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Mark Donnelly

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Posts posted by Mark Donnelly

    Sous vide scrambled eggs problems

    in Cooking

    Posted

    Mainly temperature control and consistency. If you do everything the same way every time, you will always get the same result :)

    My ignorance of sous vide is nearly total, but I'm willing to learn.

    Thus, my question is why would you bother to make scrambled eggs via sous vide rather than the more conventional way in a pan?

    What are the advantages? The draw back seems to be that it takes a long time.

    I seek enlightenment.

    Your reason for using SV over the conventional approach is contradicted by your results. Personally, I wouldn't waste two hours of my time over scrambled eggs. Too much a pyrrhic victory methinks.

    The Wonders of Fresh Lamb

    in Cooking

    Posted

    I've been purchasing lamb directly from a local farmer for years now. All-in-all I pay $6/lb regardless of cut. Obviously, from a 50lb lamb I don't get 50lb of meat, bones and offal, but the price is still fantastic. Plus I'm supporting the local economy.

    Salting Cabbage for Slaw

    in Cooking

    Posted

    Depends on how far in advance you want to make your slaw.

    I never salt, in part becasue there is far too much (hidden) salt in our diet, but also because there is no reason. As long as you shave the cabbage very thinly, I don't find it an issue.

    Boiling off the alcohol

    in Cooking

    Posted

    The boiling point of alcohol is 79C, of water 100C. It seems easy: boil the mixture and it goes away. Unfortunately, this is very wrong. Check out this document from the USDA. Retention codes 5001 to 5010 look at % retention of alcohol across different cooking methods. Basically flaming it leaves behind a massive 75% of the alcohol, simmering it for 1 1/2 hours leaves 20% of the alcohol, and so on. It takes two and a half hours of simmering to remove 95% of the alcohol.

    Bottom line, you will have to cook for a very long time to remove all the alcohol. At a simmer, which is below boiling and should have less effect on your mirin and minimise water loss, it will take around 2.5 hours to remove 95% of the alcohol. Hope this works for you.

    Very informative and completely counter-intuitive. I'll just live with the consequences of not removing alcohol entirely as I, like most people, have better things to do than to watch a pot simmer for several hours. I mean, I could knock off a 1,000 tweets in that time.

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