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May
23
comment Meat juice reabsorption sous vide
This article (seriouseats.com/2009/12/…) mentions that in resting, the muscle fibers do relax somewhat, allowing the meat to retain more liquid. Is this a contested point?
May
22
revised Baking chicken in oven, but keeping it moist
rewording for clarity
May
22
suggested approved edit on Baking chicken in oven, but keeping it moist
May
22
comment Meat juice reabsorption sous vide
Interesting--so is this to say, that any liquid that is resorbed would only be clinging to the outside of the meat, and not actually make the inside any more moist? In layman's (my) terms, I guess that means that once the proteins squeeze out the liquid, they'll never unsqueeze to let any back in--is that right?
May
22
comment Baking chicken in oven, but keeping it moist
One last thing--I don't know your diet, but this would not be the way to go if it's a low-sodium diet
May
22
comment Baking chicken in oven, but keeping it moist
Personally, I tend to have trouble getting the crisp skin after brining. It's a tradeoff I'm willing to make--the improvement to the meat far outweighs the detriment to the skin. Just wanted to put that out there
May
22
comment Baking chicken in oven, but keeping it moist
FYI, that cup of kosher salt goes for about a half-gallon of water, typically. If you're using table salt, it's less. I recommend searching for a proper recipe.
May
22
answered Coriander in a blueberry ice-cream?
May
22
comment Meat juice reabsorption sous vide
What I meant was juicinessification, but spell check picked that nit :)
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.