3,784 reputation
52457
bio website crossingsrp.no-ip.org
location Akron, OH
age 26
visits member for 3 years, 2 months
seen 5 hours ago

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 :).


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
May
25
comment I'm trying to make cheddar sticks from scratch
Are we talking like these: hotdogonastick.com/menu.aspx (scroll down a bit)
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.