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   Stefan Ritter (gideonstar@mastodon.gideonstar.de)'s status on Saturday, 23-Sep-2023 22:29:46 JST Stefan Ritter

   • Daniel Supernault

   @dansup Don't you think it's overkill to develop an app just to share food photos of yourself?

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     Rowan Hawthorne (bhawthorne@infosec.exchange)'s status on Saturday, 23-Sep-2023 22:47:05 JST Rowan Hawthorne

     • Daniel Supernault

     @dansup I use the original slow cooker, a cast iron Dutch oven, but the theory is the same. You get so much more flavor development with long, slow cooking. Surprisingly, McGee’s classic On Food and Cooking: the Science and Lore of the Kitchen, has very little on slow cooking, although the section on browning reactions is helpful. I always brown (meat, onions, etc.) at a higher temperature to get those yummy flavors from the Maillard reaction, and then turn the temperature down for long slow cooking to develop the umami flavor.

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     3dcandy (3dcandy@mastodon.social)'s status on Saturday, 23-Sep-2023 22:51:35 JST 3dcandy

     • Daniel Supernault

     @dansup Hamburger Helper!