3,853 reputation
52457
bio website crossingsrp.no-ip.org
location Akron, OH
age 26
visits member for 3 years, 3 months
seen 13 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 :).


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.
Mar
1
comment What's the secret to soft cookies?
@KatieK Room temperature. These are purchased and consumed at room temperature without my ever heating them, though it's possible they've been heated behind the scenes (after the initial bake) and have cooled off by the time I purchased them
Mar
1
comment What is the best rice for sushi?
Do you wash and soak the rice before cooking? That can make a huge difference, especially if you're getting excess starch
Feb
27
comment What's the difference in baking bread in a loaf pan vs. in a Dutch oven?
Protip: Don't forget the uncovering part >.>
Feb
27
comment Can oil be replaced with yoghurt in a cake recipe?
@AnishaKaul Did they require butter? Butter's a more common fat for baked goods than oil
Feb
24
comment Why baste bread with cornstarch?
Ok, but why? How? What does the cornstarch do? You've basically just repeated the instruction over again >.>
Feb
23
comment Why baste bread with cornstarch?
kitchencookingrecipes.com/forum/bread-recipe-forum/… amused me while searching for links: it appears to be talking about this technique, then some bot or something comes along and posts an answer about thickening sauces
Feb
23
comment Why baste bread with cornstarch?
@rfusca It's the weirdest thing I've come across, that's for sure.
Feb
23
comment How to convert between flours?
Interesting! According to Fine Cooking, KA All-purpose has almost the same protein as Pillsbury bread flour, which I ended up using. So maybe it wasn't the flour...
Feb
23
comment How to convert between flours?
The problem is, if I try a recipe meant for, say, KA flour, and it comes out dense, I don't have the experience to know if that's because of the gluten content int he flour or some other variable of the flour or something else went wrong in the process... hmm. Is there a place I can find out what variables apply to what flour? (oh god, now I'm approaching this like a programmer)