gfweb

No more room service on a cart, with china and silverware. Now its mostly in disposable to-go containers and with plastic utensils. french fries are well-steamed and salads wilted. yuck They bill it as "no touch" and cite the covid as the necessity. The trend certainly started before the pandemic in many Marriotts, probably because it saves money, but now its all over. Barf

Purely guessing. 2-3 hours if that papain-CB of mine is any guide. I'd say better off to simmer it if papain-treated

SV time and Temp might play a role. I used 140 F which is right at the max activity of papain. If you SVd at say 165 and shorter time, you'd be having less enzyme activity so less mush. Traditional simmering at around 200 would inactivate the enzyme, so no mush at all. I found a CB labelled "no papain " by the maker. In a few days I'll try SV and see if it gets mushy too.

thoughts/ opinion to follow.... Softer than meatball seems in the meatloaf spectrum (by my personal classification). Hamburger and kafte have no panade or egg and are made softer or harder by cooking temp. To me kafte are usually overcooked and dense...need a sauce...or maybe I had bad kafte. Meatballs have less panade than meatloaf and as a result will survive being simmered etc without falling apart. Of course one could overcook a meatloaf and make it hardier ( and inedible).

@Duvel Can you compare these to regular meatballs and meatloaf? Seems like little meatloaves.

If one is against processed food, then these ersatz meats should be a no-go. How much more manipulated and processed could it be?

I just had my first CB failure. Store bought pre-cured flat CB. 140F x 2 days... which I've done many times, though almost always with CB I cured myself. This time it was pure mush. I guess there was papain involved at the packer (which I didn't see on the label). I looked up the temp optimum of papain. It is right around the SV temp. So I'm smarter, but still hungry.

No worries. They are pissed-off already.

Plenty of pasta unless they run a sale that cleans the shelves

Well that is the point. Convection doesn't involve a fan and did not (originally anyway) mean any air that is moving for any reason. I suspect oven marketers thought "convection oven" sounded sexier than a "fan oven". So how many angels fit on the head of a pin? I'd say none, but am open to discuss it. 😉

And while we are at it, convection ovens work not because of thermal convection, but because of a fan moving air around

They were tasty. A bit of a flavor bomb, though. I wouldn't pair them with something mild. The web-derived (seriouseats?) recipe was (from memory) -halve and shallow fry new potatoes till golden on the cut side -boil potatoes in a mix of 3 tbsp water, 2 tbsp soy, 1 tbsp fish sauce, 2 tbsp sugar and a garlic clove, smashed. Obviously I used a small pan where this just covered the potatoes. I don't see why water couldn't be added as needed since it gets boiled down anyway I fished out the clove toward the end -cook the potatoes until the liquid has turned syrupy and slosh around to coat. -LET THEM COOL a bit Thinking back I don't see t he need for shallow frying, cooking face down on a oiled sauté pan ought to be enough since the potato will cook fine in the boiling syrup. In fact , though browned from frying, it wasn't noticeable in the product I only made it once. I could see adding a bit of heat to the sauce

Me too. I've had one end up carrying the black through long ago, but now they are all white.

Love fried/sauted lettuce

Lol. My phone has an app that I use occasionally to hide crappy plating.

Seared tuna (Wild Fork), charred asparagus and Korean glazed potatoes

Just one more sign we are nearing the apocalypse

When I do duck breast I SV first ...cool a little...then scored fat side down in a carbon steel pan (Darto). It takes a lot of tong-holding and some time to get bubbly and crispy, but it is reproducible.

$5.00 on ebay. Just got it

Fried chicken

I love the AC original Master Chef pans. You can find them on eBay. New AC pans have those handles that I hate. I have several Calphalon pans that are fine to me and a whole lot cheaper When you look in even a high-class restaurant kitchen, most have carbon steel pans and plain old aluminum ones.

Different. But convection happens in a heated chamber. The cooking is still thermal cooking it isn't because convection occurs.

Pork piccata

What a load of crap. Convection is not the process of heating food through a medium We’ve been air frying up a storm in the test kitchen lately to bring you our new Air Frying Hub. This cooking method is a great way to satisfy your cravings for crispy, crunchy foods, while avoiding the calorie bomb that comes with deep frying. Air frying has become the standard industry term for super convection. Some people object to the term because they point out that convection isn’t the same as frying. Here’s the funny thing: all frying is convection. Convection is the process of heating food through a medium. In sous vide, the medium is water. In an oven, the medium is air. In deep frying, the medium is oil. The key difference between oil frying and air frying is that in oil frying, as the water evaporates from your delicious breaded chicken, it is replaced by the limitless supply of cooking oil surrounding it. In air frying, the water in the food evaporates but can only be replaced by any thin coat of oil you might have dressed it with before placing it in the fryer basket. The result from the latter is crispy food that is much less caloric than that achieved through oil frying.

Yes. But CH had terrible moderation. Terrible. And it got worse after the buyout. The buyer bought a community and then evicted it.