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Posts by phatch

Corned beef from the round is sad. Avoid that even though it's readily available. Flat or point will cost you more but are worth it imho. My Costco has whole corned beef (both point and flat in one chunk) in cryovac ready to cook, but that's not so common. Most often it's just the flat. If you want to lean it out some, the flat is the leaner of the two cuts and easier to trim.    I prefer to pressure cook the corned beef. It's just convenient and fast. Or you braise it...
The temp is too low. 225 to 250 is better for low and slow ribs. You need hotter air as it's a poor conductor of heat.
Unless you're required to have a government license granted by a diploma or some other limiting certification by the country you're working in, most countries allow you to work in the field wherever you can be hired and without a specific diploma or cert. It's the employers decision. These sorts of restrictions are most common for doctors and lawyers.
Hardly. I do have a pretty good memory for what I read.
It can but there are other variables that have stronger effect. It's much more about time and temperature than a brief flambe.   http://adamliaw.com/article/kitchen-myths1/
I'm not knowledgeable about gluten free cooking. And you didn't mention which other starches she should avoid. I'm not impressed generally with recrafted foods to imitate something else. I'd approach it more from what else is good and will serve the purpose.    So perhaps a cooled polenta seasoned with garlic, sliced, and grilled. 
I've not used the sodium citrate for mac and cheese either. It's the basis of "processed" cheese which I find texturally problematic and would think it would transfer those characteristics here as well.  
I'm aware of only 3 options for making macaroni and cheese. All of them are about getting the cheese to melt into the sauce rather than just form lumps and strings in the liquid.   Roux Egg Sodium Citrate   The egg based sauce can take a surprising amount of cheese without breaking and adds nice richness. Sodium citrate lets you play chemistry games and is espoused in the encyclopedic volumes of Modernist Cuisine.
Probably dates back to scalding milk. This was more common befor pasteurization was widespread. But it does a few other things. Heat can inactivate enzymes which keeps the milk more stable. Heating also helps with infusing the flavor increasing the energy of the fluid helping those compounds move and bind. The boil or long simmer with the dairy can lead to curdling or braeaking of the dairy. So just to the boil would be an easy visual clue that you're done but also...
They seem vastly over priced to me.
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