8,842 reputation
51953
bio website fuzzychef.org
location San Francisco
age
visits member for 3 years, 10 months
seen Jun 14 at 4:32

Jun
14
comment Using minced onion instead of powder onion, will it change the expiration date of the final product?
What are you making? How are you sterilizing it? You don't say, and what it is that you are cooking makes a big difference in the relevance of the onions.
Jun
14
answered Thickening Eggs with Cornstarch
May
10
answered Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes
May
10
comment Can I freeze unbaked scones?
Yeah, I used to make 1200 scones a week in a professional bakery, and most would be frozen raw until needed.
May
10
accepted Best way to hold deep-fried foods?
May
2
comment What's the term for cutting part way through a vegetable or fruit to increase surface area?
I'd bet there's a name for it in Chinese.
May
2
comment Sourdough starter began acting strange after storing in fridge
Huh. That seems like a really intense feeding regimen; I dilute 1:1:1 once every 2 weeks and keep it in the fridge. I think you may be feeding it too often.
Apr
30
comment Sous vide octopus for maximum tenderness
Are you using fresh octopus, or frozen? You don't say.
Apr
30
comment Seasoning Mineral B Pan
FWIW, I have carbon steel crepe pans, and they're not seasoned at all.
Apr
21
awarded  Popular Question
Apr
14
comment can maple syrup be refrigerated after it was out for a few days?
Speaking from experience, opened bottles of maple syrup will sometimes develop a little mold at the top after being kept at room temp for weeks. However, that mold can be skimmed off and the rest of the syrup is still safe to eat.
Apr
9
comment Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?
Supermarket brand Annie Chun now sells gochujang, so you can even find it in a well-stocked supermarket.
Apr
9
comment Will my results differ when using a sourdough starter vs poolish for pizza dough?
Also, building up a proper sourdough culture takes a minimum of 3 weeks.
Apr
9
comment Will my results differ when using a sourdough starter vs poolish for pizza dough?
Since I live in SF, I frequently make sourdough pizza. Here's the other cautions about it: the dough is stickier than conventional, making it hard to roll out. Also, it's difficult to make a sourdough with short gluten strands, something you want for pizza baked in a home oven. So sourdough pizza will be rather chewy, especially after it cools. Tastes good, though. Just not classic Neopolitan.
Mar
22
accepted Why not microwave veggies?
Mar
21
answered What is the emulsification power of 1 egg yolk?
Mar
21
answered Tea infused with caffeine
Mar
14
awarded  Popular Question
Mar
5
awarded  Enlightened
Mar
5
awarded  Nice Answer