2,409 reputation
415
bio website brendanelee.com
location Virginia
age 30
visits member for 1 year, 9 months
seen Jul 24 at 0:29

Amateur chef, interested in food-science and modernist cooking.


Feb
8
awarded  Necromancer
Dec
5
awarded  Yearling
Sep
19
comment Sous Vide Roast: What should I do with the excess liquid in the bag?
I never let anything sous vide rest, I don't see the point. As for your statement it will take back liquid, that's untrue, you can't put moisture back into the meat, it's not a sponge.
Jul
18
comment What can “modified” mean when describing an ingredient?
You can also delve into other hydrocolloids to get a gel consistency you'd like. Things like agar agar, gellan, and methylcellulose all are able to be heated and maintain their thickening powers.
Jul
10
comment Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
Also to piggy back on this answer, "sushi grade" is a marketing term and even though something may have been frozen, the real determining factor is the initial health and quality of the fish and how it was handled before it was frozen and reaches your door.
Jul
10
answered How do I make meringue using a whipped cream charger?
Jun
17
answered how to disarm a potentially pressurized whipping siphon?
May
28
comment Why breadcrumb is necessary for deep-frying?
@ZoltánSchmidt deep frying doesn't have to mean "fried in a deep pot" it refers to the act of submerging a food in hot oil. Doing it with a shallow frying pan would be "shallow frying", etc. And by plain, it means just the chicken wing with the skin on rather than breaded.
May
28
comment What is the term for the “amuse-bouche” at the end of the meal?
mignardises is pretty commonly used on tasting menus and would actually include something like a petit fours so i think this is on the right track. +1
May
6
comment Do more peppers mean more heat?
I think to be more clear it should be edited to reflect that the addition of more capsaicin (regardless of the intensity) will increase the overall level of heat that can be generated. The 99% this and that part is what makes it confusing and a bit verbose.
May
6
comment How does the addition of Chicory affect coffee?
civil war soldiers in america used to use chicory in the field because coffee was scarce or too expensive.
May
5
awarded  Nice Answer
May
1
awarded  Nice Answer
Apr
25
awarded  Citizen Patrol
Apr
25
comment How could I keep one-ingredient “ice cream” soft?
you could also try adding something like versawhip (modified soy protein) that would likely allow you to whip the bananas to incorporate air in the initial stages.
Apr
22
comment Cooking Temperature for Crocodile meat?
In my limited experience with croc meat (not sous vide) it's been dry and like overcooked chicken breast no matter how it was prepared. I think that it is a very dense meat to begin with and lacks fat so it's not going to have the same tender mouthfeel regardless of how it's cooked.
Apr
17
comment Why have all of my quality pans started smoking at once?
Can you take that pot to a neighbors place and test it on their stove and take one of theirs on yours? Also, please take temperature measurements of water when your heating, it would be helpful to understand how "hot" or not the water is when you are seeing this happen
Apr
12
comment How can I reproduce a “gamey” flavor?
I would see if you can get your hands on blood, and use some of the offal from various animals to get some of that barn yard in your food. Liquid smoke definitely won't help anything though.
Apr
11
revised Chopsticks versus forks?
clarifying responses.
Apr
11
comment Chopsticks versus forks?
That's what I was trying to convey as a response to why chopsticks were adapted as a primary means of utensil even in the light of forks and knives being available. If that's not clear in the answer I can edit it if you want.