paulraphael
  • Member for 7 years, 8 months
  • Last seen more than 2 years ago
What parasites are problematic in sous vide?
17 votes

All information that gives safe cooking temperatures without reference to time at that temperature is wrong. The FDA guidelines, and state and local health dept. guidelines not only confict with each ...

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Is there something I can do to keep ice-cream soft?
4 votes

You're getting a lot of somewhat misleading answers. Stabilization and emulsification are important topics, but to deal with excessive hardness you have to suppress the freezing point. Pastry chefs ...

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Impact of different sugar types (and substitutes) on ice cream
3 votes

People who formulate ice cream professionally have a relatively simple method for handling the math. It codifies the more advanced math in user 110084's excellent post. Basically every ingredient is ...

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Sous Vide Roast: What should I do with the excess liquid in the bag?
2 votes

I almost always use the liquid. It's just jus. The risk is that if you pre-salted the meat the jus can get excessively salty. This is one reason I salt afterwards. If you pour the jus into a pan and ...

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Can I use my oven for sous-vide
2 votes

Oven thermostats are very inaccurate, and by design allow very large temparature swings. A heavy pot full of water is a pretty good buffer ... it will even out the temp a bit. There are precision ...

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GMS and CMC ratios in Ice Cream
1 votes

GMS will increase overrun, not decrease it. And there's really no point to using it unless you're making eggless ice cream. CMC is an effective stabilizer, but it's not the answer to your problem. ...

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Why don't most ice cream recipes include salt in the base?
0 votes

Most people don't think of it. People making high-end ice cream generally include lots of added milk solids (often over 20% nonfat milk solids by weight) and this naturally includes a decent amount of ...

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Ideal temperature and stabilizer for chewy ice cream?
0 votes

The Serious Eats article doesn't really get it right. Here's what goes into New England style ice cream: 1) pretty high milk fat (16%+) 2) very high total solids (44%+). Get this by adding quite a bit ...

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Baileys ice cream stabilizer
0 votes

I'm also not a fan of xanthan in ice cream (it's great for a million other things). Even so, a teaspoon of xanthan is too much. If you were to use it, you'd want to use under 1g per liter. If you're ...

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Why does holding ice cream mix improve flavor?
0 votes

Mando's answer plays on popular conceptions of flavors infusing or "melding" over time, but in most cases this isn't a possibility. You may get some added infusion if a vanilla pod or herbs are left ...

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Tenderness of sous-vide pork chops
-1 votes

Was the real problem tenderness or dryness? Meat continues to lose moisture as it cooks, so there's a fairly complex curve relating tenderness to time and to juiciness. A very long-cooked piece of ...

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