, woodworker. I like to dabble in lots of things...from the virtual to the physical.


Dec
31
comment I want to invest in some hotel pans for home cooking, what size and quantities should I buy?
Part of it is that they lend themselves to organization. They are standardized around sizes and can fit into grids. I can see myself organizing food during prep, etc. Do you think it's overkill? I don't have to invest in the full size ones...those are way too big for home.
Jul
23
comment What are some techniques to cool down a dish so that we can store it in the refrigerator safely?
I ended up unloading the plof into a 2" deep baking dish. I let it cool for a little while. Then, I actually covered it in aluminum foil and placed it on top of a cooled gel pad in the fridge (top shelf...that's where the cold air come in from the top freezer). I then put cooling packs on top of the foil.
Feb
19
comment How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?
Hi @SAJ14SAJ. I tried that as well and for some reason this doesn't work for this pasta shape. This works for the other pasta shapes that I like...penne, farfalle, spaghetti, etc.
Feb
19
comment How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?
Their shape I think makes them pile together easily...
Dec
2
comment How can I make Chinese Fried Rice like they do on the East Coast?
Does molasses give it the slight smoky flavor? That is one thing that I've noticed about restaurant fried rice. I could never get that nuance at home. Or perhaps my burners are not hot enough.
Dec
2
comment How can I make Chinese Fried Rice like they do on the East Coast?
Does the 5 spice powder give it a smoky kind of flavor? Or perhaps that's from the heat?
Nov
29
comment What is this pan called, and what is it used for?
Ouch...I can't believe I got down voted. :) I've actually seen cheesecake made in a pie tin.
Nov
28
comment Apple pie making…how to add the crumble crust on top of the mound of raw apples?
@BaffledCook ... +1 for suggesting not to melt the butter for the second crumble. Perhaps I can melt, mix and let it solidify again?
Nov
28
comment Apple pie making…how to add the crumble crust on top of the mound of raw apples?
I accepted the answer because I think the technique of packing the topping around the apples is the key. I think I needed to pack it with my hands. I was spooning and pouring the loose mixture on top of the mound. :)
Nov
25
comment Apple pie making…how to add the crumble crust on top of the mound of raw apples?
@KristinaLopez, yes...the apples were really mounded up. But they all cooked down and the final result was a fairly standard looking pie.
Nov
5
comment How to clean a big butcher block?
Wow...so over time you can see your block get thinner or develop a depression?
Oct
8
comment Is there an alternative and less toxic way to clean an oven than using oven spray?
@TFD here's my definition of toxic => anything that gives off noxious fumes, is harmful to your skin, etc. (not a scientific definition by any means :) )
Sep
12
comment What are some methods to deal with cleanliness when working with raw chicken, pork, etc.?
I wonder what this food-safe sanitizing liquid is. :)
Jul
2
comment Eating food from a slightly rusting cast iron dutch oven…is it safe?
@thursdaysgeek. My gut feeling was that it probably didn't matter. But after the fact I just wanted to be sure. You're right though...I should have asked before.
Jun
6
comment How do I replicate the unique crispiness of Korean fried chicken?
I'm familiar with double frying to get added crispiness...but there's still something different/special about the batter/dry ingredients, perhaps.
Feb
26
comment What are examples of spoiled food that is part of a culture's cuisine?
@Aaronut This seems like a good question especially since most of the answers should involve some sort of food preparation info, i.e. how the food is aged/fermented/spoiled/etc. Do you think that this is valuable information for the community? Perhaps I should rephrase so that people will detail out the preparation of the specific food?
Feb
26
comment What are examples of spoiled food that is part of a culture's cuisine?
I don't seem to be able to turn this into a wiki...can someone help me do this?
Jan
26
comment How is boiled rice different from steamed?
I think we also need to clarify what steaming means. Does it mean that the rice is in a vessel that allows steam to permeate so that it cooks the rice? It seems that some of the answers suggest that 'steaming' rice is adding just the right ratio of water to the same container as the rice and then heated. Does that actually count as steaming? It seems like a bit of a boil/steam hybrid. In my rice cooker, the water always covers the rice. It seems that it boils for awhile until the rice absorbs some water...then steaming happens to finish the cooking.
Jan
26
comment How to cook squid to get rid of the 'urine' flavor? What causes that flavor?
@EricHu, yes the squid was alive when they caught it.
Jan
24
comment What can I substitute for onions?
Why do they not like onions? Is it the texture, the bite, or the flavor? The reason I ask is that if they like the flavor but not the texture, you can substitute with onion powder.