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May
25
asked Factory brine vs home brine
May
25
comment Theoretical: why there's no gradient of doneness in bread?
Continuing to bake the bread is how pumpernickel is traditionally made, and what gives it its characteristic dark color.
May
25
answered Getting rid of a commercial/plastic taste in icing?
May
25
answered What is a Vienna Schnitzel?
May
24
answered Why is a tablespoon defined as 20mL in Australia?
May
24
accepted Meat juice reabsorption sous vide
May
24
comment Meat juice reabsorption sous vide
Further point to note. This started from a two-pack of pre-marinated individually sealed chicken breasts. One I cooked sous vide on Saturday, and served without resting. My wife noted it was tender, but slightly dry (I must have her spoiled, but that's another story). The second one I cooked and rested today, and she was oohing and aahing at how moist this one was. Personally, I found it to be quite a bit more flavorful as well, though that's a bit harder to tell two days apart. Numbers and charts are useful, but those are the kind of results I am primary interested in.
May
23
answered Sous vide without plastic bags?
May
23
answered Meat juice reabsorption sous vide
May
23
suggested rejected edit on 100% Rye Pizza Base Recipes?
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