gfweb

Me too. I've tried double frying...starch coating...flour dusting...baking

Dcarch...you deep fried the SV chicken to brown the skin?

There would be less heat escaping with induction because of the inefficiency of gas or electric heating methods where a lot of heat is applied to a pot and only a small fraction (a pure guess,,,20%) is absorbed. The rest goes up into the air. Induction makes the pan hot by generating heat within the metal of the pan, so there is almost no wasted heat (other than what radiates from the pan).

So the degradation of the club sandwich began in the 70s. Not surprising really.

We are still circling getting a new kitchen and maybe an induction top. The question arose about vent hood power for induction. Since there's far less hot air rising upward into the hood do you need a more powerful suck to evacuate smoke etc?

Its about truth in advertising. A sandwich with ham, cheese and bacon sounds tasty. But if I order a "club" it ought to be as described above. If I'm thinking chicken and I get ham I'm unhappy. PA Dutch restaurants offer a Chicken Pot Pie which is a soup with big noodles in it. Lots of raised eyebrows from visitors about that.

An induction plate might ease temp control with a bain

Philosophically I love the idea of the same food for all ages and we tried that with our kids and it mostly worked. But all kids are not alike and some will choose (out of cussedness or genuine distaste) to refuse certain foods no matter the philosophy. We picked our fights carefully. And if your kid isn't an alpha-kid, a strange lunch in the cafeteria can be a point of mockery by the creeps. We tried to be relaxed about the issue.

And not all MLs translate well to a bread wrapper. A fatty ML is gross when cold. And ML needs stronger flavor so it doesn't get lost in the sandwich app. Unless one adds Russian D. And too much ML is a sandwich is like too much liverwurst. Just too much. I've had to debulk some deli ML sandwiches

I think with ML I'd want Russian dressing instead of Mayo. And perhaps a spicy ML eg with andouille

gotta be cheaper

Is all this stuff available through their website without buying a book?

Interesting method. what does a cross-section of a steak look like cooked this way?

I'm not sure I've ever had institutional turkey breast that wasn't badly overcooked. The old FDA temps are in force and guarantee bad texture.

Chicken is the unquestionable standard. Poached gently.

The difficulty is that, in essence, what I want is an slightly overcooked outer steak and a just-right inner steak. I don't want edge to edge Rare texture. As someone said earlier, they have come to realize through SV experiments that the doneness they want isn't the rare that they prefer in a traditionally cooked steak, but medium rare if by SV.

The result of SV steaks or hamburgers seems to be to preserve a texture and juiciness closer to rare with the color and doneness of a more cooked steak. By avoiding a high temp gradient in the meat, toughness is avoided but "chew" is lost unless the sear is a hearty one. My suspicion is that the temp is more critical to texture than the 100% humidity. I'm not a big fan of SV for more tender steaks and I just don't like rare SV hamburgers. My taste buds have been trained t o like the results of the traditional method if properly done. Which is the key I guess. It is so easy to screw-up steak if you aren't vigilant. I tend to use SV for steak only when I have a large number to turn out and don't want the pressure/timing of getting each right. They then get a hearty sear all at once.

I use cider vinegar instead of lemon juice ===> A bit more snap to the mayo

If Sean Brock's name wasn't on that recipe....

At least there was no cream of mushroom soup

Tagliatelle with chicken

Gwynneth approves of Mark's predictable response.

Huiray, please explain the eggs with celery a bit more.

I believe Modernist Cuisine likes the PC for stocks. Very efficient it is. When I roast a bird, making stock is part of the clean-up. Just bung the carcass into the PC with your veg of choice and go for 45 min or so. I do miss the zen of a burbling stock pot....

I guess I do brine beef, sort-of, when I put on a salty rub and let it sit.