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Fernwood

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Everything posted by Fernwood

  1. I'm not sure I understand this... or should the first sentence say "Even the best closed burner designs..."?
  2. Relatively new Anova user here... looking to improve the work flow for Easter dinner: Can I use the circulator to hold hollandaise sauce for an hour or so? Google has provided me with various versions of the Modernist hollandaise recipe but I have a relatively traditional method that I like--I would just like to be able to hold it longer, with less anxiety. I'm thinking a mason jar in the water bath might be just the thing. Can anyone suggest a temperature? Any other advice?
  3. (I'm not a regular in this sub-forum. I hope someone will move this if a different topic would be more appropriate.) "Hershey's Gold", what is it? Hershey's website uses the term "crème" as though it means something in English--maybe it does in the industry(?) but I am skeptical. I am ambivalent about tasting this but I am curious about the concept.
  4. Since it's going into a relatively large amount of water, could you measure one (or ½, or ¼) teaspoon, dissolve in some manageable volume of water and then take the appropriate fraction of that solution? Requires arithmetic, but not a high-precision scale.
  5. Ours has been the same for over a year. I know it has been that long because I thought to replace it with a Cuisinart steam oven for Christmas 2016 but then BBB didn't really have a CSO to send me, in spite of accepting the order online. So we kept on using the Breville. Sometimes the problem seems a little better for a while, then a little worse. I assumed that eventually I would be forced to replace it but I fantasized that Cuisinart might bring out a larger steam oven if I stalled, so I keep on jabbing at that button.
  6. Now you made me want to know some of the finer points of hen anatomy that I had previously ignored! I can't vouch for the accuracy but this page has a nice illustration and a description that is easy to follow: http://www.afn.org/~poultry/egghen.htm (scroll down about halfway to two diagrams under the heading The Hen's Perspective on Laying Eggs). The gist of it is, the egg is pretty clean as it exits. When I had some occasional henhouse chores during childhood summers, I had the impression that there was plenty of opportunity for eggs to get soiled once they hit the straw, however.
  7. Last Word When I finally made my first one, my only regret was that it had taken me so long to invest in Chartreuse.
  8. Carnitas started in Instant Pot (30 min at high pressure, waited 1 hr in Keep Warm mode while I was elsewhere), then transferred with all the juice to the Falk copper sauté pan that @JoNorvelleWalker persuaded me to get. The liquid was rapidly boiled off and the meat browned nicely to complete a totally eG-enabled approach to the dish. Yum!
  9. I've tried to come up with a plausible interpretation of this but I can't. What do you think it was supposed to mean--and what do you think it really was?
  10. Having grown up in NYC in the 60s/70s, I remember the bright white of mercury vapor streetlights before they were switched to the sodium vapor lamps. I like incandescent/2700K inside my house but I was never a big fan of the pinky-yellow sodium vapor streetlights.
  11. https://www.falkusa.com/copper-cookware/ For US shoppers: 20% off on Falk for a few days. I don't know if they ever go lower(?). I am thinking of putting a sauté pan on my Christmas list. ETA: "Free shipping on orders over $50" Not sure what they sell that could possibly be <$50....
  12. When I'm washing apples, bell peppers and other produce with relatively sturdy skins I usually use some "dishwashing liquid" (not automatic dishwasher detergent) and rinse well. (I don't use detergent for delicate things like raspberries.) I guess I have no way to know if baking soda would be more effective; the dish detergent is very convenient. One might think that the wax on apple and citrus skins (even the endogenous wax) could trap some substances like pesticides and I always imagine that the mild detergent is increasing my chance of clearing that residue but, really, it's magical thin
  13. @Porthos, If you're grating rather than shredding with the food processor, does that mean you are using the steel blade, rather than a disc? Does the Monterey Jack grate nicely that way? The kind I usually get is significantly softer than cheddar and I feel that it might get clumpy, but I'm just speculating.
  14. Fernwood

    Potato Salad

    What she said. Adding the vinegar at this point also firms up the cut surfaces of the potatoes. Good if you don't want your salad to resemble smashed potatoes but if you use waxy spuds and leave them with the vinegar too long before completing the dressing they can set into disconcertingly sharp-edged polyhedra.
  15. I think some cuts and some qualities of beef tolerate more thorough cooking better. Ribeye cap and skirt steak are two cuts that still taste good to me well-done. And the more marbled the meat, the better it will survive. Don't try this with lean sirloin, folks!
  16. Market had an extra-special price for "bottom round rump roast" but this particular piece was much better-marbled than most. I buy a lot of chuck but rarely round. Is pot roast the best use? Is there anything else worth considering? [I do not have gear to cook something like this sous vide.]
  17. Fernwood

    Shortbread

    Here's a rather detailed treatment (about cakes) from Rose's website: http://www.realbakingwithrose.com/2010/03/the_power_of_flour_part_one_of.html#.WLClpBiZP6A She generally takes a very empirical approach to questions like this (her master's dissertation was about the effect of sifting on yellow cake), though the explanations could sometimes be clearer. Several statements from the conclusions: "4. bleached flour results in the best flavor.5. bleached flour results in the best volume.6. bleached flour results in the most tender and velvety texture...................................
  18. Fernwood

    Shortbread

    Chlorine is one of the agents used to bleach wheat flour. Some relevant info at Wikipedia: https://en.wikipedia.org/wiki/Flour#Bleached_flour When/where I grew up in the US, bleached AP was the norm and unbleached flour was something of a specialty item, as I recall. Now many brands market both bleached and unbleached products. Rose Levy Beranbaum convinced me that they have different performance characteristics.
  19. Cinnamon sugar stores well. We use so much that we keep it in a jar with a shaker top. It actually seems to clump less than plain sugar. Also, I never measure to mix a batch; I just add cinnamon (or sugar) until the color looks right to me. Don't let that be a barrier!
  20. I tried to buy a CSO from BB&B in mid-December. Not available in my local stores but easy to order online, no problem applying a 20% coupon. On the day when delivery was likely I received an email: "Thank you for your recent order with Bed Bath & Beyond. We regret to inform you that the Cuisinart Steam and Convection Oven has been canceled from your order as it is no longer available for purchase." I gave up on it for the Christmas shopping. This week I tried again. It's still on the BB&B website but I called the customer service # from the email to make sure I wasn't g
  21. I slice cooked breasts across the grain to control the fiber length, if you will, then pull the slices apart by hand to get a somewhat shred-y texture.
  22. I am curious about the contents of the plate in the background, behind the truffles w/ orange peel...?
  23. I couldn't take my eyes off the piece of asparacus that stayed under the hinge of the lid for the duration of the cook. If there was literally a chef at my home, she would clean up that asparacus. Some folks think I'm hyper-critical but I can't take any of it seriously until she ties her hair back.
  24. In a peristaltic pump rotors push on the outside of flexible tubing to move fluid within the tubing; the fluid does not come into contact with anything but the lumen of the tubing and the pump does not need any valves or seals. They are widely used to pump intravenous fluids in modern hospitals and I'm sure there are many industrial uses, as well. Someone else can probably answer your question more directly but I think they can be very reliable and durable.
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