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| 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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Feb 21 |
answered | How can I create this coconut milk, fruit, and veggie snack at home? |
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Feb 21 |
answered | Should a sous-vide-cooked meat be frozen then reheated? |
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Feb 21 |
comment |
How does double-bagging sous vide food affect cook time? honestly something you may want to try is to seal the first bag as tightly as you can and then put that in a second bag full of water and put that into the bath so you minimize the air space and the water is more in contact with the food. |
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Feb 20 |
comment |
Is there a releaseable mold/pan for bread? The only time I've ever made the no-knead bread I put it in my dutch oven and cooked it in there as well. As @SAJ14SAJ noted, this is an inexact method and designed for quickness not precise beautiful loaves of bread. |
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Feb 20 |
comment |
Substituting vegetable oil for canola oil any reason why your saying canola is healthier than soy? |
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Feb 20 |
comment |
Is there a releaseable mold/pan for bread? i think i get what your asking about but unless the bread is baked in a particular shaped pan it's going to turn out round or oblong like a boule or baguette since there won't be any supporting structure. The part that confuses me is that you say you like free form loaves but you are asking about a mold. |
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Feb 20 |
comment |
What is the best way to store homemade sauces? why wouldn't that last a week? regular yogurt lasts much longer than a week in the fridge. |
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Feb 20 |
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What is the best way to store homemade sauces? any particular troubles you have run in to in the past? a simple plastic storage container will keep damned near anything in the fridge for a week. |
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Feb 20 |
comment |
Why microwaves do not kill harmful bacteria as well as boiling? I also think this depends on the type of food. Are we talking about a solid protein piece where the center of it is probably fairly sterile or is it ground beef, soup, mixtures of meat and veg, etc. |
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Feb 20 |
comment |
Why microwaves do not kill harmful bacteria as well as boiling? I just finished reading the microwave section of the Modernist Cuisine at Home book and they were talking about popcorn specifically. They used it as an example because of all the trouble we all have with the last few kernels that never pop at the bottom of the bag. I can't link it since it's in a book by it's page 40 in the book, very interesting stuff actually. |
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Feb 20 |
comment |
Homemade mayonnaise difficulties this method works just fine, i think the problem the OP is running into is the blender he's using. The stick blender isn't nearly as powerful as the blendtec. I am assuming by the soup your looking at an overmixed emulsion kind of like if you were to whip cream too long and it turned to butter and forced out all of the moisture. I would try doing it by hand first with a whisk so you get the hang of what its supposed to look like. |
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Feb 20 |
comment |
Why microwaves do not kill harmful bacteria as well as boiling? I think a standard microwave is something like a 12cm wavelength and this is why very small pieced of food (i.e. single kernels of popcorn) can be put in the nuker for several minutes without heating significantly. But heat is heat, microwaves just happen to be very effective on water and oil but if it gets to a sufficient temp I see no reason why bacteria won't be killed but the texture is probably going to be crap. |
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Feb 19 |
comment |
Homemade Sausages Unlink my initial guess is your not twisting the links tight enough but I find it curious that they unlink after the boiling since the meat should be set by then and segregated into their individual sausage shapes. |
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Feb 18 |
awarded | Constituent |
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Feb 18 |
comment |
How does double-bagging sous vide food affect cook time? @EliLansey what type of vacuum machine are you using to double bag? Chamber or edge sealer? |
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Feb 18 |
answered | why use a pressure cooker for collagen to gelatin conversion? |
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Feb 18 |
comment |
Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer? and if your super worried about the bacteria you can do a quick blanch of the fish before cooking. |
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Feb 18 |
comment |
Replace cornflour in soup i've never heard of corn flour being bad for you. I would like to see that evidence. |
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Feb 17 |
awarded | Enthusiast |
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Feb 16 |
answered | What are other uses for a pizza stone? |
