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May
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answered Modernist Cuisine-style BBQ brisket safety
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Jan
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answered Bake brownies by 2 different ways, what changes?
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answered What is a good way for a beginner to start sous vide cooking?
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Jun
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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?
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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?
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