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bio website fuzzychef.org
location San Francisco
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visits member for 3 years, 4 months
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1d
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.
1d
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?
Sep
20
comment Why do we eat unripened chili peppers?
Joe: well, folks have been eating underripe peppers for so long (like 100 years) that we're used to them. And there are a few peppers which actually taste better green, since they've been bred for that.
Sep
19
comment Why do we eat unripened chili peppers?
I would argue that "store and ship better" is the overwhemling reason.
Aug
11
comment How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
The straining through cheesecloth is to eliminate hydrous solids which could protect spores from the heat-treatment. However, you are correct that my recommentations for heat treatment duration are inadequate. Edited entry.
Aug
11
comment Pink salt vs regular salt
The bacteria thrive in the salt brine which is a drying-up sea. When the sea dries up completely (and becomes salt rock), the bacteria die ... but their pink color is left behind.
Jul
8
comment Why didn't the toppings on my pizza stick to the dough?
Was there any cheese? Your ingredients above don't mention any. Cheese is generally what makes things "stick" on a pizza.
Mar
27
comment Does quality decrease by heavily reducing wine?
What kind of wine? What flavor does it haven when "properly" reduced?
Mar
27
comment How do I flavor fish en papillote?
If you're doing it in a foil packet, you can also stack the fish on top of a bed of herbs as an easy way of flavoring. But a rub probably works better.
Mar
27
comment Where did the thin, smooth plastic spatulas go?
Yeah, I've been ordering them direct from Hutzler by the box, so that I can stock up for the next time they become completely unavailable.
Feb
25
comment Is it okay to use aluminium foil instead of parchment paper while baking cookies?
Yeah, @BobMcGee answer below is better than mine. If the original asker is around, they should change accepted answers.
Feb
25
comment “Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried rice)
Thanks! Sorry it took me so long to ack this; I've not been on cooking.stackexchange in a while. I'm gonna try it without the refrigeration and see how it works, too.