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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.
Dec
19
comment How long do you let a turkey rest after cooking?
Also, resting does not allow the juices be 'absorbed by the meat', in the Modernist Cuisine labs they discovered that it allows proteins that have dissolved during cooking to thicken the natural juices as they cool, so liquid escapes more slowly when the meat is sliced. Source: fauxvictorianrag.com/2011/05/modernist-cuisine.html
Dec
13
revised How do you know when a baked potato is done?
Adding celsius conversion for fahrenheit temperature.
Dec
13
suggested suggested edit on How do you know when a baked potato is done?
Dec
11
comment How much sorrel is safe to eat, and does cooking affect this amount?
Because it tastes delicious! ;-)
Dec
6
comment Does using flaked salt make a difference when using it in cooking?
Harold McGee described some studies that showed people could differentiate between types of salt in solution even if they had the same sodium content: nytimes.com/2011/04/27/dining/…;
Nov
26
comment How do I know when my stock is done cooking?
@rumtscho I use a pressure cooker to make all my stocks, finished in 45-60 minutes for chicken stock. Not sure water at 120°C could be considered as simmering! ;)
Nov
23
revised Preventing Crystalised Dairy Ice Cream
added 11 characters in body
Nov
23
comment Preventing Crystalised Dairy Ice Cream
I just realised you said without any sort of machine and this method requires a food processor. I'll delete the answer if you want.
Nov
23
answered Preventing Crystalised Dairy Ice Cream
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?