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location Stockholm, Sweden
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visits member for 4 years, 6 months
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Nothing to see here. Move along.


Jan
8
reviewed Close Extraordinary Beef Gravy?
Jan
8
reviewed Reviewed How to evenly spread butter in each square of a waffle?
Jan
8
comment Can salt make sour fruit seem sweeter?
Regarding the second paper, I don't know whether the sweet tasting amino acids studied in cited paper are sufficient in fruit to make any noticeable difference. It seems that dates have the highest concentration of alanine, glycine, and serine (about 0.3% in weight) but I've never had a sour date, so I'm not sure that testing with them would help. For the fruits that I have tested, sweetness is repressed by salt and so even though there are trace amounts of these amino acids, there appears to be a net-negative affect on sweetness.
Jan
7
comment Can salt make sour fruit seem sweeter?
Goodness, that wasn't light reading. The first paper, states '[...] salt is often added to acidic foods and beverages to improve their palatability. We generally perceive a decrease in the saltiness of food when mixed with acid.'. You might want to infer that sourness is cancelled to reveal an underlying sweetness. But this is not a necessary inference and the results of my tests indicate that this is not the case.
Jan
7
comment Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
I can't imagine anyone is going to better this answer, and if they do, well that's worth rewarding another bounty. I looked through the Modernist Cuisine reviews on amazon immediately after reading this and came across your review which is also well worth reading.
Jan
7
accepted Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
Jan
7
reviewed No Action Needed Making chili less oniony
Jan
7
awarded  Promoter
Jan
7
comment Can I safely roast a chicken for 4 to 5 hours on a low heat?
@Athanasius Cool, I was thinking of putting the other question up for bounty. I'll do that now.
Jan
7
comment Should I sear meat which is cooked sous vide before it goes in the bag, or after?
-1 for a dead link and minimal info in the answer.
Jan
7
revised Will double-action baking powder lose potency if not baked immediately?
Small readability changes
Jan
7
revised Do I have to defrost chicken before cooking?
Small readability changes
Jan
7
reviewed No Action Needed If you don't cure a ham and just brine it, is it just considered a pork roast?
Jan
7
revised Can I safely roast a chicken for 4 to 5 hours on a low heat?
update and add links; add warning
Jan
7
comment Can I safely roast a chicken for 4 to 5 hours on a low heat?
@Athanasius I did mean roast. And so did Blumenthal for that matter (see In Search of Perfection p56). In the two years since I wrote this answer, I've become less inclined to take these things on faith which has resulted in this question (which asks about sous-vide, but the aim is the same). I'm not satisfied with any answer yet, particularly with regards to the incubation of microbial toxins. Perhaps I should update this answer with a warning.
Jan
7
comment How can I reduce the fat in a white wine and parsley sauce?
@Athanasius Absolutely, and my figures confirm what you say; you would break even using just yolks to thicken so any amount of starch used in combination will reduce fat.
Jan
6
comment How can I reduce the fat in a white wine and parsley sauce?
@Athanasius I agree, and just for the record I wasn't advocating thickening with butter. To the extent my comment is correct, it is only so when egg is the only thickening agent. Assuming the information from the answer I linked to is correct, and 2 yolks thicken 1 cup of milk, lets say we want to thicken 1 liter of milk. A roux of 92g butter and 55g flour would thicken this (based on 27 béchamel recipes). That's 75g of fat (butter is ~82% fat). Calculating with eggs of 53g each, where each yolk is 35% of the egg's weight and is ~54% fat, we also end up with 75g of fat in the sauce.
Jan
6
reviewed No Action Needed Can I make a pot roast in a foil roasting pan with lid?
Jan
6
comment Can salt make sour fruit seem sweeter?
@Megasaur I tried what you describe with pineapple and taste-wise, both the sour and sweet notes are subdued. I'm not sure if I liked this straight off. Maybe I could grow to like it. Regarding pH, I did another test with a piece of pineapple that was simply rinsed without first rubbing with salt. The pH was, unsurprisingly, the same (or at least not different enough to register with an alkacid test) for both the pieces of pineapple: pH 3.5.
Jan
6
reviewed No Action Needed How to halve a cake recipe?