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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?
May
1
comment How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?
Just wanted to say thanks for this answer, for years I've had hit and miss results with orecchiette and last night I used this technique and they came out perfectly.
Apr
30
comment Is there much of a difference between organic vs. regular olive oil?
Just because it says organic doesn't necessarily mean no chemical products were used. A lot of organic certification schemes allow pesticides that have been derived from 'natural' sources. I'll refrain from critiquing the inconsistencies of this approach as it's not really on topic.
Apr
18
comment How to turn froth into juice?
Be careful with what type of emulsifier though, something like xanthan gum will just stabilise the foam.
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.