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Everything posted by Bernie

  1. Bernie

    Eggstatic about eggs

    isn't this topic becoming eggsaggerated ?
  2. Haven't tried batter but for crumbs I freeze. I coat the (chicken/fish/veg/whatever) in egg and toss in crumbs (or usually panko) freeze on a bed of the crumbs. To cook very light coating of oil and cook from frozen in a dish or solid rack so the heat gets all round. Turn over after a few minutes and even put in a wire basket to finish I have cooked like this without oil but the crumbs dry out more before the inside is cooked. I guess you could cook batter on a rotisserie or use really thick batter that wont run, but it is going to make a mess. Bit hard
  3. I blanch asparagus in boiling water for ~1 minute (in a fry pan water boiling on high heat). That gives them that deep green color. They end up crisp. (remove 1inch from bottom- its usually dry and stringy, save for soups) Take out and dry on paper towel and then quick high heat fry in oil/butter (only a little oil to stop the butter burning) to get that char look. Too long on either step and they will soften. Asparagus must be fresh - week old and they keep the taste but not the crispness
  4. The saline is just a salt. There are lots of other salts, at least calcium, potassium in various configurations. I guess it depends on whether they are present in the various sauces/ingredients and insufficient quantities to effect the transfer of water, thats why I think a chemist might be able to give us some answers. They obviously do other things as well to change the flavor profile but do they make the meat juicier? Osmotic pressure is also a function of temperature so even very week solutions may have some effect at higher temperature. Garlic is an interesting one. You can "infuse"
  5. It was more a question for the chemist out there. It need not necessarily be salt/brine. I assume there are other salts and chemical combinations that do the same thing (MSG?). By adjusting some of the ingredients or sauces (like soy sauce fish sauce etc) would it be possible to get the same effect as brine?
  6. Have had a few thoughts recently on how dry various meats become with various method/forms of cooking. I have become intrigued by the difference in lean meats in SV. Now I know there are various chemical reactions with the fats & connective tissues, that is fine I sort of can muddle through that. When I brine a chicken the results can be spectacular. I believe the same happens with other meats. I am talking in particular about lean meats. I believe Brining works by a difference in the internal tissues of the meat and the brine. The brine needs to be salty enough for t
  7. Well i just found this https://arxiv.org/ftp/arxiv/papers/1806/1806.08790.pdf Its a bit long winded but there are a few interesting temperature discussions. Then it gets technical and my eyes glazed over and I decided I would have pork instead. Some one might be able to make sense of it all though.
  8. Bernie

    Dinner 2021

    Yep if i was meant to eat salad i would have been born as a cow.....
  9. Bernie

    Breakfast 2021

    unctuosity: meaning the state of being unctuous DOH!!!!! I cannot believe, someone (well lots actually) actually put this on the net as a meaning.
  10. The thermal mass matters...BUT Consider a brick lined oven. The bricks will retain the heat but they will also transfer the heat to the air in the oven and with a big surface area it will do it nicely. But heat travels relatively slowly through the bricks. You put your pizza in the oven on the bricks and the hot air starts the cooking but the that you are getting quite a bit of radiation from the bricks. The part of the pizza in contact with the bricks initially gets its heat from the bricks but it cools the surface of the bricks and the slow transfer of heat means it cooks
  11. Yep that's the way we always did it. You don't use a knife you break the back leg down low and push the jagged bone through the skin, then use your finger to part the skin from the leg, work up to the back down the other leg. Now grasp the legs and take hold of the skin and pull towards the head. The skin will generally tear across under the tail and come off in one piece. You end up with the skin inside out over the head. You twist the neck to break it and it the head will come away (with a bit of pulling pressure) with the inside out skin. You then use the jagged keg bone on the re
  12. Bernie

    Dinner 2021

    well actually the way to use the fruit mentos is to show the kids (to get their hopes up), then throw them (the mentos, not the kid...although...)onto the back lawn and tell the kids to go find them. If the lawn is long enough it will take them long enough for you to enjoy the Malbec. You want the after taste of the wine to linger as long as you can so rather than drink the water and dilute the taste, wash your feet. Q.E.D.πŸ˜€
  13. Bernie

    Dinner 2021

    Sounds about right....2 fruit mentos to keep the kids busy and 5 bottles of water to wash your feet....😁
  14. Bernie

    Lunch 2021

    Here you go https://news.colgate.edu/magazine/2019/02/06/the-strange-case-of-dr-ho-man-kwok/
  15. Bernie

    Lunch 2021

  16. Pretty sure dry ice is not going to do it. The idea with freezing it down to very low temperatures is to stop any deterioration, but it is not what causes "normal" deterioration in fish used in sushi or sashimi.. Fish like Tuna are warm blooded , sort of. When the muscles need to function in cold environments, the blood needs to be very efficient. To improve its efficiency it is heated a few degrees or so above the surrounding body temperature. This is achieved by chemical reactions involving various enzymes present in the tissue. This chemical reaction is actually
  17. Bernie

    Lunch 2020

    Dumpster You get a clean box and it cost you nothing......🀣
  18. With my luck it would come back as kale (I think the universe hates me, or at the least is indifferent to my suffering )πŸ˜‚
  19. Not so. The latest mathematics/physics advances suggest information MUST get out of black holes. It may be delayed for a few billion years (I think it depends how old the hole is) So take heart everyone making caramelized onions, if Anna's hypothesis is right (i suspect it is) then we are all stinking up the universeπŸ˜‚
  20. Bernie


    I agree. It used to be you selected what veges and fruit you first started babies on (bland, bland, bland...) but it actually made a bit of sense. It gave time for the immune system (the babies) to develop. Initially babies got their immunity from breast milk and then from slowly introducing other foods. Rice was usually part of the early childhood food because it is fairly benign. Wheat was given as "rusks" or "crust" because the gluten was mostly transformed with baking. As a side note if your dog has digestive upsets its normal to feed him boiled chicken & rice because the chi
  21. Bernie

    Breakfast 2020!

    reckon eating Kale is the vegetarian equivalent of religious self flagellation! πŸ˜€
  22. I think in sushi, there should be almost no taste or smell of vinegar. Its all about what it does to the mouth. Like a lot of Japanese cuisine, there are lots of subtle aspects, like presentation, beauty, even mood (relaxation or excitement). The very first time I experienced this "pop" (its actually hard to put into words) it was so different to what I had experienced/tasted before, I was amazed that a chef could actually do that sort of thing. Then I started to understand why there is such a concentration on technique. Even when particular flavors are felt during eating is importan
  23. Isn't the vinegar (of whatever version) meant to give the 'explosive" feel in the mouth. That's why its served in single bite size pieces, so it can be put in the mouth whole. (the whole thing should fill the mouth completely) It is about the experience of the slight acidic hit in the sinuses and why it needs to be very mild vinegar, but then the other flavors actually are enhanced because the sinus are clear. (Sort of like wasabi without the tears)
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