Deephaven

I reverse sear all the time. Kamado Joe Jr is ready temp wise in 20min. Most of the lump is black and stays that way. Some even stays black during the sear albeit only the edges. I can usually get 2-3 meals out of a load although I always add a handful of two of fresh on top

The wok burner I linked is cheaper than any side burner for a grill $550. Figured it was two fold use. I also make maple syrup and process my own animals making bulk stock so a large outdoor burner is logical. Any other simple side can be done in a wok instead of a pan. I had read liuzhou's link before and probably should have clarified why I wanted a wok burner outside. Glad you all caught that it was only a 12" from Madein though as I just don't contemplate woks in diameter very well. I have a 38cm one from a chinese grocery store I use in the blue star all the time and would hate tossing things in the little 30 for our family.

I wasn't sure wok wise what could work on the induction. If I get my way I will have something like this outside for real wok cooking ...but there will be time I need to do things in batches inside. Will shop for a bigger one for in the house as even if it is bigger I don't have to cook any more. Tossing in 12 would be interesting, completely missed that. Are there pans you would choose over those Falk's for any application?

Would love input on my shopping list. Remodeling the house and my beloved Bluestar and Copper Mauviels aren’t part of the plan. Basically starting from scratch pan wise outside of some oblique pieces I am not replacing. For the ones I am replacing my current shopping list is below. Would love input on if there is something else that would be of benefit to replace/upgrade these with. I've searched the forum and while there are topics on pans, none of them seem to be focused on induction and choosing overall the pieces that will be used. I am definitely willing to budget more if there is a gain, but would like a well rounded list. It pans me to replace my copper, but the time has come. Some great info on copper pans here: Some great info on copper cookware here: Which led me to the Falk which you will see below. As for pan technologies this is also a great read Either way, for this thread we are a family of 4, rather large eaters and we make pretty much food from every part of the world. Induction is new to us and I'd like to make the right decision the first time through. Here are what we are contemplating first in pictures and then my Excel summary. Frying pans: General purpose Falk Copper in 28 & 32cm High heat searing Demeyere Proline 32cm High heat not worry about it pan Madein Carbon Sauce/Saucier: Generally looking at only Saucier as I don’t know what I’d need a sauce pan in addition? Falk 18, 24, 28 Butter warmer Made in .75 Quart Griddle & Wok Madein I’ve tested this griddle, but have no idea on the wok. The griddle worked great on the Wolf induction range I am getting so I figure it is logical Stock pot/Dutch Oven Cuisinart 12qt and LeCreuset 7.5qt General questions: · I hadn’t planned lids that match as I tend to prefer silicon lids that are more universal. Butter warmer is the exception, am I nuts? · Is the 11.5“/29cm diameter stock pot logical or something narrower and taller? · 7.25qt/liter LeCreuset the right size for a family of 4? Staub or another choice more logical? · I have both a 28cm Saute and Saucier...are these redundant? Should I instead get a smaller Saucier? · Being the Saute is a bottom only cooking vessel should I go with the Demeyere instead? ... or possibly a Fissler? And my shopping/pricing list. I am going to Europe here in November and being the prices of Falk/Demeyere are much better there plan to purchase then. As a pre-shopping I had planned to order the try me Falk pan now. Feel free to point out anything negative, positive or nuts. I have some time, but would like to prepare for my trip.

That's interesting. I can taste the smell of the lump on my food and love it. The smell of briquettes turns me off. I've read countless BBQ pages where the claim is briquettes off flavor your food and took it as fact. This makes me want to do a test back to back. Trying to decide if it is worth sacrificing a pork butt for...

Not sure if you call it braised, fried or a combo. My favorite way to have a pot roast is to brown it on all sides and then drown it in a bottle of 2 buck chuck in a cover pot and bake it 450F until tender. It isn't really a photogenic meal, but the smells and taste more than make up for it.

It's not a "cold brew" per se, but I regular pull a shot of espresso over an ice cube. With a flexible espresso machine and grinder you can change the acidity and almost any other parameter you want out of the coffee. Mostly necessary on my end as I love single origin lighter roasts which require some flexibility in the extraction. Pretty much the most flexible "machine" on the net is the Decent DE1. It's about $4k though so a reasonable size investment if you want all that flexbility.

I have led bulbs that are exposed on my ventahood. They get greasy as the hood doesn't suck well enough but have had no problems with the bulbs.

BBQ chicken breast, sourdough, bufala mozz caprese, caesar

Two completely different experiences. I've made some good pies in my oven letting it rip at 550 but they are nothing like what comes off the Ooni.

Quick run to the farm and a result made about 30 lbs of applesauce, 14 freezer bags of 6 cups of apples for pies, a kimchi maker full of jalapenos fermenting, a pint of pork nam pla although I used red serranos, some zucchini bread for the freezer and a choc zucchini cake for the stomach. Still have some tomatoes to roast and freeze, some more Chiles and a bunch of large cucumbers. Think I am going to make some chopped, salted and drain baggies for quick tsatziki and of course some fridge pickles.

Olive oil, salt & rosemary is one of our favorites for that.

If the stone isn't preheated enough and the fire is hot you will overcook the top and not the bottom. The "only" thing temp wise you need to check on a pizza oven is the stone. On my Ooni it can either be too hot or too cold which will change only the bottom basically. The flame is easy enough to adjust by sight. Obviously the indoor ones could be different in how they heat, but if the dough was raw I'd first contemplate a cheap infrared thermometer to measure the stone surface.

Rick Bayless doesn't believe it is necessary and claims that most in Mexico don't. I have never not though.

Had a leftover rare tenderloin and one of Ann_T's recipe baguettes in my freezer so made a quick steak sandwich for lunch. Amusingly we didn't have horseradish so I made a quick garlic, wasabi mayo and I didn't have any beef stock or jus so a chicken bouillon, worchestershire, dark soy broth for quickly dipping the meat to season and heat it up.

First time in this whole thread you used the word excess. I was never referring to excess.

If there was no distribution of grind size I would be which was my point. You were talking about trying to make everything uniform via filtering...

Getting the dough to rest enough so you can shape it without it being so elastic it won't hold is really the key. Can't say that I like this guy, but at 4:10 here he shows how to only press out the gas on the inside and then press/pull the dough into a circle. If you get your dough to this consistency based on warming time and stretch it similar to this it makes almost a bigger difference than what else you do with the dough. Again, not backing the guy who is doing it, but was the easiest stretch method I've seen video wise and I really wish I would have seen that when I started pizza. If doing new york style pizzas I hold and stretch the dough off the table. Here this link calls that the "steering wheel". Again I just did a quick search and have never seen this guy, but the steering wheel stretch is useful if the dough wasn't quite ready and the method above fails or you are doing larger new york style pizza and want to toss the dough as well.

Contemplating my recipe and the baguettes, I realize I could probably just make any leftover pizza dough into a bread as well. Thanks again Ann for the direction and confidence!

I know you asked Ann, but figure if you all want to rip my method apart feel free. For the outdoor Ooni cooked on full throttle I use: 450g 73F/22.5C water - 67% hydration 665g 00 Flour 18 grams salt (2.8%) 1/8 tsp Yeast - ie, hardly any I mix it all until combined. Two 30min rest with stretch and folds, then a 12 hour rest at room temp, then divide into 4 balls and put in the fridge for 3 days. 3 hours before use I pull them out. That isn't terrible different from Ann's dough or method, but even less fold steps and perhaps less time warming. The time to pull them out so they are handle-able and take the stretch is critical. My house is around the water temp year round +/- a deg or so which is why I chose that. In side by side tests the 00 flour has better leopard coloration where the normal flour ended up with larger darkened areas. By no means am I a pizza guru though. I've only had the Ooni for a year, but try to scientifically understand things for repeatability when I get a new tool.

Proper puck prep is much more consistent than adding a flow restrictor as well as that restrictor hides flaws in technique that are much more detrimental to the final product. Same reason I run a naked portafilter. I don't need to mask possible errors in my prep only to taste them in the cup.

95% of the coffee I drink is espresso based. Duration is changeable. For light roasts I use a bloom in order to help develop the puck so that the extraction can still be done at higher pressure. Without some fines that would be impossible or really hard to achieve. The lighter the roast the way easier it is to get channeling. Good extractions and channeling do not go hand in hand. Automated pour overs if desired temp can easily be changed on each addition of water to anything within 1deg C. It's a cool machine though...

I can vary the temp across the extraction, not a variable I have played with but it is completely possible with the DE1. Duration I change greatly depending on the roast. Light roasts take quite the preinfusion blooming step to get nice extractions out of. I also vary pressure. The machine has too many variables actually as it can almost drive you crazy....

I wasn't sure timing wise so I did make the dough at 6:15....s&f were done by 9. Next time I will either use my proof setting or use 1.5g of yeast to get a bit more fermentation. My test piece didn't quite even double and the flour was plenty strong for more. I am definitely NOT part owl

Thank you. Easier to work with I get. I didn't really need flour at any step along the way outside of a very minimal amount at final shaping to make sure I didn't kill the tension. I will try it up a few percent next time so I can get a little more stretch in my s&folds. I am also curious on your approach with the fridge for the long ferment. In your blog you state you put it in the fridge after the last stretch & fold. How long before baking do you take it out? If you have a multi-loaf dough do you split it and pre-shape right away or what's the process? I've found with doing this with my pizza dough that my sweet spot is about 3 hours in my house. Those balls I separate before putting in the fridge though and plan to experiment having it be in one big ball to save containers in the future... I really appreciate the help. Your posts here gave me the confidence to finally just go for it!