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bio website allison.gryski.com
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visits member for 3 years, 10 months
seen Oct 5 at 20:15

bookish artist, exuberant baker, usability snob, discerning gourmandise, and occasional freelance dragon seeker.


Oct
30
awarded  Famous Question
Sep
30
awarded  Explainer
Sep
24
awarded  Autobiographer
Sep
24
awarded  Notable Question
Sep
23
comment Why does my homemade mustard thicken only some of the time?
The instructions for Colman's mustard powder suggest it should be mixed equal parts powder to cold liquid, so I'm not really suprised that 0.75c to 2.5c results in a thin mixture.
Aug
29
answered How are black beans cooked for Mexican dishes?
Aug
29
awarded  Custodian
Aug
29
reviewed Reject suggested edit on Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Jul
29
comment Mascarpone and Almond pasta Sauce?
@belisarius Your response should have been posted as an "answer", not a "comment" so that the question could be resolved.
Jul
29
comment Why does my caramel sauce fail?
A quirk in your recipe is that usually the butter would be added to finish the sauce before any other ingredients (in this case sliced banana) were added. This isn't really relevant to your issues caramelizing the sugar, but it might affect the consistency of the final sauce.
Jul
28
comment Can I use store-bought custard for Portuguese Tarts?
The best shortcut I can suggest without seriously impairing quality is to find a good Portugese bakery. Using store-bought pastry will be just as disappointing as using store-bought custard if you're used to making them from scratch.
Jul
28
answered Can I use store-bought custard for Portuguese Tarts?
Jul
28
answered can you make a mud cake using cooked quinoa instead of normal wheat flours
Jul
28
revised Why does my caramel sauce fail?
change title to clarify question actually being asked
Jul
28
answered Why does my caramel sauce fail?
Jul
28
comment What should I look for in a crepe pan?
Regarding the browning: There are two very distinct styles of crepes ... the slightly crispy edged, well-browned sort and the softer, paler more eggy sort. If you prefer the pale-style (probably more appropriate for the mille crepe cake you mention) then teflon is probably a fine choice. For something you're only going to use a few times a year and it seems unnecessary to get a separate item for your kitchen with the main goal of making more uniform size crepes. Just use your existing pan and trim the crepes to size if necessary.
Jul
28
revised What are some good substitutes for salt for those on low sodium diets?
The community edit actually changed the original meaning and switched to American spelling. A third-pary editing a well-rated comment years after it was written seems counterproductive.
Jul
24
comment How to replace Bouillon cubes without making them on my own
A quick google for the ingredients of the Knorr bouillon cubes suggests that the main flavour-affecting ingredients are probably not the actual stock elements, but salt, MSG, and sugar. MSG enhances the savoury/umami flavour, and assuming you want to avoid MSG, there are lots of good alternatives. Worcestershire sauce, as I mentioned, or fish sauce can help if you're not vegetarian, otherwise seaweed, mushrooms, walnuts, or aged cheese can all help increase the savoury aspect of your dish.
Jul
24
answered How to replace Bouillon cubes without making them on my own
Jul
17
awarded  Notable Question