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    Brooklyn, NY USA

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  1. Yeah, this is a sauté that you've finished with some flamed booze. Nothing like a braise, and doesn't require the silly quantities of whisky that you'd probably need with a braise. Your technique is traditional for pan sauces. More commonly done with cognac. Regarding the meat being oily, this doesn't have to be a thing. Meat can't absorb oil from the pan; it stays on the surface. So there shouldn't be a difference in meat oiliness if you use a little oil or a lot. But you'll get the best browning results if you use plenty of oil; its purpose is to fill in all the gaps and conduct heat to the meat. Once the meat's cooked (before you make the pan sauce), pour the excess oil out of the pan. Assuming the pan drippings are properly browned and stuck to the pan, you won't lose them. If you want to reduce oil farther, just blot off the surface of the meat with a paper towel.
  2. I walked by, but am not really a sake drinker. They do indeed have quite a selection. I was overwhelmed, so video called a friend in Chicago who cooks a lot of Japanese food and does all his grocery shopping at Matsua. He said, "that one, get that one!"
  3. I don't know what this is, but it's the best I've had. [Edited to add: just did a reverse image search and found it here: https://www.amazon.com/Kishibori-Shoyu-Artisinal-Unadulterated-preservatives/dp/B004XX1NKQ. Kishibori Shoyu, aged in cedar. I got it at Japan Village in Brooklyn and am pretty sure I didn't pay this much.]
  4. Some industrial ice creams are made this way (I'm not sure why exactly). They have to use powerful homogenizers, and still they sometimes have texture problems. I suspect that with home equipment you'd be disappointed in the results. You would probably need some kind of emulsifying ingredient (yolks would work).
  5. Oh, yeah, I'm proud of my pancakes with vent-aged glaze of mixed oils. It's a house specialty.
  6. Looking at houses mostly. Taking cues from if there's already a hood venting to the outside.
  7. I do. It's not the best arrangement. We're shopping for a new place right now, and I'm insisting on a place where we can put in a 36" range and a commercial-style hood that vents outside. Without ripping the place down to the studs.
  8. The vent on mine is aimed at my face.
  9. And I think some of them have powerful blowers. In some cases they're designed to either be a proper venting hood or a recirculating hood, depending on if you hook them up to ducts or to a filter unit. Others are like mine. Understandable more as retro / ironic art installations.
  10. We have the standard NYC grease-recirculating hood. I almost never turn it on, because adding lawnmower sound effects to the cooking process, while slightly changing the direction of the smoke and splatter, doesn't strike me as much of a value-add. My workaround is that I often have to clean pans before cooking, in addition to after. We also use window fans, and a huge HEPA air filter. They get turned almost every time I cook on the range, because I use a lot of heat. Eating good food without smoke and splatter means ordering takeout.
  11. I've had the 12" Mauviel version of this since the 1990s (no lip, 2600 grams). It's one of my 2 or 3 favorite pans. Just a great compromise of heat retention and responsiveness. Very even heating, even on a crappy stove. A big enough bottom to work as a traditional saute pan, but a good shape for tossing food as well (if you don't mind the workout. And it will probably last forever. I knocked it off the counter once and it went flying. My heart sank. But there wasn't even a mark on the pan. The floor was the loser in this transaction.
  12. I wish someone would make 2.5mm clad copper with a thin carbon steel disk welded to the bottom. Or if some genius could figure out a way to do this as an aftermarket mod.
  13. An added expense with the non-alcoholic concoctions might be short shelf life. For my personal cocktail making, I stick mostly to spirits, so I don't have to worry about expensive fresh things going bad.
  14. Huh. I've never used a brush with marinade. The only things I'll brush on the surface of roasting or grilling meats are fat-based, and those stick to a silicone bristle.
  15. I recently got a few of the silicone brushes (some obscure Amazon brand) to replace the bristle brush I'd been using (probably unwisely, maybe disgustingly) for everything sweet & savory for the last 10 years. My assumption was that bristle brushes are probably better ... at least more precise, if you need that. But you can never truly clean them, so you have to keep them segregated for specific uses. No one wants the sponge cake you glazed with the bristles that basted the suckling pig. I chose easy ... silicone goes in the dishwasher, so I can just grab whatever brush is on top. So far no regrets. They look like they'd be ineffectual and imprecise, but I don't find a practical difference. I'm not using them for anything where I have to worry about extreme evenness or visible brushstrokes. If you do that kind of thing, maybe get bristles just for that, and don't let anyone else use them.
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