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visits member for 2 years, 9 months
seen Aug 27 at 2:55

The name refers to my past work experience as a certified chef.


Jul
20
comment Aged steaks cooked as medium but came out looking well done
He was attempting to cover up his mistake and not look like a rookie. Aged meat is just as red in the middle as un-aged meat and while aged meat does get darker on the outside, what he's suggesting happened is that the individual steak was aged and they don't age meat pre-cut. Perhaps he's saying your steak was aged because he had it in the fridge for the past week and it lost all it's juices which does happen but if that's the case I wouldn't be wanting to eat that meat anyways as holding meat to that point usually causes nasty trips to the bathroom the next day.
Jun
8
awarded  Constituent
Jun
8
awarded  Caucus
Jun
6
answered Is it worth tearing lettuce for salad?
Apr
24
comment Is extremely young meat indigestible?
I agree with BobMcGee. When raising animals for food you need to have a point at which the investment of time, feed and amount of product pays off. Anything younger than traditional veal age is discouraged because you don't get enough meat to make it pay.
Apr
24
answered What determines whether a sherbet will set or not?
Mar
28
awarded  Enlightened
Mar
28
awarded  Nice Answer
Mar
21
comment How to steam clams?
Glad to hear it.
Mar
20
comment Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
+1 Excellent chart showing the relationship of surface area to cooking time...one recipe of muffin will cook in aprox X minutes depending on how it's divided for serving size.
Mar
20
comment Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
If you have 2 litres of batter in a cake tray it will take longer than 2 litres divided into 24 cupcakes; 2 litres in 24 cakes will take longer than 2 litres divided into 48 cakes. The difference is the surface area exposed to the heat. However, if you have 2 litres divided into 24 cakes then 2 ADDITIONAL litres divided into 24 more cakes, you've DOUBLED the amount of batter to 4 litres and the number of cakes to 48 but the extra 2 litres of batter WILL extend the cooking time.
Mar
18
answered Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
Mar
18
answered What is the fastest appliance/utensil to cream butter and sugar with?
Mar
14
answered How can I ensure food safety if my cooking utensils have touched raw meat?
Mar
11
comment How do I make the panko bread stick to my egg-coated chicken?
Alternatively you could dredge the chicken in flour then dunk it in a light batter, then coat with Panko. It'll give you a much thicker crust but the battering will allow you to add more herbs for flavour. Depends on what the desired end result is.
Mar
6
awarded  Critic
Mar
6
comment Are the leftovers from making stock good for anything?
Pig food...all the flavour has been sucked out of it and is in the liquid where you want it, I would hope. If you used meats to make your stock they will be tender but flavourless and dry. If you insist on using the meat then you're just going to have to serve it in an intensely flavoured sauce to cover for the lack of taste - then the sauce is the dish and the meat becomes more of a garnish. It's been done to max your food dollar but as chicken tossed in the pot are usually old tough meatless birds that you couldn't serve otherwise, I wouldn't waste prime meat $$ on that.
Mar
6
answered Did I make butter, or something else?
Mar
6
answered What is the difference between pizza sauce and spaghetti sauce?
Mar
6
comment Can you estimate how long it takes to reduce a liquid?
So what I understand you're saying, is that you made a reduction and then finished the sauce once you had the reduction down to the correct consistency. In future, make your reduction ahead of time and store it in the fridge. When you need it, pull it out and finish your sauce from that point. It's what we do in restaurants when we're doing sauces to order.