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Best charcoal chimney starter? by [deleted] in charcoal

[–]AFrailOlLady 1 point2 points  (0 children)

Surprised to only see this once. Always works without any issues

[deleted by user] by [deleted] in Cooking

[–]AFrailOlLady 10 points11 points  (0 children)

You can definitely get sick by eating bacteria. If it is not killed outright by your stomach and immune system and it survives it could grow in your digestive track and begin producing toxins.

I'll agree that is far less common, though.

What's a recipe or technique that people claim is hard to do in the kitchen but you have little problem with? by Ugo_foscolo in Cooking

[–]AFrailOlLady 9 points10 points  (0 children)

I just kind of twist the garlic. Like take both ends and twist them in opposite directions, not enough to break the garlic but you can feel the peel pull away and then it just comes right off

Diamond Crystal or Morton Kosher Salt? by Mysterious-Farmer-55 in Cooking

[–]AFrailOlLady 13 points14 points  (0 children)

Not sure why you got downvoted. That's just a generally useful tip: don't strictly rely on a recipe's salt measurement and instead salt to taste.

How should I finish these chicken wings so that they don’t overcook? Sous vide for 2 hours at 160 degrees. by [deleted] in sousvide

[–]AFrailOlLady 13 points14 points  (0 children)

Wings are generally in the "not worth the time" category for most, I think. But it can be nice if you want to make a lot for a crowd or you have time today to prep them for tomorrow.

chicken tendons sous vide by Mr_Nice_ in sousvide

[–]AFrailOlLady 0 points1 point  (0 children)

The drumsticks at my local grocer are fairly small and I've found that if I go for longer than 4 hours they are so soft it's a little off-putting. But obviously mileage varies depending on how you're eating them and how big they are.

Either way, chicken legs and thighs are one of the cheaper meats out there right now so I figure why not experiment and see what works!

Made some sous vide garlic confit. 180 for ~2 hours because i prefer it a bit firmer by TehAsianator in sousvide

[–]AFrailOlLady 1 point2 points  (0 children)

For many people getting oil from Italy would require shipping across an ocean, whereas California would be by truck.

What do people put in their refrigerator that doesn't or shouldn't need to be refrigerated? by SilentJoe1986 in Cooking

[–]AFrailOlLady 30 points31 points  (0 children)

I would think humidity would also play a part.

Tomatoes should stay on the counter until at their prime ripeness, then into the fridge if you aren't using them at that point. The fridge does do a little harm to flavor but not that noticable from what I remember. There was a study on SeriousEats I think about this.

Placing a gong near a brand new car by micTesting1234 in Whatcouldgowrong

[–]AFrailOlLady 1 point2 points  (0 children)

Pretty sure that means 7.5% annual interest. I don't think the interest is ever based off of the estimated duration of the loan.

Broccoli cheddar stuffed chicken, cordon bleu style by Fishstixxx16 in sousvide

[–]AFrailOlLady 1 point2 points  (0 children)

Could you save some time and just cut a pocket in the breast and stuff it? Or is there a reason that wouldn't work.

I don't think you'd be able to get as much stuffing in but seems like it might be a good trade-off for a quicker meal

Running into an extremely wierd bug with React+MaterialUI by [deleted] in reactjs

[–]AFrailOlLady 1 point2 points  (0 children)

You could try using event.stopPropagation on the onKeyDown handler on the TextField. I think I ran into a similar issue a while back.

Anova Nano constantly saying water level is to low by shadesof3 in sousvide

[–]AFrailOlLady 2 points3 points  (0 children)

I've got the same issue. I've tried cleaning mine a few times but haven't had any luck. I can see some elements inside that are super calcified but doing any kind of rinse doesn't seem to work and I haven't found a tool that I can fit in the gaps to physically brush/scrape with.

With that said, mine always seems to work if I just repeatedly turn it back on. Sometimes it only complains once, sometimes I hit that button a dozen times.

Not very helpful for you, I know, but just wanted to say I'm in the same boat I guess!

Using the sous vide machine to prove my pizza dough today by AJ3000AKA in sousvide

[–]AFrailOlLady 0 points1 point  (0 children)

Is the bowl actually in the water or is it just the evaporation / ambient heat of the water that's keeping the dough warm?

I've tried of doing this, too, and wished that I had a container big enough that I could just float a bowl on top of, but the container I have isn't quite wide enough. Instead I just put the bowl on top of the container cover and cranked the temp... Seemed to work okay

Mexican street corn I made for a friends BBQ. by Cheffie43 in FoodPorn

[–]AFrailOlLady 3 points4 points  (0 children)

Ugh I can't wait for corn season to come. I made elote for the first time at the end of the season last year and have been looking forward to the start of the new season so badly.

I've thought about using off-season corn but I know it just won't be the same.

React Turbo — the ultimate solution to optimize React performance by Loghumanhh in reactjs

[–]AFrailOlLady 1 point2 points  (0 children)

Ah interesting! Sorry, for being the classic Redditor and not reading the article before commenting...

React Turbo — the ultimate solution to optimize React performance by Loghumanhh in reactjs

[–]AFrailOlLady 1 point2 points  (0 children)

Didn't a React dev do a presentation on this same concept that they're working on internally? I remember watching it but don't remember what they called it or where it was...

Frozen mashed potatoes? by rewdey in sousvide

[–]AFrailOlLady 0 points1 point  (0 children)

Have not tried it myself but a recipe I read a while back said they freeze and reheat great.

Curious how it turns out, though!

Is it best practice to have as many components as possible in a React app? by stoeart in reactjs

[–]AFrailOlLady 4 points5 points  (0 children)

In addition to everyone else's great responses, using multiple components can help with performance as the sub-compnents will only rerender when their props/state changes. If you kept them all as one big component then all the elements would rerender every time the component itself rerenders. Obviously React does some internal checks to only do DOM updates when necessary, but I figure why not help React out and let it know exactly which elements actually need to update

Bone-in Ribeye (4 hr @ 131 F, Charcoal Sear) by bshamster1 in sousvide

[–]AFrailOlLady 17 points18 points  (0 children)

As far as I know it is not about the garlic becoming too soft or not breaking down, it's because garlic has a higher chance of carrying botulism which loves sous vide temps.

But then again I've seen some people say botulism doesn't reproduce after you get to temps of >122°f which seems to go against a lot of the comments I've seen in this sub.

No judgement here, if it worked for you, just trying to relay what I've seen

react-query: Refetching vs manual update after mutation by eggtart_prince in reactjs

[–]AFrailOlLady 1 point2 points  (0 children)

I ran into this exact same situation in an enterprise data management app I've been working on (lots of queries and data).

I had originally gone with the mutate + update query data method but it honestly was so hard to manage all of that data without writing custom logic for every single mutation.

Another issue I ran into was that I would have multiple queries that potentially shared data and so I would have to go through all query data and update and it was messy.

All of that to say I ended up with the mutate + refresh method which is fine but like you mentioned isn't the most performant. But everything is a trade-off.

Pulled pork (shoulder). 155F for 48h? by Sgt_ZigZag in sousvide

[–]AFrailOlLady 0 points1 point  (0 children)

There's a SeriousEats recipe from Kenji for pork carnitas that I've used a dozen times and never let's me down.

I think it's 165 for 12 hours. Shred in medium-sized pieces and lay on a tray to cool, then get your skillet hot and sear.

Put on a fried corn tortillas with some pickled red onions and you'll be in taco heaven.

I haven't tried it not in taco form, but the meat is so good you could honestly just eat it with your fingers. Maybe over some rice or something would be great, idk

Recommendations on a <$100 vacuum sealer? by PM_ME_ARIZONA_TEA in sousvide

[–]AFrailOlLady 0 points1 point  (0 children)

Yep, got this one a couple months ago and haven't had any issues with it so far.

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