1,703 reputation
1821
bio website harlan.harris.name
location New York, NY
age 40
visits member for 4 years, 3 months
seen Aug 20 at 18:37

@harlanh


Sep
26
awarded  Scholar
Sep
26
comment Are there any cooking techniques that employ “Dry Ice”?
To clarify, dry ice and liquid nitrogen are totally different things. Dry ice is CO2, and liquid nitrogen is N2. Dry ice is pretty cold, and directly into a gas when it melts/sublimates. Liquid nitrogen is (obviously) a liquid, and it's a LOT colder than dry ice. Your grocery store may well sell dry ice, but there's no chance it sells liquid nitrogen! Unless you know what you're doing, you can really hurt yourself with liquid nitrogen. Dry ice is not that dangerous.
Sep
26
accepted What's the fastest way to seed grapes (e.g., Concordes)?
Sep
12
asked What's the fastest way to seed grapes (e.g., Concordes)?
Sep
2
comment How long should dry beans be soaked before cooking?
Good answer. Also, the soaking water can have dirt in it, which you might not want to eat! That's an argument for at least rinsing your beans before you pressure cook them! (And in my experience, soaking beans before pressure cooking does improve the texture...)
Aug
11
comment What are the differences between an induction stove and a regular electric stove?
@kiamlaluno: That's correct. In fact, you can put a paper towel between the glass and the pan and cook on low to medium heat with an induction cooktop! That's pretty handy if you've got an old, rough pan that would scratch the surface if you just plopped it down.
Aug
11
comment Preparation Techniques for Tilapia Filets
Tilapia is, at best, a bland fish, so I agree with hitting it with some strong flavors. Pesto, perhaps? That's got parmesan! And garlic! Perfect to mask any muddiness!
Aug
11
comment How to make my chicken noodle soup thicker?
I suspect this is the key. Over-cooking the noodles will definitely release starch into the broth, which will thicken it. Personally, that sounds like a flaw not a benefit to me! But you can get a similar effect by cooking the noodles in the broth, and maybe adding additional starch as others have said... (bleah...)
Aug
11
answered Are there benefits to using a lemon squeezer?
Aug
9
comment Avoiding grittiness with sichuan peppers
Yeah, the big container of Szechuan peppercorns I got in Chinatown have only the husks, no seeds at all.
Aug
2
comment When you cook spaghetti, do you add olive oil to the boiling water?
Yeah, the pasta is under the water surface, and the oil all floats to the top. What keeps the pasta from sticking is stirring.
Aug
2
comment How to create kebabs that taste Greek
Yes, if you can get Greek (or at least Sicilian) dried oregano, it'll have a substantially more authentic taste than a standard supermarket oregano. If you don't happen to have Greek groceries where you live, you might have an Italian grocery, and they should have dried Sicilian oregano on the branch, which is damn good stuff.
Aug
2
comment How long can I leave an uncooked steak out?
Good answer. Just a note that if you want that band of raw meat in the middle, like what's sometimes called a "black and blue" steak (black on the outside, raw on the inside), you should definitely throw it on the pan or grill while it's still cold!
Aug
2
answered Storage after slow cooking
Aug
2
comment How do I cook radicchio to make it taste less bitter?
Very interesting indeed! I may try that soon! The butter finish makes a lot of sense. A decidedly non-Italian preparation!
Aug
1
asked How do I cook radicchio to make it taste less bitter?
Jul
24
comment What kind of coffee grinder is best?
I would disagree about the French press. The problem with a blade grinder is that you can't get a consistently coarse grind, so your French-pressed coffee gets gritty.
Jul
24
comment What kind of coffee grinder is best?
You also need a burr grinder for a French press. Blade grinders are fine for drip coffee, I think, but if you need a consistently fine (espresso) or consistently coarse (French press) grind, you'll likely need a burr grinder for good results.
Jul
22
comment Should you add some salt to flour when baking?
baking what? bread? pastry? There are important reasons to add salt, both chemical and taste, but they depend on what you're cooking! Please rephrase to be more specific.
Jul
22
answered How do I impart “extra” flavor with Sous Vide cooking?