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Ray Butterworth

17 semesters of university (Computer Science and Operations Research), 35 years of software design and programming, and now retired and doing what I'm so obviously qualified for: rental housing renovations and landscaping.

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17 Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part Dec 18 '19
3 How does sous vide cooking time affect moisture (final weight) of meat? Dec 11 '19
2 How do I recreate a restaurant's sauce if I know the ingredients but not the ratios? Jan 4 '20
2 Vacuum packed fish Jan 12 '20
2 Are non-brisket cuts suitable for corned beef? Dec 30 '20
2 (Technology idea) “Fly-by-wire” gas cooktop controls - feasible? Dec 25 '19
2 Is there a Pyrex baking dish that can fit a packaged dry lasagna noodle? Apr 18
2 White sauce with a deliberate raw-flour taste Apr 25 '20
1 Are non-brisket cuts suitable for corned beef? Nov 27 '20
1 Interpreting recipes from a different culture (specifically India) [closed] Oct 6 '19
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