Jump to content

Shalmanese

participating member
  • Content count

    3,840
  • Joined

  • Last visited

Everything posted by Shalmanese

  1. Tovala Smart Oven

    The Tovala is a smart oven that can bake, boil and steam meals at up to 550 degrees Fahrenheit in 10 to 30 minutes. The meals come prepackaged from Tovala or can be made using a crowdsourced recipe platform.. Unlike the ridiculous June oven, this one is priced at a much more reasonable $349, $199 if you buy during the kickstarter and comes with steam. The whole meal delivery service idea seems kind of far fetched and idealistic. The truth is, oven heating alone is only an appropriate technique for a very small number of meals. However, the tech seems cool and the price is on point. Will this be able to pull market share away from the Cuisinart Steam Oven and other high end toaster ovens?
  2. Anybody got any big plans for Australia Day? Some friends of mine are coming up from Canberra and we're going to have this for lunch: Should be fun.
  3. Panasonic Steam Oven

    I recently bought the Panasonic NN-DS581M, the Chinese localized version of the Steam Microwave Oven. Price was 2200RMB, about $350 USD. Unboxing: Size snugly fits a quarter sheet pan. My 2qt pyrex pan fits in there but not my 3qt pan. Water tray for steam injector: Overall impressions: It's designed much more for microwave reheating than serious baking. It has nifty features where you can "IR reheat" to a specified temperature and "steam reheat" until something is cooked. Although the maximum specced temperature is 250C/480F, when I attempted to set it to that temperature, the oven never left the preheating phase. Overall heating is also less than even, when I roasted a chicken with potatoes, the potatoes in the back right corner browned significantly less than the front left. Annoying, although this device has the capability to inject steam in while baking, it's not directly exposed in the user interface. Instead, it's only available via 3 of the preset "auto menus", steaming eggs, baking cream puffs and baking cheesecake. The oven also has a "feature" where it will turn itself off every time you open the oven door and you must manually turn it back on by pressing start. The oven also doesn't have the feature where you can both microwave and grill although I care far less about this. Bizarrely, this version of the oven doesn't come with a clock (foreign versions do)! However, the UI design of the device is pretty good. The wheel style interface makes most common tasks pretty easy although I'm annoyed this doesn't allow you to push the start button to instantly start the microwave and add 30s cooking each time. Still, it appears that Panasonic is selling the same "guts" of the oven all around the world with different UIs localized for each market and, at $350USD, the Chinese version is significantly cheaper than overseas versions. If you have a Western kitchen with built in ovens, it's questionable whether this is worth buying. But living in a Chinese kitchen with limited counter space, it's a compact unit that lets you get something that's 80% good at 3 different things.
  4. Are you guys going to visit Dandelion Chocolate?
  5. Food funnies

    Mitchell and Webb: Animal Clinic
  6. Food funnies

    Less "funny haha" and more "funny oh" but blogger Geraldine DeRuiter makes the cinnamon rolls from Mario Batali's sexual misconduct apology letter.
  7. When is a baguette a PITA?

    I think if your Baguette ends up looking like a Pita, something has gone horribly wrong somewhere in your recipe.
  8. Commercial brown sugar is refined white sugar sprayed with refined molasses and has a rather one note brown sugar flavor. Raw sugars are closer to the natural, unprocessed state and have a more complex, mellow flavor. It's not better or worse, it's just a different end product. Something like Demerara or Turbinado is closer to 50/50 white/brown than all brown. Something like Mexican Piloncillo is closer to 100% brown sugar.
  9. "Top Chef" Season 15

    Wow, the person who posted that video is a real hero! He must be really handsome and suave.
  10. Garlic in Infused Oil and Ghee

    Cook, strain, then heat to 250F for 5 minutes with a thermometer to verify.
  11. Searching for EVOO!

    I like the Trader Joe's California Estate Olive Oil. I like mine a bit more peppery than you but it's a fine oil and reasonable priced.
  12. Scratch Guacamole - Labor Intensive

    I don't get it, slicing and scooping 72 avocados should take all of 20 minutes. It's by far not the most time intensive step of making guac.
  13. NOLA reports that 25 separate women have come forward alleging systematic sexual harassment while working at the Besh Restaurant group. The entire report is lengthy but contains a laundry list of chillingly disgusting accusations.
  14. Freezing coconut curry

    Yes, curries freeze very well. In general, I've found for best quality, it's best to freeze curries at the 80% cooked stage. Most curry recipes will have you add the bulk of the ingredients at the start of the cook and then add certain ingredients towards the end like potatoes/green beans/herbs/peas etc. Portion off a small amount of the curry that you intend to eat that night and add the late stage ingredients. Let the rest of the curry cool and then freeze, adding in the late stage ingredients after defrosting.
  15. Recommended Sous Vide Circulator?

    Anecdotally, I've found from my friends that those who just have the Joule use it way less than those who have both a Joule and an Alexa. The ability to voice command the Joule removes a lot of fiddliness vs using the smartphone app.
  16. Restaurant/Bar Annoyances

    California Restaurants and Bars Now Prohibited From Serving Water Sans Request
  17. Homemade Broth/Stock lasts how long?

    No, you said the same amount of air molecules are still in there which is demonstrably false.
  18. Homemade Broth/Stock lasts how long?

    This is incorrect. This would occur if the pressure cooker were in equilibrium with the surroundings but it's not. Pressure cookers contain a one way valve. If it starts with N molecules of air inside of the vessel and then vents some mixture of air and water vapor, then logically, there must now be less than N molecules of air remaining inside of the vessel and so the air pressure is lower. Only the water vapor gets replenished so as you continue to vent, the proportion of air gets lower and lower. You never reach absolutely 0 molecules of air inside of a pressure vessel but you get close enough to not matter. Thats why all good pressure canning instructions have a detailed section at the start on how to properly clear out the headspace. Air in the headspace at a given PSI causes lower boiling temperatures, resulting in possibly improperly canned food.
  19. Always a tough question...

    There's an infinity of recipes on the web now. Nobody is buying a cookbook in order to accumulate more recipes. It's fine to credit and say "I originally got this recipe from X and made the following tweaks Y'.
  20. Favorite Thermometers....

    A man with one thermometer knows the temperature of everything. A man with two thermometers knows the temperature of nothing.
  21. Slow Roasted Cherry Tomato Sauce

    FWIW, if you don't want to deal with skins, even slow roasting already canned tomatoes greatly improves their flavor. Buy whole peeled tomatoes in cans, cut them in half and remove the stem, roast cut side up and then use as you normally would.
  22. California burrito is a SoCal thing, centered in San Diego. It's practically unheard of in NorCal. There's a few places that do it in San Francisco but it's not standard. Like any regional specialty, finding it outside of the region is often a challenge. If you find a place that serves both french fries and burritos, you can usually talk them into making it as a special order. The problem is, outside of SoCal, there's not many places that do both. Another dubiously stoner yet pretty amazing combo is subbing broken nacho chips for the rice.
  23. Aging a steak w fish sauce

    previous eG thread.
  24. Oxtail Soup

    For an entire ~2000lb cow, there's only ~4lb of oxtail so it doesn't take much for demand to rapidly swing prices. Enough price insensitive yuppies started buying it because they saw some recipe on food network that it's shot up in price, same as flank steak or chicken wings.
  25. You're chopping your vegetables too coarsely. This is about the texture you should be aiming for.
×