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  • 157 votes cast
Apr
18
awarded  Notable Question
Jan
27
comment Sous Vide Beef steaks look overcooked at 59°C and 56.5°C
I cook most of my steaks to 50, let the meat rest 10 minutes (to lower the temperature slightly) and then finish on a very hot carbon steel pan. I think you overcook it. Only exceptions are well aged entrecôte which I cook to 53 and tougher cuts, which get around 54.5.
Jan
25
awarded  Caucus
Jan
14
comment What is the real risk of salmonella with modern food cleaning standards?
To be fair, i often eat raw or almost raw eggs, which is pretty common where i am from. I have had salmonella from chicken that wasn't sufficiently cooked though. Eggs and meat are miles apart in my opinion.
Dec
10
comment Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best?
Many of the same advantages are shared by carbon steel pans - but for tasks that doesn't require the same heat-retention capabilities I prefer carbon steel, since they heat up faster, are lighter if you want to pick them up and throw the food around, you can control heat easier. Now I only use cast iron and carbon steel (both seasoned, of course)
Aug
15
awarded  Notable Question
Jul
12
comment Help in identifying Scandinavian dessert recipe
Never heard of it sorry, not a well known Swedish recipe I would say, if that helps.
Jun
25
awarded  Popular Question
Apr
22
awarded  Notable Question
Dec
4
awarded  Popular Question
Nov
27
awarded  Popular Question
Nov
24
comment Making ice cream and fats don't dissolve in base
Regarding the ice cream remaining liquid: unless the recipe contains significant amounts of alcohol (20%+) it will freeze like any other ice cream base - with sufficient cooling. Make sure the freezing block is in the freezer for at least 12 hours and the ice cream base is cool.
Oct
24
comment How to customize the softness of custards like flan?
Isn't the internal temperature the determining factor for the rate of setting, not actually the setting itself? Empirically it seems I always have to hold the custard at 85 for a certain amount of time before achieving the correct thickness...
Sep
29
awarded  Famous Question
Sep
17
comment Is sourdough more resistant to mold than other breads?
Am I the only one that sees some irony in the statement 'Sourdough is different from traditional bread...'?
Jul
5
comment Why didn't my pan-fried potato wedges turn out crispy?
I usually make this dish in the oven, parboil first for a few minutes, then into a really hot convection oven, very easy.
Jul
2
awarded  Curious
Jun
29
comment Have strawberries changed or have I?
Some local farmers changed cultivars over here in Sweden many years ago and my family managed to get a few of the old plants. They taste much better than certain recent cultivars...
Jun
20
awarded  Notable Question
May
31
comment How to fry Rösti so that it stays together?
Another tip which might not be authentic is to add a small amount of flour, just a tablespoon or two, and mix well..