meta user
network profile
| bio | website | |
|---|---|---|
| location | Canada | |
| age | 34 | |
| visits | member for | 11 months |
| seen | 18 hours ago | |
| stats | profile views | 17 |
Home cook with Celiac disease (Gluten Free diet).
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Feb 25 |
awarded | Notable Question |
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Jan 15 |
comment |
What meats can I serve medium rare and why? I'm leaning more toward it being how deeply the quill of the feathers penetrate the flesh during processing. That coupled with the availability of pathogens on the surface to "inject" into the meat. |
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Dec 15 |
awarded | Popular Question |
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Jun 20 |
comment |
Does searing meat lock in moisture? Here's an actual test: seriouseats.com/2009/12/… See 'The Myth of the Sear' "meat that was seared first them [sic] roasted lost 1.68% more juices" |
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Jun 19 |
comment |
Steak qualities/beef grades in Canada? The grades are listed from best to worst. Technically A is not a very good grade (it's below Select) but I included it because it is a 'youthful' grade (as opposed to 'mature'). |
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Jun 19 |
awarded | Editor |
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Jun 19 |
revised |
Steak qualities/beef grades in Canada? fixed grammar |
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Jun 19 |
answered | Steak qualities/beef grades in Canada? |
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Jun 19 |
accepted | What is ground red pepper? |
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Jun 19 |
asked | Does vanilla really bring out the flavour of other foods? |
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Jun 18 |
asked | What is ground red pepper? |
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Jun 18 |
comment |
Whiskey and Water @Ray,although minerals do affect the flavour of water, they are removed during distillation. The minerals and ions are removed. This is precisely why distilled water is used in car batteries and radiators. en.wikipedia.org/wiki/Distilled_water So which will affect the flavour of your drink more, the water you're used to or a strange one you've never had before? |
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Jun 15 |
accepted | Do breadcrumbs really act as a binder in meat preparations? |
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Jun 14 |
comment |
What is the best way to convert recipes to gluten free, and how much xanthan gum is needed? This mix has a high content of bean flour. I find the taste ruins some baking. For example, while I find it makes good banana bread, it absolutely ruined a batch of sticky buns. They smelled awful before and after baking and had to be thrown out. The flour mix was not spoiled. |
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Jun 14 |
answered | Are there any other gums that work in gluten-free baking besides xanthan and guar? |
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Jun 14 |
asked | Do breadcrumbs really act as a binder in meat preparations? |
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Jun 14 |
answered | Haddock Falling Apart |
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Jun 13 |
answered | Whiskey and Water |
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Jun 12 |
comment |
What meats can I serve medium rare and why? Chicken meat is less dense than beef or pork (busycooks.about.com/od/cookinglessons/a/foodsafety.htm). Not the most authoratative source, but I could not find anything else that explained why cooking the surface of chicken meat would not follow the same reasoning as beef. |
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Jun 12 |
comment |
What meats can I serve medium rare and why? Bacteria found in 83% of chickens (usatoday.com/news/health/2006-12-04-chicken-bacteria_x.htm). 37%–51% Campylobacter in Canada (cmaj.ca/content/177/6/570.full) |
