1,531 reputation
612
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location Oregon
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visits member for 2 years, 7 months
seen 2 days ago

I'm a webmaster for small community college. My interests include thedailywtf.com, networking and making bread.


2d
comment When does the new home oven/stove smell go away?
Usually the cleaning-cycles run hotter than the normal operation temperatures - like 800F - 1200F depending on the model. And they usually go for a few hours. It could be that at 500F it takes quite a bit longer.
Nov
20
answered When does the new home oven/stove smell go away?
Oct
21
comment Beef and veggies in crock pot turn out hard and tough
I was also thinking of the fact the 160 degrees is the absolute minimum that collagen will begin to turn to gelatin with temps around 180 being much better. I was thinking it could be a mix between a cut of meat that was too lean and the lower temperature.
Oct
21
comment Beef and veggies in crock pot turn out hard and tough
How did you check the temperature to verify that it had reached 160 degrees?
Sep
30
comment How does “BHT added to packaging material” actually work?
@belisarius That sounds like an answer to me!
Sep
24
awarded  Autobiographer
Sep
19
comment Is there any advantage to resting (banana) bread batter?
Quick breads usually are any breads that are leavened with something other than yeast. For example - muffins, biscuits, pancakes, cornbread, etc. Usually this takes the form of mixing all dry ingredients, all wet ingredients, and then the wet and dry together. I admit I haven't seen any where you mix the baking soda with water directly. Do you have link to the specific recipe?
Sep
19
answered Is there any advantage to resting (banana) bread batter?
Jul
3
comment Without knife skills, how can I quickly and accurately dice vegetables?
Standard mandolines only slice or julienne. To achieve a dice, you can either perform the largest julienne and use another knife to cut the strips into cubes, or you can find a mandoline (I believe that OXO has a "V-slicer" -as they call it- as well as other manufacturers such as de Buyer) that have a with a cube kit or cubing capabilities.
Jul
3
comment Without knife skills, how can I quickly and accurately dice vegetables?
There are dicing (or "cubing" kits) for some mandoline models. If you can't improve your knife skills, improve your technology.
Jul
1
answered Can I make meringues with commercial egg whites?
Jun
10
comment Why did my cookies come out like this?
The recipe says clearly "Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours" If you only refrigerated it for two hours that is very likely why your batch turned out differently.
May
28
comment Browning Beef in Beef Stew?
If you use a separate pan, you can easily deglaze it with a bit of the water or stock that would be going into the stew. This way you don't miss out on the extra flavors. You still have the issue of an extra pan to wash though ;)
Apr
6
awarded  Yearling
Mar
8
comment Why do they put sulphites in vinegar when vinegar is a preservative?
What kind of vinegar are you referring to? Sulfites occur naturally in some vinegar (balsamic, wine vinegars) because of what they are made out of, and thus nobody "put" them there. If there are sulfites in your distilled white vinegar, then they were added.
Feb
27
comment What kind of steak is this?
It is common for "rib eye" steaks to be boneless and thus the flat, fat cap and rib have been trimmed away. This usually leaves you with a roundish steak. With the bone in and all the fat, they usually look more wedge or chop shape.
Feb
27
answered What kind of steak is this?
Feb
13
awarded  Enlightened
Feb
13
awarded  Nice Answer
Feb
11
comment Beef breakfast sausage
What kind of ground beef did you use? I believe that pork sausage is usually in the 30-35% fat range so if you used a leaner ground beef (like 90/30 or 80/20) that could contribute to the "stiff" result. I would think you would need to buy at least 70/30 to hope to have a good result.