3,936 reputation
62460
bio website crossingsrp.no-ip.org
location Akron, OH
age 26
visits member for 3 years, 5 months
seen yesterday

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 :).


Sep
23
comment How to use cast-iron teacup?
I'm not sure about the higher grade = lower temperature thing, but black vs green might well be my problem.
Sep
18
comment How to pack items that may leak liquids for lunch?
There were two large burritos in a tupperware and in the bottom was a decent amount of brownish liquid. The top burrito I could pick up, the bottom one I could not.
Sep
18
comment How to pack items that may leak liquids for lunch?
@KatieK I'm not sure. Possible the shrimp or the onions.
Sep
9
comment Ginger precipitation
What are you trying to make? Ginger-flavored alcohol, or something specific?
Sep
6
comment using coffee filters to filter home pressed olive oil
The livestrong link seems to be talking about heat-treating, not filtering through a coffee filter
Sep
4
comment Will store bought chicken eggs hatch?
What do you mean by "more hearts for consumption"?
Aug
29
comment How can I get thinner pancakes?
Some people don't like their pancakes fluffy. Other times there's particular applications which call for thinner pancakes, like making a pancake sandwich or roll-up of some kind.
Aug
23
comment How can I store chopped onions in the fridge without the smell?
Do you have a link or a citation to where he says this? And does he say why this works?
Aug
23
comment How to make smooth Chumus?
Welcome! Do you happen to know why this helps? Also, how do you recommend pureeing the chickpeas?
Aug
15
comment What does “do.” mean in old recipes?
@TFD But the final example I posted makes no sense if "do." is a specific unit of measurement that is not equal to infinity
Aug
15
comment How long can I let a steak rest after seasoning and before cooking?
The question specifies that they intend to let it rest for a minimum of 40 minutes, so anything shorter than that is unlikely to be useful.
Aug
15
comment How long can I let a steak rest after seasoning and before cooking?
Kenji's experiments proved that the amount of time you can leave the steak in the fridge safely is <= nine days: seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html
Aug
15
comment Egg replacement for fried chicken
By 'flaky', are we talking about the property Kenji was trying to accomplish with this breading recipe: seriouseats.com/2012/07/…
Jul
22
comment How to make mayonnaise with a cooked yolk?
Mustard is not typically a component of mayonnaise as far as I know.
Jul
10
comment How can I make whipped cream if I can't always get cream?
Ingredients: Sugar, Dextrose, Partially Hydrogenated Vegetable Oil (Coconut And Palm Kernel Oils), Modified Corn Starch, Propylene Glycol Monostearate (Emulsifier), Acetylated Monoglycerides (Emulsifier), Sodium Silicoaluminate (Anticaking Agent), Mono- And Diglycerides (Emulsifier), Cellulose Gel, Cellulose Gum, Hydroxypropyl Methylcellulose, Artificial And Natural Flavor, Yellow 5, Yellow 6.
Jul
9
comment How to convert between flours?
The question was about brands, not types
Jun
26
comment Is cheese a condiment? (Burgers, sandwiches, etc)
I would suspect it highly depends on if he asked for a cheeseburger when a hamburger option is also available...
Jun
9
comment Why do mushrooms freeze in fridge at temps above freezing?
Have you tried storing them in a different spot and storing something else in that position? Sometimes fridges have cold spots.
May
26
comment Wheat Flour Vs. wheat gluten
@sleeves Done. I didn't get a notification because you didn't tag my username, but luckily I came back to this post and noticed the edit.
May
26
comment Wheat Flour Vs. wheat gluten
The link suggests using Vital Wheat Gluten. The OP was asking about substituting that ingredient for Whole Wheat Flour. Thus, this answer is not actually helpful