2,359 reputation
415
bio website brendanelee.com
location Virginia
age 30
visits member for 1 year, 7 months
seen yesterday

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


Jan
11
answered Why is there cow cheese but no pig cheese?
Jan
10
comment Best way/temperature to get maillard reaction on meat/steak
for steaks you really should be pre-searing before the sous vide process, the maillard reaction will continue to develop flavors as the steak cooks and the final searing time will be greatly reduced because of the pre-sear and make it less likely to have an overcooked ring in the meat.
Jan
10
comment Can we digest raw starch?
i was more commenting on how that type of myth may have come about more than suggesting what was actually the truth.
Jan
9
comment Can we digest raw starch?
I tend to believe that what a lot of folks may have been experiencing back when this myth started was probably intestinal problems related to gluten which weren't widely known/understood then but are much more understood now.
Jan
9
comment What hole size to prefer in the bread for what reasons?
@AnishaKaul i think your answer is going to depend on the application of the bread. If it's sandwich bread you may not want a dense chewy texture since you want to focus on the ingredients inside. But if you want to emphasize the bread a chewy big bold bread may be what your looking for and therefore bigger holes and probably bigger flavor.
Jan
9
comment Why to add garlic for pickles?
sounds like an old wives tale to me. As @SAJ14SAJ noted, the garlic is just for flavoring.
Jan
9
comment How should one prepare beef heart?
you could also consider grinding it for use in other preparations to utilize it's nice mineral-y flavor.
Jan
9
comment What temperature does the Maillard reaction occur?
I think you pretty much summed it up. I think the biggest point is that we equate the standard "brown crust" with maillard instead of thinking about it as being on a continuum where the "brown crust" is something we aim to achieve.
Jan
8
awarded  Nice Answer
Jan
7
comment Can I make a pot roast in a foil roasting pan with lid?
thats why i said to store it in a plastic bag. Cooking in the tray isn't going to make a difference even if its with tomatoes.
Jan
6
answered Can I make a pot roast in a foil roasting pan with lid?
Jan
5
answered Brining chicken wings
Jan
5
comment How to pan sear a thin steak?
A torch would work but isn't the most efficient option. I reccomend freezing the steak between two sheet pans with a sturdy weight on top to create a nice flat surface.
Jan
4
answered How is Kiwifruit used to tenderize Meat?
Jan
4
answered How to pan sear a thin steak?
Dec
31
comment Why can applesauce be used in place of oil?
Gluten isn't responsible for the dough rising. It is as you say responsible for the chew and elasticity but it does not make it rise, that is the yeast producing gas through fermentation. The gluten matrix helps to trap these bubbles and therefore the dough rises but the gluten alone does not rise a dough.
Dec
30
awarded  Revival
Dec
30
answered Can I substitute baking soda for kansui powder?
Dec
30
comment Can I substitute baking soda for kansui powder?
@derobert you should make that an answer as an alternative to the traditional kansui
Dec
30
comment Pros and Cons of cream whippers?
Tasted the coffee this morning. OMG. no acidity whatsoever, very smooth, excellent mouth feel, nuances of chocolate and sweetness, best cup of coffee i've had in a long long time.