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visits member for 3 years
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Aug
25
comment How to use and store galangal?
I grate frozen galangal with my microplane all the time, actually did it last night as it happens.
Aug
20
comment Sous vide whole salmon at what temperature?
Yeah, cook it at a higher temperature, say 65C to a core temp of 55C. You'll get a mild doneness gradient but not much. I don't suppose you have access to the iOS app Sous Vide Dash? It'll work out the time it will take based on target temp, water temp and the thickness of your salmon.
Aug
20
comment Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
The recipe was officially codified in 1982: culinariaitalia.wordpress.com/2008/06/29/… I don't really hold much truck with these sort of things though but there you have it...
Aug
8
comment Quick pressure release vs natural pressure release
You're more skilled with a pressure cooker than I am then, I find a minute or two too long in the cooker and my rice always turns out badly, not mush but still unpleasantly overcooked.
Jun
10
comment Use of ground beef in Chinese food
Not enough for answer but I can think of several Sichuan dishes off the top off my head: ma po doufu, ants climbing a tree and some versions of Dan Dan noodles. I'm sure there's plenty more from the myriad regions of China.
Mar
27
comment Cream separates to oil when heated
Are you sure it's 35% cream? High fat cream really shouldn't shouldn't curdle. I make cream reductions all the time where I boil the sauce vigorously and it's never split.
Mar
18
comment How to make agar less brittle
Yeah, they're parametric recipes for making different gels; I got them from my copy of Modernist Cuisine: the page numbers are in brackets.
Feb
5
comment How to cook beef shank so that it is fall-off-the-bone tender?
Yep, a sure sign that braised meat is overcooked is not that it's chewy but that it becomes unpleasantly stringy and dry.
Feb
5
comment How to cook beef shank so that it is fall-off-the-bone tender?
Two hours, never mind four, in a pressure cooker is a long time. An hour for 1" thick beef shin slices should be more than enough.
Jan
31
comment Roasting meat at low temperatures
I've only done this with beef although I used an even lower temperature (70C/160F) and the main result is that there is barely any juices created for a gravy (this is good because it means they're still in the meat) but that the browning you get on the outside is not quite as good if roasted at a higher temperature.
Jan
27
comment Would pressure cooking stock create a different result?
The test is not comparing like to like, 1 hour in the pressure cooker is not equivalent to 5 hours on the stove, it's more like 3 hours. The Modernist Cuisine team will have done blind triangle tests with multiple tasters, I trust their findings more.
Jan
24
comment Would pressure cooking stock create a different result?
Pretty sure if you started to boil the pressure cooked stock after straining that you'd then lose all those volatile compounds.
Jan
24
comment Would pressure cooking stock create a different result?
If you read that article I posted you'll see there are differences, particularly a non-venting pressure cooker will retain more volatile compounds that can't escape into the air due to the sealed nature of the pressure cooker.
Jan
23
comment Would pressure cooking stock create a different result?
Some great info here: cookingissues.com/2009/11/22/…
Jan
16
comment How do I get homemade mayonnaise to taste like store bought mayonnaise?
Mustard powder is a better option than actual mustard imo.
Jan
14
comment Why would roast beef broth turn white?
Good discussion of why you might want to intentionally cloud the broth here: seriouseats.com/2012/02/… The broth should be safe to eat but the mouthfeel will be completely different due to the emulsified fats.
Dec
10
comment Non-dairy ice cream
Some good info here: modernistcuisine.com/recipes/p-b-j-gelato and here: modernistcuisine.com/recipes/pistachio-gelato-2
Dec
6
comment Is there any way to make single cream to double cream?
Possible duplicate: cooking.stackexchange.com/questions/34341/…
Nov
4
comment What's the best way to strain stock?
My mistake, I misread the last paragraph there, didn't catch the 'without mesh' bit. Afaik, you have to suspend the frozen stock in some sort of strainer for this to work (at least that's the way I've always done it).
Nov
4
comment What's the best way to strain stock?
Yeah, ice filtration is the clarification method where you freeze the stock: theguardian.com/lifeandstyle/2005/apr/09/foodanddrink.shopping3 Only problem there is that the more gelatin in your stock, the less yield you get and you lose the body that the gelatin gives. Some people add powdered gelatin back in to compensate.