2,389 reputation
415
bio website brendanelee.com
location Virginia
age 30
visits member for 1 year, 8 months
seen Jul 24 at 0:29

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


Apr
11
comment Does adding salt before cooking toughen scrambled eggs?
Cooking too quickly over too high of a heat source will cause some syneresis and therefore liquid in the pan after cooking. A properly cooked batch of eggs will create a nice thick network that will trap the liquid within the eggs and keep it more tender. In practice, salting the mixture should denature proteins and actually make it easier to retain more moisture like in brining.
Apr
11
answered Chopsticks versus forks?
Apr
10
comment Is it safe to use a propane torch bought at a Hardware store?
there's a nice thread on this here forum.chefsteps.com/discussion/comment/2082/#Comment_2082
Apr
7
comment Why should you scrub/clean cast iron cookware with salt?
salt is a good cheap abrasive
Apr
6
comment Why does broccoli turn brown when steaming?
it's from oxidation
Apr
6
comment Is it safe to use a propane torch bought at a Hardware store?
pretty much every trusted source I've come across has recommended MAP/MAPP or it's newer equivalent over anything else. Their arguments are actually counter to yours, namely that they burn more completely then butane or propane and will lessen the risk of torch taste. I tend to trust the sources I've come across but to each his own.
Apr
6
comment Do frozen ahi tuna steaks need to be seared?
from the sound of it you have been thawing, searing and eating with basically a raw interior already? if so then I don't see how not searing is making a big difference from what your already consuming.
Apr
5
comment How to get a synthetic cork back in a wine bottle?
+1 for reusable corks, they are cheap and make this problem a non-starter.
Apr
5
answered How to get a synthetic cork back in a wine bottle?
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.