1,951 reputation
713
bio website warpedvisions.org
location Canada
age 41
visits member for 4 years, 4 months
seen Sep 29 at 18:46

Visual design, software, art, prose, food, and other stuff I make with my hands.


Aug
28
comment Dealing with frozen ground beef
The only caveat to this with ground meats is that cooking from frozen is very different in terms of method. It takes significantly longer (than cuts of meat), and to get equally browned meat is difficult as much of the grind will have overcooked before the centre browns.
Aug
28
comment Why can't I heat water properly on a new glass cooktop using a stainless steel pot?
I've found my non-induction glass cooktop somewhat worse for boiling water with my stainless bottom pots, but generally better with cast iron. You may want to try aluminium pots, adding a lid to your existing pots, or bootstrapping it with an electric kettle (the kettle method is the fastest).
Aug
28
comment Do professional cooks use measuring cups and spoons?
Also, many of our containers are graduated (like for proofing bread), so we can measure relative proportions.
Aug
27
comment What to do with dehydrated potatoes tainted black?
Black is most likely mould or droppings. Throw it out.
Aug
25
comment Is there no use for high temperatures in ovens?
At 500F you can't make a true Neapolitan or NY style pizza, but you can come close to a Chicago-style, thin crust St. Louis-style standard-oven-pizzeria (with a stone or steel). Preheat and increase time by 20%, adjusting dough to be slightly wetter. Resting the dough in the fridge longer can help soften the texture too.
Aug
25
comment How to reduce the masala taste from chicken roast
Try tossing in a few TBSP of plain yoghurt, something that should fit the flavour profile. Or, tossing in lime or lemon juice might cut it a bit too (and add a fresh note). Add some chopped cilantro (if you enjoy it) will layer another flavour over what you're suggesting is too much masala goodness.
Aug
25
answered What are the fault tolerances on the FDA food handling guidelines?
Aug
16
comment How can I prepare freshwater fish without completely cooking it? Can I eat freshwater fish raw?
The FDA recommends freezing at -4F (-20 C) for 7 days, but they note that this does not kill all types of pathogens (fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/…).
Aug
16
comment Preparation of gravlax versus lox
It is also often pressed with pans and weights, and re-seasoned half way through. It is also not commonly cured with oils in my experience, though I'm not sure if omitting oil is for curing, or for food safety.
Aug
16
comment Can gravlax be prepared from frozen salmon?
Yes, it should be prepared from frozen. Salt curing is insufficient for killing pathogens, unless cured for weeks. The FDA recommends freezing at -20˚C / -4˚F for 7 days, as well as being very careful to prevent cross-contamination during preparation. It's worth noting that freezing does not kill all pathogens either, but it does greatly reduce risk. Source: fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/…
Jul
11
awarded  Yearling
Mar
28
comment My seitan is horrible
Don't fully boil it (aim at a simmer), and try leaving it in the refrigerator over night.
Jul
12
comment How do I season my new pizza stone?
Mine get pretty oily anyway, as I usually store dough in my fridge oiled up (they crisp up nicely this way, and it prevents the fridge crust).
Jul
11
awarded  Yearling
Jun
1
comment Can you reuse marinade used with raw chicken?
A few minor problems with this: boiling kills most (not all) bacteria, and if there are sufficient bacteria, boiling may kill most of the bacteria, but will leave anything they produced behind (not good eats). Also: boiling can change the flavour of a marinade, depending how long it's on the fire (herbs especially).
Dec
14
awarded  Enlightened
Dec
14
awarded  Nice Answer
Nov
29
awarded  Nice Answer
Nov
9
awarded  Enlightened
Nov
9
awarded  Nice Answer