Brendan

2,237 reputation

215

bio	website	brendanelee.com
	location	Virginia
	age	28
visits	member for	5 months
	seen	May 14 at 2:22
stats	profile views	64

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

	2,237 reputation	bio	website	brendanelee.com	visits	member for	5 months
215 badges		location	Virginia		seen	May 14 at 2:22

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Apr 5	comment	Flattened chicken breast returns to original size when frying +1 for butterflying, it's way less work and much more even.
Apr 1	comment	Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter alternatively, it could be an old school citrus zester, the hole on the side leads me to believe that it may be where you feed the peel out to keep it out of the cutting area.
Apr 1	comment	Is there a plastic bowl/dish that can withstand high temperature in the oven? i'm not sure about the shape your looking for but take a look at the high heat cambro boxes, they are rated to 500F I think.
Apr 1	answered	Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
Mar 29	comment	How can I make fat-free whipped “cream” with a whipped cream dispenser? @Jefromi i've tried the half and half with those ingredients and they aren't present in high enough concentrations to make a difference for whipping. They are primarily added to make up for the mouthfeel of the product since there is less fat.
Mar 29	answered	Is it safe to use a propane torch bought at a Hardware store?
Mar 29	answered	How can I hold the flavor and texture of my spheres?
Mar 28	comment	What can replace coconut oil in a chocolate cookie coating? you could look for cocoa butter since your using chocolate already. I'm not sure where your located but AFAIK whole foods carries it but it's pricey.
Mar 28	comment	How can I make fat-free whipped “cream” with a whipped cream dispenser? add gelatin and keep it cold
Mar 27	comment	Substitute for refined white flour to make fried potato wedges crispy? Good on you for that!
Mar 27	comment	Substitute for refined white flour to make fried potato wedges crispy? You can add the aromatics to the wedges post-fry as a seasoning though.
Mar 27	comment	Substitute for refined white flour to make fried potato wedges crispy? Yeah true, i forgot about that atrocious "fry".
Mar 27	answered	Substitute for refined white flour to make fried potato wedges crispy?
Mar 27	comment	Using sous-vide oven to make stock or soup (no bags) So if it's the carrots your most concerned about why not bag them and cook everything else in the machine without a bag? The maillard reaction, responsible for browning and those deeper rich flavors, is going to occur over time regardless of whether your temp is 64 or 84, it will just take longer at lower temps.
Mar 27	comment	how does the poaching eggs recipe scale for different sizes of egg? That all being said, the OP isn't clear about what is needed for an answer. Eggs of different sizes will clearly cook differently but eggs from different animals also have varying thicknesses of shell which will play a factor as will starting temp of the egg and for the larger eggs the amount of water the egg is being poached in.
Mar 27	comment	Artificial Wood Chips/Smoke for smoking meat But to get "hickory wood taste" you'd need hickory wood. This is like a vegan saying I'd like to eat bacon so can you recommend a way for me to eat bacon but still be vegan. My answer is no, you can't have it both ways. If you want hickory flavor your going to have to smoke with hickory or use liquid smoke. Every country/cuisine smokes so your going to have to adapt your flavors to the lay of the land.
Mar 25	answered	poaching an egg in frying canola oil
Mar 24	comment	How does sous vide compare to other cooking methods? in order to fry something you have to bring the oil past the boiling point of water, sous vide does not do that.
Mar 23	comment	Sous Vide leg of lamb WITH bone? I suggest wrapping the bone in some good quality cling film to lessen the likelihood of it puncturing the bag. The only other thing to consider is that it's increasing the size of your product so therefore will increase the amount of time to achieve your desired doneness.
Mar 23	comment	Removing metal disc ring from chocolate mousse: which method should I use? While I think that this would work. I think the torch would be more clean, I can imagine a chocolatey mess with a wet dish towel even if you wring it dry and you have to put your hands on a hot towel. Agar is fairly heat stable upwards of 80C so some quick torching should be just fine IMO.