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Dec
28
awarded  Famous Question
Dec
1
comment How do I make restaurant-quality white wine sauce?
Agree that it's pretty hard to figure out what you're asking here. That said, my guess is that it's a combination of heavily reduced real stock, good quality wine and unconscionable amounts of butter. ;)
Nov
27
comment What can be done with bitter carrots?
When you say bitter, do you mean bitter like hops in a beer or sour like a lemon? If it's the former then cutting the core out will help as they can be quite high in calcium, which has a bitter taste.
Nov
12
awarded  Necromancer
Sep
28
awarded  Yearling
Aug
1
awarded  Notable Question
Jul
17
comment What natural emulsifier can I use for almond milk?
Great stuff, glad to be of help!
Jul
8
comment What natural emulsifier can I use for almond milk?
Nice. Great tip!
Jul
8
revised What natural emulsifier can I use for almond milk?
added 5 characters in body
Jul
8
answered What natural emulsifier can I use for almond milk?
Jul
7
comment What natural emulsifier can I use for almond milk?
Depends on what you mean by natural, xanthan gum is the best candidate here. It's a product of microbial fermentation and in that regard is no more unnatural than alcohol or vinegar.
Jun
25
comment When is it OK to cook a burger medium?
@derobert yep, and the ideal is to dunk them in liquid nitrogen and then deep fry them so the outside is completely browned but the inside remains unaffected. I can but dream...
Jun
23
comment When is it OK to cook a burger medium?
If you do it for long enough then 55C is fine - especially if your burgers are thin - check the Douglas Baldwin tables if you don't have a copy of Modernist Cusine.
Jun
23
answered When is it OK to cook a burger medium?
Jun
12
comment What meat should be used for Bolognese?
As long as it's rose veal there's no problem with it.
Jun
12
answered What's the best way to strain stock?
Jun
8
comment Sous Vide Strip came out medium well, what did I do wrong?
Did it actually taste overdone? There's a similar description of this problem here: chefsteps.com/forum/posts/…
May
21
answered Why use clarified butter in a bearnaise
Nov
4
comment Why does my tuna Casserole turn sour?
Completely speculation here but the heat treatment that tinned pineapple undergoes during the canning process denatures certain enzymes, maybe that might have something to do with it?
Nov
4
comment How to make a beef or vegetable broth more dense?
+1 for xanthan gum, it has extraordinary thickening powers and can be used in minute quantities so it won't compromise flavour. I don't think you'd even need to go as high as 1.5%, try half that first.