network profile
| bio | website | xkcd.com/323 |
|---|---|---|
| location | Massachusetts | |
| age | 31 | |
| visits | member for | 1 year, 10 months |
| seen | Aug 18 '12 at 19:41 | |
| stats | profile views | 37 |
Software Engineer
Photographer
Foodie
Father
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Mar 25 |
awarded | Popular Question |
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Dec 26 |
awarded | Popular Question |
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Nov 26 |
awarded | Notable Question |
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Jul 13 |
awarded | Yearling |
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Jun 8 |
awarded | Caucus |
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Jun 6 |
awarded | Popular Question |
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Feb 14 |
comment |
Make microwave popcorn in the oven @TFD Amen. It actually tastes good that way too! |
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Feb 13 |
accepted | What temperature should I use for sous-vide chicken breasts? |
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Feb 13 |
comment |
What temperature should I use for sous-vide chicken breasts? Pot wound up running a little hot and I ended up at around 150 internal. Was magical nonetheless. The heat wasn't as even at 145 compared to 130 (my steak temp) which I hadn't immediately accounted for. Next time I'll be sure to drop it 5 and go for 145. |
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Feb 13 |
comment |
No oil on non-stick pans? Hahaha, I used to be a man of science. Now I just want results :) Good luck to you! |
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Feb 13 |
accepted | Should I sear sous-vide chicken breasts? |
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Feb 12 |
comment |
Should I sear sous-vide chicken breasts? Any tips on getting an even sear on the uneven chicken breast? I got so-so results with the cast iron. Wondering if this would be a good time to whip out the torch! |
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Feb 12 |
revised |
How do I ensure my deep dish crust gets cooked edited tags |
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Feb 12 |
comment |
No oil on non-stick pans? Take a look at this cooking.stackexchange.com/questions/3594/… question |
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Feb 12 |
comment |
No oil on non-stick pans? When trapped living a life without butter, one hopes to end it as quickly as possible. |
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Feb 12 |
comment |
Why put a stone in the soup? Everyone should try to include a healthy dose of irony in their diet. It helps fight anemia :P |
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Feb 12 |
comment |
What temperature should I use for sous-vide chicken breasts? How does the texture compared to the 160-165 range? |
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Feb 12 |
comment |
Should I sear sous-vide chicken breasts? I think I share these preferences too. This was my intuition. I imagine if I was using the chicken for a chicken salad or a sauced wrap the sear might become unnecessary. Thanks! |
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Feb 12 |
asked | Should I sear sous-vide chicken breasts? |
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Feb 12 |
asked | What temperature should I use for sous-vide chicken breasts? |
