Semantic Views demo

Primary tabs

Accelerated Diffusion

Forum topic

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?

Accelerated Aging

Forum topic

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.

Buffalo sauce.Modernist Cuisine at home

Forum topic

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

Cooking definitions

Forum topic

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!)?

Best temperature for a flavorfull broth

Forum topic

Hi!

Hello From Great Britain

Forum topic

Hello,

I've finally taken the plunge and signed up to this website after being something of a lurker for quite a while.

How to butcher beef and lamb

Forum topic

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.

the influence of alcohol on custard setting temperature

Forum topic

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.

SCAST 017| Kimberly Schaub Talks Shop

Podcast - Main

In this episode, we catch up with Kimberly Schaub and get all the delicious details of her trip to Hong Kong. We also talk industry news, including the closing of all La Cordon Bleu culinary schools in the United States.

ACJ 024| Sweet Applications for Sourdough Starters

Podcast - Main

In this episode I give ideas for sweet application using your sourdough starter.

Pages

Copyright © StellaCulinary.com. All rights Reserved.