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location Sweden
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visits member for 3 years, 6 months
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Feb
14
comment Is it bad to cook frozen meat without waiting it to be unfrozen?
Only personal experience. My personal home-cooked theory is that thawing quickly leads to a higher difference in temperature inside the material (warming it from the outside). This leads to more tension in cells, causing more damage.
Jan
22
comment Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
You're absolutely right, it's negligible. Another effect is the raised boiling temp, but that is also negligible according to this "...at the approximate concentration of salt in water for cooking (10 g of salt per 1 kg of water, or 1 teaspoon per quart), the ebullioscopic increase is approximately 0.17 °C (0.31 °F), which will arguably make no practical difference for cooking."
Jan
21
comment Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
One benefit of adding the salt after the water has come to a boil, is that it will come to a boil quicker. That's because energy (heat) is used to "break up" the salt, cooling the water.
Dec
5
comment Soaking beef in water
Couldn't there still be blood in the muscle when it's been vacuum-tendered. At least here in Sweden, most meat is tendered in plastic vac packages rather than hung (unfortunately).
Apr
19
comment Stone or iron mortar?
I bought a granite mortar. So far, it does what I expect and is easy enough to clean.
Mar
1
comment Can clotted cream be made with UHT cream?
If you are referring to Stockholm Sweden, you probably misunderstand what UHT means. Typical Swedish (e.g. Arla brand) cream is pasteurized, but not UHT treated.