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bio website wholemeal.ie
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visits member for 2 years, 10 months
seen 10 hours ago

Mar
29
awarded  Informed
Mar
22
revised How to stop meatballs falling apart when frying
deleted 2 characters in body
Mar
12
comment What is “Fish Sauce” typically used for?
I didn't mean to imply that people were saying it was restricted to Asia just that my use case hadn't been mentioned yet; it's actually more common than you would think, especially in professional kitchens (it was a chef who worked in a French restaurant who told me about the trick).
Mar
12
comment What is “Fish Sauce” typically used for?
Also, there's no need to restrict its use to only Asian cuisine, I often replace some of the salt in European recipes with fish sauce, just enough give that lovely umami flavour you mention but not enough to impart any fishy flavour. The longer cooked the dish the more you can add, I find. Of course, this was common practice in Europe centuries ago with the Roman condiment garum.
Mar
8
comment How do I roast beets to easily remove the skins?
Are you roasting them uncovered in the oven? I always wrap them individually in aluminium foil before roasting and have no problems removing the skin later.
Mar
8
comment Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
That's not actually what it's saying, if the curry is stale then the oxidation reaction has gone too far.
Mar
6
comment Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
In short, I'm not sure if it only applies to meat; MC specifically mentions meat but then the section is in the part of the book concerning braising pieces of meat so it could just be a function of that. However, it could be possible that the fats in your curries such as ghee or coconut fat could be be undergoing this ageing process too.
Mar
6
revised Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
added 270 characters in body
Mar
6
answered Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Feb
20
comment Homemade mayonnaise difficulties
How long are you leaving the blender on for? I don't see how if you dumped all the ingredients into something as powerful as a Blentec and left it running for 3-4 minutes at max speed that it wouldn't emulsify the sauce.
Feb
18
revised How to properly sauté mushrooms so that they don't release water?
Tidy up the punctuation in the first paragraph
Feb
11
comment Baking 'Master' Recipes
Ruhlman has also created an app based around the concept. I've not used it though: itunes.apple.com/en/app/ratio/id345119718?mt=8
Feb
7
comment Why does tomato sauce spatter more than other sauces?
I'm not sure how much it being a fruit has to do with it: when I had blender that wasn't very good I used to have to make purees with a lot of liquid added and them reduce them down on the stove, I remember celeriac in particular being particularly violent in giving off splatters.
Feb
5
comment Sous vide over cooking toughens meat?
But for many cuts, the time the piece of meat is held at a particular temperature is just as important. Just getting short ribs up to temperature is not sufficient to make them edible, for example.
Jan
31
comment Was my bone marrow broth boiled too long?
Yeah, if boiling stock completely ruined its flavour then tonkotsu ramen wouldn't taste so delicious! Taste your broth and see.
Jan
30
awarded  Popular Question
Jan
22
comment What is the lowest possible temperature for stewing meat?
Just an FYI, myself and Stefan are two different people we just have very similar names! :)
Jan
22
comment What is the lowest possible temperature for stewing meat?
Collagen conversion starts as low as 50C and the the sarcoplasmic protein enzyme collagenase remains active below 60C but as you note it will take days to tenderise the meat and is really only practical using sous vide. Some good information here with references: douglasbaldwin.com/sous-vide.html#Tough_Meat
Jan
17
comment How to add flavor to potato soup (using minimally processed ingredients)?
As SAJ14SAJ says using water as a base for a soup made with a bland ingredient like potatoes is not the best course of action. How much salt did you add? I would just guess you've not seasoned it enough.
Jan
16
comment How to add a salty/bacon flavor and texture to vegan collard greens?
I presume you've seen this? sciencentral.com/video/2009/03/02/… I've seen recipes that use soy sauce instead of salt too.