gfweb
-
Posts
12,150 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by gfweb
-
Just got a Wild Fork order. They changed from the big insulated box to a bag with insulating plastic wrap and dry ice. Today it was OK, but its 42 F outside and the remaining dry ice was just a sliver. This won't work in May. I've emailed them.
-
Red and green cabbage, some carrot strips, mayo and cider vinegar and a spot of dijon
-
you need one, from what I read
-
Kitchen and cellar.
-
I tried it on raw cauliflower and it was so wet that it made a soggy coating by giving off steam. Preroast dried it out and added flavor. I'm still not happy with the coating...a thinner batter would help the lightness. Maybe trisol to add crispness...
-
@rotutsi started with a SV Supreme and added anova 1.0. Both are going strong
-
@Tri2Cook I'm interested in the flavors you have in mind. Whatchadoing?
-
I have the old style fixed-blade Microplane v-slicer. A sturdy workhorse. I have a kevlar glove that I never use unless there are annoying distractions (not Henry) going on where I'm slicing.
-
I dry brine brisket as a routine. Salt, pink salt, allspice, mustard, garlic powder, onion powder rubbed in and refrigerated for about 1 day per 2cm of thickness of the brisket. Rationale is that salts penetrate about a cm/day and its coming in from both sides. I cook SV typically with about a cup of water in the bag for 2 days, 150 or so. Nice product...tastes like deli corned beef. I'll fight anyone who says it isn't corned beef
-
Things labelled coffee cake may have crumble top or icing...often contain cinnamon...have sponge cake consistency esp if made by big commercial outfits with low aspirations eg Drake's or TastyKake...and tend to be more like cakey bread if from a higher class outfit (like a local bakery if any still exist)
-
@Kim Shook the cauliflower was improvised. Chunks of cauliflower were roasted at 375 for about 40 min till browned and a little dried out. Batter that was basically thick pancake batter with salt and pimenton was poured over mounds of the cauli in a sheet pan, slid into the oil with a big spatula and pan fried till brown and crispy. Took a minute or two. It was nice and I'd repeat it, but it needs some work. Maybe tempura batter or add parm...or trisol to raise the crispness
-
Seemed like a good idea 🙂 Needs some work...parmesian perhaps?
-
Salmon, charred asparagus and roasted then batter-fried cauliflower.
-
For 15yrs we had a big commercial Vulcan with a huge griddle/plancha on the side. Hardly used it. Took forever to heat and a PITA to get clean. I now have a big-ass SS griddle that I bought off of a rec here on eG. Probably a few hundred dollars now that I got for like $50 about 10 yrs ago. It wont heat evenly, but you can see this as a strength. Hot zones and cool zones etc. Having said that I hardly use it. Mostly I use a couple big SS pans (+/- teflon) which come close to the usable surface area of the griddle, are already purchased and are easy to work with.
-
New season, in Houston, starts this Thursday. I'm ready for a weekly diversion.
-
To clarify... You did RB40 for a few days... air dried and then sous vide?
-
The current narrative in the media is that everything contributes to warming (i only exaggerate a little) and there is uncritical reporting of every wisp of "news" on the subject. Most of it is clickbait, I think.
-
That's UVB
-
That too. 🙂
-
I spent a long time around hot agar. Every once in a while I catch a whiff of boiling yeast extract and it takes me back to my youth.
-
Might be unanticipated Osha issues w UV
-
A quick google yields a bunch of manufacturers claiming 99% sporocidal activity. Still looking for a research paper or 2. 99% sounds great but all it takes is one survivor. Typically there are hundreds of spores that contaminate, so there would certainly be survivors of UVC. I'm tempted to say that Entenmann's must know what they are doing, and I'm sure that they do, but I'd bet the UVC on the doughnuts is just part of a comprehensive facility-wide plan to minimize spoilage.
-
I'd want to see data on spores. Those are designed to survive and are particularly tough. And, yes, UV-C is the right one.
-
Craig's List for canadians perhaps? Gordon's list?
-
That's the way to do it.Trim and render.
