1,285 reputation
1619
bio website
location
age
visits member for 2 years, 11 months
seen 4 hours ago

4h
answered Do I need special gloves for mozzarella stretching?
4h
answered How can I make nutritional yeast?
5h
comment How can I make nutritional yeast?
Bakers yeast, brewers yeast, and nutritional yeast are all s. cervisiae.
6h
comment Breaking down a turkey for storage - brine before or after freezing?
Thank you for the breakout! I ended up breaking down the birds and putting them right back into the freezer for later usage. I figure I can brine when I'm ready to use them and incur significantly less damage to the muscle tissue.
6h
accepted Breaking down a turkey for storage - brine before or after freezing?
6h
accepted To what temperature should you take candied citrus peels?
Nov
17
revised Breaking down a turkey for storage - brine before or after freezing?
added 179 characters in body
Nov
17
comment Any way to soften gummy candy?
Not quite what you asked, but if you don't mind changing them to a slightly more adult treat, you can put them in a bowl and add just enough vodka to cover them. Let them sit in the fridge for about 48 hours. The vodka will be absorbed, they will swell and be significantly softer. They'll also have a slight alcoholic kick that goes away over the next day or two as they cure.
Nov
17
answered Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
Nov
17
asked Breaking down a turkey for storage - brine before or after freezing?
Nov
6
awarded  Popular Question
Oct
29
awarded  Popular Question
Oct
12
awarded  Inquisitive
Oct
11
asked Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?
Sep
22
comment Do I have to peel red potatoes before baking them?
FYI, SIGNIFICANT solanine production also requires potatoes to be stored in direct sunlight. Sunlight exposure speeds up the production. They'll gain a green hue as it develops.
Sep
22
comment If a recipe doesn't specify the type of vinegar, is there a standard type implied?
Actually, at least in the US, most vinegars you purchase are standardized between 4-7% acidity no matter the type of vinegar. The only time you'll run into higher acidities is if you or someone you know produces it on their own.
Sep
22
comment What is the secret of making a really juicy burger?
I pretty strongly disagree. A meatloaf has a much larger proportion of bread. A panade is a very good method of retaining moisture in burgers, and is suggested quite frequently by ATK/Cook's Illustrated. I use the method myself. It's also the only decent way I've found to make a passable turkey burger. Do this with ground chuck and you can have a nice moist burger up to and including well done.
Sep
22
accepted Are there special considerations for making a pie with the express intention of freezing?
Sep
22
comment Are there special considerations for making a pie with the express intention of freezing?
Thank you! Any advice on a double crust vs a single crust? Does one freeze better than the other?
Sep
22
comment Are there special considerations for making a pie with the express intention of freezing?
First, thanks for the heads up about new/old pyrex. Both of our pie dishes are old pyrex so I shoud be safe. Any thoughts on using a double crust (bottom and top crust) vs using a single crust?