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visits member for 4 years, 3 months
seen Oct 13 at 22:45

Stack Exchange Valued Associate #00005

I am the Director of Community Development for the Stack Exchange Network.

I can be reached at
rcartaino@stackexchange.com


Sep
24
awarded  Autobiographer
Sep
24
awarded  Nice Answer
Jul
9
awarded  Yearling
Jul
8
comment Are steaks I had in a cooler over the weekend ok to eat?
@CareyGregory Please try not to post answers in comments. Comments have none of the features that allow folks to vet your information properly (no voting, editing, comments of their own, etc) — which goes doubly so were food safety issues are concerned. Thanks.
Jul
7
comment Can vegetable juices stop bread from rising?
Interesting. This should all be part of the question.
Jul
7
comment Can vegetable juices stop bread from rising?
Can you add a bit of detail to your question like what kind of vegetable juice you used and your trouble-shootting: i.e. why you suspect it was the juice that stopped fermentation? Did you you proof the yeast, etc?
Jan
8
revised How did inventor Robert C. Baker bind breading to chicken?
edited title
Dec
30
revised Does Heating Up A PTFE Non-Stick Pan Create “Fumes”?
deleted 29 characters in body; edited title
Dec
30
comment Does Heating Up A PTFE Non-Stick Pan Create “Fumes”?
Geo, I edited your question to specify PTFE. Otherwise the answers (and dangers) will vary considerably. If I assumed wrong, please correct the information. Thanks.
Dec
30
revised What can I use hard, crunchy, leftover cookie-mistakes for?
edited title
Dec
5
revised Is there any way to make single cream to double cream?
deleted 13 characters in body
Dec
5
revised Is there any way to make single cream to double cream?
deleted 1 characters in body
Dec
5
revised Is there any way to make single cream to double cream?
edited body
Dec
5
revised Is there any way to make single cream to double cream?
deleted 28 characters in body
Dec
5
answered Is there any way to make single cream to double cream?
Dec
5
comment How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?
These comments should be edited into the post itself, especially yours @derobert.
Dec
5
comment How long can I keep espresso in the fridge?
I suggest keeping this question separate/open. Espresso has some distinct culinary uses apart from "drinking coffee." I found it useful as a separate issue.
Dec
5
comment Does spoiled milk make any ingredient?
This is essentially correct. My grandmother's-generation recipes sometimes included "soured milk" (which was as you described), but that was before pasteurization (and now ultra-pasteurization) was the norm. If you try to leave ultra-pasteurized milk out to get "soured milk", it doesn't sour... it rots. You basically have rotten milk and it should be discarded. Culinarily-speaking, it is not the same thing.
Sep
26
revised Why is milk powder used in bread machine recipes?
edited title
Sep
17
revised What is the best way to thaw chicken for use tonight?
clarified what the user was asking