yock

1,533 reputation

213

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.

	1,533 reputation	bio	website	yock.posterous.com	visits	member for	2 years, 10 months
213 badges		location	Miamisburg, OH		seen	Feb 28 at 14:38

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Jul 14	comment	What oil to use when cooking steak, and what difference does it make? Extra virgin olive oil has a very low smoke point, meaning it's very easy to burn. Burnt oil smells and tastes bad, and may even catch fire under the right conditions.
Jul 24	comment	How long can I store cooking wine? Wine can last hours once opened, or it can last days. It all depends on the wine, and refrigerating it will help. Also, don't be afraid of wines with steel screw tops that will allow you to reseal the bottle for much longer storage. Yeah, it's pretty universally used by the swill makers, but there are some reputable vintners using steel closures these days. Do your homework and talk to the wine expert where you get your wine.
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?
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?
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.
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.
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.
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.
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.
Jul 20	comment	Proper proportion of cream of tartar to baking soda for snickerdoodles Could you share the recipe? What you typically see in recipes like these is a ratio of soda to powder, not soda to tartar
Jul 20	comment	Why do some recipes recommend Kosher salt? To add, kosher salt, being larger, tastes less "salty" than finer salts because it physically interfaces differently with your tongue. To that end, it's generally more forgiving of over-seasoning than finer salts.
Jul 20	comment	Beer batter fish, keeping the breading from peeling right off while eating? I can agree with that. Corn starch is likely more common in US households than other forms of starch. You could experiment with any neutrally-flavored starches such as Wondra flour, tapioca powder, arrowroot, etc.
Jul 19	comment	How long does tahini last past expiration date? Nothing is completely void of moisture. Still, even without the bacteria it will oxidize since it is mostly fat. Also the existence of an expiration date itself suggests that the product may contain an ingredient that has a finite shelf life. Lots of possibilities here, to which I reiterate that tahini is cheap.