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location Los Angeles, CA
age 31
visits member for 1 year, 8 months
seen Oct 11 at 6:15

Your friendly neighbor ios/web developer!


Sep
24
awarded  Autobiographer
Sep
13
awarded  Popular Question
Jul
2
awarded  Curious
Mar
31
accepted Does it take more energy to maintain a higher cooking temperature?
Mar
31
comment Does it take more energy to maintain a higher cooking temperature?
@Jefromi I live in the international space station :)
Mar
30
asked Does it take more energy to maintain a higher cooking temperature?
Mar
23
comment Should I boil the alcohol out of marinade?
Okay, that makes sense. But academically for my learning purpose, would the alcohol "cook" the meat?
Mar
23
comment Should I boil the alcohol out of marinade?
That's part of the problem, the recipe didn't really say to cook it or not :(
Mar
23
asked Should I boil the alcohol out of marinade?
Mar
21
comment Brining…at high temp?
Thanks, Brendan. I've seen that video actually, but for some reason it eluded me when I posted this question. Anyway, would this only work for brine? What about soy sauce marinade? I assume it'll be similar because soy sauce is salty?
Mar
21
comment Brining…at high temp?
@rumtscho My intuition tells me so too, because if you just marinate something for a really long time, you are essentially curing the meat, therefore making it tougher. So then, what is this "other processes" you are talking about that makes the meat juicier?
Mar
19
comment Brining…at high temp?
Thanks, curious though, isn't this how stew work? You slow-cook meat in a marinade (which is usually salty and sweet) for a long period of time and the meat comes out tender and juicy
Mar
19
revised Brining…at high temp?
added 2 characters in body
Mar
19
revised Brining…at high temp?
added 145 characters in body
Mar
19
asked Brining…at high temp?
Mar
6
comment Marinade then cook or cook then marinade?
@SAJ14SAJ So what temp would you recommend for 12 hours? 36 hours is a bit extreme :P Also, Kenji is cooking pork belly which is a lot fattier than butt. I'm thinking probably 160ºF, which if I am not mistaken is also the safe temp to kill all pathogen.
Mar
6
comment Marinade then cook or cook then marinade?
@SeanHart 12 hours at 170ºF shouldn't be undercooked, right? It is not tough, it's tender, but not juicy.
Mar
5
awarded  Commentator
Mar
5
comment Marinade then cook or cook then marinade?
@Jay So you don't think slow-cooking (sous vide) in marinade could be the cause of the dryness. It's more due to the temp and time of the cooking.
Mar
5
comment Marinade then cook or cook then marinade?
What is the effect of cooking and marinating at the same time? Because I always thought marinating is a function of time, it doesn't matter if it's before or after, or whether it's sitting in a fridge or slow-cooking.