gfweb

I agree. Adding strong flavor without dilution is a nice idea. But what does the air add to the product? Foam shmoam.

To me the most important modernist principle is the concept behind sous vide. The idea of doneness as a temperature point that is determined by the structure of the meat is an important one. It isn't as magical as spherification, but it is central. Even if a cook never does sous vide, the concept will inform his roasting and pan cooking.

A modernist thanksgiving dinner. Sv turkey can be impressive. Everybody knows how dried out white meat tastes. You could make turkey stock in a pressure cooker from the carcass and do that mashed potato thing with the initial low temp simmer (the term escapes me damnit. Steingarten wrote of it). Perhaps some agarized pumpkin pie for dessert. Addendum- the term is retrograded

You have cojones!

I'm always bummed by the wastage in parm that comes from the edge of the wheel. Seems like 15% or more is unusable rind. If that's what he means by center cut I'm all for it.

My sense is that he is partially trained and thinks that he knows more than he does. When one goes around speaking at South Beach, having adoring fans of one's website, and hob-nobbing with hotshot chefs, one might begin to think that their words have some authority. As Rumsfeld said, you have to know what you don't know (paraphrase).

Kind of him to answer but as you said it wasn't much help. I'm troubled that he hadn't checked to see the recipe in his book met the safety guidelines and doesn't seem all that it might not. Most details in recipes aren't that important in a life or death way and an error has no real consequences. An author ought to know which ones do.

Orange flavored chocolate Sent from my Droid using Tapatalk

Well said. Sent from my Droid using Tapatalk

I may have missed it, but I didn't see anywhere McGee said that the texture was less desirable.

Me too. Besides speed you also get a more concentrated starch-water for sauce thickening when a small volume is used.

I agree.I've gotten rid of a Waring Pro, a delonghi, and one other one over the years. They all wouldn't reach temp of 375, and were small volume so that the food really cooled it off. Now I use a Dutch oven on an induction plate (thanks to Andie). Gets hot fast and has minimal risk of fire compared to a stove. I use a digital thermometer rather than a candy thermometer which responds too slowly for my impatient self.

Maybe just letting it age for a few months is enough to get rid of the smell. Odors are actually volatile chemicals that will evaporate away. After a while they'll be gone. Heating should help speed things up. Perhaps a oven with the pilot on would be enough to get rid of the odor but not damage the liner of the lid.

Unburned gas has no color at all. The inner blue part is the interface with the gas that is burning. Inside of that line is the unburned gas.

I think the ideal solution is to have two dishwashers. One for dirty dishes and one for clean. No more unloading dishes to just stack in a cabinet. The dishes would live in the dishwashers. And think of the cabinet space it would free-up.

References please.

I like Cheeze its, Ritz, triscuits. I once met the guy who invented triscuits. A Nabisco factory engineer who was told to convert a breakfast cereal into a cracker. Nice guy. Anyone notice that the quality control on Ritz has fallen in recent years? Misshapen, burned, double crackers are pretty common. Potato chips are less variable.

This is a Felix Ungar/Oscar Madison issue. Or Larry the Cable Guy / Martha Stewart....

Whereas I, on the other hand, while allowed to load the dishwasher piecemeal, am overruled by the DH who is the only one who can load it correctly. And I don't know who Larry David is. Larry david has a us TV show. What's a DH...designated hitter? Sent from my Droid using Tapatalk

Piecemeal. That way my wife can have the joy of continually rearranging it until its full and pointing out my errors each time. Its a Larry David moment I enjoy.

It wouldnt surprise me if some of these mistakes arent typos. Ruhlman seems to have a casual attitude toward what most think are established food safety principles. There have been a few things on his website that have bothered me in this regard. His response to criticism of these lapses has essentially been " I have never had a problem so it must be safe" which is a pretty knuckleheaded and dangerous approach. Sent from my Droid using Tapatalk

A larger volume will certainly drop less in temp when food is added. I'm not sure it that it will be any slower than a smaller volume's change. Consider what would happen when two volumes of water of different temp are mixed. Will the speed of reaching the final temp differ depending on the relative size of the volumes? No. But the final temp will. There might be a difference in kinetics if a cool solid is added to hot water(Heat transfer is not intuitive for me) but the final temp will change less with the larger volume. Sent from my Droid using Tapatalk

If its like the one I was given its got a pretty wimpy flame. It was merde at brulee

I have to ask. Is cooking with dog the same as cooking with beef? Sent from my Droid using Tapatalk

How about lemongrass,dehydrated and powdered?