meta user
network profile
| bio | website | |
|---|---|---|
| location | Oregon | |
| age | ||
| visits | member for | 1 year, 1 month |
| seen | 2 hours ago | |
| stats | profile views | 30 |
I'm a webmaster for small community college. My interests include thedailywtf.com, networking and making bread.
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Apr 6 |
awarded | Yearling |
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Apr 1 |
awarded | Enlightened |
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Apr 1 |
awarded | Nice Answer |
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Feb 28 |
comment |
How can I make zucchini bread less moist? @SAJ14SAJ I know that they are "nearly all water" but I've had them leach various amounts during shredding, and the easiest way to describe that is "some zucchini are drier than others" etc. I agree with you that the recipe is flawed. Reading through the comments on that site, I was struck by the numbers of people who were reporting completely opposite results ("too dry" or "too wet"). |
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Feb 28 |
comment |
How can I make zucchini bread less moist? Being organic, there can be a lot of variation in the moisture level of your zucchini. With that said though, one of the common the most common signs of an undercooked quick bread is that it falls in the middle and is sticky. How did you check that they were done? Usually, you would insert a toothpick in the center are lightly press the center to see if bounces back (muck like a cake) |
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Feb 19 |
awarded | Constituent |
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Feb 14 |
awarded | Caucus |
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Jan 24 |
comment |
How do I duplicate these chips? This seems like it might be what you are looking for twirlandtaste.com/2012/07/… It specifies steam blanching the green beans, followed by an ice bath. Then freezing them for 45 minutes followed by 8+ hours in a 140 degree oven. From the photo, they appear like the ones I've had as part of a "veggie chip" mix. |
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Nov 13 |
awarded | Critic |
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Oct 15 |
comment |
Why do my Eisenhower Cookies turn out flat? What kind of margarine are you using? If you've changed to tub/spread margarines then that could be the culprit as they have more water content than stick margarine. |
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Oct 15 |
comment |
How to trim a cake so it's level? They stuck a fancy handle on it so they could charge more m.wilton.com/store/site/… . You could probably make your own pretty easily with some wood and some wire. |
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Sep 13 |
comment |
Using Pam on a Gas Grill Pam, Weber and others have started selling "Grilling" and "High-Heat" versions of their non-stick sprays for just this scenario. |
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Sep 12 |
comment |
What are some methods to deal with cleanliness when working with raw chicken, pork, etc.? @milesmeow In all the restaurants that I've worked at the sanitizing liquid was simple chlorine Bleach (i.e Clorox) mixed with water (1 teaspoon per gallon of H20). |
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Sep 8 |
comment |
Fastest Way To Cook Bottom Round Roast Do you have a pressure cooker? If so, you can end up with slow cooker style results (meat tender enough to pull apart with a fork) in around 60-90 minutes. |
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Aug 30 |
awarded | Citizen Patrol |
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Aug 29 |
comment |
Making flour tortillas softer and more elastic Usually restaurants that are doing mission-style burritos (which I think is what Moe's does) use 12-14" tortillas and also (perhaps most importantly) a tortilla steamer. By vigorously steaming the tortillas, they become more stretchy, thus they can be filled more without ripping. The foil that is then wrapped around the burritos ensure that as the tortilla cools down and drys out that it will continue to not rip. |
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Aug 16 |
answered | What does “rap” mean for brownies recipe? |
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Aug 9 |
awarded | Commentator |
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Aug 9 |
comment |
What does it mean when a recipe calls for coring a tomato? If I read "3 pounds of tomatoes, cored" I would expect that to be the weight BEFORE coring. If I read "3 pounds of cored tomatoes" I would expect it to be the weight after coring. |
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Aug 2 |
comment |
Why was my Danish pastry dough so wet? I would direct your attention to the last line of step 6 - "Expect to have a gooey mess with some butter lumps pebbling it." By this I would assume that the dough would be extremely wet and that is what you describe. When I'm rolling pastry I use a lot of table flour and then I have a soft brush to whisk the excess off after it's rolled. That way the dough doesn't stick to everything but you don't have a lot of dry flour in your layers. |
