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seen Dec 15 at 13:29

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?
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.