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location Palo Alto, CA
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visits member for 3 years, 3 months
seen Mar 11 at 22:18

Coder.


Jan
22
comment How to get cracks in my ginger molasses cookies
I get way more cracks when I refrigerate the dough the day before. Probably because in a hot oven, the exterior of the cold dough cooks (sets) first, then the center takes longer.
Oct
14
awarded  Notable Question
Aug
27
accepted How do I finely strain fresh coconut milk?
Aug
27
answered How do I finely strain fresh coconut milk?
Aug
20
comment What can be done to thin chocolate for dipping?
Did you create a proper emulsion? I have used butter for a ganache many times, you just have to work it the right way: finecooking.com/item/37034/how-to-make-and-fix-emulsion-sauces
Aug
14
comment How do I finely strain fresh coconut milk?
Interesting, I did not know about the different types of settling. From what I could tell, the liquid is more a Type 3 sludge. The particulates weren't separating on their own. Perhaps this is why my original draining technique wouldn't have worked.
Aug
12
comment Does pasta dough really need to rest?
@Joe because the flour is mixed with eggs.
Aug
11
asked How do I finely strain fresh coconut milk?
Jul
28
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May
10
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Feb
19
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Feb
19
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Nov
27
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Aug
3
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Jun
29
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Apr
10
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Feb
21
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Jan
7
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Oct
17
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Oct
3
comment Separated, grainy ganache (Dark and Stormies from Grewelings's book)
I disagree that pouring hot cream over chopped chocolate always causes it to seize. This is the only way that I make ganache, and it always turns out smooth. The trick is to start an emulsion in the center by pouring some in, rapidly whisking the very center of the mixture until the emulsion is formed, then pouring the rest in and gradually widening the concentric circles that you use to whisk the emulsion. This is the technique recommended by Greweling himself, and it works. It's a way to suspend the fat properly in the water for an emulsion.