jmolinari
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Posts posted by jmolinari
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51 minutes ago, weinoo said:
Indeed, what's funny to me is that baking breads, according to many hundreds of books passed down through the generations, has always been about the touch and feel and indeed the sound of, doughs and finished breads.
Now it appears to be about measuring stuff to the hundredths of a gram.
It feels almost as though this type of conversation has been had before over certain subjects over the last couple years...i can't quite put my finger on it though.....
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Well, the long stem italian artichokes are discontinued...shame, they were amazing
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I read 7 or 8 issues and the only one that had any true value was #1, so it's no real surprise that it's going for good $.
I did not enjoy any of the others. It was too esoteric for my taste. I do find their articles online generally interesting...and i do feel terrible for all the writers.
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Scientific trials found here:
http://www.seriouseats.com/2014/05/how-salty-should-pasta-water-be.html
apparently 1-2% max. OCean is 3.5% and gross.
I just go by eye. And no salt at all ends up with lifeless sad pasta, no matter how salty the condiment is.
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Submitted 12/16. immediate email confirming request. No blade yet.
Just called them, and it sounds like they are being inundated with calls asking for status as she asked me right awya "status or new claim" when i said "status" she gave me a predetermined message about how they're working as fast as possible to manufacture blades and have no ETA/updates to provide.
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i've been following the Spinzall and do hope it gets made, if only to reward Dave for his hard work...
however, i fail to see how extending the funding time at an increased price will lead to it being funded, if it didn't fund at the lower price.This is especially true since people are not pre-paying for it, meaning having the funds now isn't required anyhow. If you wanted it in a week from now, you'd want it now at a lower price.
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On 12/14/2016 at 4:33 PM, JAZ said:
I've heard this theory before, but I have not found it to be true, either with my stovetop PC or Cuisinart electric pressure cooker or Instant Pot. I did side-by-side comparisons with pork tenderloin and chicken breast while I was researching my latest cookbook (which is for the Instant Pot specifically). In each case, I cooked half with a short cook time and some natural release time, and half with a slightly longer time and quick release of pressure. The internal temps were virtually identical (around 145F for the pork and 150F for the chicken), the amount of liquid seemed similar, and my dinner guests couldn't tell any difference between them. I've also cooked pot roast both ways -- with a quick release and with a natural release -- and didn't notice any difference in how moist the meat was.
thanks for the reply...and very interesting. Both my friend and I have noticed the difference when quick releasing meat on a stovetop PC...but, we haven't done side by sides so we might be deceived!
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11 hours ago, liuzhou said:
About a week ago, I had a sudden urgent need for a carrot, so I headed for the nearest carrot store. It's about five minutes from my home. I seldom go there, not that there really is anything wrong with it other than their selection being a bit limited - they only have the essentials.
Anyway, after selecting the carrot most suitable for my exacting needs, I spotted these things on a shelf. I had no idea what they were, so I asked the sole member of staff - apparently a 12-year-old-girl. The only way I can accurately translate her Chinese is to say that she said "Dunno!" in a tone of voice which rather suggested she left off the second part "and I don't *^&^^% care!".Sold! I bought it!
Just as I was leaving the tiny palace of delights, if you find carrots delightful, I spotted a bit of cardboard on the floor near the pile of things, on which were a mere two Chinese characters accurately describing its intended function. Any guesses?The "bowl" has a capacity of about half a litre.
Catching fish from the tank before consuming them!
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yeah , makes sense.
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i guess it's not really that big of a deal, and for $68 vs the revile $225 not worth the difference!
Question, i thought i had noticed with my stovetop PC that if i quick release meats they tend to be much drier, and from a physics standpoint it makes sense. When it's under pressure the liquids in the meat are in liquid form. When you quick release the liquid instantly boils, including the liquid in the meat itself and would tend to "blow out" of the meat pieces.
Has anyone noticed this quick releasing stews and chicken and stuff?
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Just got my IP, is it me, or is it pretty dumb that the electronic display doesn't show if the pot is under pressure after the cook cycle is completed? Clearly the sensor is there, it could just display "Hi" rather than me having to walk over to see if the metal weight dropped.
am i missing something?
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It's very easy. Add a tablespoon of yogurt to a quart of milk and put in warm water bath. I forget the temp. Google it.
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Oh well, in that case I should have ordered 2, after all it's like I'm making $7.98 on each purchase!
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I cancelled my lux60 order placed yesterday and ordered the duo60 for $10 more.
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35 minutes ago, chefmd said:
I bought LUX60 instant pot. Can't beat the price. I never use 1/2 pressure and make yogurt in mason jars in sous vide bath.
Thats exactly what I was thinking.
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Seemed like the only real differences were the yogurt function and he ability to do 1/2 pressure, which I've never used on my stove PC, so I'm hoping I don't need it.
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the instant pot LUX60 is $58 on amazon. Seems very good to me. Bought this over the DUO60 which is $120.
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52 minutes ago, gfweb said:
Huh.
Not exactly proof yet. The article points out a number of problems with the experiment. But Interesting nonetheless.
very, and irrelevant to this topic:)
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1 minute ago, gfweb said:
Still hasn't been confirmed experimentally...despite attempts...according to wikipedia.
according to this it has :
http://www.wired.com/2010/03/icy-hot/
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16 hours ago, IndyRob said:
My first wife was absolutely convinced that putting hot water in an ice tray would make it freeze more quickly. Why? Because somebody told her that,
That's not a myth, it's called the Mpemba effect.
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I followed the lead from a guy on Reddit, Ramen_lord. Without him, i'd still be scratching my head about ramen in general. Making the noodles is actually not that hard, if you have an electric pasta machine.
First, make some baked soda ala Harold McGee by baking baking soda for 1 hours at 250 degrees.
For the rest, i recommend you read this guy on reddit. Rather than me re-type it all.
https://www.reddit.com/r/ramen/comments/3i3afd/next_up_on_my_tour_of_ramen_styles_chicken_paitan/
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I've been working on my ramen for a little while now, so i'm interested to see what people come up with.
This is my creation. XO Ramen. The idea was to get the flavors of XO sauce into a ramen dish.
The broth is a combination of country ham, ham hocks, dry scallops, dry shrimp, dry cuttlefish, anchovies and kombu
The tare (seasoning liquid) was regular and usukuchi soy, dry shrimp, dry scallops, kombu, katsuobushi sake and mirin
The aroma oil was lard based with garlic, green onion, shrimp shells and dry shirmp
Noodles were homemade with 1.3% gluten and 1.3% alkali salts, and 2% shrimp powder
If you want more details, like exact quantities, i'm happy to share.
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MAP gas will burn out your screens, per Dave Arnold.
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Is anyone else's front screen concaved in the center after seasoning and use?
Koji and Garums - NOMA guide to fermentation
in Cooking
Posted
The item you show is the exact version i've used to make shio koji and my own fish sauces. It worked well Just crumble it up and add it to your materials.
The item you show is rice with koji mold spore already on it and ready to use.