network profile
| bio | website | |
|---|---|---|
| location | New Jersey | |
| age | 36 | |
| visits | member for | 9 months |
| seen | Feb 10 at 15:20 | |
| stats | profile views | 5 |
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Nov 20 |
answered | How to chill and reheat three layer pork properly |
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Nov 20 |
awarded | Commentator |
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Nov 20 |
comment |
Cooking dried corn Very interesting! |
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Nov 20 |
comment |
Should I warm wine in the microwave? You can most definitely bake in the microwave, see "Modernist Cuisine at Home". |
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Nov 20 |
comment |
Stewing beef - how long is too long? I have cooked boneless short ribs sous vide at 130 degrees for 72 hours and it is extremely tender but not too mushy. At 140 degrees, 72 hours of cooking makes the boneless short ribs mushy, but 24 hours was not quite tender enough. More experimentation is needed to develop this texture curve, and it will likely be heavily dependent on the starting cut of meat as others have pointed out. |
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Nov 15 |
comment |
Do I finish a day-ahead sauce before or after refrigerating? The particular issue with finishing the sauce with butter is that if it is done too early and reheated the emulsion of the butter lipids in water may break and you are left with a separate oil layer on top of the sauce. Finish when reheated just prior to serving. |
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Nov 14 |
awarded | Critic |
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Nov 14 |
answered | Tiramisu mixture not firm |
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Nov 9 |
comment |
Are any retail vacuum-sealing systems worth the expense? The cheapest horizontal FoodSaver (no roll storage or cutter) works great in terms of sealing most of the things I have tried (so long as you freeze some of them first and then seal - such as cream cheese). The bags are very expensive relative to the chamber units' bags, but you need to take into account how much you plan to use it. If you are using a few rolls of the special FoodSaver material per year it is probably cheaper to get that rather than invest in a high-quality chamber sealer with cheap bags that is going to cost an order of magnitude more than the FoodSaver. |
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Nov 9 |
answered | How to properly vacuum seal and freeze food that may stick together |
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Nov 9 |
answered | How can I safely reuse tea? |
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Sep 17 |
awarded | Revival |
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Sep 15 |
awarded | Revival |
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Aug 25 |
comment |
How do you tell if pickles/cucumbers have gone bad "Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle." from "Pickling". If you are making a quick pickle with acetic acid where does it come from? Bacterial conversion of ethanol (CH3-CH2OH) into acetic acid (CH3-COOH). Therefore I stand by my statement. Bacteria are not all bad, but good bacteria are not always so. |
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Aug 25 |
awarded | Editor |
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Aug 25 |
revised |
What makes creme brulee set? added example |
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Aug 25 |
answered | What makes creme brulee set? |
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Aug 23 |
comment |
How do you tell if pickles/cucumbers have gone bad The froth or scum on the top of a container is not inherently problematic, and neither is a bacterial colony growing in the pickles. Pickles cannot exist without bacterial fermentation. However, the unpleasant smell is evidence beyond a reasonable doubt that there are unwanted bacteria. |
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Aug 23 |
comment |
At what point should carrots be thrown away? I cannot answer the at which point are they inedible, but this link addresses the storage question. |
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Aug 23 |
answered | Why boil milk in desserts |
