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seen Apr 18 at 8:47

Nov
20
comment What is the “idea” behind thawing out meat?
Freezing in general will negatively impact the quality of the meat but if the choice is between slightly impaired texture caused by refreezing or the food waste caused by throwing perfectly good meat out there really is only one choice.
Nov
19
comment My chutney will not freeze, help!
Also, is the whole point of chutneys that they are so high in acid and sugar that they preserve very well? Not even sure why you'd freeze it in the first place if you'd sealed the chutney in sterilised containers.
Nov
19
comment What is the “idea” behind thawing out meat?
The good thing about thawing in the fridge too is that if you change your mind about cooking the item you can refreeze it whereas you can't do that if you used the microwave.
Nov
14
comment How to make my chicken noodle soup thicker?
I'm pretty sure bone marrow is composed mainly of fat and contributes little or no collagen that is then converted by heat into gelatin; the vast majority of collagen resides in the bones themselves and the only thing you're doing by cracking them is increasing the surface area which will speed up this conversion to gelatin.
Nov
14
comment Lime on Fish tastes Bitter
Do you mean bitter or sour (as in acidic?)
Nov
8
reviewed Approve suggested edit on How can I speed up cooking risotto?
Nov
7
comment How can I speed up cooking risotto?
No, you don't stir at all; the Modernist Cuisine guys found minimal differences between PC risotto and conventionally cooked. The stirring thing is a bit of a myth, have a read of the Serious Eats article posted in the answer from Franko there for more detail on that.
Nov
7
comment How can I speed up cooking risotto?
Nope, it's not me; I approved the edit though, seems okay to have that info in the answer rather than a comment.
Nov
7
awarded  Custodian
Nov
7
reviewed Approve suggested edit on How can I speed up cooking risotto?
Nov
5
revised What's the point of using sugar in savory dishes?
added 33 characters in body
Nov
2
comment Saw this at my local chinese grocery
Looks like cubes of pig's blood but I'm not entirely sure.
Nov
1
comment best way to preserve ricotta?
'Dried out' ricotta is actually very tasty. thekitchn.com/the-cheese-that-cant-stand-alo-80577
Oct
24
comment why use a pressure cooker for collagen to gelatin conversion?
I think the differences between slow roasting and sous vide could be a basis for a good question in its own right.
Oct
23
comment why use a pressure cooker for collagen to gelatin conversion?
@Jefromi You can cook tough cuts of meat sous vide (I do it all the time) you just have to cook it for a long time, how long depends on what temperature and the result you want, e.g., you might do a pork belly at 70C for 18 hours (making the meat flaky like a braise) or beef short ribs at 55C for 72hrs (the meat medium rare like a steak but tender as the filet mignon).
Oct
22
awarded  Nice Question
Oct
19
comment What red wine goes with fish?
Yes, I have been to several restaurants where the sommelier has paired a red wine with a white fish (cod and seabass are the two I remember but there were more). The main thing is that you don't want a wine that is in any way tannic as it can leave a metallic taste in the mouth.
Oct
16
comment Creating meal plans
Just FYI, there are several problems with BMI as a measurement: livestrong.com/article/93472-problems-bmi
Oct
13
comment To chop or to blend?
Also, by blending you massively increase the surface area of the mirepoix which will increase the rate of flavour extraction compared to just dicing and might possibly unbalance your dish unless you alter the vegetable ratios to compensate.
Oct
12
comment Can Calcium Chloride be Used to Prevent Lentils from Bursting?
The question here is more whether the skins of lentils and beans can be considered as basically identical. I guess I'll just have to order some calcium chloride and do some tests!