Yamikuronue

2,137 reputation

11233

bio	website	crossingsrp.no-ip.org
	location	Akron, OH
	age	25
visits	member for	1 year, 11 months
	seen	24 mins ago
stats	profile views	164

I've recently completed my MSc Computer Science from a UK institution, and have moved back to the US to begin work. I write in my spare time, enjoy cooking, and apparently am addicted to signing up for SE sites :).

	2,137 reputation	bio	website	crossingsrp.no-ip.org	visits	member for	1 year, 11 months
11233 badges		location	Akron, OH		seen	24 mins ago

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170 Comments

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Mar 26	comment	What is the basic technique for making tea with teabags and a mug? Water should be cooler than boiling for more delicate teas, but can be boiling for black teas. Tea should be steeped according to personal preference and/or package directions, 30 seconds isn't a magic number. Otherwise, this is a good answer.
Mar 25	comment	how does the poaching eggs recipe scale for different sizes of egg? Presumably the op wants to know about all those "complicated thermodynamics" rather than being told to just cook them another way.
Mar 6	comment	Marinade then cook or cook then marinade? If you want it to take less time to reach the temperature of the surrounding water, try cutting it into smaller sections. From what I understand, the point of the sous vide method is to cook the meat at the exact temperature you want it to reach until the meat reaches equilibrium with the surrounding liquid, so if you're on a time crunch, you want to reduce the amount of time that takes, not up the heat.
Mar 5	comment	How do price and quality relate in blenders? @SAJ14SAJ Make frozen blended alcoholic drinks and smoothies, mostly
Mar 3	comment	Re-boiling of tea? @SunishthaSingh Not significantly in my opinion. Certainly nowhere near as much as reheating
Mar 3	comment	Re-boiling of tea? @SunishthaSingh I'm not sure I understood your comment correctly but yes, I keep the lid on the pot, it holds in more heat that way.
Feb 24	comment	Sousvide seafood for sushi If it's actually sushi-grade, it's safe to eat raw anyway, assuming it's from a reliable source. If it's full of bacteria despite being labelled for sushi I'd not trust that vendor for any application.
Feb 23	comment	Sousvide seafood for sushi Seafood for sushi is typically not cooked before being used, with the exception of a few things like shrimp. What's the outcome you're looking for from sous-vide?
Feb 11	comment	Storing oil coated and unrefrigerated egg If you dip the bottom half then flip, it'll trickle down over the top half? That's the only reasoning I can think of for storing them upsidown.
Feb 2	comment	What type of rum to use when making vanilla extract? @lemontwist It clearly does not, as evidenced by this answer. The basic recipe uses flavorless alcohol to provide solely vanilla flavor, so my suspicion is that the rum flavor may be too overbearing, and my experience is that adding sugar or sugary drinks to rum mellows the flavor, which probably lets the vanilla come through stronger.
Feb 2	comment	What type of rum to use when making vanilla extract? @lemontwist Your basic extract would use vodka; I assume the sugar here is to mellow out the rum taste a little, make it more general-purpose.
Jan 22	comment	Why do my meat burritos not heat well? Accepting this answer based on the comments. It probably is just corn's higher moisture content, meaning if I add corn to my next batch of beef burritos, it'll probably heat well. Thanks everyone for the group effort!
Jan 22	comment	Why do my meat burritos not heat well? Does corn have more water content than beef? It might be that the corn heats more efficiently...
Jan 16	comment	Why do my meat burritos not heat well? @Brendan That sounds like a good answer for me
Jan 15	comment	How to add a salty/bacon flavor and texture to vegan collard greens? I've never made collard greens myself, but have you tried mushrooms and extra salt?
Jan 9	comment	What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware? @SAJ14SAJ I suspect the mention of a temperature. Microwaves don't usually preheat or specify temperature.
Jan 2	comment	What kinds of frostings have a lighter texture? Your link to Seven Minute Frosting appears incorrect.
Jan 2	comment	What is a 'dough spatula'? Awesome, I'll accept the answer stating that then. Thanks for the help, it's much appreciated!
Jan 2	comment	Is it okay to bake caramel pudding rather than steaming it? It sounds like squidoo.com/steamed-puddings, which are known for being steamed. I had a number of microwave versions when I was in the UK, complete with caramel sauce, as they were cheap and tasty.
Jan 1	comment	What is a 'dough spatula'? The first mention I see of it indicates I use it to... clean my hands? "Use a dough spatula to clean the clumps [of flour and water] off your hands and tidy the inside of the bowl"