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| bio | website | yock.posterous.com |
|---|---|---|
| location | Miamisburg, OH | |
| age | 32 | |
| visits | member for | 2 years, 10 months |
| seen | Feb 28 at 14:38 | |
| stats | profile views | 47 |
Java developer and Ruby enthusiast. My day job is an ecclectic mix of Java, Javascript, and project automation in many and varied forms. When I'm not working I still love programming. I'm fascinated by Ruby on Rails and Android. I'm a Christian, husband, and father.
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Jul 22 |
awarded | Critic |
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Jul 22 |
comment |
Are garlic butter and garlic oil interchangeable? I don't understand why you would think they aren't interchangable. They're both edible, so you can exchange one for another. Am I missing something? |
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Jul 22 |
awarded | Commentator |
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Jul 22 |
comment |
Using charcoal in kettle grill Water is also likely to promote rust formation in the grill. Also notable is that charcoal ash is highly acidic and getting it wet will help it react with grill surfaces. Water for smoking is a good thought, I didn't consider that. It would normally be delivered with water-soaked wood chips though, would it not? |
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Jul 22 |
answered | Using charcoal in kettle grill |
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Jul 22 |
answered | Making “long(er)-life” homemade mayonnaise |
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Jul 21 |
answered | I fancy making flavoured 'spaghetti', any tips? |
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Jul 21 |
answered | Order of combining wet and dry ingredients when baking |
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Jul 21 |
comment |
I fancy making flavoured 'spaghetti', any tips? You would cook the mixture and extrude it hot before serving, unless you were planning on serving it above the gelling temperature. What about starch? Cooking starch to its bursting point will produce gels, although they'd be weak. |
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Jul 21 |
answered | How to brownies from a box/mix with a flaky top? |
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Jul 21 |
comment |
Why is there a watery run-off after cooking my bolognese? Indeed, pulling the pasta early will mean it's still slightly hygroscopic, pulling in moisture from the sauce. Not only will the sauce not run but it'll stick to the pasta a lot better. |
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Jul 21 |
answered | I fancy making flavoured 'spaghetti', any tips? |
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Jul 21 |
comment |
How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking? That's an interesting idea. I suppose rising would force the slits open further. |
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Jul 21 |
answered | storing homemade potato chips |
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Jul 21 |
comment |
Does it matter what kind of sugar is used in baking? I wanted so badly to post "Of course it does!" but I just couldn't quantify what I knew to be true. This answer is right on the money. |
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Jul 21 |
answered | What are other uses for a pizza stone? |
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Jul 20 |
answered | How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking? |
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Jul 20 |
comment |
Should I let stock cool with the bones/veg still in it? If you refrigerate it above refrigerator temperature you won't cool the stock. There's such a mass of heated liquid that you'll warm the inside of the refrigerator rather than cool the stock. I'm not sure that you must wait until 40F, but cooling it significantly, meaning well under 100F, is absolutely necessary. The method he describes works very well. |
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Jul 20 |
answered | Can I learn to cook from a book? |
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Jul 20 |
awarded | Mortarboard |
