12,018 reputation
1655116
bio website none:(
location Atlanta, GA
age 35
visits member for 4 years, 3 months
seen Oct 8 at 15:06

Product Manager by day, Cook and Guitarist by night.


Feb
25
comment How can I make a chocolate cup that looks like the seaweed on a sushi roll?
Good idea Nick. In a later version, I used a mandolin on plums and soaked them in a ginger simple syrup. The texture very closely matched pickled ginger, and the flavor was excellent. Pics: cooking.stackexchange.com/a/15547/1259
Oct
7
comment How far will my summer truffle and water go?
It is a black summer truffle.
Jun
7
comment What temperature to cook a pork tenderloin at?
For the sous-vide method, "several hours" should not be longer than 4, or the meat will start to denature and get mushy. In general, with cuts of meat that don't require long cook times to break down collagen, you want to keep the cook time to the minimum to reach temperature or, in the case of pork, to pasteurize. You should have no issue with a final sear. Just dry the meat and use a screaming hot pan or blowtorch.
Mar
26
comment Is it possible to oversoak wood chips for smoking?
Interesting. My personal experience (at least with chips and planks) doesn't jive with this at all. Here's a video making the same claim, but only addressing wood chunks: youtube.com/watch?v=rv7y1TWyKEw, if you got that much penetration in smaller chips, they would be soaked through completely. Definitely warrants some experimentation at home.
Mar
25
comment What temperature range is suitable for grill smoking?
Is there a specific food you're looking at? I've added a general answer, but I didn't get in to detail on 15min vs 30min vs 12hr smoke times, which can make quite a difference in how you solve the issue.
Mar
25
comment Are recirculation extractor hoods good?
This is all true, but in the case where the choice is: recirculating vs nothing at all, from experience, recirculating is better.
Mar
25
comment Is it possible to oversoak wood chips for smoking?
Sean, that doesn't work in a lot of cases, particularly if you're using chips or planks, a gas grill, or a cheap charcoal grill.
Nov
30
comment Can I use my oven for sous-vide
That's patently untrue, given that one of the sous vide machines on the market doesn't circulate the water and works just fine.
Nov
30
comment Can I use my oven for sous-vide
You don't need the water flowing around the food, you just need the temperature to be consistent.
Oct
25
comment How does double-bagging sous vide food affect cook time?
I agree with Sean, this will have no effect if there's no additional air in between, but why are you doing this anyway?
Sep
27
comment What are some good reasons for why people make homemade pasta?
The only 'real' reason to do it IMHO.
Aug
15
comment What kinds of pressure cookers are there, and what are they good for?
@tfd, contest ended and seemed to be a total failure. Sorry.
Aug
1
comment What kinds of pressure cookers are there, and what are they good for?
There's a contest going on. I think this answer would qualify. It's missing a section on using pressure cookers for pressure canning and why you would pressure can.
Jul
31
comment What kinds of pressure cookers are there, and what are they good for?
Add a section on pressure canning, and I'll nominate for the answers contest.
Jun
29
comment Where to rent vacuum chamber?
Yes, that's correct. I didn't mean to imply that the chamber sealer wouldn't work, but rather that compression was not really the technique in question here. The vacuum is what's important and there are other ways to do that.
Jun
15
comment Whiskey and Water
Some good additional information about how water affects the taste of whiskey here: cooking.stackexchange.com/q/21902
Jun
15
comment Whiskey and Water
I think 1 & 2 are probably broadly true, but not absolute. If you've ever had the water in Florida near the beach, you'd agree. It's disgusting, with a strong sulfur flavor. It's not good for anything, and it wouldn't surprise me at all if the taste was strong enough to linger in your whiskey.
Jun
14
comment How can I infuse alcohol with 'fragile' herbs?
This is actually what I've been doing to great success. I wanted to create much larger batches of this particular flavor (gin + basil + lemon zest) without having to spend $1 / 2 drinks, which is how the N2O shakes out.
Jun
13
comment How can I infuse alcohol with 'fragile' herbs?
:D Definitely not. Although, I've found N2O infusion to work really well for basil. What I want to do is a much larger quantity since I like the drink so much. Maybe I'm stuck with the more expensive N2O process.
Jun
13
comment How can I infuse alcohol with 'fragile' herbs?
Good answer. Do you have any guidelines for when you should use different techniques or length of sit?