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  1. Past hour
  2. Will no one save me from myself?
  3. Today
  4. No doubt I should have more closely RTFM. I will play around with it some more, but keep the caramels on the range for now.
  5. And honestly if it's really an amazing bottle of Cab, a 2017 is rather young to drink.
  6. At the moment the only way I'd be tempted is if the A4 were silent in operation. Is it?
  7. As reported earlier in the thread with the Paragon set to 375F (190C) in rapid precise mode, I measured 201C with my thermocouple. That accuracy was more than acceptable for my purpose. For applications where accuracy is important I would not suggest using rapid mode. (The instruction booklet says the same thing.)
  8. I bought that same pan about a year ago, it’s a bargain for that price. Sorry it’s so costly there.
  9. Yesterday
  10. @robirdstx, look at that crust. Love all the blisters.
  11. That same pan is $17.99 on Amazon.com and $63.58 on Amazon Canada.
  12. I took the plunge and bought one a few weeks ago - I could not resist the price. It has taken the place of my old Burton unit and I have not looked back. So far I have used it primarily for eggs (specifically that wonderful fried pita and scrambled egg dish that @Anna N found) and grilled cheese sandwiches, which are so foolproof it’s dangerous. Tonight I wanted to put the probe through its paces so I decided to make a batch of @Kerry Beal’s EGCI caramel. Typically when I make it on the stovetop, the sugar/glucose hardly colors at all during the first cook (to 145c/293f), and the final product is a light-to-medium caramel color. Using the Paragon on Rapid Precise, it developed quite a bit of color in the first phase of cooking - distinctly amber with a definite toasted sugar fragrance - and was quite deep in color by the end of the second stage (121c/250f). I ended up sticking my usual probe thermometer in the pot as it cooked, and when the paragon finally reached 250 my trusty probe read 273! The final product is quite dark - several shades darker than normal. I kept a little bit outside the frame to check flavor and texture. It has quite a dark caramel flavor, not bitter but getting close. I was pleasantly surprised by the texture, which is chewy and not too stretchy and dissolves quite quickly without getting stuck in the teeth overmuch. I figured it was possible my probe was affected by the induction, so I put some water in another pan and set it to 212 on Rapid Precise, with both my probe and the Paragon probe. When the water was at a full boil my thermometer read 212, but the Paragon didn’t get above 210 even after several minutes. Not sure if that’s an acceptable variation, but I think I will stick to my stovetop for my next batch of caramel.
  13. @blue_dolphin, it's also possible those clerks didn't know good wine! In that case I'm being irresponsible repeating that story. Please report back when you try the wine!
  14. Roughly based on my recipe for lemon cake. This makes one not very large cake in a 25x10 cm (10x5 inch) pan. Please tell me if you make it - I really hope that you will like it! For pecan mixture: 35g toasted pecans, finely chopped (you want them large enough to have texture in the cake) 35g dark brown sugar 1 tsp cinnamon 1 tsp cocoa powder Topping: A handful of whole or chopped raw pecans Maple syrup for glazing (apx. 4 tsp) For batter: 140g white flour 1 teaspoon baking powder 2 large eggs 170g light brown sugar (I substitute with a mix of half dark brown sugar and half white sugar) 1/4 teaspoon salt 1 medium apple (not too tart - I used a Gala apple), peeled and cut into small dice (apx. 150g0 200g sour cream 1/4 teaspoon cinnamon 1/2 teaspoon vanilla paste/extract optional: A small amount of maple flavor extract optional: A few drops of almond extract Method: Heat oven to 170 deg C (340 deg F). Grease one the cake pan. Mix together the pecans with cinnamon, cocoa and sugar. Set aside. Prepare 2 mixing bowl: one of them should be quite large. In the smaller bowl, mix flour and baking powder. In the large bowl, beat the eggs with sugar and salt until the sugar is melted and the mixture is aerated. Mixin the sour cream, apple, cinnamon and extracts. Sieve flour and baking soda mixture over the liquids. Fold from the bottom up just until uniform. Do not over mix. Pour half of the batter into the greased pan. Sprinkle the pecan mixture evenly. Pour the rest of the batter on top. Cover with the raw pecans. Bake for apx 50-60 minutes. A skewer should come out cleanly. The cake should rise and get a tan color. Avoid over baking. Brush the cake with maple syrup. Let cool a little. I find the cake to taste best when it's slightly warm. Serve with tea or coffee. Keep covered or wrapped in nylon. You may heat it briefly, if serving on following days.
  15. KennethT

    Dinner 2019

  16. Well, if that's the case, no one should feel like they were missing out on anything. And don't feel so bad that I wasn't able to get more. I did go to another TJ's store. They had received 9 cases of the wine on Friday night and it was all gone by mid-day on Saturday, although I did see a case behind the counter with a note that said, "Save for Customer." The staff at the 2nd store raved about it, too. Along the lines of different tastes, I had a miss with these Raspberry Stars. $4.99 for the box. It wasn't apparent to me from looking into the box that these are sandwich cookies so I was surprised when I got them home and opened the box. Also, I was expecting a thinner, firmer shortbread but these are just thick, soft and so tender. You can't break a piece off, they just smush into crumbs. I had my doubts about them back at the store, but the gal who pointed them out couldn't stop raving about them so I decided to give them a try. A different young woman at the checkout told me they were the best cookies and she was in love with them. The flyer suggested dipping them into melted chocolate. I'm afraid that would just be a waste of chocolate.
  17. Yeah. That's my take on it.
  18. heidih

    Dinner 2019

    We have a local Ikebana master. https://southcoastbotanicgarden.org/event/ikebana-flower-arranging/2020-01-21/
  19. robirdstx

    Lunch 2019

    Pork Fried Rice
  20. We use fusilli. And the good news I think (fingers crossed) I've cracked that thing. The reason for pasta being too dry to most tastes was because it was par-boiled not enough. When I decided to ask our manufacturer to extend the amount of time it stays in water (from 30 sec to 2.5 / 3 / 4 min) it went out just fine. I mean I almost broke down and cry today (we've spent pretty much time trying to understand what the heck was going on)
  21. First time making no knead bread in the CSO. Baked on Bread setting at 450F for 30 minutes, after 30 minute proof on Steam setting at 100F. Crumb shot!
  22. FWIW I was in a TJ's earlier this week and, while I was checking out, heard two clerks discussing a cabernet that they'd found very disappointing. Based on what they said about it ($20 price for $100 wine! and "let it breathe at least a half hour" I think they were discussing this one. I'll be interested to see what the rest of you say about it. My TJ's loot is already stowed, so I have no photos. I stocked up on my favorite grilled and marinated artichokes; sun-dried tomatoes in oil; aioli mustard, a bunch of pastas. If anything unusual pops up as I unpack it, I'll post a photo and information about it.
  23. Yesterday I went on the maiden voyage with my new Joule SV. Her’s my setup. I poached my Jumbo eggs at 167F for 13 minutes. That was either not enough time or too low a temp. The whites were not cohesive enough for my tastes. Today I have a small piece of brisket (maybe <2 lbs. or so) in the tank. Set for 24 to 36 hours. Can/t wait to see how it goes...I want the meat for sandwiches.
  24. dcarch

    Dinner 2019

    Food goes beyond satisfying the palate. Thanks for sharing. dcarch
  25. mm84321

    Dinner 2019

    Thank you! I was there for 4 weeks, traveling from Tokyo to the southern region of Kyushu. Very happy to say I will return at the end of January to do some cooking/baking and give cooking lessons in a small village just outside of Nagasaki.
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