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seen Apr 18 at 8:47

Aug
8
comment My sous vide chicken is tough and stringy - did I cook it too long, or too little?
There's plenty of recipes for cooking stewing cuts sous vide at temperatures far below 70°C but it is generally done to cook these cuts medium rare whilst still being very tender: for a meat like beef it involves cooking for 48-72 hours because at such low temperatures it takes far longer for collagen to convert to gelatin.
Aug
3
comment Is there a method for desalinating bacon?
Surely you can 'unsalt' anything if you soak it in water for long enough? I've completely desalinated salt cod with a two day soak where I changed the water every 8 hours. Obviously, that's overkill for bacon because you still want it to be somewhat salty otherwise what's the point.
Jul
17
comment How to Make Canned Coconut Milk Separate
Yeah, mfg is right, the canned stuff they have in my supermarket has xanthan gum in it which is a stabiliser so that could be it.
Jul
12
comment I left stock out to cool overnight. Is it safe to use?
Just did it there, if you want to add anything, go ahead.
Jul
12
revised I left stock out to cool overnight. Is it safe to use?
added 534 characters in body
Jul
12
comment I left stock out to cool overnight. Is it safe to use?
I think maybe we could merge both our answers with the information about the correct way of cooling any stock probably being very useful too.
Jul
12
revised I left stock out to cool overnight. Is it safe to use?
added 66 characters in body
Jul
12
revised I left stock out to cool overnight. Is it safe to use?
added 172 characters in body
Jul
12
answered I left stock out to cool overnight. Is it safe to use?
Jul
5
answered What can I use to replace the tomato juice in gazpacho?
Jun
16
comment First time dashi doesn't taste much
What did you use instead of kombu? The very foundation of dashi is the kombu, I'm not even sure you could say you were making dashi if you didn't use it.
Jun
14
comment Substitute rabbit in chicken recipes?
Interesting, the farmed rabbit I get definitely resembles chicken in taste but the wild rabbit I get may as well be a completely different species. Thing is, if the rabbits you were getting were allowed run around free then maybe the ones I've getting have been confined in cages.
Jun
14
awarded  Organizer
Jun
14
revised Substitute rabbit in chicken recipes?
Add 'rabbit' tag as per user's request
Jun
14
suggested suggested edit on Substitute rabbit in chicken recipes?
Jun
14
answered Substitute rabbit in chicken recipes?
Jun
12
comment How to make crispy French fries?
They also cook them in horse fat but I'm unsure if that would make a difference to the crispiness.
Jun
11
revised How can I speed up cooking risotto?
added 4 characters in body
Jun
11
answered How can I speed up cooking risotto?
Jun
7
comment Is it worth tearing lettuce for salad?
There are three questions from the OP: 1. 'How much of a difference does tearing actually make?' The answer from McGee to that is that it is deleterious. 2. 'Is it worth taking the time?' The answer to that question is that it follows if the practice is deleterious then it is not worth the effort. 3. 'Are there some types of salads or dressings that will exacerbate the browning of cut leaves and the leaves should be torn instead?' This one is not answered although I would say given the huge amount dressings you can put on a salad it would involve a lot of experimentation to get a good answer.