gfweb

I'd ask the butcher for his suggestion for what's the best that he has available.

Flank steak is a tough piece of meat. It benefits from a longish slow braise, BBQ, or better yet, sous vide. Not sure I'd choose it for this sort of preparation. If I did, it would be butterflied really thin.

My steel pan is slickest when unseasoned and just coated with oil. When it gets crapped up with "seasoning", I steel wool the hell out of it and it returns to a pan that can make an omelet without sticking. But I'm not sure that its worth all that effort. It looks "chefly", but it isn't practical. These things are heavy and require more maintenance than teflon. Why do I bother?

She looks like a manic Charo.

Ah. Well a mandolin then. I use mine many times a week. It has one blade with adjustable thickness. A kevlar glove is a nice accessory for large scale slicing sessions because its easy to drift off and loose a bit of palm.

An SV that clips on and stores in a drawer wouldn't take up much space...

We use the heck out of the BSO and love the thing. Its the right size for dishes for up to four servings and heats up quickly without heating the kitchen. The $250 amortized vs usage makes it the cheapest appliance in the kitchen for us.

The cast is mostly losers from past contests or Top Chef. The one exception, the one guy with gravitas, with his own history of real success gets eliminated in the first show, mainly because he clearly thought the process was a crock of dung and wasn't suitably awed by the three judges. Whichever one of these lightweights wins won't matter. They can't stand up even to Zakarian.

You gotta go.

I have tweeted Harold McGee, begging for help.

Many variables indeed. RE analogizing a solute in water raising the BP, I'd say that's a different situation than smoke point. I would imagine that smoke point is a function of the chemical structure of the oil and not much affected by what other stuff is there. A better analogy might be chips of wood and chips of plastic mixed together and heated. One will burn earlier than the other in spite of being in a mixture. But this is all guessing.

Beware the sniff test. Pathogens need not be smelly.

Burrell is a female Fieri. But at least she cooks something.

Don't think blending would change the amount of free fatty acids present. Each triglyceride has three of them. They do vary in chain length and saturation among the various oils though.

Salt lowers the temp of freezing, so the block will be colder than 32F when it freezes and will stay colder.

I keep hoping that one of the MC guys will weigh in.

Upthread it was mentioned that you can't have a generator in the city. I don't see why not, so long as it can be put outside to keep exhaust out of the house. Generac makes a line of small generators <2000W that are really quiet and have stabilized power so you can run computers etc off them. Here's the 800W one. Our 2000W job powers a fridge with no problem. http://www.amazon.com/Generac-5791-4-Stroke-Portable-Generator/dp/B002NKMG5M/ref=sr_1_4?ie=UTF8&qid=1351536354&sr=8-4&keywords=portable+generator+generac

Meats. Tenderloin, NY strip, pork chops.

I'm interested in what's true. I really don't have any position in this with "rigidity". And I certainly don't "hope" for a particular outcome. Finding out what's true is what matters. If one thinks about science properly there aren't winner and losers.

well put...and exactly my question. I don't think melting point changing with contamination is exactly analogous to smoking. The melting point changes because there is a different, more heat stable crystal when contaminants are present. Smoke point would seem to be a different issue since presence of contaminants ought not to change the temp at which a molecule burns. I think.

You could calibrate them. Boiling water is 212F, Ice water is 32F. http://www.engineeri...ude-d_1344.html good point

You could calibrate them. Boiling water is 212F, Ice water is 32F.

Or maybe get a filter bag.

That depends on how fast the centrifuge is and whether the filter medium will adsorb small molecules (as opposed to filtering them by size). In general for a hematology lab centrifuge of the sort usually discussed on eG I'd bet that filtrate = supernatant.

Canola always smells fishy to me. I like peanut oil.