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Dec
6
comment Is there any way to make single cream to double cream?
Possible duplicate: cooking.stackexchange.com/questions/34341/…
Nov
15
awarded  Popular Question
Nov
4
comment What's the best way to strain stock?
My mistake, I misread the last paragraph there, didn't catch the 'without mesh' bit. Afaik, you have to suspend the frozen stock in some sort of strainer for this to work (at least that's the way I've always done it).
Nov
4
comment What's the best way to strain stock?
Yeah, ice filtration is the clarification method where you freeze the stock: theguardian.com/lifeandstyle/2005/apr/09/foodanddrink.shopping3 Only problem there is that the more gelatin in your stock, the less yield you get and you lose the body that the gelatin gives. Some people add powdered gelatin back in to compensate.
Oct
29
comment What sous vide parameters for entrecote?
Have you checked the Douglas Baldwin sous vide tables? They're the canonical resource for this sort of thing: douglasbaldwin.com/sous-vide.html#Tender_Meat
Oct
26
comment Will texture of fish cooked sous vide change, when cooking times increase?
Even the FDA recommendations of 63C (145F) is not long enough to pasteurize fish so it seems like there's always a trade off between food safety and texture with fish.
Oct
25
revised How long does breakdown of collagen etc. take for sirloin cooked sous vide?
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Oct
25
answered How long does breakdown of collagen etc. take for sirloin cooked sous vide?
Oct
23
comment How can I improve sealing of bags for sous vide?
I use my vacuum sealer as much for preserving food (especially freezing meat) as I do sous vide, they're very useful appliances.
Oct
22
awarded  Notable Question
Oct
22
revised How can I improve sealing of bags for sous vide?
added 1 characters in body
Oct
22
answered How can I improve sealing of bags for sous vide?
Oct
9
answered Chicken breast sous vide: Time in fridge matters?
Oct
8
comment Can you identify these chiles on sale in Serbia and Macedonia?
1300? Are you sure? Chillies originated in the Americas and by definition would only have reached Europe after 1492 and most likely would have taken longer to make it to the Balkans.
Sep
28
awarded  Yearling
Sep
5
comment Can you eat lambs hooves?
Apparently not: snopes.com/food/ingredient/jello.asp
Aug
28
comment Can I safely roast a chicken for 4 to 5 hours on a low heat?
For an intact muscle of pork there won't be any bacteria on the interior. There might be the worm Trichinosis but this parasite has been virtually eliminated in commercial pork in the United States (~20 cases reported a year).
Aug
2
answered What is this technique where they add a thick sauce and spread it out with the back of a spoon
Aug
2
comment Too much sugar in soup — how to make it less cloying?
I provide a sample calculation in the answer.
Aug
2
revised Too much sugar in soup — how to make it less cloying?
added 11 characters in body