3,398 reputation
41563
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location Pennsylvania
age 30
visits member for 3 years, 9 months
seen 21 hours ago

Aug
22
comment What difference does oxygen content of tea water make?
Tom, you might have misunderstood the idea in the question and answers. We're not talking about losing the oxygen bound in the H2O molecule--we're talking about oxygen gas (O2) dissolved in the water. You may not be considering that gasses can dissolve in liquids; consider for example club soda, in which CO2 is dissolved in water.
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"
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
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.
Apr
17
comment How should the smoke appear in the exhaust in a kettle charcoal grill
@SAJ14SAJ I don't doubt you, but I'd be interested in hearing more about this. Do you have a source?
Jan
8
comment What happens to the flavour of meat when you cook it Star Anise with Onions?
Stupid question--how much is "1 star anise"? Is it the whole "flower", or just one "petal"?
Nov
8
comment Making hazelnut flour with *just* blanched/peeled hazelnuts
I know you've asked for a way to do this with just the nuts, but one common approach is to combine with sugar to avoid turning the nuts into a paste.
Nov
8
comment Making hazelnut flour with *just* blanched/peeled hazelnuts
Worth a shot--go nuts.
Oct
8
comment What ingredient, besides beans, creates a complete protein together with rice?
One of my favorites. Caramelize plenty of onions, add to boiled lentils and rice (boil separately), season with salt and cumin, and serve with sour cream.
Jul
15
comment Why do chefs use salt and pepper bowl after touching raw foods
I'm not sure about that. A salt cellar is not exactly the most habitable environment for most food-borne diseases, and some chefs don't bother with discarding the salt. That's not an endorsement of the practice, just an acceptance of fact. Also, when cooking for a show rather than real diners, sanitation is not necessarily of primary concern.
Jul
15
comment Difference between “real mayonnaise” and “mayonnaise dressing”
I don't know that I'd feel deceived if I were given mayo whose color was adulterated using saffron.
May
28
comment How to make fried chicken tender and juicy?
This answer misses some key points. If we were talking about pure muscle meat, like a boneless skinless chicken breast, then this would be perfectly correct. But that's not typically what is referred to as "fried chicken"--usually we mean whole pieces of meat with bones and sinew intact. The collagen from the connective tissue is key to understanding what makes meat--fried chicken in particular--"juicy". Also, final temperature is not the only factor in moisture loss. As others have mentioned, salt can be used to alter the structure of the meat itself to reduce moisture loss.
May
28
comment How to make fried chicken tender and juicy?
The concept of "sealing" may be inaccurate, but it is not "urban legend". It's simply not what the term means.
Feb
23
comment How can I make low sodium (140mg or less per serving) pancakes / waffles?
What about the baking soda--sodium bicarbonate--used to make the products fluffy?
Jan
18
comment How could buffalo chicken dip be stabilized?
It looks like Velveeta includes sodium alginate that would work as an emulsifier for the dip.
Jan
16
comment How could buffalo chicken dip be stabilized?
@Aaronut, that sounds more like an answer than a question.
Jan
16
comment How could buffalo chicken dip be stabilized?
Great points. I like the starch idea--I've used that in melted cheese scenarios with success in the past.