gfweb

I love the idea of minimal circuitry. Does BS have enough electronics to tell you what the oven temp is?

Unfortunately, space and $ are an issue. For our space, keeping the burners and range together is all that works cleanly as far as i can see.

LOL. I am emotionally attached to the old Vulcan (we ought to have named it "Spock"), but its hard to keep clean and the oven temp varies all over the place until its been on a n hour or two I think it was meant to be left on all through the restaurant day. Good point about rotisserie and convection.

McG's point IIRC is that searing first accomplishes nothing. Juices aren't locked-in. Searing adds flavor and a nice appearance. Do it last.

I'm using these silicone lids so much I may just put all my metal lids in the basement. The silicone ones store so easily.

Not the middle...nothing to clamp to. I suspect that the corner would be more stable.

We are thinking of re-doing our kitchen. A big part of it is a new range. We have an old beast of a 60" Vulcan that will finally go. Looking for a 36" 5 or 6 burner range with a convection oven using LP gas. The grating should cover the whole range. I lean toward non-sealed burners, but that's all I've ever had. Looking at what's available it seems like there's the "pro" looking stuff (Wolf, Thermador, Viking) which are all pricey and within about $700 of each other at the place where I priced them; and the stuff that seems flimsy and badly made (eg GE profile) but about half the price. Costco has cheaper "pro" stuff, but the reviews hint at bad construction. Is there no middle ground?

Same applies to the early rounds of Top Chef. I'm always scratching my head how they could get as far as they already have with those knife skills. (Not that mine are so great). And they were famously bad at making an omelet a couple years ago. Another basic. Wonder if this reflects who are culinary school trained cooks.

The beer cooler sous vide mentioned above is also a Kenji creation.

I only use the LN2 at work so no subterfuge is needed. Kerry's suggestion is a good one.

That's where I've always gotten mine.

I am a recent convert to those silicon covers. All kinds of uses. (They are great BTW for fitting large pots into the BSO for braising as they are flatter than a le Creuset lid.)

MacAllan neat with one small ice cube . I don't like the peaty ones much. I know I'm uncool.

What MGwalter said above. I'd add that the tail of the tenderloin will way overcook even by this method. You ought to fold it under and truss it so the whole piece of meat is roughly the same diameter. Sous vide is a great method for tenderloin and you do not need a fancy SV bath to do it. If the meat is already in a plastic shrink wrap thing you can put it in a beer cooler, the biggest one you have, filled with water at 133 degrees (assuming target temp of 130) and cook it for about 2 hours (see the SV cooking times in Baldwin's post in the SV section). The big cooler will be pretty temp stable if the cover is closed over two hours cooking (and you can always check and adjust). This is as ridiculously easy as it sounds and will work well. You cannot overcook this way...even the thin sections. After the cooking unbag it, dry it, and sear just prior to serving...s/p...serve. No resting needed.

I use Paul Prudhomme's cornbread recipe (cutting back on the sugar) and it, too, works fine in my large Breville. I also noted that it takes less time than in my conventional oven, even when I cut back on the temperature by 10 or 20 degrees F. I have noticed the same thing and took a lot of temperatures of both ovens. In my case the BSO was accurate and my oven was low frequently.

Because I was in a wasteland with no diner or even a BK, I had a breakfast at McD's today. Sausage burrito. It shrunk since I was last there and sausage was crappy. Hot sauce didn't help it. Rivaled their burgers in crapitude.

Kenji Alt's stuff at Serious Eats is always worthwhile

Ahhh. I didn't like how last night was handled by the judges...suggesting that immunity be given up. Sure the dishes sucked, but the chef was pushed by Crenn to do that foolishness. That's the nature of immunity in TC, it puts the non-immune at some greater risk. And at this stage of the competition WTF is the deal with immunity and team challenges? And having other chefs plan the menus? W T F Bad elves.

And those are hemlocks, ash and probably oak which are all over the place too

You can find used restaurant combi ovens for <2K ig you troll the interwebs. Then all you'd need is space, a 240V line, and plumbing.

I'm not sure I knew the name when I dined there. This was in 2001....long time ago. It was bad because the food tasted odd, classic sauces were not right. That's all I can dredge up.

It would indeed need marketing.

Two sensible product directions that I can see. Develop a slightly bigger tabletop model or a full sized range with a combi oven as one of the two ovens. The latter would be the sort of thing that gets into pricey new house kitchens as a state of the art amenity. Might never be used (like a lot of Wolf ranges I see), but they could sell a bunch if ,marketed right.

The Sharp unit will fit a 1/4 sheet pan. That's something. There's a couple of them on ebay. Not cheap ~$800. Cuisinart wins on price

I spent a week in Japan about 10 years ago and dined aggressively. The only bad meal I had was at a French restaurant in Tokyo. It was supposed to be a hot place and it just sucked.