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paulraphael

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  1. Anova Sous Vide Circulator (Part 3)

    All the Anovas are user-calibratable ... the company has just recommended against it. Have you looked at Basal thermometers? They claim accuracy to 1/100°F and usually cost under $20. Mine is an analog one from the drugstore. I'm skeptical that they're really this accurate, but they should be good enough to check a circulator. I don't know if I'd actually use it for calibration, since it only gives a reading in a single range. But if it shows your circulator's off by more than 1/2 a degree you'd reason to call tech support and get their advice. They may tell you to send it in for a factory calibration, or maybe they'll say you can use the basal thermometer or thermoworks to calibrate.
  2. Anova Sous Vide Circulator (Part 3)

    I think it's worth talking to Anova. I had some concerns about the accuracy of my circulator a couple of years ago (it didn't match my thermocouple). The tech guy suggested that I get either a thermometer designed for calibration ($$$) or an ovulation thermometer from the drugstore (cheap). The latter is very accurate and reads to 0.1°F, but only over a one or two degree range right around body temperature, so you can't test linearity. I went with this anyhow. It showed the Anova was within 0.1°, and my other thermometers were off. Anova may have other suggestions now ... this was a while ago, and with their first model.
  3. Anova Sous Vide Circulator (Part 3)

    The Anova's thermocouple should be more accurate than than the one on the Thermoworks. If you have doubts, write to Anova tech support. They generally implore us not to try to calibrate the circulators using home thermometers. If you have reason to believe the thing is really out of whack, they can calibrate it using their lab instruments. If I remember their support article right, it suggested the only really good reason to calibrate to your thermometer is if you mostly care about them agreeing.
  4. The Food Photography Topic

    It completely depends on what the image needs, if anything. My perspective might be a little different from other peoples', since I use Lightroom to process raw files and organize my photo library ... so pictures get slurped into LR right off my phone or my big camera's memory cards, and the initial processing is automatic. If I don't like the way the default processing looks, it's usually just a matter of moving a couple of sliders until the color pops into balance. Maybe it needs to be cropped or straightened. Then I export into whatever format is needed for posting online or emailing someone. Typically JPEG, at a very reduced size. If I'm making exhibition prints or sending something out for publication, that's a whole 'nuther story. I might then spend hours or days on an image, much of it in Photoshop, just as I once would have done in the darkroom. I don't know what it's like working with the more consumer-oriented raw processing and library organizing tools. I hear many complaints about these, but then I hear many complaints about Lightroom too ...
  5. Prep bowls

    My smallest ones are a 0.3L stainless mixing bowls that came as part of a set. I use these constantly for little stuff, including whisking slurries and weighing out small quantities of dry ingredients. Beyond that, it's all takeout containers and semi-disposable plastic containers from the supermarket, which do triple duty for prep, storage, and leftovers. I try to standardize on just a few sizes to keep from going crazy with organizing and finding lids. Right now the arsenal includes: -1pt takeout containers -1qt takeout containers (uses same lids as above) -1 qt square ziploc containers -2qt rectangular glad containers The ziploc and glad containers last almost forever, except the lids sometimes tear. The takeout containers last almost forever too, which is a problem, because takeout delivery people are always bringing new ones. Both kinds can break when they're cold (I use the pint takeout containers for ice cream, and often crack them when trying to scoop before it's warmed up a bit). All this stuff is dishwashable. All but the stainless mixing bowls can go in the microwave. The plastic containers are all polypropylene, so there are no food safety concerns. But they'll all melt at moderately high temps (don't use for grease right out of frying pan, etc.).
  6. Kitchen Thermometers

    I have that exact one. Forgot how cheap it was. It's great for getting a quick read on oven temperatures, seeing how the fridge or freezer is doing, and checking the temp of any non-shiny pans. When I bake bread I use a dutch oven, and the gizmo lets me check the actual temp of that vessel so I can know how long to preheat. And it's not a bad cat toy.
  7. The Food Photography Topic

    Raw doesn't really take more time to post-process if you use an application like Lightroom. There will be some default preset (editable by you) that will be applied on import to all your images. If you just take what you get from the default process, then that's the same as if you shot JPEG. But you also have the option to do all kinds of tweaking that go beyond what would be possible without the raw file.
  8. Blueberry Pancakes

    You probably have days worth of batter left. One of those plump blueberries just got stuck in the valve. Try talking to it gently.
  9. Looking for red-wine bacon sauce for steak

    You'll probably want to blanche the bacon first to pull out some of the sauce. The simplest thing, if you have some demi-glace or meat coulis, would be to simmer the bacon along with some shallots in the wine as you reduce it. Then add the glace and any finishing herbs. If you do it with a stock reduction, it won't have as much flavor but can still be good. Make sure it's a good quality unsalted stock. Add to the wine reduction, reduce until the flavors are balanced, and then thicken. Arrowroot starch is an excellent thickener, and is made better by a pinch of xanthan gum.
  10. Always happy to find new uses for my retired battle armor!
  11. I imagine that works nicely. A spatula / scraper is still handy if you have any spots of gunk you need to pop off (like from the burned-on sugar you mentioned). The only thing that works reliably poorly is kid gloves.
  12. long dry aged ribeyes are tough?

    If you PM me I can point you to some tips for that knife. It's pretty easy to put straight razor-like edge on. In my experience it doesn't hold an edge very long, so it needs to be touched up a lot. But it's so thin it can outperform most other things even when it's kind of dull.
  13. It's helpful to scrape cast iron regularly with a metal spatula. I don't see much online about this. If you're cooking at highish temperatures, you're adding more seasoning every time you use the pan. Eventually, it's not a nice thin functional coating anymore; it's a big crusty bunch of gunk. I find a regular fish spat works well for this. It's springy, so it keeps you from pressing too hard. The end is flat, and a bit sharp but not too sharp. I just give the surface of the pan a working over with it every once in a while during cooking. High spots like where something burned onto the pan usually just scrape right off.
  14. long dry aged ribeyes are tough?

    I've never had to sous-vide ribeye longer than to cook to core temperature. It's always been tender enough that going longer would risk both drying it out and creating mushy textures. Flank steak times aren't a good guideline for rib.
  15. long dry aged ribeyes are tough?

    I'll echo that the dry-aged steaks should be tender. I used to get excellent dry-aged rib-eyes from my old butcher, who did some of his own dry aging. He did it on a shelf of his regular walk-in fridge, with a jerry rigged drip dray and fan and no reliable humidity control. The results were always excellent, but not predictable. I never had issues with tenderness, but there was no guarantee that steaks aged 8 weeks would have more dry-aged flavor than ones aged 5 weeks ... that kind of thing. There was little correlation between aging time and aged qualities. I know this isn't your issue specifically, but I bring it up because it's possible that your butcher's aging setup isn't ideal, and so it is isn't giving the predicted results. FWIW, those steaks in your picture look very nicely marbled, but don't have the color i'm used to seeing in dry aged meat. I expect to see more of a ruby color to the meat, and slightly yellowed fat. Granted, color is tricky on the web and without controlled lighting. Nice Tadatsuna Gyuto!
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