network profile
| bio | website | adisakp.blogspot.com |
|---|---|---|
| location | Chicago, IL | |
| age | 42 | |
| visits | member for | 2 years, 3 months |
| seen | Apr 19 at 18:46 | |
| stats | profile views | 47 |
I have been programming Video Games since I was a teenager in the 1980's and it's been my full-time job since the early 90's.
I currently work on the Mortal Kombat Team at WB Games Chicago (our studio was Midway Games Chicago until WB Games purchased it in the summer of 2009).
You can find me on facebook as well. Additionally I have an e-mail account at that well-known Google-Mail address with the same user name as on here.
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Mar 15 |
awarded | Necromancer |
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Feb 19 |
awarded | Caucus |
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Feb 17 |
comment |
Sous vide over cooking toughens meat? As an experienced sous vide home enthusiast, I can vouch for this. Limit your salt in sous vide recipes. If possible, use little or no salt and season with salt or soy sauce at the end. Also worth noting that if you do use salt, a little slat (or any seasoning) typically goes a LONG WAYS when sous vide cooking. |
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Feb 15 |
awarded | Yearling |
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Jan 20 |
awarded | Popular Question |
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Oct 26 |
revised |
Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk? added 31 characters in body |
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Oct 26 |
comment |
Need to refrigerate vinaigrette? Note... fresh garlic is risky... dried garlic is pretty safe and so is commercially processed minced garlic from a jar (it's been acidified which is a preservative process by adding citric acid or phosphoric acid). I would still refrigerate nonetheless. |
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Oct 26 |
asked | Is Sous Vide Oil Infusion with fresh herbs or garlic a practical technique to avoid botulism risk? |
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Oct 23 |
awarded | Popular Question |
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Jul 23 |
revised |
Tenderness of sous-vide pork chops deleted 26 characters in body |
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Jun 29 |
revised |
Blow torching meat after sous vide - add fat or not? added 127 characters in body |
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Jun 29 |
comment |
Spanish Codfish with sous-vide I realize they are different fish but the food safety issues with them would be roughly the same and they have similar protein structure as well. Probably one of the important thing to note is that 131F temperature -- if you are below that temp, you don't want to sous vide fish longer than 20 min. Any of the methods I've seen that extract gelatin at a lower temperature over longer time use acid, lye, or other additives to keep bacteria from multiplying. |
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Jun 29 |
comment |
Blow torching meat after sous vide - add fat or not? I use a blow torch and get great results but I have a commercial/industrial blow torch, not a little kitchen model. This is the torch I use which hits 3,450F : homedepot.com/h_d1/N-5yc1v/R-202185047/h_d2/… |
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Jun 29 |
answered | Blow torching meat after sous vide - add fat or not? |
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Jun 29 |
answered | Spanish Codfish with sous-vide |
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Jun 29 |
comment |
Where to rent vacuum chamber? FWIW, I use sous vide (under vacuum) compression for infusing alcohol into fruit. I've done it with Malibu Rum and Pineapple Spears and the result is delightful. So you can do it with a chamber vacuum and get both infusion and compression simultaneously. However, if you just want vacuum infusion, as you mention, vacuum marinaders are much less $$$$. |
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Jun 22 |
answered | What things are good to spherize with algin? |
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Jun 1 |
answered | Can putting items with high heat capacity smooth out heat changes in Sous Vide? |
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May 30 |
answered | Is there any way to sous-vide without a machine |
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Apr 30 |
revised |
Do you have to use water to sous vide? added 519 characters in body |
