Adisak

595 reputation

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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.

	595 reputation	bio	website	adisakp.blogspot.com	visits	member for	2 years, 3 months
312 badges		location	Chicago, IL		seen	Apr 19 at 18:46

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34 Comments

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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.
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.
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.
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/…
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 $$$$.
Apr 27	comment	Perfect Hollandaise every time using a blender/food processor? If you have access to an Immersion Circulator, you can precondition the yolks by pasteurizing the egss in shell at 135F for 75 minutes. The yolks thicken and the eggs can be returned to the refridgerator until needed. See my answer for more details.
Dec 14	comment	Where can I purchase Banquete Chilero Sauce from Costa Rica in the US? I bought some from there too. You pretty much have to buy a dozen because it costs so much to ship the stuff.
Oct 5	comment	Where can I find “food safe” glass marbles for sous vide cooking? Do you have a link for these ?
Oct 5	comment	Where can I find “food safe” glass marbles for sous vide cooking? @Megasaur: That's what I meant by my comment of sealing them individually. I don't want to use rocks and twine because I don't want any sort of debris in the water bath -- It's a low possibility but debris that gets taken into the immersion circulator input can end up breaking my $1200 toy.
Oct 5	comment	Where can I find “food safe” glass marbles for sous vide cooking? @Aaronut: There's always some water in the vacuum sealed packages. Meats still release some juices in sous vide cooking.
Sep 30	comment	Where can I find “food safe” glass marbles for sous vide cooking? I think I am going to use large "steelie" marbles. To make sure they don't rust, I am going to vacuum seal them individually so they don't rust or if they do, they won't impact any flavor onto the food.
Sep 30	comment	Where can I find “food safe” glass marbles for sous vide cooking? I think I am going to use large "steelie" marbles. To make sure they don't rust, I am going to vacuum seal them individually.
Sep 29	comment	Where can I find “food safe” glass marbles for sous vide cooking? Do you know if they'll rust? I saw ceramic pie weights too but it they are water/oil permeably they may absorb flavors and pass them onto the next sous vide dish. amazon.com/chefgadget-Ceramic-Pie-Weights/dp/B0011YKPUE/…
Jun 9	comment	Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? @Joe: Since she said "pre-made seasonings you could buy", I'm assuming that she is looking for a mix packet that you can go into a store and purchase as a single item rather than having to buy multiple items and mix them together yourself. That narrows the field of the question considerably.
Jun 7	comment	Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? It's not a dry-seasoning but the lump of butter does work wonders :-)
Jun 7	comment	Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? @Christine: If we count liquids, you can use any flavored meat broth or vegetable broth for seasoning (or indeed the dry buillion powder or cubes but that turns into broth when you add water for the rice). You can also use tomato juice or V8 as part of your liquid for a savory vegetable rice and you can use carrot juice to make a "sweet" rice.
Jun 7	comment	Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? Sprinkling on top is better for "presentation" but also has a benefit that the Furikake stays "crunchier" longer. However it can easily be mixed in as a seasoning. Here is a great example of making Furikake flavored rice balls (optionally wrapped in seaweed): vegetablegohan.blogspot.com/2011/02/…
May 5	comment	Where can I purchase Banquete Chilero Sauce from Costa Rica in the US? FWIW, Lizano sauce (their dark Salsa sauce) is very easy to get in the US and seems quite popular.
May 5	comment	Where can I purchase Banquete Chilero Sauce from Costa Rica in the US? Hmmm... Thanks for the link. I don't think it's the same thing. That's a red hot sauce and Banquete brand Chilero Sauce is a weird orange color. It's pretty much the exact same color and viscosity as Asian Sweet and Sour Sauce but spicy... which is awesome.
Apr 27	comment	What is the purpose of using ping pong balls on top of a Sous Vide Bath? @Sinan: My kit came with a lid which I use. It works quite well and since you don't really add or remove food often, it's not really an inconvenience to use.