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bio website wholemeal.ie
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visits member for 2 years, 11 months
seen 12 hours ago

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
Aug
2
revised Too much sugar in soup — how to make it less cloying?
added 163 characters in body
Aug
2
comment Too much sugar in soup — how to make it less cloying?
The branded product (Super Envision) I mention is the only commercially available way of getting lactisole and as I also mention you use it in a concentration of 0.5-1% of whatever it is you are trying to reduce sweetness in. Edited for clarity.
Aug
2
revised Too much sugar in soup — how to make it less cloying?
added 1 characters in body
Aug
2
answered Too much sugar in soup — how to make it less cloying?
Jul
5
comment What causes chicken fat on the surface of soup, and does it add flavor to the dish?
Not all ramen are not supposed to have a clear broth.
Jun
7
answered island cheese - azorean (or portugese)
Jun
7
comment What temperature to cook a pork tenderloin at?
There's no need to cook intact tender muscles of pork sous vide for a long time, trichinosis, which is the main nasty you are worried about, is killed after three minutes if the core temperature is held at 58C. See pg 238 gpo.gov/fdsys/pkg/CFR-2001-title9-vol2/pdf/…
May
27
answered Could I add butter to single cream to make whipped/double cream?
May
17
comment What causes the difference between Maine and Canadian lobsters?
Larger lobsters are actually less desirable because by the time you've cooked the meat in the centre of a particularly big one, the outside meat is horribly overcooked. Good article about working with big specimens here: cookingissues.com/2010/07/07/…
May
15
comment How to correctly infuse cream into vegetables
Are you looking for a result more akin to potato dauphinoise?