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May
14
comment How to keep battered (tempura) goods from sticking to the deep frying pan?
@rumtscho Tempura recipes give all a bunch of different temperatures, depends a lot on what you're battering. I've always thought of 350°F as a good first guess—it's in the middle of the normal frying range. I found tempura recipes from 325°F all the way up tp 400°F. Also, temperature control on a lot of deep fryers isn't that great...
May
14
comment How to keep battered (tempura) goods from sticking to the deep frying pan?
@rumtscho that's 175°C in the post...
May
14
comment Preparing slow cooked meats for the next day
That sounds like a pain. The bag will float, water pressure will force it closed if you somehow submerge it, etc. Instead, just let it cool a little, say to a surface temperature of 80C, in the slow cooker. Then bag it. You only need to minimize time in the 4C - 60C danger zone. You might want to stir/baste it while cooling to 80C to make sure it's all the same temperature and no cold spots have formed.
May
13
revised Dissolving sugar in a beverage
spelling
May
13
comment Preparing slow cooked meats for the next day
@Fiztban Or put them in a cooler (without ice, of course!) to keep them hot. Make sure that the cooler can take the heat (e.g., plastic won't melt or deform). [Coolers work by insulating, slowing heat flow. That works both ways—hot things stay hot longer, cold things stay cold longer. Obviously, one must not mix hot and cold things in the same cooler.] Your goal is to stay above 60°C/140°F.
May
13
comment Preparing slow cooked meats for the next day
BTW: The quickest way to cool the meats is probably to put them with some liquid in a zip bag (Ziploc or similar), and then submerge that in an ice bath. Stirring the ice bath will help too. (The other quick ways are far more expensive, e.g., a blast chiller).
May
11
comment How to increase the temperature of my double boiler?
The more expensive immersion circulators can circulate oil at temperatures above 100°C, and of course hold that temperature very accurately.
May
4
answered Can I refreeze sauce made from frozen tomatoes
May
4
answered Premium Young Chicken packed in broth
May
2
awarded  Notable Question
Apr
30
comment How long can I store a food in the pantry, refrigerator, or freezer?
@MHH StillTasty gives the same 3–5 weeks. They are definitely conservative (on purpose); most of the time you'll get away with longer, but sometimes you'll get food poisoning. USDA doesn't consider food poisoning acceptable—and considering how cheap eggs are… Anyway, if you have some reputable sources that give longer times for eggs, feel free to add them in. Keep in mind that eggs are done differently in the US vs. Europe and many other places.
Apr
28
comment Pulled Pork for a large crowd
I suspect OP wants to know how much will be lost to unusable (or evaporated, or water drained off) portions.
Apr
28
comment What are the tradeoffs between spiral and C-shaped dough hooks?
For higher hydration dough, turn up the mixer speed some... that makes it work much better. Lower hydration, I have no answer :-( Oh, and the coated one does work (a little) better than the plain aluminum one in my experience.
Apr
27
answered Pork sausage - difference in food guidelines
Apr
27
comment Why did my ice cream turn out like this?
How does the texture normally turn out wrong? E.g., is it normally grainy, too light/too heavy, etc.?
Apr
27
answered Custard Pudding tasting like raw eggs
Apr
16
comment How can I get more lime flavor into my key lime cake recipe?
More zest will get more lime flavor (and you can use a fair bit; e.g., when making a key lime pie I zest most of the limes). More juice will mostly add sourness.
Apr
14
revised Bread has tough, crunchy crust but is underbaked in the middle - how to fix?
well, I never got a chance to make a loaf, but OP did and it worked, so, just remove that last paragraph.
Apr
13
revised Bread has tough, crunchy crust but is underbaked in the middle - how to fix?
"done backing", wonder what that is. Fix to "baking".
Apr
11
answered Bread has tough, crunchy crust but is underbaked in the middle - how to fix?