2,519 reputation
415
bio website brendanelee.com
location Virginia
age 30
visits member for 1 year, 11 months
seen Jul 24 at 0:29

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


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.
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.
Feb
18
awarded  Constituent
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?
Feb
18
answered why use a pressure cooker for collagen to gelatin conversion?
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.
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.
Feb
17
awarded  Enthusiast
Feb
16
answered What are other uses for a pizza stone?
Feb
16
comment Is there any way to sous-vide without a machine
This is not sous vide cooking per se though, it's just controlled poaching. This isn't going to give you a feel for SV cooking because it isn't giving you any of the true benefits of the process, namely precise cooking to a specific temp and control of texture by cooking at that temp for a significant amount of time.
Feb
16
comment How to cook a fish to make its bone as soft as those in sardines?
and why are you swallowing so many bones? buy boneless fish fillets
Feb
16
comment How do I season an iron griddle on an induction hob?
that's interesting, i've never heard of this uneven heating before on induction cooktops. I wonder if a diffuser plate would make this more viable.
Feb
14
answered Can I do anything to make my gas oven better?
Feb
14
comment Why did my roast beef turn out chewy and not tender? Where did I go wrong?
how you cut it will make a huge difference in the mouth. Half inch pieces seem to be very large for my tastes, this would be ok for something very tender like a tenderloin cut or prime rib but this wasn't in that category.
Feb
14
comment Sous vide over cooking toughens meat?
The refrigeration firmed it up between the two cooking times though so in this instance maybe more than 10h the second day could have actually helped the situation (i doubt it though).
Feb
13
comment How to clean utensils used to cook raw ground beef that have been left in the sink overnight?
How is this any different than washing dishes any other day of the week? This question baffles my mind.
Feb
12
awarded  Caucus
Feb
11
comment Substitute for ground crayfish?
Are you looking for the shellfish flavor or something more funky like you'd find in dried seafood? If the latter is your choice I'd suggest something like Thai fish sauce or even taking shrimp shells and roasting them in the oven and grinding them in a coffee grinder into a powder.
Feb
11
comment Alternative to Food Grade Silicone
if your worried about rust, store the parts in a big bag of rice and it will soak up all the available moisture. I do this with my grinding blade and stand mixer parts.
Feb
11
comment Help buying a copper pan
Are you buying copper because you believe it's a better conductor of heat transfer or because you like the looks? Copper may be overall a better conductor of heat but the size of the pan compared to the source of heat is much more important than your pan materials. There is a lot of info about this in the modernist cuisine books.