1,072 reputation
514
bio website uesp.net/wiki/…
location Boston, MA
age 27
visits member for 3 years
seen 2 days ago

Mike knows much, tells some. Mike knows many things others do not.


Jun
29
comment Do professional chefs use the internet for recipes?
We used epicurious a lot. Also Food Network.
Jun
24
comment When is it OK to cook a burger medium?
This is anecdotal at best, but I've been eating medium rare/rare burgers my entire life (yes, I was an odd kid) and I've never had food poisoning.
Jun
18
awarded  Yearling
Apr
17
comment If you 'caramelize' an onion, does an onion contain sugar?
@rumtscho "If you cook up a mixture of starch it does not act like a mixture of sugar and water, because it contains no sugar at all." - but isn't the sugar in the starch was causes various crusts/breads/etc to brown when cooked (I mean the chemical reaction)? (I'd really love to take this into chat 'cause this sounds fascinating but I'm at work :()
Apr
17
comment If you 'caramelize' an onion, does an onion contain sugar?
@rumtscho when I say "sugar" I'm not referring to glucose/fructose/things that are perceived to humans as sweet. I am not a chemist, but it's my understanding that all digestible calories are a form of sugar. In the case of vegetable oil, it would be glycerol. Feel free to prove me wrong :) (no, seriously - if I'm wrong please tell me)
Apr
17
comment If you 'caramelize' an onion, does an onion contain sugar?
All food contains sugar, it's just not all the sweet stuff that you're thing about. Check out the Maillard Reaction
Apr
10
comment Keeping noodles from absorbing all the soup
Use a lot of broth. A lot.
Apr
3
comment Coffee flavored melted chocolate for drizzling over cookies?
Another thing you could do (depending on what texture you're going for) is just to use finely ground coffee beans instead of instant coffee.
Mar
26
comment Are any kind of wood-chips good enough for smoking?
I don't think I'd want to smoke wood chips, I'll stick with my pipe :)
Feb
27
comment Help! Chicken and Wild rice soup needs some extra flavor
@Bertie just for the record, salt does a hell of a lot more than "make food taste salty". As a matter of fact, if you can taste the salt you've added too much.
Feb
26
comment Help! Chicken and Wild rice soup needs some extra flavor
This need more attention. Adding enough salt is literally 80%, if not more, of cooking.
Jan
30
comment How do I preserve a tomato's freshness after it is cut?
Sprinkle some salt on it and eat it on the side, problem solved. :)
Jun
18
awarded  Yearling
Apr
16
awarded  Nice Answer
Apr
11
comment Food safety when tasting from dish
@dan FWIW, that's what we would do if we ran out of spoons - move on to the silverware. Still single-use only, we had a dirty spoon bin off the edge of the line.
Apr
11
comment Food safety when tasting from dish
@TRiG no, alot of spoons.
Apr
11
comment Food safety when tasting from dish
@TFD no time. When we were busy, we'd do 500+ covers a shift, with three cooks (2 hot, 1 cold). Besides, what do you do with your one tasting spoon after you stick it in your mouth? Anything that it touches after that fact is contaminated. Getting shut down once would cost more than tasting spoons for the year. That's like saying it's wasteful to change your gloves between dishes (which we did as well).
Apr
10
revised Food safety when tasting from dish
A little more info
Apr
10
comment Food safety when tasting from dish
@Jefromi I was thinking about adding in some more info anyway. Edit incoming.
Apr
10
comment Food safety when tasting from dish
@setek not in the kitchens that I worked in. You'd be hauled into the office so fast your head would spin.