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Edward Dekker

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    New Ipswich, New Hampshire

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  1. Edward Dekker

    Dinner 2018 (Part 1)

    The Zojirushi NHS-06 may be what you are looking for. Its a little bigger with a 3 cup maximum capacity. Here is a photo with a Pyrex 2 cup measuring cup as a size comparison.
  2. Today I cooked a crispy skin Pork Belly. I took a nice piece of pork belly. Lightly seasoned the meat side with Meat Magic and put a thick layer of salt on the skin. Steam Roast 350 for 60 minutes. The salt formed a crust. Sections of the crust came off while other sections of the crust had to be broken up and brushed off. The Pork Belly was then back into the CSO - Convection Roast 450 for 40 minutes. The result was a very crispy skin with a nice crunch. More development is need - the meat was ok but not as flavorful and tender as i hoped. I note that this Pork Belly has far less internal fat than I expected. A pork belly with more fat may have worked better.
  3. Edward Dekker

    New composting options

    The way I compost is to accumulate a small amount of scraps (1 or two days if the weather is dry a few more if there is rain outside.) I usually us a 6 quart plastic container. I take the scraps out to the garden with a shovel. I pick a spot which needs weeding and dig a hole big enough for the scraps and invert the weed filled soil on top (so the roots will dry out). It is minimal effort and I don't need to buy anything I didn't already have.
  4. Edward Dekker

    Dinner 2018 (Part 1)

    I made the discovery that GrubHub and BeyondMenu will deliver to a hospital room. I have spent considerable time in the hospital over the last few years. Last year I spent most of Spring summer and fall waiting for a heart transplant and since the transplant I have had issues with my kidneys and low blood pressure. I was going crazy on the food from the hospital kitchen. (The hospitals cardiac transplant program is the best in the northeast, the kitchen is outclassed by a 1960s vintage elementary school cafeteria.) I will admit I was envious of patients with local family bringing in care packages every day. Two months ago I discovered to my surprise that GrubHub would deliver to my hospital room. I saved up my allowed salt (days of eating mostly fruit) and would get a really good bag of food which lasts for a few days. Then it was back to fruit (the kitchen puts strawberries in a cup very well). In the last two months I have had 4 deliveries. I can show you the packaging from the remains of my last order. The Nan was wrapped in foil and the other dishes were packaged in plastic containers. Shown in the photos is Nan, basmati rice, Lamb Biryani, Lamb shank curry. These photos are right out of the refrigerator. The food looked much better when delivered warm and will look better after reheating. These pictures and this food does not compare to the plated meal pictures on this forum but it is welcome relief from an over grilled chicken breast which could be used to resole a shoe. (One of the hospital kitchen's best dishes.)
  5. I thought part of the function of the banneton was to leave the imprint of the slats on the loaf and form the shape of the loaf. The imprint is made on the bottom in the banneton but after the flip are on the top. (And the fabric cover was to mute the slat lines when they are not wanted.) If you are getting the seam on the bottom of the loaf in both the baking pan and banneton you must be doing a slide and not a flip out of the banneton. Is my understanding of the banneton incorrect?
  6. Edward Dekker

    Amazon Prime Day - your loot ?

    camelcamelcamel notified me of one deal (a good price for an m.2 ssd drive) I would have missed it if I didn't get the notification. None of the dogs were holding an ssd.
  7. I have cooked burgers on the Cuisinart pan with the rack. The pan catches the drippings the rack holds the burger allowing steam to get to the bottom.
  8. The Silpats I have came with instructions warning not to cut them and to dispose of them if abraded. They have fiberglass inside and it is not good to eat or breath the glass fibers.
  9. Low temperature steaming should be a lot like Sous VIde cooking. Cooking at 130 will not get past medium. SeriousEats and AnovaCulinary show medium well is 138 to 144 and well done is 145 to 155. If you want well done your steaming time and temperature should allow the center to come up to temperature.
  10. I do not have access to Modern Bread. What are the highlights of the MB procedure for the CSO?
  11. What size Banneton is most useful with the CSO?
  12. CSO bread came out an hour ago. I used the no-knead recipe with half AP flour and half Bread flour and a tablespoon of Malt Vinegar added for flavor. I preheated the pan (Lodge L8SKL 10.25 inch pan) to 450 on convection, and cooked for 40 minutes on bread. The temperature was 205 F when I removed it from the CSO. I expected more rise. Next time I will tent the loaf to prevent the crust from burning. (And I will be better resisting the urge to taste it warm.) I like it.
  13. I received the L2SP3 from Amazon today. I don't know what its primary use will be yet. It looks like it will be useful. From Amazon USA it was $24.99 including prime shipping. It looks like I will spend more on accessories than I spent on the CSO. So far I ordered the L2SP3, L9SKL, L8DD3, the Wilton 10 x 10 pan and supplies. I see 8 x 4 loaf pans, a Banneton, ... in my future.
  14. Yesterday I made a Roast chicken in the CSO. 1 4 pound chicken 1 pkg Tuscan Chicken Seasoning 1 Lemon The result looks good but did not taste as good as my first CSO Roast Chicken. I suspect that chicken was "better" . This chicken was a managers special at Market Basket for $0.69 per pound. The sodium content of this chicken was a quarter of the sodium of the first chicken. I am guessing that the first was brined or injected. Brining this chicken may have given an improvement.
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