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| bio | website | eli.lansey.net |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 11 months |
| seen | May 17 at 15:08 | |
| stats | profile views | 22 |
Member of the research staff at Riverside Research. PhD in physics. Blogger. Husband. Father. Very busy.
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May 13 |
comment |
How do you make Welch's fruit snacks? Or the coconut oil/carnauba wax? |
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May 13 |
comment |
How do you make Welch's fruit snacks? What are the ingredients in the packaged Fruit Snacks? |
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Feb 20 |
awarded | Constituent |
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Feb 20 |
comment |
How does double-bagging sous vide food affect cook time? @Brendan At the moment, Ziplock bags with the water displacement method. I realize that increases the amount of insulating air sneaking in. |
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Feb 11 |
awarded | Caucus |
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Feb 5 |
revised |
Making a sorbet by cooking or by pureeing the ingredients? edited tags |
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Feb 5 |
awarded | Custodian |
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Feb 5 |
reviewed | Excellent Preventing heavy top layer of cake from crushing cream layer |
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Feb 5 |
reviewed | Satisfactory How to prevent burning when frying bread? |
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Feb 5 |
reviewed | Excellent Pros and Cons of cream whippers? |
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Feb 5 |
reviewed | Satisfactory Steam “nature” of cappuccino steamers |
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Feb 5 |
comment |
Making a sorbet by cooking or by pureeing the ingredients? @Brendan Absolutely correct! Straining + reblending (reserve a bit of the syrup for this, just in case) may help a bit. |
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Feb 5 |
revised |
Oatmeal & Lactose Intolerance deleted 3 characters in body |
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Feb 5 |
answered | Making a sorbet by cooking or by pureeing the ingredients? |
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Feb 5 |
awarded | Organizer |
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Feb 5 |
suggested | suggested edit on Making a sorbet by cooking or by pureeing the ingredients? |
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Feb 5 |
revised |
Making a sorbet by cooking or by pureeing the ingredients? edited tags |
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Feb 5 |
comment |
Sous vide over cooking toughens meat? As I understood the question, it was 10 hours the first day + another 10 hours the next. 20 hours would do it, I think. |
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Feb 5 |
comment |
Sous vide over cooking toughens meat? Absolutely. For the same reason. You need to dissolve the collagen. For short ribs this is often 72hrs at low temp. However, for leaner cuts with less collagen, longer times "dry" it out. |
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Feb 4 |
answered | Sous vide over cooking toughens meat? |
