meta user
network profile
| 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.
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Mar 21 |
answered | How to add flavouring ingredients to steamed or boiled veggies? |
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Mar 21 |
comment |
Will flavors marry in compound butter if given sufficient time to rest? This will also depend on whether the compounds are fat soluble. Some flavors will likely work much better than others due to their solubility in fat. |
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Mar 21 |
comment |
Brining…at high temp? yeah but you don't really know how salty it is. Most times ppl use soy in a marinade with doesn't usually penetrate to the core so your safe but if you cook in it your probably going to have to dilute it and balance it with other flavors. |
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Mar 20 |
revised |
Brining…at high temp? took out the osmosis part because that's not a good way to describe this. |
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Mar 20 |
answered | If salt dehydrates the meat, then why would brining make it more juicy as a whole? |
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Mar 20 |
answered | Brining…at high temp? |
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Mar 20 |
comment |
Brining…at high temp? what % was your brine solution? If you wanted to use this type of method I suggest keeping the overall salt content in your cooking medium to around 1-1.5% since that is the overall salt level we typically perceive to be tasty in food. Also, the salt concentration cannot get above this amount since it will eventually reach equilibrium at some point. |
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Mar 19 |
comment |
how to stretch white chocolate to make truffles? Well first off, to stretch something means many different things, including making something go further. However, as your question is currently worded there are no references to being cost effective or making your ingredient go further, it does however, in context refer to a candy making technique that does not work with chocolate so that is why I asked for clarification. It's very difficult for us to answer a question that is ambiguous in its meaning. |
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Mar 19 |
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how to stretch white chocolate to make truffles? I'm familiar with that phrasing but to me it makes no sense in the context of the question. The question doesn't ask about how to make more truffles with less chocolate nor does it suggest any penny pinching or cost effectiveness. The OP appears to have something specific in mind but can't phrase it in a way that is useful. |
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Mar 18 |
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how to stretch white chocolate to make truffles? in it's current form the question makes no sense to me because stretching chocolate isn't possible. You can melt it, mix it with other ingredients, etc, but you can't just pull and stretch it like caramel or other sugar uses. |
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Mar 18 |
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how to stretch white chocolate to make truffles? I'm still trying to wrap my head around what you mean by "stretching" and what the hell a meltie is? I've never seen anyone pull chocolate like caramel or sugar. |
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Mar 18 |
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how to stretch white chocolate to make truffles? I'm assuming stretching is a non-north american way of describing the process of melting chocolate? |
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Feb 22 |
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Sous Vide without vacuum. What liquid should be used? i would stick to the method described above. Adding liquids or oil to the bag may be nice for certain applications but IMO it's a waste of oil and water/other liquids may alter the food in undesirable ways (i.e. salt content, diluting flavors). The word sous vide or under vacuum is kind of misleading. It generally means cooking in the absence of air which this method above accomplishes, even my chamber vac doesn't evacuate all the air. You just need to remove enough to allow the food to be submerged and be in as much contact with the water as possible. |
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Feb 22 |
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How can I make low sodium (140mg or less per serving) pancakes / waffles? salt is for flavor in these recipes so you can leave it out altogether. They're not going to taste the same but that's a different question. |
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Feb 22 |
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How do I know if a food or recipe can be made in a microwave oven? this also depends on the type of microwave you have. A basic lunchroom microwave is going to perform like you state but some of the new microwaves have features like convection that can expand on it's capabilities. I understand that is specific but worth pointing out nonetheless. |
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Feb 22 |
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How do I know if a food or recipe can be made in a microwave oven? I'm confused, @Jefromi aren't you the one who posed the question? It seems like you are campaigning against your own question here? |
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Feb 22 |
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How do I know if a food or recipe can be made in a microwave oven? Aside from the fact that I answered the question, I think it still fits as an answerable question for this site. It's not a mechanical question, it's about technique and possibility with a common household machine and knowing the basics of it can be helpful for a lot of folks who may be confined to a microwave as a primary means of cooking (i.e. dorms) |
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Feb 22 |
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How do I know if a food or recipe can be made in a microwave oven? well i think you can apply that technique to a lot of things that you would want to fry that are also delicate but yes i agree the cake is pretty specific. |
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Feb 22 |
answered | How do I know if a food or recipe can be made in a microwave oven? |
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Feb 21 |
comment |
How do I know if a food or recipe can be made in a microwave oven? The possibilities are endless! jetcitygastrophysics.com/2013/02/01/… |
