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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.
Mar
21
answered How to add flavouring ingredients to steamed or boiled veggies?
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.
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.
Mar
20
revised Brining…at high temp?
took out the osmosis part because that's not a good way to describe this.
Mar
20
answered If salt dehydrates the meat, then why would brining make it more juicy as a whole?
Mar
20
answered Brining…at high temp?
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.