290 reputation
19
bio website marc-andre.ca
location Montreal, Canada
age 42
visits member for 4 years, 2 months
seen Sep 17 at 20:13

For the past two years, I've been an avid sous-vide cooker.

I also love balsamic vinegar.


Dec
21
awarded  Scholar
Dec
21
accepted How do I calculate the final acidity of homemade vinegar?
Nov
20
comment How do you properly cook a steak?
@Muz: 50 C is "rare". See seriouseats.com/2010/03/how-to-sous-vide-steak.html
Jul
26
awarded  Popular Question
Mar
4
awarded  Announcer
Feb
13
revised Is there any way to sous-vide without a machine
added 255 characters in body
Feb
13
awarded  Custodian
Feb
13
reviewed Approve suggested edit on Is there any way to sous-vide without a machine
Jun
16
comment How do I calculate the final acidity of homemade vinegar?
As stated in the question, % by volume. I'm of course only looking at an approximation
Jun
16
awarded  Yearling
Jun
16
answered How can I make my own vinegar?
Jun
16
asked How do I calculate the final acidity of homemade vinegar?
Dec
30
comment Unsure why foam sauce doesn't hold
Thanks for the answer, I'll try lecithin next time. Also, the shear thinning might explain some irregularity in the texture I was seeing.
Dec
30
comment Unsure why foam sauce doesn't hold
@Aaronut: right, forget to say I strained the whole thing. Answer edited.
Dec
30
revised Unsure why foam sauce doesn't hold
added 31 characters in body
Dec
29
comment Unsure why foam sauce doesn't hold
@rumtscho: Are you referring to cooking.stackexchange.com/questions/19736/… ? In any case, the foam I was getting was very nice when it was getting out of the iSi whipper, but was rapidly melting. I should have taped it...
Dec
29
awarded  Student
Dec
29
revised Searing after sous viding - what temperature?
typo and made F explicit
Dec
29
revised Unsure why foam sauce doesn't hold
edited tags
Dec
29
asked Unsure why foam sauce doesn't hold