334 reputation
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age 25
visits member for 2 years, 9 months
seen Sep 26 at 17:30

I'm a designer, web developer, artist, vegetarian, cook, and human with a passion for computers, problem solving, food, nature, technology, and outer space, among other things.


Sep
26
comment Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
+1 for the very helpful information about heat deactivating the enzymes.
Sep
24
awarded  Autobiographer
Jun
24
comment How to create a muffin recipe
+1 for an excellent explanation of the difference between muffins and cupcakes.
Jun
23
answered Are there books describing the general principles of cooking?
Mar
20
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Use caution with the Tip, garlic burns easily, and anything that sits in the oil as it heats is going to absorb a lot of oil, rather than be cooked by it.
Mar
2
awarded  Yearling
Oct
3
comment Is wasabi considered to be spicy or to be a spice?
Actually, the best we'll get is the real definition. Capsaicin is not the only chemical that causes the chemesthetic sensation of "spiciness". You acknowledge the existence of this fact, and then denounce it because it doesn't fit your personal definition. Quarters and nickels are fundamentally different, and cannot be substituted for each other, but they're both still coins.
Oct
2
comment Is wasabi considered to be spicy or to be a spice?
Regardless of the "spice" issue, wasabi IS spicy. Not spicy in the same way as hot peppers, but nonetheless a function of chemesthesis, via which we experience "spiciness"/"piquance". en.wikipedia.org/wiki/Spicy
Oct
2
comment Is wasabi considered to be spicy or to be a spice?
And yet, "hot mustard", which contains the same chemical compound (or at least, the chemical compound which is created via the breakdown of another, related one) in horseradish/wasabi. And it comes with the explicit "hot" as in "spicy". The reason you could find many people who would say that they are two different kinds of spicy hot (piquance) is that THEY ARE.
Sep
5
comment Why is there no sweet (as in 'with sugar') butter?
@awe: yes, the brown cheese that is sweet because of the carmelization. Gjetost/geitost/brunost/mesost/mysustor/myseost/braunkäse are all different names for the same type of cheese.
Aug
31
comment What are the key ingredients in Worcester Sauce?
A lot of varieties use raisin paste in place of the tamarind.
Aug
31
comment Why is there no sweet (as in 'with sugar') butter?
Regardless of the butter discussion, there ARE a number of sweet cheeses. White stilton and carre frais are relatively sweet, to say nothing of mascarpone or gjetost.
Aug
8
comment How can I chill ice coffee quickly?
That's certainly an option! For maximum effect, toss some ice cubes in that cold water.
Aug
7
answered How can I chill ice coffee quickly?
Jun
27
comment Translating cooking terms between US / UK / AU / CA / NZ
@Joe - used most commonly by Scots, but it is a much older term, and you can occasionally hear it elsewhere in the British Isles, particularly amongst the older generations. Admittedly, a much rarer term, I felt like mentioning it for completeness' sake.
Jun
27
awarded  Commentator
Jun
27
comment Translating cooking terms between US / UK / AU / CA / NZ
Rutabagas are also sometimes called "Neeps". And in terms of zucchini, the small ones are called "Courgettes", but the large, pale ones are called "Marrows" instead.
Jun
27
comment How long should I keep a cut onion?
Another thing to note is that the less cut it is, the longer it will stay fresh. A half onion with the root-end still attached will stay fresher than a tupperware full of pre-diced onion.
Mar
17
comment How to deep fry cauliflower?
Florets, guys. Just FYI.
Mar
17
comment Why do short pie bases require chilling before baking?
It has to do with the final texture of the crust. The small pockets of butter steam and create a light flaky texture as the crust bakes, whereas melted and integrated butter creates a denser effect. Refrigerating the crust after its formed allows the half-melted butter to re-firm rather than melt, creating a more delicate flaky result.