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seen Jun 29 at 21:17

I am an identity management program director who still remembers being a programmer/engineer/web designer, and cannot stop doing technical stuff from time to time. Useful skills include C#, Java, Notes/Domino, and petting cats without getting scratched. And making muffins--especially pumpkin.


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May
21
answered How do they make Mexican vanilla extract?
May
20
answered Dehydration temperatures for long-term preservation
May
20
comment Max Temp for Fried Chicken
Ah, you mean the internal temperature. In my personal opinion, about 170 F for white meat, 180 F is doable for dark.... this is also somewhat determined by whether and how the product was brined or injected.
May
20
comment Max Temp for Fried Chicken
Additionally, in a commercial environment, you are going to want to consider oil lifetime, which is reduced at higher temperatures. There is no single answer.
May
20
comment Max Temp for Fried Chicken
I think you are going to have to experiment with your timing and fryers and how cold your freezer or fridge is (which dictates the starting temperature), but chicken is normally fried at about 350 - 365 F. Timing is as much a factor as the oil temp; the size of the pieces is even more important. Do you cook the wings (which are faster) separately from the breasts, for example?
May
20
comment What do soybeans taste like?
In fact, they are toxic, raw. So are lima beans (although in a different way). They need to be cooked, or fermented or otherwise processed. That is why edamame are not eaten raw, as spring peas might be. I found one scientific, non-sensationlist link (those dominate the plain google search results): researchgate.net/publication/…
May
20
answered Why did my lids seal?
May
19
comment Why do bread companies add sugar to bread?
The sugar can only caramelize in any significant quantity when the temperature well exceeds 212 F / 100 C, which only happens in the crust. While it may contribute flavor throughout the loaf, that flavor is simply sweetness, not caramel notes except in the crust. Sugar can affect the structure of baked goods, but is unlikely to be used in sufficient quantities in a yeast raised bread. So really, only your last two bullet points apply.
May
18
answered How do I tell bucatelli pasta size and thickness