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torolover

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Topics posted by torolover

  1.  

    Sous vide Chicken Stock with no added water?

    By torolover, in Cooking

    • 16 replies
    • 3,035 views
  2.  

    Exactly what temp. is bare simmer?

    By torolover, in Cooking

    • 10 replies
    • 12,331 views
  3.  

    What is the science of blanching garlic many times in milk?

    By torolover, in Cooking

    • 21 replies
    • 14,170 views
  4.  

    Gelatin or xanthan gum for ramen soup? 1 2

    By torolover, in Cooking

    • 28 replies
    • 7,418 views
  5.  

    Is it safe to pressure cook fatback without water?

    By torolover, in Cooking

    • 18 replies
    • 3,634 views
  6.  

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

    By torolover, in Cooking

    • 5 replies
    • 4,422 views
  7.  

    What causes the sous vide meat to become "mealy"? An enzyme?

    By torolover, in Cooking

    • 8 replies
    • 11,279 views
  8.  

    Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

    By torolover, in Cooking

    • 12 replies
    • 4,923 views
  9.  

    Serious Eats say bones have no flavor. True or not? 1 2

    By torolover, in Cooking

    • 34 replies
    • 7,533 views
  10.  

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

    By torolover, in Cooking

    • 22 replies
    • 7,321 views
  11.  

    Ideal internal temp for Boston butt? at 200F, came out dry! 1 2

    By torolover, in Cooking

    • 35 replies
    • 18,539 views
  12.  

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

    By torolover, in Cooking

    • 34 replies
    • 13,950 views
  13.  

    Is this picture a Boston Butt or Picnic? 1 2

    By torolover, in Cooking

    • 39 replies
    • 5,026 views
  14.  

    Why add aromatics to base stock if you're going to add aromatics for a recipe, later?

    By torolover, in Cooking

    • 17 replies
    • 6,508 views
  15.  

    Why is it OK to eat chicken liver medium rare, but not chicken breasts? 1 2

    By torolover, in Cooking

    • 26 replies
    • 46,313 views
  16.  

    Best Cacio e pepe with blender and sous vide?

    By torolover, in Cooking

    • 15 replies
    • 4,160 views
  17.  

    2 different pasteurization times for chicken from MC and MCaH?

    By torolover, in Cooking

    • 2 replies
    • 2,498 views
  18.  

    Maggi sauce

    By torolover, in Kitchen Consumer

    • 21 replies
    • 14,612 views
  19.  

    Pre-marinade vs post-marinade for sous vide meats?

    By torolover, in Cooking

    • 3 replies
    • 4,339 views
  20.  

    Ideal temp. to get best veggie flavor extraction for soup?

    By torolover, in Cooking

    • 3 replies
    • 2,421 views
  21.  

    Chicken wing vs Chicken feet vs Chicken back Stock?

    By torolover, in Cooking

    • 20 replies
    • 15,910 views
  22.  

    Sous vide meats with fat vs no fat..does it make a difference?

    By torolover, in Cooking

    • 1 reply
    • 1,114 views
  23.  

    Sous vide creme brulee temps?

    By torolover, in Pastry & Baking

    • 0 replies
    • 2,695 views
  24.  

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

    By torolover, in Cooking

    • 2 replies
    • 1,334 views
  25.  

    Sous Vide Ramen Broth or Chicken Broth?

    By torolover, in Cooking

    • 7 replies
    • 4,125 views
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