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Jan
22
comment What is the lowest possible temperature for stewing meat?
I do not understand why you and rumtscho both state that there is NO advantage to cook meat at 55-60°C compared to 70°C+, there is, the meat will be less dry. Chris specifically asks for advantage at low temp, both of you say NO!
Jan
22
comment What is the lowest possible temperature for stewing meat?
I edited your answer and gave us the correct names in th right place :-)
Jan
22
awarded  Necromancer
Jan
22
revised What is the lowest possible temperature for stewing meat?
corrected various versions of stefan to stefan and stefano to stefano :-)
Jan
22
revised What is the lowest possible temperature for stewing meat?
copy edit
Jan
22
revised What is the lowest possible temperature for stewing meat?
Add conclusion
Jan
22
suggested suggested edit on What is the lowest possible temperature for stewing meat?
Jan
22
revised What is the lowest possible temperature for stewing meat?
add sources as requested
Jan
22
comment What is the lowest possible temperature for stewing meat?
@Brendan, No, I mean make a more traditional stew like dish where the veg and meat is cooked sous vide individually, then mixed together with a stew like 'gravy'. I.e. a dish looking just like a stew, but meat and veg cooked individually at exact temperature.
Jan
22
comment What is the lowest possible temperature for stewing meat?
@Brendan, yes but have you tried to do a 'stew' of the two combined, should be great, but I have never had the patience :-) and never heard of anyone doing it ....
Jan
22
answered What is the lowest possible temperature for stewing meat?
Jan
20
comment How to thicken bleu cheese dressing?
@CookingNewbie add very little, say 0.1 to 0.5% xantham gum, use e.g. a tea sieve to not make lumps, then mix. xantham gum will thicken almost anything, never tried in blue cheese dressing but it should work
Jan
16
comment How to thicken bleu cheese dressing?
Xanthan gum (added redundant characters to get long enough text to be allowed to post)
Jan
15
comment What is the modern alternative to sieving soup recipes?
I think the question is: In the recipe, it is asked to sieve (push) the food though a smaller and smaller mesh. This would have a similar effect of blending, so if you use a blender, would you still need to sieve also. I think no, you do not have to, but it depends, do you want the soup to be more smooth if so, sieve also or get a 'better' blender.
Jan
14
answered Is there a compressed gas device designed specifically for creating infusions?
Jan
12
comment Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
The 4h rule is a simplified rule that people can follow, but it does not mean that everything over 4h is dangerous! No matter what, there is much more surface bacteria than bacteria inside, the growth rate is not constant between 41-135F, it peaks at about 104F, the 4h rules is made for worst case initial bacterial infection, 104F for 4h and still have enough reduction for the food to be safe, this means that since your turkey slowly increases in temperature it will never experience as much bacterial growth as worst case and is therefore safe. Also you will start with less infection.
Jan
12
revised Best way/temperature to get maillard reaction on meat/steak
some more metrics
Jan
12
awarded  Scholar
Jan
12
accepted Best way/temperature to get maillard reaction on meat/steak
Jan
12
suggested suggested edit on Best way/temperature to get maillard reaction on meat/steak