gfweb

So tonight... Judge Roy Choi is a complete jackass on quickfire. Gangsta nitwit. At least his hat wasn't on backwards. Foodtruck schmuck judging real chefs. They ALL sucked? I think not. Nice posturing Royboy. Keeping it real. Schmuck. Reminded me of the White House chef nitpicking whether tomato is a vegetable or a fruit on some past season. Another schmuck. I admire the restraint of the cheftestants. I'd have told them both to screw-off.

I don't know about this. Bread crust develops better in humid heat. Rendering fat occurs because of temperature, irrespective of moisture. Remember that under the crisped skin is a protein sponge filled with water, and hence very humid. The underside of chicken skin is bathed in moist heat no matter what cooking method is used.

OK. I'll take the bait. I blame Pepin. Old school French guy has to be sexist. He's French, right?

So you poured the batter in a shallow bowl...cooked it a bit and then topped it ?

Fair price, easy storage...great addition

http://www.amazon.com/Cadco-POV-003-Commercial-Quarter-Size-Convection/dp/B001NAAS30/ref=sr_1_2?ie=UTF8&qid=1389751348&sr=8-2&keywords=cadco

Impressive, Mitch!

I fly too much, so I get up front most of the time, which is nice. The food is variable on domestic flights, but overseas it is usually decent considering the cooking space available etc. The one exception is Hawaii flights. For some reason the food is always wretched.

I do Italian loafs, hoagie rolls, mini-baguettes in the BSO

Agreed. The average person thinks cooking is something somebody else does. Sad thing is that those who can least afford prepared foods are the ones who buy it the most. And even though RRay can be grating and has questionable choices in clothing, she is getting people to see the kitchen as an approachable place. She's OK by me (even though I can't watch her for long).

I recall a culinary school instructor friend of mine pointing out, sometime around season 4 of '30 Minute Meals,' she started holding her knife properly. We speculated about which sponsor insisted that she learn basic knife skills so as to stop embarrassing them -clearly the network either had no clue or did not care. Wasn't RR's initial schtick that she wasn't a big shot, well-trained chef? She was just a real person cooking real food, or some BS like that.

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.