Shel_B
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Posts posted by Shel_B
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I've seen two types of thermometers used to measure the surface temps of pans, etc. I'm curious about them. One style has a flat head on a probe, and the temperature is measured by contact. The others style I've seen is a temperature gun pointed at the surface you want to measure and can be used at a distance from that surface.
If you've used either of these styles, I'd like to hear your thoughts about them. What are the pros and cons of each type? Are they accurate and consistent? Have they helped your cooking? Any brands that you'd recommend?
I'm just starting to think about getting one having seen them used recently on several cooking shows.
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Chef Boyardee, Spaghetti-Os, and now this ... What's next, Pizza-in-a-Pouch? -
14 hours ago, IndyRob said:
Chef John did a similar thing on his Food Wishes channel...https://foodwishes.blogspot.com/2018/11/spicy-salami-spread-nduja-almost.html
@IndyRob, have you tried this? If so, what salamis did you use? How'd it turn out for you?
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51 minutes ago, IndyRob said:
Chef John did a similar thing on his Food Wishes channel...https://foodwishes.blogspot.com/2018/11/spicy-salami-spread-nduja-almost.html
That's given me some ideas. Thanks!
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The result of my experiment was pretty good. It certainly provided proof of concept.
First, the pancetta didn't have as smooth a texture as the 'nudja that I purchased earlier. However, after cooking down, the textures of the two were quite similar, both visually and in terms of mouth feel.
When I do this again, and there will be another attempt, I'll look for a little more fat from the pancetta.
The aroma when cooking the sauce was intoxicating. The smoked pancetta's aroma in the sauce was subtle but very much in evidence. It added a nice and somewhat special dimension to what was essentially a simple sauce.
I mixed the peppers in a 2:1 ratio of Calabrian peppers with the arbol. The arbol added a nice depth to the sauce, and when the sauce was about done a final tasting revealed something more would be helpful. I added some ground Kashmiri pepper and that turned out to be a pretty good guess.
Overall, the experiment was successful, and now some fine tuning with proportions are in order. Nonetheless, the concoction made a very nice sauce although I wasn't thrilled with my choice of Rao's fusilli. It was OK, but I think both Rustichella D'Abruzzo and DeCecco (of the brands in my pantry) would have been more satisfying.
Overall, I'm pleased with the result.
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1 hour ago, Smithy said:
I think it all sounds delicious! My take might be to chop the peppers and garlic more finely than the pancetta so there was a textural difference in the finished pasta, but that may not be what you're after. Let us know the final result!
The peppers have been ground in the spice grinder, so they are quite fine. FWIW, I've added a good amount of seeds to the mixture ... I love the intensity they contribute. Anyway, the peppers will be fine enough to be lost in the pancetta. I've done something like this before.
I'll run the garlic through a press rather than dicing/mincing with a knife, as originally planned. I agree that it's a good idea.
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I'm going to try an experiment today: Home made imitation 'nduja to be used specifically in a pasta sauce. Here's the plan. What do you think? Any suggestions?
I have a chub of locally made pancetta affumicata, some of which I'll dice and put in the freezer along with the bowl and blade of the food processor. I've freshly toasted and ground two types of Calabrian peppers as well as some arbol peppers. I've played with that combination in tomato-based pasta sauces and like the result. I'll dice/mince a clove or two of garlic, depending on size, and add that and the ground peppers to the cold pancetta, and just whirr the whole thing around until I get a texture that'll melt into the pasta sauce.
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Call me skeptical. In my experience new owners rarely maintain the quality of the original, especially when the original was a long-standing family operated business.
The last four family operated businesses with which I've had experience suffered greatly at the hands of their new owners. I'd love to be wrong in this case.
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28 minutes ago, JoNorvelleWalker said:
Thanks, yes, that is the type of sharpener.
I didn't know about them until just a few hours ago when I watched the video. Hope it was helpful to you.
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1 hour ago, JoNorvelleWalker said:
Has anyone used a rolling knife sharpener? I have a couple of this type of sharpener that I need to evaluate. I expect to try them with a collection of inexpensive knives. I'd love to hear of others' experiences.
Just saw this earlier today ...
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Jon Stewart compares Chicago-style deep dish pizza to NYC pizza ... Caution: some bleeps are in evidence.
https://www.youtube.com/watch?v=pzXIpp59eoU
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2 minutes ago, Shelby said:
I put my IP lid in the dishwasher.
Don't have a dishwasher.
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6 minutes ago, curls said:
I suggest that you look up the manual for your InstantPot model and follow their cleaning & maintenance instructions. There are a few parts that may be disassembled for a thorough cleaning. https://instantpot.com/pages/manuals-and-resources
Thanks so much for the link, and making te search simpler and more convenient for me.
The way I'm cleaning the lid is fine, but I did learn about disassembling some pieces, one of which I didn't even know about. Thanks again ...
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I've been washing the Instant Pot lid by hand, including running water all over lid. I didn't see how washing the lid like that could cause any problems. But this morning, while washing the lid, I realized I never looked into the issue ... just decided it should be OK.
So, using the due diligence side of my brain, I'm looking into it. Could there by any problems if I continue as I have been? I've not noticed any yet, and the lid's been washed 6 or 8 times.
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15 minutes ago, OlyveOyl said:
Tart du jour is a ricotta, pistachio , zucchini tart. The zucs were broiled and set aside, ricotta, Asiago, pistachios were added to the frozen crust and baked for 25 minutes. The zucs / tomatoes were added and the tart was returned to the oven for five minutes. A dusting of Asiago and a sprinkling of herbs and lunch was ready. We had this with an arugula salad and lemon mustard dressing .
😍👏 Another beauty!
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Brown Rice Stir Fry
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35 minutes ago, OlyveOyl said:
Tomato tart, a swipe of tapenade, followed by grated Gruyère , tomatoes. A little more grated cheese, and some basil oil brushed across the tomatoes. Baked about 25 minutes, then removed and dolloped with basil pesto.
😍👏
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I use it, and distilled white vinegar, to remove the discoloration that often appears on stainless steel skillets and pots. A better option than Bar Keeper's Friend for that purpose.
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Over the years I've purchased many items from The Spanish Table, including one or another of their chorizo products. Consider that an endorsement.
In addition, there's this local sausage maker: https://framani.com/products/salametto-piccante
They have an excellent reputation and I've purchased many items from them over the years, most recently their pancetta affumicata, which I love. The company was started about twenty years ago by Paul Bertolli
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1 hour ago, nochefschoice said:
Sometimes on busy days or when quick meals are needed, I would dunk muesli from a pack into a mug, top it up with some cold cold milk, and have it like a cereal.
But then I sold the idea to someone else. And they said it tasted like cardboard.
So hold on a minute, is this the wrong way to eat muesli or what?
I've seen folks eat it in that manner. That doesn't mean it's right or wrong, but it certainly seems to be common. A lady friend from Colombia enjoyed a version of muesli in that fashion, and Sweetie, who was from Argentina, would enjoy flaked oatmeal in a glass and just pour milk over the cold, uncooked flakes and let 'em soak a bit. Lucia, a friend from Peru, would do likewise. Of course, seeing them eat it that way, I had to try it for myself. A nice muesli with fruit and perhaps some sweetener lends itself very well to that technique. I'm sure that if you searched the 'net you'd find that to be not only common, but a preferred way of eating it.
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Sonia's Armenian, and a very fine cook. She made dinner and we had stuffed peppers, zucchini, eggplant, and grape leaves. After many years, she finally gave me her recipe for the filling.
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Oreo flavored Coke?
Coke flavored Oreos?
Thank goodness it's only a Special Limited Release. Maybe they'll become collectables?
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36 minutes ago, mgaretz said:
Treated ourselves to some nice filet mignon from Costco. Cooked SV then seared. With baked sweet potato and steamed broccolini.
How long did it take to prepare the meat, from fridge to plate?
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15 minutes ago, KennethT said:
Most US devices have a voltage range of 110-120V. Most of Mexico has 127Volts. So in order to avoid risking overvoltaging your device, you would need a reducer transformer. Typically, they reduce by 15 Volts, bringing the Mexico voltage to 112V which is within the range of your device.
Based on your comment, I'll look further into the subject.
A short time passes: Well, you're right, it seems.
You can determine whether you’ll need to use a converter or transformer, by looking at the appliance rating plate.
A dual voltage rated appliance will display for example ‘INPUT: 110-240V’ on the body of the appliance or its power supply. This means that you will not need a converter or transformer but just a travel adaptor, because Mexico operates on a 127V supply voltage, which is within the 110-240V range that the dual voltage appliance operates on.
Thanks so much for jumping in. I'll check the power requirements of the Instant Pot later today.
Surface Temperature Thermometer
in Kitchen Consumer
Posted
Thanks for your comments. Much appreciated.
Has using these thermometers improved your cooking in any way?