Stefano

1,254 reputation

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bio	website	wholemeal.ie
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visits	member for	1 year, 8 months
	seen	May 18 at 20:05
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	1,254 reputation	bio	website	wholemeal.ie	visits	member for	1 year, 8 months
111 badges		location			seen	May 18 at 20:05

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Oct 10	revised	How to properly sauté mushrooms so that they don't release water? added 311 characters in body
Oct 10	answered	How to properly sauté mushrooms so that they don't release water?
Oct 5	answered	Is slow cooking for 24+ hours safe?
Oct 4	comment	What is sourdough bread? Bakeries definitely have sourdough bread here in Dublin but I've never seen the packs of sourdough starters Tor-Einar is describing.
Oct 1	answered	Complementary taste to elderberry ice cream?
Sep 28	awarded	Yearling
Sep 14	answered	What is the correct internal temperature for rabbit meat?
Sep 12	answered	How can I get homemade yoghurt to thicken properly?
Sep 11	answered	What is the correct temperature when extracting saffron flavour?
Sep 5	comment	How to peel hard boiled eggs easily? There's a great article by Harold McGee in this quarter's Lucky Peach magazine: the reason old eggs are easier to peel is because their pH increases as they age, you can replicate this with fresh eggs by adding baking soda to the boiling water. The article goes into much more detail but unfortunately I don't have it at hand.
Aug 24	comment	How do you get a poached egg to coagulate evenly and professionally? You don't really need vinegar for poaching eggs; there's a very good answer already on the site here: cooking.stackexchange.com/questions/21650/…
Aug 9	answered	Is a vacuum strictly necessary for sous-vide cooking?
Aug 9	comment	What does it mean when a recipe calls for coring a tomato? Sorry, that was a mistake, I meant to write 'before'.
Aug 9	comment	What does it mean when a recipe calls for coring a tomato? I would leave the seeds in but that's just me; however, when I need to remove seeds from tomatoes I normally push the pulp through a sieve which leaves the seeds behind. Also, if I read "3 pounds of tomatoes, cored" in a recipe I would expect that to be the weight after coring.
Aug 9	answered	What does it mean when a recipe calls for coring a tomato?
Aug 8	comment	My sous vide chicken is tough and stringy - did I cook it too long, or too little? There's plenty of recipes for cooking stewing cuts sous vide at temperatures far below 70°C but it is generally done to cook these cuts medium rare whilst still being very tender: for a meat like beef it involves cooking for 48-72 hours because at such low temperatures it takes far longer for collagen to convert to gelatin.
Aug 3	comment	Is there a method for desalinating bacon? Surely you can 'unsalt' anything if you soak it in water for long enough? I've completely desalinated salt cod with a two day soak where I changed the water every 8 hours. Obviously, that's overkill for bacon because you still want it to be somewhat salty otherwise what's the point.
Jul 17	comment	How to Make Canned Coconut Milk Separate Yeah, mfg is right, the canned stuff they have in my supermarket has xanthan gum in it which is a stabiliser so that could be it.
Jul 12	comment	I left stock out to cool overnight. Is it safe to use? Just did it there, if you want to add anything, go ahead.
Jul 12	revised	I left stock out to cool overnight. Is it safe to use? added 534 characters in body