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torolover

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Topics posted by torolover

  1.  

    2 different pasteurization times for chicken from MC and MCaH?

    By torolover, in Cooking

    • 2 replies
    • 2,501 views
  2.  

    Any proof that adding oil to meat cooked sous vide makes it "juicier"? 1 2

    By torolover, in Cooking

    • 34 replies
    • 13,961 views
  3.  

    Anyone cooking from the new "Benu" cookbook?

    By torolover, in Cooking

    • 0 replies
    • 982 views
  4.  

    Anyone know the hold time to pasteurize chicken from Listeria?

    By torolover, in Cooking

    • 22 replies
    • 10,607 views
  5.  

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

    By torolover, in Cooking

    • 1 reply
    • 1,418 views
  6.  

    Best Brands of Sake, Mirin, and Fish Sauce to Cook with?

    By torolover, in Kitchen Consumer

    • 10 replies
    • 25,567 views
  7.  

    Best Cacio e pepe with blender and sous vide?

    By torolover, in Cooking

    • 15 replies
    • 4,170 views
  8.  

    Braising in stock vs water, no difference?!

    By torolover, in Cooking

    • 17 replies
    • 3,179 views
  9.  

    Can I avoid botulism by opening the bag while cooking sous side?

    By torolover, in Cooking

    • 22 replies
    • 7,331 views
  10.  

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

    By torolover, in Cooking

    • 16 replies
    • 3,052 views
  11.  

    Can someone clarify safety of eating Sous Vide leftovers?

    By torolover, in Cooking

    • 1 reply
    • 1,157 views
  12.  

    Chicken thigh sous vide "confit" times and temps?

    By torolover, in Cooking

    • 8 replies
    • 8,269 views
  13.  

    Chicken wing vs Chicken feet vs Chicken back Stock?

    By torolover, in Cooking

    • 20 replies
    • 15,932 views
  14.  

    Conflicting "ideal" sous vide temperatures in MC at Home and original

    By torolover, in Cooking

    • 2 replies
    • 1,335 views
  15.  

    Cooking large vs. small cuts sous vide.

    By torolover, in Cooking

    • 6 replies
    • 6,266 views
  16.  

    Cooking pork to 130F OK? (according to Modernist Cuisine)

    By torolover, in Cooking

    • 5 replies
    • 10,928 views
  17.  

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

    By torolover, in Cooking

    • 36 replies
    • 7,279 views
  18.  

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

    By torolover, in Cooking

    • 15 replies
    • 2,319 views
  19.  

    Does "resting" Sous Vide meat BEFORE icing, really help absorb more juice?

    By torolover, in Cooking

    • 5 replies
    • 4,429 views
  20.  

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

    By torolover, in Cooking

    • 6 replies
    • 3,358 views
  21.  

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

    By torolover, in Cooking

    • 10 replies
    • 2,046 views
  22.  

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

    By torolover, in Cooking

    • 8 replies
    • 1,411 views
  23.  

    Exactly what temp. is bare simmer?

    By torolover, in Cooking

    • 10 replies
    • 12,342 views
  24.  

    Gelatin or xanthan gum for ramen soup? 1 2

    By torolover, in Cooking

    • 28 replies
    • 7,428 views
  25.  

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

    By torolover, in Cooking

    • 6 replies
    • 14,365 views
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