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seen Jun 26 at 3:08

Jan
11
comment Woodfire oven how to get crust soft and tasty
Do you want crunchy crust (like in Neopolitan style pizza) or soft?
Jan
11
comment Best way/temperature to get maillard reaction on meat/steak
@Brenda, Interesting all info I have read so far say there is not much difference between pre and post sear. I have tried (long time ago) and could not see much difference. (never did side by side though)
Jan
11
comment Woodfire oven how to get crust soft and tasty
@SAJ14SAJ I know, I just wanted to highlight that point which is (to me) the main point of Neopolitan pizza (I wish I had a wood fired oven)
Jan
11
comment Woodfire oven how to get crust soft and tasty
and I do not think a real Neopolitan pizza can be considered soft, it should be hard and crunchy, and to do them you need LOTS of heat, like from a wood oven. 500C/930F!!!
Jan
11
comment Best way/temperature to get maillard reaction on meat/steak
@rumtscho :-) , agreed, but if we make it simple (lots of factors not considered) the main point is how much thermal energy does 2-3l of oil 'contain' compared to one cast iron pan. Sorry I'm not a physics guy ... will do some research tomorrow :-)
Jan
11
comment Best way/temperature to get maillard reaction on meat/steak
Thanks, sounds like good advice, basically we always mix caramelization and maillard. Also your meat should be a dry as possible, to reduce heat loss. Does a 'deep fryer' 'contain' more heat than a hot pan. I.e. if I have a normal (whatever size that is) pot with standard Oil at 200C, will it reduce less in heat than a pan at the same temperature?
Jan
11
awarded  Critic
Jan
10
answered How should I order unknown wines in a tasting
Jan
10
comment How should I order unknown wines in a tasting
As you say, light first, see e.g. this list for ordering them by varietals, if you have old world wine you need to decode areas to probable varietals :-)
Jan
10
comment Best way/temperature to get maillard reaction on meat/steak
@rumtscho Good point, but do we then get any Maillard effect or do we only get caramelization? I actually use a blow torch and it is very clean and nice, buy a hardware one, not a 'food' one. If you only do 2 steaks it is about as fast and much less cleaning up! With more meat it is to slow and I use a pan.
Jan
10
awarded  Student
Jan
10
asked Best way/temperature to get maillard reaction on meat/steak
Jan
10
comment long term wine storage
@FuzzyChef See this link for one source.
Jan
10
comment long term wine storage
@Stefan. Supposedly the air to wine ration, but not sure if that is guesses, I have not seen any scientific explanation. Ageing is not by new air coming in through the cork. Even wine in screw cap does age. (Stefan the answerer)
Jan
10
comment long term wine storage
Yes, but this is a very 'religious' issue. There is lots of research in Australia, the conclusion from there is that screw cap ages more constantly, i.e. two bottles with screw cap age the same amount, but with cork they age more differently. Also they do age 'less', or differently, especially white wine seams to be much fresher in screw cap. Also you have much less, if any corked/spoiled bottles with screw cap. It also matters a lot which type of screw cap you have.
Jan
10
comment Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
@Athanasius good, that is what I want also.
Jan
9
comment Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
Athanasius, I'm not questioning your answer, I agree with your answer!!! I'm questioning why it is OK to post when mine that (not as eloquently) tried to say the same thing was not "Even if you had a mountain of evidence - and you have nothing of the sort - it wouldn't be an appropriate topic to discuss here". @Chris, I do not think USDA 4h rule is a cooking time rule, but it ask to not keep food in the range while cooking. My question is, this answer goes against USDA rules (as far as I understand), why is it OK? After what I was told I have stopped to give 'good' advice against USDA.
Jan
9
comment How can I prevent coconut cream from curdling in a soda drink?
If the water is to acidic, add baking soda to the tap water, you need to use very little, 0.5 - 2 grams per liter, to do this you need scale that can weight such small entities, or just add very little, much less than a tea spoon and test.
Jan
9
comment Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
What about Aaronuts food-safety tag wiki, I'm confused why is this post OK? Do not get this wrong, I think this post is correct, I'm just asking why it is OK to post it, or is this a meta question?
Jan
8
comment What kind of cookware can melt in a microwave? Is it safe to eat food cooked in a melted cookware?
@geff_chang If it melted in 180C it was very likely not metal :-)