gfweb
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Everything posted by gfweb
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Its a technique that is great when applied properly. I'm not watching the video, because I can tell from your summary that she is a dope. Its like saying I hate baking because it messes up scrambled eggs.
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and onions
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pointing the wrong way looks more like a crab?
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looks like a small chopper similar to the Miniprep, which shows up a lot with Flay and Pepin. I've had one for years. Very useful!
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Its a (weird) Bermuda thing.
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@MM73 How hot will it get in the oven?
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Grilled bratwurst, apple juice braised cabbage, potatoes.
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Pectin softens at around 185F. When I'm testing a potato for doneness I look for 190F.
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184 is low for veg. A few degrees higher is a big difference. I'd do 190F for carrots. Seasoning is often a lack of salt,esp with SV. I'd SV it, then salt the surface and maybe some sugar and then sear it.
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@Bernie Good point, like viruses, prions require a living cell to multiply.
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To be sure. But the regulations aren't always rational. This stock was sterilized... literally. I recall Ruhlman advocating leaving it out.... uncovered... on this very site. That was a bad idea.
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The science isnt questionable.
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I just saw this on some cooking show
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Pawpaw are nearly ripe!
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If you left it in the closed pot , even though vented, i dont see an overnight risk The 15 min at pressure referred to the original cook. And I'm sure it was longer.
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Although some food safety rules would have a problem with the stock, if it stayed sealed in the IP it should be fine. Even moreso if it was cooked for >15 minutes at pressure cooker temps which is the equivalent of an autoclave.
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I forgot about that. I still use the Anova 1 and the more ancient sous vide supreme.
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That first calimari looked nasty. Today's is much better. I suspect seltzer and perhaps corn meal were involved in #2?
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I have and love each of these.
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.
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Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top (eG-friendly Amazon.com link) Anyone ever use these? Looks like just the right size for me. Great size for experimentation.
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Sous vide, steam oven are big ones.
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Underground pasta school in an Italian ghost town
gfweb replied to a topic in Food Traditions & Culture
The piece's headline has the phrase " abandoned Italian ghost town". Do they come any other way? Otherwise nice article 🙂
