3,774 reputation
11220
bio website cookloose.com
location Cleveland, OH
age 62
visits member for 4 years, 8 months
seen May 18 at 16:24

I'm a professional software developer building desktop application software and web apps and sites based on AngularJS, Laravel, Wordpress, Drupal and Zend Framework. I am strong in several languages, including Delphi, PHP and Javascript...but I've been at this long enough that I am conversant in a bunch of other languages.

For a good time, I cook. I've been cooking for years, professionally around the time of going to college, for the love of it since I was a kid. I am a software designer by day, but kitchen nut by night. I'm currently learning to cook using Indian spices.

My project is cookloose.com. My goal is to have a place where brand new people can come to learn how to cook the basics. There are lots of places to get details (including here) but very few places that assume you know nothing about cooking at all. I want to help the people who would like to learn to cook, but are too overwhelmed by all the foodie stuff in the world to think that they can ever be "good enough" to cook.


May
18
comment How do you properly defrost frozen fish?
Kitchen overnight - definitely not safe. Defrosting in warm water - depends. The trick is to not have the fish in the danger zone (40-140 degrees F) for very long. Warm water can defrost the thinner parts of the fish (now in the danger zone) before the rest of the fish defrosts. Moving water is more important than temperature for defrosting, so you gain very little using warm water.
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Feb
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accepted What is bakery emulsion and how is it different from flavoring extract?
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revised How to make curly homemade flat noodles
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May
28
comment How do you properly defrost frozen fish?
Yes, Monica, that's the idea. The changing of the water is because if water doesn't move (as in a bowl) the water next to the fish gets colder quickly but the water further away from the fish doesn't, meaning the heat is transferred more slowly and defrosting takes longer. It's the same principle as a convection oven. The goal is a steady slow stream, which wastes very little water. Streaming into a bowl in the sink works also if you are really concerned about using minimal water, although the refrigerator defrost uses the least amount. Speed vs waste. Tradeoffs happen.
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