Recent content by luc_h

I'm sure @panini is on to something but I wonder how it applies to cooking. I think now that it's a stovetop heat diffuser to keep espresso, melted chocolate or even a delicate sauce warm without scorching/boiling because the simmer setting is never low enough sometimes. Luc H.

Fish (salmon) are naturally slimy: http://www.loyno.edu/lucec/natural-history-writings/fish-slime This does not reflect on the quality of the fish like @Grande explained (good advice). Luc H.

The slots look like they can hold several things is a ring or a flower pattern (like hold several coffee cups by their handle?!) or it's a multiple beer bottle opener! Luc H.

Autoclave is the term used in French (I thought it was also used in English). I looked at the picture instead of actually reading through the description. Now I wonder why they would say why an autoclave should not be used for canning? If anything a medical autoclave would be overkill for...

This would be for pastry flour.  I would recommend 3/4:1/4 cup of APF:cornstarch for cake flour. Up here in the Great White North, domestic commercial flour is mainly made from strong Canadian prairie hard wheat. So maybe my recipe would apply more to Canucks than southern available flour based...

I know this is an unorthodox, non-Foodie culinary way, of doing the same but it wields similar results: Incorporating cornstarch to APF drastically reduces the protein content: for every cup of APF remove 1 or 2 TBSP of flour and add the same amount of cornstarch. Luc H.

How long to you want your product to keep? at what temperature room temp (shelf stable) or refrigerated? Are looking into canning/jarring? If you're looking for an extended shelf life, you will need to contact a professional Food formulator. Things you will need to look into is pH, acidity...

yes autoclave is the same as pressure canner. http://www.canningpantry.com/all-american-steam-autoclave-sterilizers.html Luc H.

I agree with everybody in this thread but not for the same reason probably. @Phaedrus pointed out that your pork is basically canned, that is not entirely true because cans are sealed containers but the pressure cooker is not but rather a controlled pressure release container.  Once the...

Beacuse pasta is very dry since little or no water is involved (has little water activity) then it is not a potentially dangerous food i.e. pathogenic microorganism won't grow in/on the machine. The instructions are appropriate. Apart from potentially causing the machine to rust, using water...

This video touches on the subject of poultry inspection. A reliable source IMO.  I originally thought that they said that inspectors are no longer required in poultry slaughter plants (i was mistaken) http://www.pbs.org/wgbh/pages/frontline/trouble-with-chicken/ Luc H.

As a scientific inclined person I would be looking for something that you can calibrate. I was giving a probe/alarm as a xmas gift a while back and my cooking was always off... found out the probe were exactly 10C off.  It had preset temps not programmable so it made my life complicated... Luc H.

I thought this turn of event was relevant to this thread. Peanut Corporation executive sentenced to 20+ years in jail for contamination http://bigstory.ap.org/article/823078b586f64cfe8765b42288ff2b12/latest-families-want-stiff-sentence-peanut-exec Luc H.

Please don't make a mistake in the title.  It should be: La Maison de Délices (not du). I'm not really a marketing guy.... there are much more artistic ppl here than me. Luc H.

Once the clip ended on Youtube another one loaded automatically afterwards.  The subject was a video about 911 jumpers.... disturbing images. Jumping and 911 were the operative words that connected the 2 videos... talk about opposite meaning for the same words. Luc H.