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torolover

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Topics posted by torolover

  1.  

    Do clay pots really add "flavor" to a dish or is it a myth? 1 2

    By torolover, in Cooking

    • 36 replies
    • 7,208 views
  2.  

    Braising in stock vs water, no difference?!

    By torolover, in Cooking

    • 17 replies
    • 3,096 views
  3.  

    What's the best internal temperature for liquid for braised short ribs? Lid or no lid? 1 2

    By torolover, in Cooking

    • 26 replies
    • 7,424 views
  4.  

    Plastic in Ziplock Safe? (Been eating Sous Vide for 10 years)

    By torolover, in Cooking

    • 14 replies
    • 1,840 views
  5.  

    Will sous vide korean spicy chicken with onions, potatoes work?

    By torolover, in Cooking

    • 13 replies
    • 1,160 views
  6.  

    Does Sous Vide with water lose more moisture than Sous Vide with nothing in pouch?

    By torolover, in Cooking

    • 8 replies
    • 1,397 views
  7.  

    Anyone know the hold time to pasteurize chicken from Listeria?

    By torolover, in Cooking

    • 22 replies
    • 10,590 views
  8.  

    Can someone clarify safety of eating Sous Vide leftovers?

    By torolover, in Cooking

    • 1 reply
    • 1,147 views
  9.  

    What temp is plastic wrap toxic for cooking?

    By torolover, in Cooking

    • 6 replies
    • 2,764 views
  10.  

    How long does Foie Gras and Bone Marrow keep in the freezer?

    By torolover, in Cooking

    • 1 reply
    • 996 views
  11.  

    Chicken thigh sous vide "confit" times and temps?

    By torolover, in Cooking

    • 8 replies
    • 8,239 views
  12.  

    What is the cheapest wine brand you rec for cooking French/Italian?

    By torolover, in Cooking

    • 3 replies
    • 933 views
  13.  

    Let's talk BBQ and BBQ sauce recipes

    By torolover, in Cooking

    • 23 replies
    • 3,019 views
  14.  

    Can I microplane frozen foie gras without any previous salt preparation?

    By torolover, in Cooking

    • 16 replies
    • 3,017 views
  15.  

    Does reheating sous vide ribs and duck legs at high temp in oven dry it out?

    By torolover, in Cooking

    • 10 replies
    • 2,034 views
  16.  

    My soup exploded! How to I prevent this? Can I still use my pot?

    By torolover, in Cooking

    • 10 replies
    • 2,359 views
  17.  

    Do Marinades penetrate cooked meat the same as raw meat? and other Marinade Myths..

    By torolover, in Cooking

    • 15 replies
    • 2,294 views
  18.  

    Perfect sous vide pork belly, why is the bottom part always tough?

    By torolover, in Cooking

    • 13 replies
    • 16,454 views
  19.  

    Does boiling sous vide chicken stock kill everything including Botulism Spores?

    By torolover, in Cooking

    • 6 replies
    • 3,342 views
  20.  

    If you skim fat off soup, is there any fat left over from emulsion (e.g. Ramen)? 1 2

    By torolover, in Cooking

    • 31 replies
    • 9,772 views
  21.  

    Anyone try sous vide Octopus at low temps for better yield?

    By torolover, in Cooking

    • 1 reply
    • 1,414 views
  22.  

    How long can sofrito last in fridge compared to XO sauce?

    By torolover, in Cooking

    • 6 replies
    • 14,307 views
  23.  

    Anyone cooking from the new "Benu" cookbook?

    By torolover, in Cooking

    • 0 replies
    • 979 views
  24.  

    What is the max temp. that may be used with a non-stick All-Clad skillet?

    By torolover, in Kitchen Consumer

    • 8 replies
    • 15,189 views
  25.  

    Momofuku Bo Ssam, rinse brine or don't rinse?

    By torolover, in Cooking

    • 6 replies
    • 3,573 views
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