-
Posts
11,857 -
Joined
-
Last visited
Profile Information
-
Location
Southern Chester Co.
Recent Profile Visitors
37,122 profile views
-
-
Pectin softens at around 185F. When I'm testing a potato for doneness I look for 190F.
-
184 is low for veg. A few degrees higher is a big difference. I'd do 190F for carrots. Seasoning is often a lack of salt,esp with SV. I'd SV it, then salt the surface and maybe some sugar and then sear it.
-
@Bernie Good point, like viruses, prions require a living cell to multiply.
-
To be sure. But the regulations aren't always rational. This stock was sterilized... literally. I recall Ruhlman advocating leaving it out.... uncovered... on this very site. That was a bad idea.
-
The science isnt questionable.
-
I just saw this on some cooking show
-
-
If you left it in the closed pot , even though vented, i dont see an overnight risk The 15 min at pressure referred to the original cook. And I'm sure it was longer.
-
Although some food safety rules would have a problem with the stock, if it stayed sealed in the IP it should be fine. Even moreso if it was cooked for >15 minutes at pressure cooker temps which is the equivalent of an autoclave.
-
That first calimari looked nasty. Today's is much better. I suspect seltzer and perhaps corn meal were involved in #2?
-
I have and love each of these.