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| bio | website | |
|---|---|---|
| location | San Francisco, CA | |
| age | ||
| visits | member for | 2 years, 2 months |
| seen | 23 hours ago | |
| stats | profile views | 10 |
I'm a software engineer and foodie living in San Francisco.
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Apr 11 |
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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. |
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Mar 25 |
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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. |
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Mar 8 |
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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. |
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Jan 27 |
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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.) |
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Jan 4 |
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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? |
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Nov 26 |
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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 |
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Nov 22 |
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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. |
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Aug 10 |
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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. |
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Aug 5 |
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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. |
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Jul 31 |
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For what foods is a microwave a preferred method of cooking? I like to use it for small portions of rice - put it in a bowl with 2x water, cover with cling film (with a small hole or two poked in it) for 10-12 minutes on defrost (or half power). You'll have to experiment to get the power level and time right for your microwave, but it's worth it if you frequently make small portions of rice. |
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Jul 31 |
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Storing bechamel sauce In the Bouchon cookbook, Keller reports that you can refrigerate sauce mornay (béchamel with cheese added) for "a week" (which I would assume to be 7 days, but could be 5). He also recommends the cling wrap and suggests thinning it out with cream if necessary. |
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Jul 10 |
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How can I keep pasta from sticking to itself? Harold McGee covers cooking spaghetti the small amount of water thing in a NY Times article. He tries starting it in cold water and hot water and describes how to keep it from sticking. He reports that the pasta isn't stickier than usual and says "And no matter how starchy the cooking water is, the solid noodle surfaces themselves are starchier, and will be sticky until they’re lubricated by sauce or oil". (Bastianich and Hazan also weigh in.) The article is definitely worth a read: nytimes.com/2009/02/25/dining/25curi.html?pagewanted=all |
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Jun 24 |
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How can I make a chocolate cup that looks like the seaweed on a sushi roll? @yossarian For your chocolate shell, if you want something closer in appearance to the original photo, I'd recommend getting some acetate sheets, putting a thin layer of tempered chocolate on it with an offset spatula, wrap it around your roll, and chill. It will be a crisp shell, but give you a nice clean look. I did it in this dish, but used parchment, so it ended up a little more wavy than I'd like. |
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Jun 24 |
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How can I make a chocolate cup that looks like the seaweed on a sushi roll? @yossarian In her "tiramisushi", Elizabeth Falkner uses shaved bosc pear for the ginger (I used a veggie peeler to shave it), and grated ginger for the wasabi. Because her dish is chocolate heavy, the "wasabi" was both accurately spicy and worked well. (My Rendition of the dish ) |
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May 6 |
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Vacuum sealing with a submerged ziplock vs home machine vs professional machine jontyc: According the the blog "Cooking Issues", the type of plastic used (polyethylene) forms a poor vapor barrier. Plastic wrap is worst, ziplocks are a little better, and freezer ziplocks are better than normal ziplocks. |
