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bio website wholemeal.ie
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visits member for 3 years, 2 months
seen Dec 15 at 13:29

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.
Nov
3
awarded  Scholar
Nov
3
accepted Can Calcium Chloride be Used to Prevent Lentils from Bursting?
Nov
3
answered Can Calcium Chloride be Used to Prevent Lentils from Bursting?
Nov
3
reviewed Approve How can I melt cheese for dipping?
Nov
3
revised Best way to Sous vide two steaks to different temperatures
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Nov
3
revised Best way to Sous vide two steaks to different temperatures
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Nov
3
answered Best way to Sous vide two steaks to different temperatures
Sep
28
awarded  Yearling
Sep
22
reviewed Approve How often should knives be sharpened?
Sep
18
reviewed Approve Crock pot left on high for longer than recipe called for
Sep
17
answered How can I make my sourdough crust chewier?
Aug
25
comment How to use and store galangal?
I grate frozen galangal with my microplane all the time, actually did it last night as it happens.
Aug
20
revised Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
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Aug
20
answered Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
Aug
20
comment Sous vide whole salmon at what temperature?
Yeah, cook it at a higher temperature, say 65C to a core temp of 55C. You'll get a mild doneness gradient but not much. I don't suppose you have access to the iOS app Sous Vide Dash? It'll work out the time it will take based on target temp, water temp and the thickness of your salmon.
Aug
20
comment Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
The recipe was officially codified in 1982: culinariaitalia.wordpress.com/2008/06/29/… I don't really hold much truck with these sort of things though but there you have it...
Aug
8
comment Quick pressure release vs natural pressure release
You're more skilled with a pressure cooker than I am then, I find a minute or two too long in the cooker and my rice always turns out badly, not mush but still unpleasantly overcooked.
Aug
7
revised Quick pressure release vs natural pressure release
added 5 characters in body