155 reputation
9
bio website pasker.net
location
age
visits member for 4 years, 1 month
seen Jan 24 at 14:19

Programmer

Pilot (Commercial ASEL, ASES, glider, helicopter, with tailwheel, complex, high-performance, and high-altitude endorsements; flown 40 different types of aircraft)


Jan
23
comment How to stop meatballs falling apart when frying
i do both: brown in a cast iron skillet, then added to homemade sauce to braise, just like my wife's grandmother taught her
Jan
18
comment What does the oil do in a marinade?
doesnt have to be oil. you can use another fat, like butter
Jan
18
comment Are there any cons to heating orange and grape juice?
I would add some grappa or other alcohol, and I promise your guests will love it :)
Jan
8
comment Can I pre-cook chicken in a sous vide bath while cooking something else?
The results are in: I cooked the chicken in the same bath as the 72-hour ribs, and they were delicious. The ribs sat for another day, and they too were great.
Jan
7
comment How to adjust stewing time for different weights of meat?
then go by the internal temperature and the tenderness factor
Jan
7
comment How to adjust stewing time for different weights of meat?
is this a whole shoulder? or chunks of shoulder?
Jan
6
comment Store avocados for say a month
out of curiosity, why would you want to do this?
Jan
6
comment Can I pre-cook chicken in a sous vide bath while cooking something else?
the chicken is in with the short ribs. we'll see how it goes!
Jan
6
comment Can I pre-cook chicken in a sous vide bath while cooking something else?
that's a cooking guide, not a Pasturization guide. this page has a chicken pasturization table for 134.5F douglasbaldwin.com/sous-vide.html#Table_4.1
Jan
6
comment substitute beef for lamb?
yes, it was definitely drier than I expected. it will get finished with butter -- good idea!
Jan
6
comment substitute beef for lamb?
i switched out the Pinot Noir for malbec (we don't buy merlot), and made the sauce this morning. it came out really quite good, but also quite dry. will see how well it serves tomorrow, after finishing it.
Jan
5
comment substitute beef for lamb?
Yes, on top,of the short ribs
Jan
5
comment substitute beef for lamb?
The meat is cooked separately from the sauce
Jan
5
comment Stock vs Broth - What's the difference in usage?
secondly, if a recipe calls for chicken "broth", do they really mean "stock," which you say is "prepared specifically for use in other recipes"?
Jan
5
comment Stock vs Broth - What's the difference in usage?
my supermarket sells both chicken "stock" and "broth". can they be used interchangeably in recipes?
Jan
5
comment Why are my sous vide salmon fillets coming out raw in the center?
to be clear, you can POACH salmon for 30 minutes at 130F and it would be cooked. SV in this instance should be (pretty much) the same.
Jan
5
comment Why are my sous vide salmon fillets coming out raw in the center?
2 ziplocks and squeezed out the air. i only use vacuum for long cooks or when not serving immediately
Jan
5
comment How to keep bags from floating in a sous vide supreme
"gas that results in bacterial growth" gases don't have to be from bacterial growth. onion and garlic will both gas off in sous vide
Jan
5
comment How should I prepare venison hind leg sous vide?
@Piglet "tender" is also a quality of the meat itself. if you disagree, how about i trade you some tri-tip for your fillet mignon?
Jan
5
comment Sous Vide Pork Butt Char Siew (Chinese BBQ)
safety for pork means killing trichinellosis worms: 145F at the center, or 20 days in the freezer. cdc.gov/parasites/trichinellosis/gen_info/faqs.html