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Feb
5
comment How to cook beef shank so that it is fall-off-the-bone tender?
Yep, a sure sign that braised meat is overcooked is not that it's chewy but that it becomes unpleasantly stringy and dry.
Feb
5
comment How to cook beef shank so that it is fall-off-the-bone tender?
Two hours, never mind four, in a pressure cooker is a long time. An hour for 1" thick beef shin slices should be more than enough.
Jan
31
comment Roasting meat at low temperatures
I've only done this with beef although I used an even lower temperature (70C/160F) and the main result is that there is barely any juices created for a gravy (this is good because it means they're still in the meat) but that the browning you get on the outside is not quite as good if roasted at a higher temperature.
Jan
27
comment Would pressure cooking stock create a different result?
The test is not comparing like to like, 1 hour in the pressure cooker is not equivalent to 5 hours on the stove, it's more like 3 hours. The Modernist Cuisine team will have done blind triangle tests with multiple tasters, I trust their findings more.
Jan
24
comment Would pressure cooking stock create a different result?
Pretty sure if you started to boil the pressure cooked stock after straining that you'd then lose all those volatile compounds.
Jan
24
revised Would pressure cooking stock create a different result?
fix typos
Jan
24
answered Would pressure cooking stock create a different result?
Jan
24
comment Would pressure cooking stock create a different result?
If you read that article I posted you'll see there are differences, particularly a non-venting pressure cooker will retain more volatile compounds that can't escape into the air due to the sealed nature of the pressure cooker.
Jan
23
comment Would pressure cooking stock create a different result?
Some great info here: cookingissues.com/2009/11/22/…
Jan
16
comment How do I get homemade mayonnaise to taste like store bought mayonnaise?
Mustard powder is a better option than actual mustard imo.
Jan
14
comment Why would roast beef broth turn white?
Good discussion of why you might want to intentionally cloud the broth here: seriouseats.com/2012/02/… The broth should be safe to eat but the mouthfeel will be completely different due to the emulsified fats.
Dec
10
comment Non-dairy ice cream
Some good info here: modernistcuisine.com/recipes/p-b-j-gelato and here: modernistcuisine.com/recipes/pistachio-gelato-2
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?
added 10 characters in body
Oct
25
answered How long does breakdown of collagen etc. take for sirloin cooked sous vide?