2,389 reputation
415
bio website brendanelee.com
location Virginia
age 30
visits member for 1 year, 9 months
seen Jul 24 at 0:29

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


Sep
19
comment Sous Vide Roast: What should I do with the excess liquid in the bag?
I never let anything sous vide rest, I don't see the point. As for your statement it will take back liquid, that's untrue, you can't put moisture back into the meat, it's not a sponge.
Jul
18
comment What can “modified” mean when describing an ingredient?
You can also delve into other hydrocolloids to get a gel consistency you'd like. Things like agar agar, gellan, and methylcellulose all are able to be heated and maintain their thickening powers.
Jul
10
comment Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
Also to piggy back on this answer, "sushi grade" is a marketing term and even though something may have been frozen, the real determining factor is the initial health and quality of the fish and how it was handled before it was frozen and reaches your door.
May
28
comment Why breadcrumb is necessary for deep-frying?
@ZoltánSchmidt deep frying doesn't have to mean "fried in a deep pot" it refers to the act of submerging a food in hot oil. Doing it with a shallow frying pan would be "shallow frying", etc. And by plain, it means just the chicken wing with the skin on rather than breaded.
May
28
comment What is the term for the “amuse-bouche” at the end of the meal?
mignardises is pretty commonly used on tasting menus and would actually include something like a petit fours so i think this is on the right track. +1
May
6
comment Do more peppers mean more heat?
I think to be more clear it should be edited to reflect that the addition of more capsaicin (regardless of the intensity) will increase the overall level of heat that can be generated. The 99% this and that part is what makes it confusing and a bit verbose.
May
6
comment How does the addition of Chicory affect coffee?
civil war soldiers in america used to use chicory in the field because coffee was scarce or too expensive.
Apr
25
comment How could I keep one-ingredient “ice cream” soft?
you could also try adding something like versawhip (modified soy protein) that would likely allow you to whip the bananas to incorporate air in the initial stages.
Apr
22
comment Cooking Temperature for Crocodile meat?
In my limited experience with croc meat (not sous vide) it's been dry and like overcooked chicken breast no matter how it was prepared. I think that it is a very dense meat to begin with and lacks fat so it's not going to have the same tender mouthfeel regardless of how it's cooked.
Apr
17
comment Why have all of my quality pans started smoking at once?
Can you take that pot to a neighbors place and test it on their stove and take one of theirs on yours? Also, please take temperature measurements of water when your heating, it would be helpful to understand how "hot" or not the water is when you are seeing this happen
Apr
12
comment How can I reproduce a “gamey” flavor?
I would see if you can get your hands on blood, and use some of the offal from various animals to get some of that barn yard in your food. Liquid smoke definitely won't help anything though.
Apr
11
comment Chopsticks versus forks?
That's what I was trying to convey as a response to why chopsticks were adapted as a primary means of utensil even in the light of forks and knives being available. If that's not clear in the answer I can edit it if you want.
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
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
comment Flattened chicken breast returns to original size when frying
+1 for butterflying, it's way less work and much more even.