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visits member for 4 years, 1 month
seen Jun 25 at 1:29

My favorite data structure is the k-d tree.


Jun
24
comment When is it OK to cook a burger medium?
Which is true regardless of the searing step, @TFD.
Jun
24
comment When is it OK to cook a burger medium?
Yes, that's what I'm saying, @TFD. The beef will not remain sterile after searing, so searing is a waste of time.
Jun
24
comment When is it OK to cook a burger medium?
Pasteurization temperatures depend on the substance, @DavidRicherby, and it's not strictly about temperature. It's a question of holding some D temperature for some T duration.
Jun
23
comment When is it OK to cook a burger medium?
If you grind beef and store it under 38˚F for up to 48 hours, bacteria growth will be minimal as well, @TFD. I don't see how that's relevant. My objection here is that the beef will not remain sterile after searing, so the searing step is pointless.
Jun
23
comment When is it OK to cook a burger medium?
"A treat for the chef" is a waste, because it's meat that you're not serving/selling. And that still doesn't address the re-exposure of the raw interior when cutting.
Jun
23
comment When is it OK to cook a burger medium?
This would just be a waste of meat. You'd be re-exposing the newly-cut meat to everything that the original could be exposed to. No safety factor would be realized.
May
14
awarded  Yearling
May
13
revised “Soften” ice cream to make ice cream bars
deleted 58 characters in body; edited title
Mar
31
comment Consistently getting cannoli shells off their molds easily
Thanks for the info, @Ecnerwal; I can't see myself trying to wrap the dough around a hot mold, but I will definitely take a look at that article.
Mar
12
comment What does “de-bearding” mussels mean?
Firmly is right; it's important to pull slowly. Yanking will sometimes pull flesh out along with the beard.
Feb
16
awarded  Enlightened
Feb
16
awarded  Nice Answer
Feb
4
comment Will Cinnamon ever dissolve in a cocktail?
Using simple syrup is a common way to add sugar to cocktails; since you have to use hot water make it in the first place, it's a good choice for extracting the cinnamon flavor.
Feb
4
comment How do I prepare fresh clams for clam chowder?
A clam with a closed shell before cooking is not dead. The muscle has to be alive to pull it shut; hence "you don't know how long a dead clam has been dead" doesn't apply to a bivalve that's tightly shut after cooking. See How do I determine if my mussels are fresh? on this very site and abc.net.au/science/articles/2008/10/29/2404364.htm
Feb
2
revised Which foods are certain to never cause food poisoning?
Fixed a couple of mis-wordings.
Feb
1
suggested approved edit on Which foods are certain to never cause food poisoning?
Jan
2
awarded  Student
Jan
2
suggested rejected edit on What advantages does a brasing pan have over a full Dutch/French oven?
Jan
2
asked Consistently getting cannoli shells off their molds easily
Dec
31
comment What should I look for in a new kitchen knife set?
Far from being a mark of quality, bolsters are actually a disadvantage to my mind, since they prevent easy sharpening of the full length of the blade. As the knife gets older, you end up with a hump at the near end. (I actually filed the bolster flat on my otherwise-favorite slicer.)