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bio website about.sufw.me
location Melbourne, Australia
age 30
visits member for 1 year, 7 months
seen Feb 6 at 19:32

Feb
6
comment Searing after sous viding - what temperature?
When blowtorching meat, try to pat dry the surface with a paper towel just before applying the flame. This will help the surface of the meat to more quickly come up to the temperature required for the Maillard reaction to occur (~180°C).
Feb
6
answered How do I cook a chicken to make it really really really soft?
Jan
16
awarded  Popular Question
Oct
25
awarded  Nice Question
May
12
awarded  Editor
May
12
revised Blow torching meat after sous vide - add fat or not?
added 258 characters in body
May
12
comment Blowtorch - hardware store vs kitchen store. Is there a difference?
@MichaelatHerbivoracious Yes, MAPP is safe. In fact, the authors of Modernist Cuisine recommend MAPP over Propane/Butane for its hotter flame temperature and lower propensity to deposit 'off flavours' onto food (which can happen with Propane).
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22
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Apr
22
asked Cooking Temperature for Crocodile meat?
Dec
30
awarded  Teacher
Dec
30
answered What temperature should I use for sous-vide chicken breasts?
Dec
30
answered My sous vide chicken is tough and stringy - did I cook it too long, or too little?
Dec
30
answered Meat juice reabsorption sous vide
Dec
30
answered Blow torching meat after sous vide - add fat or not?