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seen Apr 6 at 11:03

Jan
23
comment Why is sugar a wet ingredient?
This is very interesting. Do you know the ratio of sugar / water needed to inhibit gluten formation?
Dec
9
awarded  Yearling
Jul
29
awarded  Notable Question
May
21
awarded  Popular Question
May
21
awarded  Popular Question
Feb
11
awarded  Caucus
Jan
24
awarded  Popular Question
Jan
24
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Dec
9
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Jun
8
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Jun
8
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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
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..
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.
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.
Mar
15
revised What is the difference between a poolish and a biga?
added 548 characters in body
Mar
15
answered What is the difference between a poolish and a biga?
Mar
14
awarded  Enthusiast
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.
Feb
23
answered What can I do to keep high hydration dough from sticking to my hands?