Porthos

Above is the original thread. This was my followup in that thread: So my DW and I went over to my FIL's home and cooked him dinner this evening. I brought my saucier along and made risotto in it. I found it a bit troublesome. Particularly when sweating the onions I had a hard time with them wanting to move up the sides of the pan and I had to keep pushing them back down in the main flat area of the pan where I wanted them. The rice did this to a lesser extent. The risotto turned out fine but I will defer to my large saute pan in the future.

It never crossed my mind to cook risotto in a saucier until it was mentioned in their review. I was not pleased with using my saucier when I tried it and will be going back to my large saute pan. What do you cook your risotto in?

Library or FIL who gives them to me when he's done with them ...

weinoo, I would never plunk down my money for that publication any more. I did once, several years ago. I do occasionally pick up some useful tip, but that's about it.

When Hamiton Beach brought out their Brew Station coffee makers I was an instant convert. No water, no problem. You fill the reservoir using some other pitcher since the caraffe is built in. Our Brew Station sits next to the sink and the reservior is easily filled from our faucet-on-a-hose. I have, on more than one occasion, watched clear water stream into my coffee cup and realized that I put the water in but forgot the coffee.

So my DW and I went over to my FIL's home and cooked him dinner this evening. I brought my saucier along and made risotto in it. I found it a bit troublesome. Particularly when sweating the onions I had a hard time with them wanting to move up the sides of the pan and I had to keep pushing them back down in the main flat area of the pan where I wanted them. The rice did this to a lesser extent. The risotto turned out fine but I will defer to my large saute pan in the future.

My corned beef is never browned anyway. On a rack in a closed vessel with a bottle of Guinniess, 8 hours at 235 F. I have several friend who "don't like corned beff" who really like mine.

I'm not interested in making counter space for that unitasker. As it is I bake my bacon (400 F, keeping an eye on it until it's done) unless I am specifically after bacon drippings. Then I do cook them in a frying pan.

I am probably a heretic by egullet standards but copper cookware has never appealed to me. I'm a wipe-it-off-wth-a-sponge-and-put-it-in-the-dishwasher kind of guy. I have only one knife that I do not put into the dishwasher. The idea of cleaning and maintaining copper is beyond me. That said, I agree. Not testing any copper sauciers is also a sad omission on their part.

My dear FIL subscribes to CI and when he's done with them he passes them along to my DW and me. He gave me the March/April 2016 edition Tuesday and pointed out the article on hard-cooking eggs. My aged-and-steamed hard-cooked eggs virtually always peel nicely, peeling the focus of this article, whether I steam 6 eggs or 5 dozen. The article that did catch my attention was an equipment test on sauciers. I do not have blind faith in CI's testing but I thought it would be an interesting read, which it more or less was. What stood out to me, however, is they centered their testing around, for this cheapskate, pricey offerings. The saucier that they didn't include but I feel should have been included is the good old Vollrath 3 qt saucier. I paid around $50 for mine. I have been happy with it since I got it; I used it last night preparing dinner. The only thing they did as part of their testing that I never thought of trying was making risotto in a saucier. I will give that a try.

Smithy, I am ejoying the photos also, sitting here in my family room listening to the rain. Much needed rain.

Didn't take pictures. Poached wild-caught sockeye salmon napped with lemon-butter sauce and a simple rissoto.

I have not followed the sous vide threads because this style of preparing food has not interested me. Until now. My DW had gastric bypass surgery 7 years ago and it has been very successful. It has brought about 2 changes in how she eats. The first is with regard to heat from spiciness. She is very sensitive to any kind of chili peppers or even chili powder and such. That is easily dealt with. The second, however, has become the tough one. If meat hints towards dryness, dryness that others may note but not enough to be a problem, has become more and more of a problem for her. How does the sous vide method compare to more traditional methods, such as roasting, to more reliably producing meat that is still moist? Or does this method not affect the moistness?

It fits the regular Revere 3 qt or the stubby 2 qt. The smaller steamer insert (I already have one of those) is shaped like the double boiler insert, but much shallower.

I needed to go into Orange County to meet up with my older daughter. Since we met near my favorite Goodwill in that area I stopped by there after we parted company. I found a larger steamer insert, with a handle, for my Revere pan. I do a lot of steaming.

Threre have been many threads on eG about knives. I think some of the responses in this thread accurately prove out that the choice of knives is very personal. I love using my filet knife, as mentioned above, for cleaning trout. But I can't imagine using it as an everyday knife in the kitchen. For most kitchen work anything less than a 10" chef's knife feels like a toy in my hand. But that doesn't make me right. That says the a 10" chef's knife if the right knife for me. If a filet knife feels right for you, then that indeed is the right knife for you. Cook on.

I steam red potatoes, then add salt and butter, hand-mash them a bit, then add a geneorous doolop of sour cream, finish mashing, adjust the seasoning and serve. I actually prefer whipped potatoes but my DW likes some chunks and I'd rather her have them her style.

I live below a major pass here in southern California and we are having a good run of our famous Santa Ana winds. I am not going outside expect when need. Are you still somewhere near the Salton Sea or have you moved on? I haven't eaten lunch yet but your food pictures have really activated my appetite, going to fix lunch right now.

I could not begin to count the number of trout I have cleaned over the decades with mine. Still in service.

I bought mine at Bed, Bath and Beyond - using the 20% coupons , of course.

Amen. When my DW and I are at Target or Walmart I almost invariably take a pass through the kitchen wares department. Quite often as I split off to go over to the kitchen wares I repeat my tongue-in-cheek reason: "I may find the one new thing that will change my life forever." (I say the same thing when thrift shopping.) While not new in kitchen gadgets I will say that the discovery of the Charles Viancin Silicone Cover pot/bowl covers has allowed me to stop using foil to cover bowls to keep things warm while finish up a meal, I made a traditional pork roast with root vegetables for dinner last night. Potatoes into a bowl, cover with a CVSC, Carrots into a bowl,cover with a CVSC, onions into a bowl, cover with a CVSC, make pan-drippings gravy, cover the saucier with a CVSC, keeping it all warm while I then carved the roast.

I am rather pragmatic regarding returning things. If I have to make a specific trip and I only paid say $1.70USD for the item then chucking it makes more economic sense (gas + wear and tear). If the item was more costly then I would return it. The last thing I remember returning (actully just the label) was a chicken that was unfit for cooking due to some form of mis-handling. It smelled like it was 2 weeks old when I opened the package.

I bought silcone muffins pans when silicone pans first became widely available. I used then exactly 0 times. Finally donated them to a thrift store because it was annoying me to devote storage space to something utterly unsused. Do please remember, though, that I am not really a baker as I see egullet defining bakers. That is my DW's department. Within our circle she is known for both sweet and savory bread puddings. And I will always leave cheesecake to her. Edited because I didn't proof-read before posting.

The gluten-free trend was still in full force at the Fancy Food Show, also. It apeared to me that it was not nearly as prevalent in the offerings from European countries.

My DW and I are at the Fancy Food Show today and that provided us with the opportunity to meet Kerry face to face. Good stuff.