Brendan

2,227 reputation

215

bio	website	brendanelee.com
	location	Virginia
	age	28
visits	member for	5 months
	seen	May 14 at 2:22
stats	profile views	63

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

	2,227 reputation	bio	website	brendanelee.com	visits	member for	5 months
215 badges		location	Virginia		seen	May 14 at 2:22

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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.
Dec 30	comment	How to thicken Chili without compromising flavor well what your talking about isn't what i would call scorching, when i think of scorching i think of burning. What your talking about I call creating fond, which I agree adds a lot of excellent flavor.
Dec 29	answered	What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
Dec 29	comment	I'm making tomato sauce which never thickens Try this on for size seriouseats.com/recipes/2012/08/…
Dec 29	answered	Can I make crackling from cured ham skin?
Dec 29	answered	How to thicken Chili without compromising flavor
Dec 29	comment	Pros and Cons of cream whippers? As an update, I have the coffee sitting in the fridge for 12 hours, will taste test tomorrow. I did 40g coffee ground to a semi-fine grind with 500ml water and 2 N2O chargers. Shook vigorously for 2 minutes and I will strain and test tomorrow.
Dec 21	comment	How do I make a Leek foam from Agar or Egg Whites? what temperature are you trying to do this at? that will make a difference. Do you have a stick blender? You may need more shear force to get this to work, hand whisking may not do the trick if you don't have enough emulsifier to work with.