gfweb

Roast chicken, Sprouts, Twice-baked potato with a chicken skin crackling.

In less than 100% humidity the Wet bulb is maintained at 100C by the cooling effect of evaporation. At 100% humidity no water can evaporate from the wet bulb, so its temp can rise.

Or cook it sous vide. I do this with meats that need gentle handling eg smoked turkey breast, or meat that needs a long cook to make it tender eg pork butt.

Doubtful. Most of the blue cheese molds are Penicillum. IIRC

Thanks! That was more clarity than I could muster earlier. So to amplify... 100% humidity..... speeds cooking by increased heat transfer...minimizes water loss from food...but still cooks at the temp at which the oven is set. 100% humidity doesn't cook everything at 100C no matter what the temp Browning still happens at 100% humidity since browning has no dependence on meat water loss.

Exactly what is meant by "100% steam"? It can't mean that the only molecules in the oven are heated water. There's air in there too

Steam can exist in an oven hotter than 212F. As I understand it, the wet bulb temp applies to a water-soaked object eg a piece of meat or a rag around a thermometer. The temp of the object wont get above 212F till at least the surface water is evaporated off. It doesn't mean that the oven cannot get hotter than 212F and still contain steam. I just put a thermometer in the cuisinart steam oven. Set the oven at 350F+steam. Within a few minutes the steam-filled oven was at 240F and climbing.

Looks tasty to me. @JoNorvelleWalker?

Funny, I use one weekly for a cutlet of some sort. A pork tenderloin can yield 6 or 8 meals if scallopini-ized. Its kind of magic.

Have all editors been fired or something?

Ah. That's different isn't it.

Didn't Steingarten's book have the same title?

Oh yeah. I read about that

Its really the opposite of a slit, then🙄. Don't they have editors over there?

Editorial failure. A good editor would have slapped this into something worthwhile or cut it as pure nonsense.

Twice the writer says that a "slit" of an ingredient was added. Clearly LA-speak of some sort. Translation?

I've read this quote about 10 times and it seems less understandable every time. why would the boiling point of water affect lipid flavor, most of which melts at lower Temps? And who says lipid derived molecules give the aroma meat lovers love? I love the smell of a sizzling steak and maillarding protein and fat most of which happens above 212F. Does Sharma clarify?

I have this one, except black, which is better. Thought it was two cups, might be three. Nothing finicky about it.. I did have to get a new blade after about 15 years. https://smile.amazon.com/Cuisinart-DLC-2ABC-Processor-Brushed-Chrome/dp/B0000645YM/ref=sr_1_5?dchild=1&keywords=mini+prep&qid=1608163607&sr=8-5

I have the cuisinart miniprep. Its a workhorse. I use it all the time. I see that there's now a 4 cup version. I think that would be the one.

Impressive results! I think that t here is a reason that the French make quenelles out of pike. Avoids the bones and the blandness. Re Ice fishing. I've caught more pike through the ice than on open water. Thankfully I've lost the urge to do it anymore. Really freaking cold.

A mess of greens cooked with smokey bacon/ham hock, white wine, garlic, red pepper flakes tastes good to this northerner. In fact its usually on the Christmas table.

Most non eG folks don't have a microplane. 1/8 and 1/4 sheet pans are endlessly useful.

Where are you located?

I'm sensing a pattern...

https://smile.amazon.com/Fagor-Pressure-Cooker-Replacement-Gasket/dp/B01JNAAETY/ref=sr_1_1?dchild=1&keywords=fagor+8l+duo+gasket&qid=1607874625&sr=8-1 I believe that this is the one