Stefan

1,283 reputation

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visits	member for	7 months
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	1,283 reputation	bio	website		visits	member for	7 months
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Jan 4	revised	How to pan sear a thin steak? remove the warm part, not sure if it is good?
Jan 4	comment	How to pan sear a thin steak? That should work if you are prepared to freeze the steak, but how do I get the steak flat enough to be heated, I need to press it when freezing? Think you need a blow torch to make it work?
Jan 4	answered	How to pan sear a thin steak?
Jan 4	comment	Does cooking in a pressure cooking destroy nutrients? No issue, we are here to help not to gain rep. I could not write answer since question was closed. I argued that maybe this was a borderline close (my comment have been removed??) and decided to throw in the links that I found just for info.
Jan 3	answered	Maillard in a Pressure Cooker
Jan 3	comment	Does cooking in a pressure cooking destroy nutrients? Found 2 interesting links eatingwell.com/healthy_cooking/… and nytimes.com/2008/05/20/health/nutrition/20well.html?_r=0
Jan 3	awarded	Custodian
Jan 3	reviewed	No Action Needed Infusing olive oil with herbs
Jan 3	comment	Cleaning oil sprayer pump Boiling water, Boiling water with soap, vinegar maybe?
Dec 19	comment	What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? Did you divide in half, was the dough ball shaped or flat? The size and shape of the dough will effect the time it takes to chill the dough all through. I guess that one big ball might need all night, but one large flat/thin shape might be OK in 4h or maybe even 1-2h.
Dec 17	comment	Can I substitute baking soda for kansui powder? It looks like it should be OK to substitute. See NY times and Chowhound, no idea on proportings
Dec 5	comment	Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours? The question was not if this was regulation, it was if it was safe. It is regulation and belief, and MC claims that it is safe. For some more examples, en.wikipedia.org/wiki/Mett, BTW is Carpaccio OK according to regulation US? Also see cooking.stackexchange.com/questions/1351/… for previous question on this side topic
Dec 5	comment	Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours? What I was trying to say is that >4h cooking is OK since the surface area will not be in the 'danger' zone that long. Modernist Cuisine states that they cannot see any reason to need to cook pork any way different than beef. This is against most current advice, but this is what they say, I tend to trust that book, it feels like they back up their claims more than most other sources. I understand that you do not want to go against decades of belief, that is OK.
Dec 5	comment	Is there additional risk in cooking meat sous-vide from frozen? Nope, that is why I said 'should' and 'think' instead of will. I'm just speculating.
Dec 4	comment	Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours? @Aaronut, ran out of space. For chicken, it is still true that Salmonella does not 'live' inside chicken meat, it does live inside the intestines, the beak and the claws, but not inside the e.g. breast meat. Same as for cows, I'm sure you have E. coli or something else not so nice, inside a cows intestine.
Dec 4	comment	Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours? @Aaronut That you need to cook pork all through is not true any more), see cdc.gov/parasites/trichinellosis/epi.html , from 2008 to 2010 about 20 cases of trichinellosis where reported in the US per year, most due to consumption of wild meat. Also I do not think curing kills Trichinella? In Europe e.g. Param Ham is eaten daily without people getting sick of it, not sure if it is legal in the US yet? I tried to say that the toxins(spores) are not dangerous when eaten directly, and only after they have been cooled they will produce new dangerous bacteria which is dangerous.
Dec 4	comment	Can I use my oven for sous-vide @Chris see douglasbaldwin.com/sous-vide.html#Convection_Steam_Ovens for timing for steam oven sous vide, not sure why you would use a pouch for steam oven sous vide, but that is what they tested. Normal convection oven should be even slower I think.
Dec 4	revised	Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours? Added section about spores
Dec 4	revised	Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours? clarify
Dec 3	answered	Is there additional risk in cooking meat sous-vide from frozen?