Mostly vegetarian, health conscious amateur.
I would like to point out errors when using a non-contact Infrared thermometer and it is called emissivity of an object.
Since the price of Infrared indicators have come down greatly over the last few years more people are buying and believe what the instrument temperature is indicating.
I would like to know if an addition of alcohol (such as rum or whiskey) to custard or especially the creme brulee formula, changes the temperature at which it sets. As I know from Harold Macgee's book the fact that egg proteins are dissolved in cream, as well as the addition of sugar, rise the temp to more than 175F, the addition of acid, such as lemon juice, drops the temp to about 170F, in Heston Blumenthal's lemon tart it does the job at 158F.
In trying to do some research on different cuts of meat, I came across an interesting site in the U.K., the Agriculture & Horticulture Development Board, and more specifically the "Beef and Lamb division". Anyway, I recieved an email from them today announcing what I found to be as hyped, a really interesting resource, their "Meat Education Programme" which they describe as a providing invaluable knowledge to people working in the meat industry, in whatever capacity, from butchers to chefs and anybody in between. The theory modules are free.
Hello,
I've finally taken the plunge and signed up to this website after being something of a lurker for quite a while.
I am going crazy trying to find "correct" definitions and usage of culinary vocabulary. In particular I am beyond confused with:
soup / broth / stock / conusmme / bouillon
So my questions are: 1) can some one help with the above, and 2) is there a recommended "authoratative" text / culinary dictionary that one can quote when challenged as to what is what (and to prevent needless queries such as this in the future!)?
Modernist cuisine at home,
*If anyone wants the full recipe, please PM me and I'd be happy to forward it to you.
Their buffalo sauce is basically a spicy mayonnaise, the only difference being flavoured oil. Here is the flavoured oil ingredients and instructions.
Ingredients
Oil 200g
Jalapeno pepper(minced) 30g
Canned chipotle pepper in adobo chopped 20g
Sweet paprika 10g
Cayenne 10g
On another forum, I asked about accelerating a brine through heat(100F in combi, 3 hours). My primary intention is to increase the rate of diffusion. However, accelerated aging might be a positive/negative side effet. Whereby, enzymes tenderise the meat. Mcgee said poultry aging is completed at the plant, takes a day. I can think of three outcomes, which one do you think is most accurate.
-a positive, as it would enhance the effects of aging.
-a negative, over tenderize chicken wings/breast, resulting in a mushy texture.
Heat increases the rate of diffusion. If I dry brined chicken breast with 1% salt. Then started the brine process in my Cvap(100F), removed after 2 or 3 hours and blast chilled in iced water.
Would 100F be max temp possible without affecting/cooking the meat?
Do you see any problems with this idea?