3,464 reputation
62660
bio website facebook.com/Agdron
location Philadelphia, PA
age 25
visits member for 2 years, 8 months
seen Jul 15 at 19:33

Currently a Computer Engineering student at Drexel University learning and living the life of a programmer. I am working at a company called BioClinia as a developer for their production softwares. My hobbies include baking goodies for everyone around me and playing PC games.


Jan
15
comment Is bacon fat supposed to congeal at room temperature?
Avocado is another (and the best).
Dec
26
comment Ganache by pouring before fondanting a cake
I noticed noone has commented on this yet, but can I inquire (for the sake of knowing) why you are making a buttock shaped (chocolate, of all the different flavors to chooses from haha) cake.
Oct
19
comment What is the shelf life of pickled gherkins stored dry?
@Mien: en.wikipedia.org/wiki/Gherkin Gherkin is a type of flavor for pickled cucumbers.
Oct
18
comment What is the shelf life of pickled gherkins stored dry?
For the sake of clarification due to differing terms in America, Gherkins here is referring to the actual pickled cucumbers(where it is commonly referred to as the "pickle" in the US) and the pickle the OP is referring to is the pickling liquid. Correct me if im wrong.
Jul
11
comment What could cause a sudden loss of sour flavor?
@SAJ14SAJ sugar wont affect the amount of acid but it will reduce how sour it tastes.
Jul
8
comment How do you peel chickpeas?
Just wanted to point out it floats to the top because the skin has less density than the water. It has nothing to do with gravity.
Jul
2
comment Teabags: for how long should I let them sit in the hot water?
@slim, a lot of people drink tea near the evening for a small jolt of caffeine to keep up but not enough to cause sleeping problems. There are also people who do not like coffee and drink dark teas for the caffeine.
Jul
2
comment How do you convert a cake recipe to brownies?
@pklz I think if you edit your question to actually ask the question you elaborated about in your comment it would be a better question. As it stands it's too open-ended.
Jun
10
comment Can I pasteurize milk using a microwave?
@All Because if you are making are larger batch, in the time it takes to cool down to room temperature, it will be in the "danger zone" for more than two hours. en.wikipedia.org/wiki/Danger_zone_(food_safety)
Jun
9
comment Can I pasteurize milk using a microwave?
@All the main reason is it's not a good idea to put hot food into the refrigerator because it will bring up the temperature of the refrigerator. This will put all of the food in your refrigerator in the "danger zone". It isn't a big issue if you are only making a small amount. But if you pasteurize a large amount of milk, it will keep the temperature of your refrigerator warm enough for long enough time to spoil the other food in your refrigerator.
Jun
8
comment How to safely handle raw milk?
Take a look at this answer I posted in the past. Although it details how to pasteurize milk in the microwave, it should still apply in terms of temperature and length of heating time. cooking.stackexchange.com/a/24954/8305
Jun
6
comment How can I thicken whipping cream?
I would imagine the acidity of the apple will affect the cream adversely.
Jun
4
comment What spices taste umami?
@MarthaF. Seaweed is an algae not a vegetable.
Jun
4
comment Is fresh cod with worms safe to eat?
@CareyGregory They attach themselves to the stomach lining so they cant just be "flushed" out of the system. Tapeworms can laugh several week and sometimes several months.
Jun
2
comment Is fresh cod with worms safe to eat?
How are you preparing the fish?
Jun
1
comment Why would a pregnant woman not be able to eat soft cheeses?
In light of the reopen vote, I just want to state why I voted to close. The main reason I voted to close is because how the question is framed. To me it seems as though the question can't be answered without speculation. There's no specific reason why one pregnant woman is unable to eat soft cheeses while another can. It could be personal preference, it could be just that woman's specific intolerance. Whatever the case, this question can't be reasonably answered in its current form without perhaps some input from the specific woman involved which of course makes this a bit too localized.
May
30
comment How much Saffron to use?
It is VERY hard to poison someone with Saffron since most Saffron are sold in little 1-2g jars. Unless you buy several jars of it and dump it all into a dish, this should be a non-issue. (There are much cheaper ways to poison someone...)
May
29
comment Good websites/cookbooks covering more tailored approach to cooking vegetables?
@shan I think you mean a great leap of faith :)
May
23
comment What is the “hot” and “cold” category that Chinese culture separate their food into?
Ah that kinda makes sense. It explains why fried food is "hot" and why most fruits are "cool". It also explains why tea is "cool" (it hydrates you) while coffee is "hot" (it dehydrates you). I wonder why some of the fruits are "hot" though.
May
22
comment What is the “hot” and “cold” category that Chinese culture separate their food into?
Oh nice! Thanks for putting a label on what I was referring to! I just want to note that you didn't answer the primary question.