Tag Info

Hot answers tagged

25

No. As you noted, searing beef performs what's called the Maillard Process (or Reaction) which is a specific form of caramelization. Nothing is "sealed" into the meat because the meat isn't sealed by the process. It's still porous and will therefore leech moisture during cooking. You can retain moisture in cooked beef by buying quality beef and not cooking ...


19

There is no reason to worry. The worst thing which can happen is that a piece of bay leaf, being somewhat hard, can lodge somewhere in your digestive system, necessitating a trip to ER. But a medical paper on the topic starts its discussion section with the sentence "Reports discussing ingestion of bay leaves have been exceedingly scant". They only cite 10 ...


17

Tearing is NOT worth the extra effort, tested experimentally. Others have explored the theoretical reasons behind this, so I decided to test it in real life. I did this like so: Green leaf lettuce from the local CSA Cut one leaf with a sharp knife (stainless), and tore the second leaf carefully by hand (fast, clean tears) Pieces were both wrapped in ...


17

Alton Brown did an experiment in an episode of Good Eats called "Myth Smashers". http://www.youtube.com/watch?v=AW9npAc2Sgw If you are measuring the overall progress by internal temperature, then searing the outside will not result in juicier meat. However, if you are new to cooking and trying to measure doneness by the outward appearance you see at a ...


14

Whether or not it's a good idea is subjective, but the Chinese seem to break that rule a lot! For example, Northeastern Chinese sweet and sour pork (guō bāo ròu) is characterized by an intense ginger flavor. The Sichuan classic twice cooked pork (huí guō ròu) calls for boiling the pork with ginger. A common condiment for beef dishes/sauces is black bean ...


11

I am going to assume you are cooking the rice on a pot rather than in rice cooker. If you are cooking it in the rice cooker, you wouldn't need to lift the lid to check for done-ness. However if you are cooking in a rice cooker, the lid should not be immediately lifted off after it says it is done cooking. You need to let it sit for about 5-10 minutes so the ...


11

Salmon or Tuna will make a very strong flavoured stock and will have lots of oil that coat your tongue. Not what you're looking for if you want a light brightly flavoured fish sauce. In a traditional French kitchen you want generic stocks (fish/brown/chicken/veal) that are able to be used for a wide range of sauces/dishes so having a salmon stock around ...


10

Whenever I see never I feel uneasy and want to try it anyway :) Beef + garlic works very well. It's often used in middle eastern and Japanese quisine for example. Pork and ginger is a common combination in Chinese cooking.


10

I've found stones in dried beans, so it's no myth. Not common, but I'd say I find one every year or two. If you simply swallowed a small stone, it would almost certainly pass without harm, but as TFD pointed out in his comment, biting down on one could be an expensive and painful dental experience. What I do is spread the beans out on a kitchen towel in a ...


9

As a beer brewer, I'm pretty concerned with fizz ;) Since the below may be a little tl;dr, the short answer to your question is, "I don't think so." This is actually the first time I've heard of the metal spoon "trick", so I can't directly comment on that, but I'll share a little of what I know about carbonation. Carbonation is carbon dioxide (CO2) that ...


8

Bay leaves are definitely edible. I have always heard the same warning, but after seeing flaked bay leaves for sale at the store, I concluded they were safe. This wiki summarizes it as they are safe (if you can stand the flavor), except they are often still stiff after cooking and could potentially cause choking or scratching. ...


7

Harold McGee discusses this in On Food And Cooking. From the Preparing Salads section on page 318: If the leaves need to be be divided into smaller pieces, this should be done with the least possible physical pressure, which can crush cells and initiate the development of off-flavours and darkened patches. Cutting with a sharp knife is generally the ...


6

The effects are negligible, assuming you are not lifting the lid for more than a few seconds. There is a lot of liquid water in the system, so heat loss will be barely measurable. Same goes for the amount of water exiting the system in the form of steam.


6

French fries are often double-fried: They are par-fried at a low temperature, to cook all the way through, after which they are often frozen They are finish-fried at a higher temperature to crisp up and be hot for presentation The type of potato matters--high starch like Idahos are ideal. Here is a link to a Serious Eats article by Kenji Alt describing ...


5

ANY amount of water on the jar or the ingredients does result in the formation of whitish fungus at the affected spot. This will later turn black and the pickle will sour giving off a fermented smell. The only exception is if that spot is well immersed in oil- but no guarantee it is off! The "water" in the fruit, being juice, fights formation of fungus and ...


5

Tearing lettuce is worth the effort It takes a reasonably similar amount of time as cutting, and a different but comparable amount of work. If you are planning on eating the salad soon, all the above comments apply as to the browning effect. However, browning isn't the only consideration when deciding between cutting and tearing. Texture is as essential ...


5

Searing meat is beneficial for developing color (color = flavor in cooking) and for "jump-starting" the cooking process. As noted in the previous answers the more browning and crusting (within reason) that you develop the more flavorful the meat will be. A good experiment to compare the difference that browning has on the flavor of food is to saute a piece ...


4

Opening it once or twice shouldn't be a problem, as long as you do it fairly quickly. I've had to do that before when cooking rice on the stove simply because it was foaming up too much due to the starch. That being said, I haven't had to check rice for doneness before. Jay's instructions for cooking rice are the same instructions I've used and it cooks ...


4

I've made peanut butter cookies with various "all natural" peanut butters, containing no extra oil/fat, just peanuts and possibly salt. They didn't split. I suppose the recipe you're looking at could be somehow different but it seems really unlikely. I haven't even seen splitting in cooked sauces using these kinds of peanut butter, along with plenty of other ...


4

The browning of Lettuce leaves are due to the reaction of polyphenol(a chemical in any fruit or vegetable) and enzymes. This is due to two main causes: Aging Cell damage (i.e. from cutting, tearing) Every cell has separate chambers for these two, if they somehow leak, and get mixed up, this would cause browning. Cutting and tearing cause damage to the ...


3

My own experience confirms the answers from the related question from Skeptics. If you hang a spoon inside an open bottle, the fizz goes out. However, I've been able to keep the fizz in the bottle for a couple of days by putting cling film over the top.


3

In my experience lettuce will brown faster if cut instead of torn. However as most people are consuming the lettuce within the day, cutting won't make much of a difference if you plan on serving within the hour. It will generally show up the next morning. Iceberg and Romaine are the two lettuce types that come to mind as being nasty for browning. Also ...


3

Broken glass is perhaps tipping it a bit strong, but the thick central stem of bay leaves does mean they stay quite rigid even when cooked, so there is potential for scratching the intestinal lining if a whole one was swallowed. I don't think small fragments would do much damage however - certainly no more than a bit of un-chewed potato chip or boiled ...


3

The only difference between a bamboo steamer and a metal/plastic steamer is that a bamboo steamer will absorb (some of the) moisture from the steam, rather than allowing it to recondense and drop into the food. It's possible that recondensed moisture could take a small amount of water-soluble nutrients with it, but between the limited ability of bamboo to ...


2

I was rushed to the ER after swallowing 2 small pieces of bay leaf that were in a salad served at the Long Beach Diner and lodged in my esophagus cutting me like a rasor blade. It resulted in hours of violent hacking and spitting up blood, xrays, a catscan, and a painful camera probe through my nose and down my throat. Hospital suggested surgery to remove ...


2

It's a myth - look at the number of steakhouses that serve steaks with garlic butter sauces/dressings.


2

Bill Buford in [HEAT][1] discussed this, and came up with the conclusion that we brown meat simply because it tastes better. There are many fallacies that have crept into our kitchen culture because of careless cookbook authors. For example, The Joy of Cooking is responsible for the American need to rinse off pasta before saucing. (Something you should ...


2

Peanut butters that are not "all natural" include cheaper oils along with sugar and emulsifiers to keep the mixture from separating and to make it lighter and smoother. That lack of emulsifiers could make a huge difference but it depends a lot on the recipe. In a normal cookie dough fat is creamed with sugar and eggs are beaten in one at a time which adds ...


2

Francois Chartier, author of "Taste Buds and Molecules" wrote an interesting blog on vanilla that covered how the complex flavor properties round out and temper stronger flavors as well as mute very spicy flavors. Here is a link to that blog - it filled in a lot of gaps in my knowledge of vanilla: UPDATE: Oops. Link is no longer available. Learned my ...


2

The keeping qualities will be dependent on the combination of the salt/acidity of the product (preventing growth of some micro-organism) and the heat treatment that it and the packaging receives (removal of others). However it is possible that if there is a small quantity of water introduced in a particular area of the product or packaging - for example ...



Only top voted, non community-wiki answers of a minimum length are eligible