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location San Francisco, CA
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visits member for 3 years, 9 months
seen Nov 20 at 19:12

I'm a software engineer and foodie living in San Francisco.


Oct
25
comment What to do with leftover crumb topping?
This is also a good use for leftover egg whites, if you have almonds or almond flour on hand (I make mine with huckleberries instead of rhubarb): orangette.blogspot.com/2006/05/celebrity-cake.html
Oct
25
comment What to do with leftover crumb topping?
This is pretty much what I do. Bake it, put it on ice cream or use it to garnish a fancy dessert plate. It's also good for anchoring a quenelle of ice cream in a plated dessert. One minor tweak: I'd stir the crumble halfway through baking so it's evenly cooked. Turn it over, and move the outside stuff towards the inside of the pan.
Oct
13
comment Making the most out of stock
For a single batch of veal stock, bones are sometimes used twice in separate liquid, which is later combined and reduced. I believe this is called "remouillage". See the recipe in the French Laundry cookbook as an example. For a poultry stock, if you're concerned about incomplete flavor extraction, I would recommend Michael Ruhlman's "oven" method, which is both easy and works well. (Cook water + bones in 180F oven over night, add the veggies &c and cook for an hour or so on the stovetop the next day.)
Oct
13
comment Sushi rolls opening up
For inside out, I cover the whole sheet with rice, flip it, put the toppings on, and roll. (I also cut the sheets of nori in half before making sushi.) And I usually put a sheet of plastic wrap over the bamboo mat to help keep the rice from sticking to the mat.
Sep
30
comment What's the most cost effective way to make chicken bone broth?
You can often get chicken (and turkey) backs and necks from many butchers, which are good for stock. They tend to be leftover from breaking down chicken for people who buy parts. I also like to use chicken feet in my stocks for extra gelatin.
Jul
26
comment How accurate are kitchen scales?
If you need accuracy without spending a lot of money, search for "American Weigh Scales" on Amazon. You'll find a 0.1 g scale that goes to 1kg and a 0.01g scale that goes to 100g. Both for under $10 at the moment. This is good for measuring things like xanthan gum. For coffee, I'd guess an extra half gram wouldn't hurt anything.
Jun
28
comment Need help identifying 2 ingredients in homemade chicken biryani
FWIW, I've never seen that pink/red behavior in Indian food, but my experience is limited to what is available in San Francisco. If you'd like to add some red, you could consider adding some chunks of ripe tomatoes, perhaps tossed in a little ground cumin and coriander.
Jun
14
comment What type of frying pan does not warp?
@Aaronut - I've managed to warp a 2 qt All-Clad sauce pan. It was one of those instances where you know something is wrong, but you follow the recipe anyway. I stuck a hot pan of sugar in a bath of ice-water, now the center sticks up a little bit more than the rest of the base.
Jun
14
comment How do I know if food left at room temperature is still safe to eat?
It's also a good idea to keep a thermometer in your fridge. They typically don't have built-in temperature readings, and you may be inadvertently endangering yourself and your guests. The appropriate temperatures are discussed here: cooking.stackexchange.com/questions/12013/…
Jun
13
comment Is it safe to eat freshwater fish raw?
Also, because it lives part of its life in freshwater, Salmon must be frozen for a period of time (which depends on temperature) before being consumed raw. Usually it is flash-frozen, so the texture is not affected.
Jun
1
comment Why did my “goat cheese espuma” flop?
The one I made (from the beet salad in the "11 madison park" cookbook) was 1.5 cups skim milk, 1 cup chèvre, 3/4 cup cream, 2/3 cup sheep yogurt, 2 tbsp lime juice, 2 tbsp salt, it worked out well. The skim milk thing seems odd, so it may be significant. (It's been a while, but I suspect I made a half batch.)
Apr
11
comment What does “buttermilk” mean in an American pancake recipe?
The buttermilk I get says it's 1.5% milk fat and has a slightly sour taste, but not as much as yogurt. Sauermilch was going to be my guess too. There are recipes that use "buttermilk" to help split ricotta, but I can't tell you the pH.
Mar
25
comment Mystery cookbook
Hmm, you're right. Some other search engines use '+' in this manner, and I thought google did too, but looking at archive.org, it seems that + was only ever used to include "stop words" in a search.
Mar
8
comment Is it possible to do sous vide cooking in a crock pot?
You don't necessarily have to use the "ballistic" method with the beer cooler. I made a 35min/145F lamb loin in a cooler by topping off the water with boiling water as the temperature dropped. I used a spreadsheet to calculate the amount of boiling water to add, but that might be overkill. I also occasionally agitated the water. The results were nice, but I wouldn't want use that technique for more than an hour or so.
Jan
27
comment left lasagne out for 2 hours 45 minutes before refrigerating. Safe to eat?
I usually leave lasagna out an hour or two, just to cool it down enough to put it in the refrigerator without endangering everything else in there. (Lasagna retains heat well.)
Jan
4
comment How can you make a sauce less spicy/hot?
@Aaronut how does adding a solvent, without subsequently removing it, attenuate the spiciness? Does it just facilitate moving the compounds away from the tongue, block the receptors, or is there some other mechanism?
Nov
26
comment How do I know when my stock is done cooking?
@rumtscho Here is a recipe from Ruhlman for Turkey stock in a 180-200 degree oven overnight: ruhlman.com/2010/11/turkey-stock-oven-method-2
Nov
22
comment How long do you have to cook wild morel mushrooms for them to be safe?
@HenrikSöderlund Yeah, those exist in the US in Michigan. They're Gyromitra Esculenta. They're usually listed as toxic in the mushroom guides, but my Grandfather picked and we ate them after soaking in salt water and cooking. He called the "Beefsteak" mushrooms, but that name is also used for other types of mushrooms, so it might not be the correct english name.
Aug
10
comment Is a vacuum strictly necessary for sous-vide cooking?
Grant Achatz uses this technique to cook thanksgiving dinner in a series of youtube videos (e.g. youtube.com/watch?v=PM3O1xRJ4XU ). If you're not using a liquid, I'd recommend the zip-lock vacuum bags, which Michael Ruhlman uses. They're also good for freezing leftover portions of food. I've used them to sous-vide lamb loin (in a styrofoam cooler) with excellent results.
Aug
5
comment What alternatives are there to tomato based pizza sauces?
Carmelized onions, manchego, and something green/bitter. Like blanched broccolini, kai lan, broccoli rabe, stinging nettles, or asparagus.