2,316 reputation
719
bio website cooking.stackexchange.com
location Maryland
age 45
visits member for 2 years, 8 months
seen 2 days ago

Dedicated foodie (when not at work)


May
17
answered Modernist Cuisine-style BBQ brisket safety
Nov
30
awarded  Yearling
Mar
25
awarded  Enlightened
Mar
25
awarded  Nice Answer
Jan
29
answered Bake brownies by 2 different ways, what changes?
Nov
30
awarded  Yearling
Oct
12
awarded  Nice Answer
Sep
4
answered What is a good way for a beginner to start sous vide cooking?
Aug
24
awarded  Enlightened
Aug
24
awarded  Nice Answer
Jun
26
comment How can I cure and store bacon in a warm climate?
@Sobachatina, Listeria, among other bugs, can survive smoke, not to mention salt and acid, which is why doctors tell pregnant women to avoid deli meats. I'm not sure whether Streptococcus, Staphylococcus, or Pseudomonas will survive, but I don't want to find out the hard way: Their toxins can survive cooking. The only way I know to ensure that meat is shelf-stable at room temperature is to dehydrate it, but I'm not sure bacon jerky will be all that good. So, I wouldn't merely start bacon in a fridge, I'd keep it there.
Jun
26
comment How can I cure and store bacon in a warm climate?
Whatever they made 100+ years ago, they also contended with all kinds of foodborne pathogens. Every recipe I've ever seen clearly and carefully states that the curing process for meat should be done 33F-40F (1C-5C), even if smoke is part of the process. That goes for bacon, country ham, corned beef, pastrami, sausage, duck, salmon -- you name it. Given that refrigeration is widely available in Texas, I have a hard time envisioning a reason to flirt with danger.
Jun
26
revised Tomato pasta sauce splits. Why?
added 238 characters in body
Jun
25
answered Tomato pasta sauce splits. Why?
Jun
21
comment Tomato pasta sauce splits. Why?
What, exactly, is your sauce doing when you say it "splits"? Are you talking about an oil-water split or a water-solids split?
Jun
8
awarded  Constituent
Jun
8
awarded  Caucus
May
30
awarded  Revival
Feb
19
revised How to cook squid to get rid of the 'urine' flavor? What causes that flavor?
edited tags
Feb
17
awarded  Enlightened