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visits member for 4 years, 3 months
seen Aug 24 at 18:13

My favorite data structure is the k-d tree.


Aug
19
awarded  Excavator
Aug
19
awarded  Scholar
Aug
19
accepted Consistently getting cannoli shells off their molds easily
Aug
19
revised What advantages does a brasing pan have over a full Dutch/French oven?
Removed meta-commentary.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
It's not physically possible for one person to produce all the three-star food for more than perhaps fifty covers a night. Even with a completely fixed menu and set seatings, for anything more than six people at a time, you'd at least need help plating. The expectation that the person at the top of the kitchen hierarchy in a busy restaurant will personally prepare your individual plate is generally unrealistic.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
Entirely agreed, @mikeTheLiar.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
I believe that reply actually originated from Paul Bocuse: articles.latimes.com/1987-03-22/entertainment/…, @mikeTheLiar.
Aug
5
answered Consistently getting cannoli shells off their molds easily
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