Send News. Want a reply? Read this. More in the FAQ.   News Forum - All Forums - Mobile - PDA - RSS Headlines  RSS Headlines   Twitter  Twitter
User Settings
LAN Parties
Upcoming one-time events:

Regularly scheduled events

Out of the Blue

I usually allow the cold weather to inspire me to fire up a batch of my infamous Texas-style chili, but if I keep waiting for the temps to hit the breaking point, it may never happen. And I still have a batch of dried Ghost Naga peppers that aren't going to endanger anyone's wellbeing by themselves, so I guess I'll have to enable the manual override and get to cooking soon. Maybe I'll take the advance notice to finally work out the finer details of home canning so I can preserve some properly this time, as it's something I keep wanting to do, but have never gotten around to.

Canned Links: Thanks Ant and Mike Martinez and Acleacius.
Play: Mr. Mullet.
Catapult Round Trip.
The Suspense.
Stories: House's Current Season Will Be Its Last.
New advance in gene therapy for blindness.
Science: Mice study shows fasting weakens cancer.
Images: Cardboard Dreams.
What Advice Would You Give To a Couple That’s About To Give Birth To Venom?
Media: Space Station Earth Videos Released By NASA Show Aurora Borealis In Time-Lapse.
Follow the TV Reference.
Bender Proposes in Binary.
The Funnies: The Video Game Entertainment Curve.
SoulCalibur Writers Room.
Visor Prototypes Cartoon - Savage Chickens.

Post Comment
Enter the details of the comment you'd like to post in the boxes below and click the button at the bottom of the form.

9. Re: Out of the Blue Feb 9, 2012, 14:16 Cutter
DNForever wrote on Feb 9, 2012, 12:41:
How does freezing enhance the flavor?

I'm wondering because generally, freezing messes up food by the expanding water particles punching holes in cells (for meat/plants) then when it thaws, proteins and fluids etc escape from those holes.

But for a stew it might not matter because it's all in solution anyways - I'm thinking if you have big chunks of meat in there though it could still mess up the flavor.

I tried a new method of cooking stew last night thanks to Harold McGees excellent "On Food and Cooking" - he generally avoids recipes and focuses on overall ideas and techniques. This called for 2 hours in the oven at 200F, followed by several more hours at 250 until the meat is fork tender. The results weren't very good (carrots and potatoes were still firm to bite, the meat wasn't very soft), but I only kept it in for 3 hours. I'm thinking I'll resume today over higher heat.

You're defrosting in the fridge and not on the counter, right? That makes a HUGE difference.
Avatar 25394
“There is no such thing as a weird human being. It’s just that some people require more understanding than others.” - Tom Robbins
Reply Quote Edit Delete Report
      ;)   ;)   :(   :(   :o   :o   %)   %)   :)   :)   :|   :|   ;P   ;P   X|   X|   :D   :D   More
Login Email   Password Remember Me
If you have a signature set up, it will be automatically appended to your comment.
If you don't already have a Blue's News user account, you can sign up here.
Forgotten your password? Click here.
          Email me when this topic is updated.

Special Codes

  • b[bold text]b
  • i[italic text]i
  • u[underline text]u
  • -[strikethrough text]-
  • c[code text]c
  • +[bullet point]+
  • q[quote text (indented)]q
  • [quote="Author"]quote text (indented)[/quote]
  • [url=Link]text[/url]
  • r{red text}r
  • g{green text}g
  • b{blue text}b
  • m{maroon text}m
  • s{secret text (shows in the background colour)}s

Forum Rules

  1. Disagree all you want but attacks of a personal nature will not be tolerated.
  2. Ethnic slurs and homophobic language will not be tolerated.
  3. Do not post spam, links to warez sites, or instructions on how to obtain pirated software.
  4. Abusing the forums in any manner that could be construed as 'griefing' will not be tolerated.


Blue's News logo