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| bio | website | |
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| location | ||
| age | 23 | |
| visits | member for | 2 years, 5 months |
| seen | May 22 at 13:12 | |
| stats | profile views | 24 |
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May 21 |
awarded | Popular Question |
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May 21 |
awarded | Popular Question |
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Feb 11 |
awarded | Caucus |
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Jan 24 |
awarded | Popular Question |
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Jan 24 |
awarded | Popular Question |
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Dec 9 |
awarded | Yearling |
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Jun 8 |
awarded | Constituent |
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Jun 8 |
awarded | Caucus |
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May 2 |
comment |
Can you cook bone stock in two hours, if not what are the problems? Chicken stock is often simmered for 2-3 hours. Larger boned animals (beef) is cooked longer, 4-6 hours. What you would miss is some flavor and some gelatin. I don't have any source, so I'm leaving this as a comment... :p |
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Apr 18 |
comment |
Should I warm wine in the microwave? I assume you intend to heat red wine to a comfortable temperature? I'd say its acceptable, if you use the lowest setting, do not heat the whole bottle, take extreme care not to overheat. From what I've heard, it should be more gentle than on a stove, but I think the deterioration is minimal if you stay at 34 celsius or so.. |
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Apr 11 |
comment |
Proper grind and measurement for a pour over coffee maker 'medium grind' doesn't really tell us anything, unfortunately. You should aim for a grind size that gives you optimal extraction time - I'm not sure what you should aim for here though, since I'm not a pour-over kind of guy. If a finer grind clogs the filter, you should probably just add some more coffee. Using medium or lightly roasted 'artisan coffee' means you need to use more coffee than an italian 'burnt-coffee' roast. |
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Mar 15 |
comment |
What is the difference between a poolish and a biga? @Jefromi I've added a little note about this in my answer, but the key note is that I'm not aware of any big difference. |
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Mar 15 |
revised |
What is the difference between a poolish and a biga? added 548 characters in body |
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Mar 15 |
answered | What is the difference between a poolish and a biga? |
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Mar 14 |
awarded | Enthusiast |
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Feb 28 |
comment |
What if anything make a liquid a good candidate for a reduction? Reduction will strengthen the flavor of anything, since it removes the neutral water. What you can't reduce are things where heat does more than just evaporate water and concentrate flavor; things where proteins denature and coagulate etc. |
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Feb 23 |
answered | What can I do to keep high hydration dough from sticking to my hands? |
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Feb 22 |
comment |
Why didn't my 100% whole wheat bread proof? I'm afraid I'm not exactly sure what you mean - probably since I am not a native english speaker. I thought 'proofing' was just the final rise after shaping, allowing the bread to rise until it barely holds an impression from a finger. That's not it? |
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Feb 22 |
comment |
Why didn't my 100% whole wheat bread proof? Didn't you see any activity at all? If gluten had failed to form sufficiently while the yeast was active, you would see holes appearing on the surface of the dough, signifying that the carbon dioxide is escaping without rising the bread. Other than that, something could have made the yeast slow/inactive/dead (old yeast, too little yeast, too warm temperature at some point etc) |
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Feb 21 |
comment |
How can I reduce the amount of hooch my sourdough starter is making? @rfusca Since that is not a lot, I'd definately try to feed it a bit more often - perhaps only as much more as thrice a week - that's a little less than every second day. It's worth a shot atleast. |
