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network profile
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Feb 18 |
awarded | Caucus |
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Jan 23 |
comment |
Is there additional risk in cooking meat sous-vide from frozen? If we want to minimize the time in the danger zone, then the best strategy is to thaw the frozen bag in the fridge first, then to sous vide it. If one puts a frozen bag in the warm water, then then core will be frozen. The energy used to thaw the core will bring down the temperature around the core. Thus the time spent in the danger zone, will take longer, than if the core was non-frozen. |
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Jan 23 |
revised |
What are toffee potatoes? Fixed typo |
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Jan 23 |
awarded | Necromancer |
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Jan 9 |
revised |
Is there a non-penetrative method for checking cake doneness? added 70 characters in body |
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Jan 9 |
comment |
Is there a non-penetrative method for checking cake doneness? Yes. The current version of the question even states that "I like the thermometer idea". |
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Jan 5 |
comment |
How to butter-roast coffee in frying pan? @Sebastian How did it go? |
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Dec 18 |
answered | How to clean stains from inside of vacuum flask? |
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Dec 17 |
awarded | Announcer |
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Dec 14 |
awarded | Custodian |
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Dec 14 |
reviewed | Approve suggested edit on How does one invent a cookie recipe? |
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Nov 22 |
answered | double key lime pie filling and increase from 9“ to 10” shell, new baking time? |
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Nov 22 |
answered | How to use a bottom concave ebelskiver (Æbleskiver) pan on a glass cook-top stove? |
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Nov 3 |
comment |
Why is there cow cheese but no pig cheese? An article on a pig cheese from Tuscany: lifeinitaly.com/food/raresttuscancheese.asp |
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Oct 28 |
answered | Lemon cake has no flavor |
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Oct 10 |
comment |
What’s the sulfur in dumplings for? The dumplings look great! |
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Oct 6 |
comment |
What to do with leftover egg whites? Meringue or fried egg. |
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Oct 6 |
comment |
What’s the sulfur in dumplings for? Note that the page you link to, says, that besides keeping the potatoes white, the sulphur also "give them the characteristic zesty flavor". That is, the sulphur is important for the taste. |
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Oct 5 |
comment |
How do I prevent burned chicken breasts when cooking on the stovetop? An alternative is to brown the chicken on the stove, and then put it in the oven. |
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Oct 5 |
comment |
Is slow cooking for 24+ hours safe? Lean meat and fat conduct heat differently. That is, if you put similar pieces of lean meat and fat in the same water bath, the time it takes the heat to reach the center will differ. The connection to safety? The combination of time and temperature determines how many bacteria survive. |
