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location Pennsylvania
age 30
visits member for 3 years, 6 months
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Jul
24
comment What is the easiest way to remove chicken leg/drumstick tendons?
I often cook drumsticks a long time to let the collagen "melt away"
Jul
15
asked Does glutinous rice contain gluten?
Jul
14
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Jul
2
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Jul
2
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Jun
21
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May
16
reviewed Reviewed What type of rum to use when making vanilla extract?
May
16
reviewed Reviewed How to keep opened coconut safely?
May
16
reviewed Reviewed Tenderness of sous-vide pork chops
May
16
comment Tenderness of sous-vide pork chops
According to McGee, collagen to gelatin conversion can start as low as 140 F--by no means unachieveable in a sous vide situation--but is impractically slow at that temperature. It is usual to find cooking that intends to make use of collagen using temperature of at least 160 F, and commonly >180 F.
May
16
reviewed Reviewed Why did my grandfather-in-law salt his beer?
May
16
reviewed Approve suggested edit on How to prepare cockles for cooking?
May
15
comment How long is too long to cook chicken?
Cool.​​​​​​​​​​
May
15
comment How long is too long to cook chicken?
My comment was intended for folks who might drive by and think your answer to be the whole picture here. I don't mean to cast doubt on your (clear) expertise.
May
15
comment How long is too long to cook chicken?
I agree, your other answers do tend to be quite clear on this point; perhaps why I noticed it missing here :)
May
15
comment How long is too long to cook chicken?
I think you've missed a significant factor here--that protein reactions are not all strictly temperature bases (what some have called "fast reactions"); some reactions do require time as well ("slow reactions"). The notable example here is collagen, which I think is quite relevant to your mentions of dark meat and chicken thigh in particular. Cooking a thigh until just done will yield meat that may be perfectly moist, but intertwined with very tough, chewy connective tissue.
May
15
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21
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20
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19
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