4,340 reputation
72465
bio website crossingsrp.no-ip.org
location Akron, OH
age 26
visits member for 3 years, 7 months
seen 7 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 :).


May
30
comment How can I specify the correct type of bacon in the US?
"Bacon", no qualifiers, in the US refers to what they called in the UK "streaky" bacon.
May
21
comment Should chicken be cooked beforehand while making pizza?
15 minutes is a lot longer than many people cook pizza dough. It's common to pop it in at 500F on a pizza stone for 7-8 minutes.
May
14
comment Is is true that honey never spoils? Why?
www.foresthoney.com/index.php?acao=glossary&glossary_id=14 was linked in this answer cooking.stackexchange.com/a/2023/6317 as stating honey has been found over a thousand years old and still edible
May
14
comment Is is true that honey never spoils? Why?
I've always heard that too, but this source says to only keep it for a year: simplystated.realsimple.com/2012/05/03/how-to-store-condiments I'm curious to know if they're making things up or what
May
9
comment Time vs. Temperature - What changes what?
You should probably add that this is because according to physics nothing can get hotter than the source from which it is gaining heat; once the temperature of the egg matches the temperature of the water, heat ceases to flow between the two. I've probably said that badly.
May
4
comment How can you pre-bake coca (pizza)?
@Jay My guess would be minutes, as in angle measurement ' is used to mark minutes (1/60 of a degree)
Apr
20
comment Why are parsnips sold pre-clipped?
In the US I've often seen topless carrots.
Apr
19
comment Making “french fries” out of Cassava/Yuca root
Serious Eats recommends boiling for potatoes as well, purely for texture: aht.seriouseats.com/archives/2010/05/… That might be related.
Apr
16
comment Is white vinegar the same as White Wine vinegar?
Awesome, thanks.
Apr
10
comment Making madeleines without the special pan?
@rumtscho I would assume a mold for whoopie pies, ala crateandbarrel.com/…
Apr
10
comment Why do brownies made from commercial mixes form a flaky top?
I don't know for sure, but I suspect it's because in addition to air, the top is exposed to more direct heat. The sides and bottom have the pan conducting heat to them.
Apr
9
comment Why baste bread with cornstarch?
Why cornstarch and not plain water, then? Water is translucent.
Mar
27
comment Is extremely young meat indigestible?
If some cultures eat fetus, doesn't that answer the question? No culture prizes indigestible meat that causes diarrhea.
Mar
22
comment How can I make shredded beef?
@xiaohouzi79 If you've cooked it long enough, you should be able to pull it apart with two forks, no cutting involved.
Mar
19
comment Are meatballs different from Hamburgers other than in terms of size?
"spaghetti with hamburger is unthinkable" Unless you're someone who considers "ground beef" and "hamburger" to be synonymous, ala Hamburger Helper, in which case spaghetti with hamburger is a classic one-pot dish for busy weeknights
Mar
14
comment How do I speed up the preparation time for chocolate chip cookies?
The idea of the triangle tiling, if I'm reading the answer correctly, is that instead of your basic unit being four cookies in a square two inches apart from each other, do two cookies two inches apart and then a third making the point of a triangle two inches from either corner. Then tile that across your sheet. You end up with rows where every other row is shifted over slightly and shorter.
Mar
12
comment How can I intensify the orange flavour in orange cake?
@AnishaKaul "Pulp" is usually bits of orange flesh that are caught in the juicing process. "Zest" is bits of peel that have been carefully grated off and contain most of the orange flavor and smell in a concentrated form (think essential oils); "Pith" is the white bit just under the peel that you don't want to get in your zest because it tastes bitter.
Mar
6
comment What is the difference between these tableware flatware and cutlery?
A chef's knife is for preparing food. These knives are for serving and consumption. You wouldn't want to cut your fish fillet at the table with a chef's knife!
Mar
5
comment How is white pizza sauce made?
The most common Béchamel sauce I've seen listed as "white sauce" for Pizza involves garlic, pureed or roasted, added in step 3
Mar
3
comment What type of flour should I feed my starter with?
But I'm not trying to produce a culture, I have a culture. I'm trying to keep it alive and growing and use it to bake with.