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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


Jun
8
awarded  Caucus
Feb
24
awarded  Enlightened
Feb
24
awarded  Nice Answer
Aug
3
revised How can I make milk cocoa powder so it does not stick to the top and bottom?
edited title
Jul
10
awarded  Yearling
Feb
10
awarded  Citizen Patrol
Jan
21
comment What does beating eggs actually do (chemically speaking)?
@Fitri: Beating an egg does not change any nutritional values.
Jan
5
comment Best way to juice a pineapple
@adamse: Meh, technically, its more likely to be called a strainer. Colanders are typically bowl-shaped and perforated. There's a bunch of gadgets/strainers specifically shaped for this sort of straining. I'd use a juicer myself but, if I am straining, this is what I have on hand.
Jan
4
revised Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
added 21 characters in body
Jan
2
revised Best way to juice a pineapple
deleted 150 characters in body; added 13 characters in body
Jan
2
answered Best way to juice a pineapple
Dec
17
comment Can you make pie crust from cookie dough?
I had envisioned this would be more like a graham-cracker style pie shell. Yum.
Dec
11
awarded  Quorum
Dec
11
awarded  Convention
Dec
10
comment How long to preheat oven?
Add to that... consider the degree you need to maintain constant temperature. When baking bread, you don't want that initial drop in temp from improper preheating (so preheat longer). But if you're warming up yesterdays casserole, who cares?
Nov
11
revised How to tell if it is real sourdough?
added 23 characters in body; added 37 characters in body; edited body
Nov
11
answered How to tell if it is real sourdough?
Nov
8
comment Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
I don't know if I would call that a "check for doneness." Restaurants can get away with that because they can produce repeatable results when working with the time/ingredients/equipment day after day. If you cook anything long enough, it's probably safe to say, "Sure, it must be done by now." But that's only safe if you way overestimate the minimum cooking time needed and err towards overcooking.
Oct
12
answered Thermometers for high temperature ovens
Oct
7
awarded  Nice Answer