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| bio | website | wholemeal.ie |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 8 months |
| seen | 8 hours ago | |
| stats | profile views | 32 |
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Nov 19 |
comment |
What is the “idea” behind thawing out meat? The good thing about thawing in the fridge too is that if you change your mind about cooking the item you can refreeze it whereas you can't do that if you used the microwave. |
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Nov 14 |
comment |
How to make my chicken noodle soup thicker? I'm pretty sure bone marrow is composed mainly of fat and contributes little or no collagen that is then converted by heat into gelatin; the vast majority of collagen resides in the bones themselves and the only thing you're doing by cracking them is increasing the surface area which will speed up this conversion to gelatin. |
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Nov 14 |
comment |
Lime on Fish tastes Bitter Do you mean bitter or sour (as in acidic?) |
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Nov 8 |
reviewed | Approve suggested edit on How can I speed up cooking risotto? |
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Nov 7 |
comment |
How can I speed up cooking risotto? No, you don't stir at all; the Modernist Cuisine guys found minimal differences between PC risotto and conventionally cooked. The stirring thing is a bit of a myth, have a read of the Serious Eats article posted in the answer from Franko there for more detail on that. |
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Nov 7 |
comment |
How can I speed up cooking risotto? Nope, it's not me; I approved the edit though, seems okay to have that info in the answer rather than a comment. |
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Nov 7 |
awarded | Custodian |
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Nov 7 |
reviewed | Approve suggested edit on How can I speed up cooking risotto? |
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Nov 5 |
revised |
What's the point of using sugar in savory dishes? added 33 characters in body |
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Nov 2 |
comment |
Saw this at my local chinese grocery Looks like cubes of pig's blood but I'm not entirely sure. |
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Nov 1 |
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best way to preserve ricotta? 'Dried out' ricotta is actually very tasty. thekitchn.com/the-cheese-that-cant-stand-alo-80577 |
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Oct 24 |
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why use a pressure cooker for collagen to gelatin conversion? I think the differences between slow roasting and sous vide could be a basis for a good question in its own right. |
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Oct 23 |
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why use a pressure cooker for collagen to gelatin conversion? @Jefromi You can cook tough cuts of meat sous vide (I do it all the time) you just have to cook it for a long time, how long depends on what temperature and the result you want, e.g., you might do a pork belly at 70C for 18 hours (making the meat flaky like a braise) or beef short ribs at 55C for 72hrs (the meat medium rare like a steak but tender as the filet mignon). |
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Oct 22 |
awarded | Nice Question |
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Oct 19 |
comment |
What red wine goes with fish? Yes, I have been to several restaurants where the sommelier has paired a red wine with a white fish (cod and seabass are the two I remember but there were more). The main thing is that you don't want a wine that is in any way tannic as it can leave a metallic taste in the mouth. |
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Oct 16 |
comment |
Creating meal plans Just FYI, there are several problems with BMI as a measurement: livestrong.com/article/93472-problems-bmi |
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Oct 13 |
comment |
To chop or to blend? Also, by blending you massively increase the surface area of the mirepoix which will increase the rate of flavour extraction compared to just dicing and might possibly unbalance your dish unless you alter the vegetable ratios to compensate. |
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Oct 12 |
comment |
Can Calcium Chloride be Used to Prevent Lentils from Bursting? The question here is more whether the skins of lentils and beans can be considered as basically identical. I guess I'll just have to order some calcium chloride and do some tests! |
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Oct 12 |
comment |
Can Calcium Chloride be Used to Prevent Lentils from Bursting? It's during cooking, apparently tinned bean manufacturers use it when pressure cooking their beans. |
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Oct 12 |
asked | Can Calcium Chloride be Used to Prevent Lentils from Bursting? |
