HowardLi

What fuel? Smoke.

Is that like $150 worth of materials right there?

Also, it takes a long time to cook. You'd think that boiling water cooks food fast (it does) but when cold food drops the temp, oh man... make sure you have enough appetizers to go around.

Regarding custards, is it: a) possible to cook them via sous vide method b) safe to do so Custards are not too difficult by conventional means, but assuming the oven or range elements are all tied up, can it be done? If it were, I suspect it wouldn't be sous vide so much as simply heating in a controlled water bath, since the custards cannot be sealed.

Does the breast have to be in one piece?

Just curious, but is your doctor a dietitian?

That is correct. All-Clad uses ferritic stainless on the outside layer of their SS utensils, which is compatible with induction heaters. I subconsciously assumed that the Cuisinart had the same, though if the OP hasn't returned then I suppose they do.

With the overnight refrigeration, doesn't significant gluten formation take place? You have water and flour sitting together for a long time.

Doesn't this work only with non-microwaveable plates?

AB's chicken fried steak recipe calls for beef bottom round which I cannot find. Can I sub in eye of round?

Depends on the iron content. If a magnet will stick to it, it will work. Not very helpful if you're buying it online though. Cast iron is generally >95% iron.

Can you do this for tuna?

I baked a pie crust (well, a pie) in a tart pan with a removable bottom without putting anything underneath. The butter melted out of the crust, of course, and leaked onto the bottom of my oven. That was lovely. http://www.amazon.com/Paderno-World-Cuisine-Non-Stick-Removable/dp/B0006BB2NW/ref=sr_1_9?s=gateway&ie=UTF8&qid=1285551181&sr=8-9 ^ like that

Just picked one up, wondering if there's anything cool I can do besides bake cakes. https://www.cayneshousewares.com/product.php?productid=7545&cat=0&page=1 <- this is the model

Man oh man, need one of these babies for fried rice.

Bread.

A pickle is a salt or acidic solution. Sugar doesn't really have a category of its own, as far as I know.

As far as I know, the heating efficiency doesn't change with the plate thickness, so you should be OK.

The cottage is only about 45 minutes away so if I need to buy anything local, I can do that and then keep it in a cooler on the way up. There are grocery stores in the area, though. I don't have any particular strengths (I'm decent at everything I've tried?) and my friends like pretty much everything. I will have 1 or 2 people available to help. I don't know if there are any local specialties but I'd rather not bank on them if there are.

I need to cook a dinner meal for 9 people altogether friends. We have a fridge, range and a grill. Any suggestions?

Has there ever been a study that proved than just a correlation between dietary cholesterol intake and bodily levels of cholesterol? As far as I know, cholesterol in the body has its own control mechanism.

Your methods 2 and 3 are basically the same.

Doesn't the cell damage occur when the ice crystals form?

Looks like vodka is the way to go, but does anybody know what its principle of crispening is? Increasing the pH speeds up the Maillard reaction: http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/ but what and how does the vodka do, exactly? And has anybody tried vodka with a higher pH, say with some baking soda added? Has anybody tried brining their pork belly? Is it contribute any additional juiciness? What do the results of all these tests mean for brined turkey? The brined turkey that I roast usually comes out with very little colour, but if all it takes to make it beautiful is some vodka...