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- Past hour
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It's not the prettiest plate of food I've ever made, but it tasted good. Chicken thighs with cabbage and potatoes. The thighs were sous-vided from frozen at 165 F for 2 hours, 10 minutes, and then crisped in a carbon steel pan.
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Yes!
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You mean the peel is edible? I'll have to ask my avocado guy.
- Today
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Almost tempted (OK, tempted) to get a larger pizza steel. Nothing wrong with my current pizza steel except it's hard to hit the target. Though it works wonderfully as a baking steel in the CSO. Living in an apartment the RoccBox is not a possibility.
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My TJ's just started stocking a black licorice that is in long flat strips, like tire treads. I used to be able to buy a similar Finnish black licorice called Tubi's just like this, but it disappeared a few years ago from the US and the licorice lovers in the family lamented. I brought this new stuff home on a whim (its Australian) and they tasted it and did a happy dance. They say its just like the Tubi's. Big hit here. It was on the new product shelf, sorry no pic because it was devoured before I realized it. My kryptonite is the Crispy Crunchy Mochi Rice Nuggets.
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Chori Agamez R changed their profile photo
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Found these today at a thrift store. I paid $5.85 for the lot which I thought was a pretty good deal.
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LOL https://slice.seriouseats.com/2012/09/the-pizza-lab-the-baking-steel-delivers.html The 'folks over on pizzamaking' was me. I was championing steel plate for pizza two years before Kenji. Modernist Cuisine got a handful of eyeballs on the topic, but it was Kenji's 6 million unique visitors a month that made steel plate a household name. Without Kenji, you wouldn't be using steel plate today, and without the work we did on pizzamaking, Kenji would never have gone near it- or at least he probably would have waited at least another two years until someone else convinced him it was worthwhile. In other words, yes, I have used steel before, and, you're welcome
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I wonder if it’s silicone - he mentioned softish.
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Thanks, all. Great fixes. I just made some test meatballs with cooked rice and mashed potato flakes. The rice meatball was pretty dense and surface grains were rock hard. They also looked like maggots. The potato test meatball was pretty good. Good enough, but still not quite as good as bread.
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Don't fall for the sales, discounts, coupons, what-have-you methodology .... do not train your customers to wait for a sale, or the end of the day or week (if you will close for multiple days in a row I mean) before you close for bargains. Don't let people try to tell you they want a discount because they are buying so much - your work multiplies with volume sales and that does not mean a discounted price. well, they will try, but don't go for it. And try to have something inexpensive that people on a fixed income CAN purchase. We use our cake scraps to make cake truffles - we make hundreds at a time in less than two hours but they last quite a long time in the freezer so we have them all the time. They are cheap to make (most of the cost is labor but we make them quickly and efficiently) and they are the least expensive thing we have in the case. Your product offerings are very different from mine, but perhaps you can make chocolate bark or something that can be priced so that you are not out of reach of the majority of your demographic if they are pensioners.
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Brenda Ivelisse changed their profile photo
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Grilled Green Tomatoes with Avocado, Feta & Watermelon from Six Seasons p 271. I thoroughly enjoyed this salad. The tartness of the grilled green tomatoes is a perfect partner for the sweet watermelon and the char on the tomatoes and scallions adds depth to the flavors. I don't usually encounter green tomatoes but wouldn't hesitate to make this again when I do. I used a stovetop grill pan and most of the char on the tomatoes stayed stuck to the pan 😢, maybe oiling the pan would have helped but there was no problem with the scallions sticking so I'm not sure. The recipe says to slice the scallions on a sharp angle before grilling. I cut them in half (longitudinally) before grilling, and then into shorter segments after. The recipe also called for purslane, which was absent at yesterday's market but I'll pick some up one of these days. Fun fact - for the avocados, I used one of the Western Hole avocados that I picked up at the farmers market from Rancho Santa Cecilia in Carpinteria, CA. They are small, with a thin, dark, purple-green skin and don't need to be peeled. Not a lot of guacamole to them with that fairly large seed but @ 3/$1, they're fine to put in salads like this.
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I did not claim it could bake a pie in 60 seconds, but it can produce an excellent one, with a nice charred bottom, excellent crumb and perfectly done toppings, given sufficient experience. Have you used a steel before?
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Ikea has polycarbonate molds?
- Yesterday
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Tonights dinner was Chicken Curry.
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Eli Regalado changed their profile photo
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yes thanks I had not realized there were so many electirc iPot like pots around.
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I have a child with celiac disease. I've subbed both oatmeal and crushed rice cereal (Rice Chex or Rice Krispies) to make the panade. Both work, as do Cheerios. Essentially the same proportions you'd use bread.
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Melissa Goodman changed their profile photo
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A pizza steel can't achieve 60 second Neapolitan pizza in a typical home oven. The Blackstone, Roccbox and Uuni can. Also, unless you have a rotisserie burner in your grill to provide side/top heat, steel is the worst possible choice, because it takes a heavy bottom-heat scenario, accelerates the speed at which the bottom bakes, and gives you a burnt undercrust before the top is completely baked and the toppings are done.
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Here it is. Or at least a very close relation.😀
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Neapolitan pizza has a need for speed. It's heat as leavening. The faster the bake, the puffier the crust. If you crank your wood fired oven to 11, you can end up with raw dough in the center of the crust- the dreaded gum line, but that, all things being equal, generally happens around the 45 second bake time mark. 60 seconds provides enough of a buffer to prevent the gum line, but is still quick enough to provide maximum volume. 90 seconds may be included in the VPN specification, but 60 seconds makes better pizza. Within this framework, 2 minutes is another universe. 2 minutes is not Neapolitan pizza, and marketing it as such- that's not being entirely honest. Even if you're not a pizza purist like I am, I would still view this oven skeptically. Quality countertop ovens have separate controls for the top and the bottom elements- this has one. It looks like they're trying to get around using a thermostat by having the dial turn off and on various coils, which is supposed to 'fine tune' the environment to each style. 'Smart' appliances should provide greater granularity than traditional appliances, not less.
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as mentioned elsware Great British Menu S 13 has started they use very interesting items , from time to time. its a BBC British show. on the first week desserts I spotted this ' Pot ' its electric and reminded me of the Canadian iPot : all credit goes to the BBC and the outstanding Chef's involved. So is this an iPot ' across the pond ?'
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Sir, I pulled you over because you were baking Neapolitan pizza above the time limit Not a lot of people have the skills to make Neapolitan pizza, so it took a few months to confirm, but the Roccbox is absolutely Neapolitan capable. As are the Uuni and the Blackstone- and, for those that want to spend a little more, the Pizza Party oven. With my DIY and thrifty inclinations, I resonate a bit more with a Blackstone. It does have parts that will eventually fail, but, so far, they seem to be able to be replaced easily and inexpensively. The Roccbox and the Uuni are a hell of a lot better looking, but, for me, the pizza is far more important than the aesthetics of the oven, and the Blackstone runs a bit hotter- and has a wider diameter. The Roccbox's 12" maximum pizza diameter is really not ideal. Beyond the limited cooking real estate of the Roccbox, it's biggest flaw, imo, is that the stone is riveted in place. The company's official policy is that "our stone really shouldn't crack, but if it does, just send it back and we'll replace it- or you can remove the rivets yourself." Cordierite baking stones will always eventually crack. This specific environment, where the back of the stone gets considerably hotter than the front, is not ideal for stone longevity. I don't have a crystal ball, so there's really no way of knowing exactly how long these stones will last, but I'd be surprised if many survive 3 years of weekly use. If you're handy, drilling out the rivets and replacing them with screws is most likely feasible, but, it's still a bit of a head shaker as to why someone would design an oven like this with a stone that's this difficult to replace. So, summing up, I do endorse the Roccbox, but not wholeheartedly.
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@Anna N I'm laughing because of the cleanup, but it looks delicious.
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Chicken yakitori with a cucumber salad. Even though I made this myself I will go out on a limb and say this chicken was fantastic. On the other hand I am afraid to go back into my kitchen. The cleanup will be a beast as I did it in a grill pan.
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