gfweb

Burrell is a female Fieri. But at least she cooks something.

Don't think blending would change the amount of free fatty acids present. Each triglyceride has three of them. They do vary in chain length and saturation among the various oils though.

Salt lowers the temp of freezing, so the block will be colder than 32F when it freezes and will stay colder.

I keep hoping that one of the MC guys will weigh in.

Upthread it was mentioned that you can't have a generator in the city. I don't see why not, so long as it can be put outside to keep exhaust out of the house. Generac makes a line of small generators <2000W that are really quiet and have stabilized power so you can run computers etc off them. Here's the 800W one. Our 2000W job powers a fridge with no problem. http://www.amazon.com/Generac-5791-4-Stroke-Portable-Generator/dp/B002NKMG5M/ref=sr_1_4?ie=UTF8&qid=1351536354&sr=8-4&keywords=portable+generator+generac

Meats. Tenderloin, NY strip, pork chops.

I'm interested in what's true. I really don't have any position in this with "rigidity". And I certainly don't "hope" for a particular outcome. Finding out what's true is what matters. If one thinks about science properly there aren't winner and losers.

well put...and exactly my question. I don't think melting point changing with contamination is exactly analogous to smoking. The melting point changes because there is a different, more heat stable crystal when contaminants are present. Smoke point would seem to be a different issue since presence of contaminants ought not to change the temp at which a molecule burns. I think.

You could calibrate them. Boiling water is 212F, Ice water is 32F. http://www.engineeri...ude-d_1344.html good point

You could calibrate them. Boiling water is 212F, Ice water is 32F.

Or maybe get a filter bag.

That depends on how fast the centrifuge is and whether the filter medium will adsorb small molecules (as opposed to filtering them by size). In general for a hematology lab centrifuge of the sort usually discussed on eG I'd bet that filtrate = supernatant.

Canola always smells fishy to me. I like peanut oil.

OK. But why should mixing oils change the smoke point? I'd predict that it wouldn't.

Recipes often talk about mixing oils to raise the smoke point. For example adding peanut oil to olive oil will let the mixture get hotter without smoking. What determines smoke point? Isn't it the fats in the oil? If so, how does cutting a low smoke point fat act to raise its smoke point? As far as I can see, smoke point isn't like boiling point, where a solute will raise the BP. And it's not like mixing paint where the end product is a blend of the two colors.

None of these seem quite right. There are no layers in ice cream to delaminate, so that can't be it. An efflorescence is an out-blooming, like a tuft of mold on a cheese, which isn't quite right. The fractures or whatever they are called come from the serving spoon/knife being cold enough to partialy adhere to the cold ice cream and tear it as it moves through. A hot spoon wouldn't do this, nor would warmish ice cream. I suggest that we name it after you...its the Lame Username Effect.

A funnel, some filter paper, a flask, a hand pump. http://www.amazon.co...=buchner funnel You could get an electric pump, but for just fooling around this might be great.

Huge bargain!

Look at who McD's is trying to attract by their ads...knucklehead twentysomethings. Why would you think the food would be OK?

Sweden is highly socialized. Neither of your sensible suggestions would fly there.

You are asking good questions. Check out the sous vide threads. eG has answers to all of these questions. One that you don't ask is "is cooking sous vide as fun as using flames and ovens?" Short answer...no, but I would say that results trump process, and that there is still plenty of room for classic technique in non-meat food.

One piece of advice...avoid debt.

Hard to imagine.

This is gonna be good.

Beans , a mortar and pestel, and an old scale. South America?