gfweb
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Everything posted by gfweb
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Sirloin with coffee/chili sauce, greens, roasted root veg
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Wow. I expected they'd cost more. Not that 7K is cheap, but still. Are t hey rated for home use? My old Vulcan was a restaurant model and "illegal" to use at home because of heat radiation and lack of insulation.
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@weinoo You'll need a toaster of some sort.They aren't that much smaller than steam girl. I bet you'll get so used to it there that the issue will go away
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Clammy hazelnut schmear. I too don't get it.
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@andiesenji I agree. That handle arrangement looks very awkward. I'd probably just use the handles on the lower half and rely on the rim of the lid to keep it in place. It is odd
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You might try butterflying the tenderloin, salting it, putting in the filling and rolling and tying it. You get more filling this way and it looks fancy. SVs up nicely
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Could easily be a Ronco product from the 70s
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Its been ages. Not far away either.
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I've been wondering about your eG name for a while...
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I'm sure they are very nice.
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I just don't like it. Esp in a pot. .
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I cannot imagine anything tasty coming out of a blue pot. Not kidding. Brown would be OK. Will it cook in Fahrenheit or is it limited to Celcius?
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I'd want it in red or black. Blue is not a food color.
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That looks pretty neat
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You could use the DW in the steam oven.
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Doesn't agar dissolve/melt with heat?
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Think I'd not sear unless cosmesis is important. OTOH if you like some chew in your pork then a little sear will provide that. I'd probably put some soy on there pre sear Eh, at 59 C it will have enough bite to it.
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Yet you make one almost daily, no?
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I just made this one. In 3 hours, because the proofing etc was done at 75 F which sped up the doubling in volume. Success! Thanks, Anna!
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Good point. Not much active time at all, really. But when I want a baguette today I don't want to wait till tomorrow.
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Thanks. What's BBA?
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@Ann_T Beautiful. Got a time and temp for the CSO lobster?
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I just made the King Arthur baking book's baguette. A decent thing, but a two day project and not so good that the effort is justified. Is there a simpler recipe that gives a good result?
