Tallen234
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Posts posted by Tallen234
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Has anyone tried making a "traditional" BBQ brisket with the Anova? My goal is to have a true medium rare bbq brisket, as opposed to a traditional well done (after the connective tissues melt at 200+F) I'm thinking about smoking a whole brisket on my Komado with wood (probably Oak) as low as it can go (probably 200F) for two hours, then vacuum sealing it and water bath it for 48 hours at 134ish. I may finish the exterior with sear from a hot grill or a blow torch.
Any insight?
Thanks!
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I got my Anova as a Christmas present to myself a few weeks ago. I just purchased a 12 qt square cambro and am getting ready to cut a hole in the lid. I was wondering what would be a better location to place the Anova, the corner or the middle of one of the sides?
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Hello All:
My wife and I are traveling to Rome this May and will be staying at the Westin Excelsior Via Vittorio Veneto, 125, 00187 Roma. I am beginning to put together the food itinerary and was wondering if there were any gems nea the hotel?
Thanks!
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Has anyone tried Alton Brown's recipe?:
Chocolate Chiffon Cupcake
Recipe courtesy Alton Brown, 2008
Show: Good Eats
Episode: Honey, I Shrunk the Cake
4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup hot water
1 1/4-ounce cocoa powder
5 large egg yolks
6 ounces sugar, divided
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar
Preheat oven to 325 degrees F.
I think he recommends 2 muffing tins or 12 coffee mugs for these muffins.
You whisk together the flour, baking powder and salt. Set aside.
Then mix the hot water and the cocoa powder into a small bowl and thoroughly combine. In a stand mixer you place the egg yolks and 5 ounces of sugar and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' form. Mix the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.
Put the egg whites and cream of tartar into a bowl and whisk on high using the whisk attachment, until foamy. Decrease the speed to low and slowly add the remaining ounce of sugar. Once the sugar been added, increase the speed back to high and continue to beat until stiff peaks.
Transfer 1/3 of the egg whites to the batter and whisk untill combined. Add the remaining egg whites and fold in slowly. Transfer batter into prepared tins or mugs, Put ints in middle rack or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F.
Remove to a cooling rack. cool completely before frosting.
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Sorry for the bump, but I was wondering if Buford is going to write a sequel? The ending seemed to suggest that he was going to explore French cuisine.
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Bump on this old topic. I may be going to SW over the New Year's eve weekend. Any recent reviews?
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It seems that most of the high end Athens restaurants skew to French cuisine, apart from traditional Greek. What high end restaurant would be the most "Greek"?
How does the GB Corner at the Grande Bretagne stack up?
THanks
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Della! Thank you. This is perfect. I am now adding to my "list". Did you get a chance to go to Ambroisa or 1800? I am wondering if it is "worth it" to pay a premium, when a lot of the other less "popular" restaurants seem incredible.
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That was quick. Where did he go?
The Executive Chef of the Bistro has left and he had a great resume so I wonder how that will effect the restaurant? -
Ok, I just booked a table at Boka. Can you get away with nice jeans and a button down shirt?
Thanks for the help
It's not a long cab ride from Boka to Second CityI ate there about three weeks ago. Superb.
It was quite good under the previous chef; even better now. Highly recommended.
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Thanks. Both look very good. Given that I live in the Southwest, I am not sure Salpicon would be the best option for my first trip to Chicago.
In an entirely different vein, I like Crofton on Wells. -
I will be in Chicago for my first time in a few weeks. As part of the trip, we are going to second city. I am looking for a great restaurant to hit before the 10:00 p.m. show. Can you guys give me any advice?
Thanks
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I am going on a honeymoon in October for 2 weeks. We are staying in Oia, Santorini (Mystique), Mykonos (at the Belvedere) and Athens (Grand Bretagne). I am trying to compile a list of the "not to be missed" restaurants. Any advice would be very much appreciated.
THanks
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I could have said, I need a recommendation for New York and surrounding areas!
Right. When he said "in Midtown" he didn't really mean "in Midtown" (a huge area). He meant "near the W Hotel." -
Felidia looks good and, appears to be getting some new buzz. I think I will try to get reservations there (unless my traveling companions gang up on me and force me to eat steak (Wolfgang's, BLT Steak). Thanks for the help.
Anything else in this neck of the woods that I should be aware of gastronomically-speaking?
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I apologize. I've never been to New York, so I didn't realize that midtown encompassed that much territory. I am staying at the W Hotel at 541 Lexington Avenue which, I think is at Lexington and E. 50th St.
"Midtown" is a pretty big area to cover, more or less covering everything between 34th and 59th Streets. Can you be more specific? What price range are you looking for? -
Pretty much self explanatory. I am staying at the W New York in a few weeks and was looking for a good Italian restaurant in Midtown. This is my first trip to NYC, so I really don't want to brave a trip to one of the other Burroughs. Piano Due looks interesting...
Thanks
Anova Sous Vide Circulator (Part 2)
in Kitchen Consumer
Posted
I would love for the new Annova to be able to track time after the timer has expired (how much time past. the set time). Maybe go into negative numbers, etc.