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seen Dec 15 at 13:29

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.
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 approved 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! ;)