3,406 reputation
41665
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location Pennsylvania
age 30
visits member for 3 years, 11 months
seen Dec 19 at 14:32

May
22
asked Meat juice reabsorption sous vide
May
22
awarded  Nice Question
May
21
comment A burger made from pastrami
Great idea on the mixed meat. I'll give a 50/50 a try. BTW, isn't much sausage cured ground beef?
May
20
asked A burger made from pastrami
May
18
comment Cold-brewing coffee
It seemed like the best answers were in comments, so I turned this into a community wiki answer
May
17
answered Cold-brewing coffee
May
13
answered Peeling and dicing potato before boiling it
May
13
comment Peeling and dicing potato before boiling it
Muddy? You should at least wash it first...
May
11
answered How can I get brownies to bake evenly?
May
4
comment Can I re-cook a ham that was left out overnight?
Ham is typically cured with sodium nitrite, which has historically been used specifically to block botulism growth. Not that there is no risk, but that's probably not the primary bacteria to consider. That said, listeria, e. coli., salmonella, etc., all work in the same way (though their waste products aren't quite as deadly). They produce toxins that remain after the bacteria has been destroyed.
May
4
comment Can I re-cook a ham that was left out overnight?
Might I suggest that number of bacteria is not the only (even primary?) concern? One does not get sick purely from consuming bacteria, but from the toxins produced by the bacteria. 9 hours may mean only double the bacteria, but I would posit that that does not translate to double the risk. Consider the amount of toxins that can be produced in that time when you're weighing the risks in giving public advice.
May
4
comment Why is there cow cheese but no pig cheese?
Don't Indians eat paneer? And lassi?
Apr
30
accepted Why is my corned beef overly salty?
Apr
30
answered Why is my corned beef overly salty?
Apr
29
awarded  Organizer
Apr
29
revised Ways to bar-b-que and smoke Kangaroo
edited tags
Apr
28
comment What is the purpose of using ping pong balls on top of a Sous Vide Bath?
Oops, you're right. Wasn't really looking, I guess :)
Apr
27
comment What is the purpose of using ping pong balls on top of a Sous Vide Bath?
You see the ones on the left and right do have lids. The middle one just doesn't have one, so he improvises. Plus, you don't have to take off the lid to add or remove food, this way :)
Apr
26
comment why is cooking in oil or fat considered dry heating?
Good explanation, although neither air nor oil can be heated to high temperatures at STP... or else it wouldn't be STP.
Apr
26
comment why is cooking in oil or fat considered dry heating?
@barlop: Yes, grapes are mostly water.