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visits member for 4 years, 3 months
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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


Oct
7
comment Not getting the creamy result beating butter and sugar
What temperature was the butter when you started? If it's in stick form, you should be able to pick it up and bend it (unwrapped) without it breaking.
Oct
6
comment What kind of tray or tray coating to use for pretzels?
most 1/2 sheet pans are aluminum, so your first & last sentances may be conflicting
Oct
6
comment Do raisins have a maximum shelf life?
I don't know if I've ever let them go quite that far ... but I've had ones that were in the 2-3 year range. If they're in a well-sealed container (mine had been transfered to a pastic container), and didn't get extra humidity in there, dried fruit can last a very long time.
Oct
6
comment Terrine shrunk during cooking
I wouldn't be surprised if they want fat surrounding the whole thing, to seal it in & preserve it, as you would have with confit.
Oct
5
comment Worm in dry bread, what is it?
related : cooking.stackexchange.com/q/47522/67 ; cooking.stackexchange.com/q/5258/67 ; cooking.stackexchange.com/q/16849/67
Oct
5
comment Why use a sandwich press instead of an oven or pan?
There are sandwiches where smashing the sandwich is desired ... cuban sandiwches, panini, etc. If you just look at your basic 'grilled cheese', you have significant differences in the crust if you toast it in the oven, cook it on a pan or griddle, or cook it under pressure.
Oct
5
comment What cut of beef can I use to make “sukiyaki beef”?
I wouldn't recommend tenderloin -- it doesn't have enough fat. You'd want something well marbled.
Oct
4
comment Adding spice to poaching liquid
When you say 'poach', are they in deep water the whole time, or are you putting them in water, then boiling the water off? The second one will result in more favor transfer than the first.
Oct
4
answered What can I subsitute for Aluminum foil in the oven? I am allergic to Aluminum
Oct
3
answered Steel Pan non-stick improvement by polishing
Oct
3
comment Steel Pan non-stick improvement by polishing
#3 is likely the problem, as he specifically mentions the seasoning sticking. For those times when it does start to stick, you catch it early, you can deglaze to make a pan sauce before it cooks so far that it burns.
Oct
2
reviewed Approve suggested edit on What do I need to consider when upgrading to a 40 quart mixer?
Oct
2
answered Did I just almost start an oil fire?
Oct
2
comment How can I evenly grill a thin steak on a skillet?
A brick wrapped in aluminum foil works, too ... and you don't have to stand over it the whole time. Or another small (but heavy) pan.
Oct
2
answered Can you warm biga in a microwave?
Oct
2
comment What do I need to consider when upgrading to a 40 quart mixer?
@rumtscho : sorry ... started writing answer, then got distracted by work, then fell asleep ... woke up, and hit submit when it was incomplete.
Oct
2
revised What do I need to consider when upgrading to a 40 quart mixer?
computed the time under PVA
Oct
2
answered What do I need to consider when upgrading to a 40 quart mixer?
Oct
1
awarded  Nice Answer
Oct
1
comment What is the “standard” salsa tomato?
@Jefromi : ah, okay. I admit I don't really pay attention to the names of tomatoes at grocery stores (in part because I get enough from my mom's garden, or my garden the years I plant, or farmer's market)