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visits member for 1 year, 11 months
seen Sep 9 at 9:48

Jan
30
comment How can I infuse olive oil safely?
Truffle oil have nothing to do with truffles, it is made by a synthetic aroma component of truffles.
Oct
31
comment homemade pizza - getting the dough crispy
A cast iron frying pan or griddle also works, even though they can be a bit more troublesome to use, but they are often much cheaper and more readily available
Aug
18
comment Is there an official comprehensive list of E-numbers?
As Jefromi says, docs are official in different juristictions, I suggest to look at the wikipedia pages notes, a quick check gave me this that looks quite good and comprehencive (but to many for me to check..), but if you want US official you might have to find another link.
Jul
1
comment How do you know when a baked potato is done?
this and this say 183F/84C! Do not think you need to cook to 99C!
May
21
comment Would brining help the texture/flavor of ribs?
@SAJ14SAJ ok, not 100% convinced, but very interesting and will research more, the second part of the link I gave Brines penetrate during low temp cooking might explain why my brining work and does give taste difference inside the meat, since I do low temp cooking (sous vide) after the brining, thanks!
May
21
comment Would brining help the texture/flavor of ribs?
Agree to most of the above but "Any flavors that penetrate the meat due so at a pace of about 2-3 millimeters per day," is not true, see here which I think is a reasonably trustworthy source, it says 17mm penetration per 24h, so if you have time brine does penetrate, I use this with liquid smoke brine (I have no access to a smoker) and it does work, but needs time. Maybe the size of the flavor molecules does matter, not sure.
Apr
5
comment How to get a synthetic cork back in a wine bottle?
I suggest pouring the wine into smaller bottles with a screw cap instead.
Mar
29
comment Dying a white iced cake black
Spray paint it :-) seriously
Mar
21
comment Why do Duck eggs have longer expiry than Chicken Eggs?
Interesting, from internet , chicken eggs hatch in 21 days, duck eggs in 28 (Muscovy 35), quail eggs 23 days, goose 25-27, Ostrich 40-43, but remember eggs are often washed which reduces the shelf life.
Feb
20
comment Why microwaves do not kill harmful bacteria as well as boiling?
@Jefromi, size matters, try cutting e.g. cheese in 0.5cm, 1cm, 2cm and 4cm pieces and heat in micro, they will heat differently.
Feb
3
comment Using sous-vide oven to make stock or soup (no bags)
Its called a pump! And yes, the sous-vide supreme does not have any.
Feb
2
comment What determines the 'saltiness' of salt?
Weight the teas spoons of each salt,that should help you realize the difference. As SAJ14SAJ says below salt is salt.
Jan
31
comment Electric oven Temperature
don't worry, be happy
Jan
26
comment Is there additional risk in cooking meat sous-vide from frozen?
@soegaard Yes maybe, but then consider what MandoMando said, think in general it does not make much difference. If you thaw a hole cow it does matter, but for 'small' things that can be thawed in a few hours in a sous vide cooker it should not matter much.
Jan
26
comment Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
Because it is not as bad as you think. Why would USDA even say what they say? You could accuse them for being overly cautious, but the opposite?? Really. Think about it, Gas is dangerous, it explodes, the gas is dangerous to breath, why would anyone ever want to cook with it? Deep frying???? Caramel? All very dangerous, I say using foil in a microwave is safer than deep frying!
Jan
25
comment Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
never tried, but would plastic wrap not melt? I guess not
Jan
23
comment What is the lowest possible temperature for stewing meat?
OK, fair enough, you both say that there is no benefit in the traditional temperature range. Sorry.
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
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.