h a l f b a k e r yBuy 1/4, get 1/4 free.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Ultrasonic Sous-Vide cooker -- because there's room in sous vide for improvement.
The Sous Vide cooker is a water bath intended to cook food over longer periods at a precisely maintained temperature.
Sonicating the food while it's being cooked Sous Vide will help flavours and seasonings infuse
through the food better. It will also help to break down any tough fibers more quickly.
Since the food is already being subjected to the sous vide cooking process, there is room to help that process along using sonication for added benefit.
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Destination URL.
E.g., https://www.coffee.com/
Description (displayed with the short name and URL.)
|
| |
Reads like a theory statement - "could help flavors", "could probably also". |
|
| |
// what's "hedgehog" mean? |
|
| |
[marked- for-something-or-other] |
|
| |
There - grammar fixed. :P |
|
| |
In Iceland, they have a dish called "fiskhrópaði" -
literally "fish which has been shouted at". |
|
| |
It consists of fish (herring, I think) which is pickled
in
a mixture of salt and saltpeter. In preparing it,
the
women of the village shout and scream at the
earthenware pots containing it, continuously, for
three days. It's believed that the shouting
tenderizes the fish and helps the pickling salts to
penetrate it. |
|
| |
Preparing fiskhrópaði is seen as a therapeutic
process, allowing the women to vent their anger
and frustration. The dish is then eaten
communally, supposedly fostering reconciliation
and tolerance. |
|
| |
//It consists of fish (herring, I think) which is pickled
in a mixture of salt and saltpeter. In preparing it, the
women of the village shout and scream at the
earthenware pots containing it, continuously, for
three days.// |
|
| |
Yeah, but it's really only prepared this way for the
benefit of the tourists. If you ever go to Iceland,
make sure look for a place that serves the “local”
recipe, which uses ammonium chloride in lieu of plain
table salt. Also, I usually prefer my fiskhrópaði “vel
gert”, which means at least a week of curing. |
|
| |
Au contraire. I have eaten widely of the "tourist
dishes" in Iceland, and fiskhrópaði is never amongst
them. If you knew Icelanders, you'd understand. |
|
| |
Well, to be honest I've never actually *been* to Iceland—the closest I've come is
eating at a few restaurants in the Little Hafnarfjörður district of town. |
|
| |