4,054 reputation
821
bio website cookingintheyard.blogspot.com
location Cape Coral, FL
age 40
visits member for 4 years, 3 months
seen 1 hour ago

I am a software developer who has been in this business for over 14 years. I am passionate about learning and helping others learn as well. In my free time, I enjoy all forms of outdoor cooking, from simple grilling to barbecue.


2d
comment Baked beans still firm after soaking and hours of cooking
This right here. I had so many problems with underdone beans, and Kate's methodology is exactly what made my most recent try at it successful.
Jan
21
reviewed Approve Does Domino's use rennet-free cheese?
Jan
20
reviewed Approve What temperature does the Maillard reaction occur?
Jan
18
answered How should I store this BBQ sauce for later use?
Jan
18
answered Is there any advantage of applying dry rub overnight for baby back ribs for smoking?
Jan
8
comment Sous vide chuck roast or chuck steaks?
Is that a chuck steak, or a chuck eye? Looks like the latter, which can be cooked just like a ribeye. It's actually the continuation of the rib muscle, into the chuck roll.
Jan
7
reviewed Approve How to Debone Oxtail?
Jan
5
reviewed Approve Flat Thai Panaeng Curry
Jan
2
reviewed Approve Braising with 2 dutch ovens - time?
Dec
18
revised Desalinating dried/smoked fish
Removed "smoking" tag, as it is not relevant to the question at hand.
Dec
18
reviewed Approve How to make wet fries?
Dec
18
reviewed Approve Egg yolk sizes changed over the years?
Dec
18
reviewed Edit 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?
Dec
18
revised 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?
Fixing spelling.
Dec
16
reviewed Approve Why would hot-packed green beans go bad when still sealed?
Dec
11
reviewed Approve How do cooks prepare risotto in a restaurant?
Dec
10
reviewed Approve Best chopping board material for meat
Dec
4
reviewed Approve Turkey stock in refrigerator
Nov
29
reviewed Approve How heavy should a Chinese chef's knife be?
Nov
12
reviewed Reject Rolls fall flat