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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 7 months |
| seen | 41 mins ago | |
| stats | profile views | 24 |
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Apr 5 |
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How to get a synthetic cork back in a wine bottle? I suggest pouring the wine into smaller bottles with a screw cap instead. |
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Mar 29 |
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Dying a white iced cake black Spray paint it :-) seriously |
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Mar 21 |
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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. |
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Feb 20 |
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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. |
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Feb 3 |
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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. |
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Feb 2 |
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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. |
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Jan 31 |
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Electric oven Temperature don't worry, be happy |
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Jan 26 |
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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. |
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Jan 26 |
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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! |
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Jan 25 |
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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 |
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Jan 23 |
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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. |
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Jan 22 |
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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! |
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Jan 22 |
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What is the lowest possible temperature for stewing meat? I edited your answer and gave us the correct names in th right place :-) |
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Jan 22 |
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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. |
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Jan 22 |
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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 .... |
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Jan 20 |
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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 |
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Jan 16 |
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How to thicken bleu cheese dressing? Xanthan gum (added redundant characters to get long enough text to be allowed to post) |
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Jan 15 |
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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. |
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Jan 12 |
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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. |
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Jan 11 |
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Woodfire oven how to get crust soft and tasty Do you want crunchy crust (like in Neopolitan style pizza) or soft? |
