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.
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
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
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.
Dec
20
comment What is the history of the standard sheet (bun) pan?
Good question! I can't find any references online. Also, Alan Davidson and some other offline references were useless. Based on my personal experience as a professional baker (former), I'd guess that sheet pan sizes were determined by the rack sizes of the earliest popular commercial ovens with rotating racks. I can't find a reference for that though.
Dec
20
comment Can I use ocean water to cook my pasta?
connersz: no, it's a bit of an exaggeration. More common is to add around 1 to 1.5 tsp per gallon of water, far less than you'd find in ocean water.
Dec
17
comment How long do you have to cook adzuki beans in a pressure cooker before they're edible?
ICanLearn: answering your own question based on links found in my answer and information you withheld from the original question is "dirty pool" as far as I'm concerned. I will not be answering any additional questions you post to this Exchange.
Dec
17
comment Chili and bell pepper substitute due to allergies?
Sure. But since the original question was about allergies, you shouldn't recommend a product which often contains what the person is allergic to without warning them. And yes, chili powder can fall under "natural flavor", but more likely extracted pure capsaicin can. And we don't know if the OP is allergic to capsaicin.
Dec
17
comment How long do you have to cook adzuki beans in a pressure cooker before they're edible?
@iCanLearn: you didn't put the pressure level of low pressure on your original question. On the other hand, you did ask "safe to eat" rather than "properly cooked", so my fault for trying to answer the latter rather than the former. Adzuki beans should be safe to eat at any level of doneness.
Dec
16
comment Chili and bell pepper substitute due to allergies?
Do you know if you're allergic to capsaicin, or to something else in the peppers? If you're not allergic to capsaicin, you could probably buy pure capsaicin and add a tiny amout to dried tomatoes for a "pepper" flavor and texture. That's assuming you're not allergic to tomatoes as well, of course ...
Dec
16
comment Chili and bell pepper substitute due to allergies?
DO NOT USE WASABI! "wasabi" which is marketed in the USA and Western Europe is generally 0-30% actual wasabi root, and the rest made up with powders from jalopenos and other chili peppers. This allergy sufferer would have a reaction.
Dec
16
comment Is there a super close substitute for graham crackers?
Are you looking to substitute for real graham crackers (i.e. semi-sweet whole wheat crackers) or the Honey Maid type (part whole wheat, heavily sweetened)?
Dec
14
comment Coconut Water from White vs Brown Coconuts
Good question! I can find multiple references saying that you shouldn't drink from older (brown) coconuts, but nothing so far which says why.
Nov
25
comment How to stop sushi nori tasting too strong?
Maybe you could try a different brand?