HowardLi

How to? Or, what is the ideal areal density of salt on beef in g/cm^2 or equivalent units?

Any chance you could post a reasonable facsimile of the recipe?

Try item 6376T14 on McMaster-Carr.

Do they have to be wood?

Amazon has a good return policy as well.

I'm impressed!

Don't Hobarts use the same pseudo-random planetary motion that KAs do? If so, the BBs should work quite well. Note: my opinion is not worth $185.

SV thighs do not require brining.

I'm tired of going to the grocery store before a long weekend only to find the buns all sold out. What's the superior alternative?

Afterwards. That would explain the burnt edge, then. A wrap of aluminum foil would prevent that if you so preferred.

Better to sharpen the flat side.

Maybe this thing doesn't need to be cleaned. You can be certain that any pathogens are going to die.

I never really trust that they're 100% safe, especially when the plastic bag is damaged.

Good question. I also would like to know the answer.

Better still to "float" the tray in a vessel of water so that the plastic warms up faster.

This isn't so much a culinary issue as it is a social one. If you want to keep as many friends as possible, simply tolerate it and pretend that he is the more talented and experienced one. Otherwise, you can keep going the course you're going, but there will be a rift no matter how you try to take him to the flames.

Did you torch before or after stacking?

And without friction, even infinite pressure wouldn't stop food from sliding off. Non-stick might not help melonage, but it certainly makes cleaning grease off the knife easier.

It's not an uncommon practice. One can always strike out on their own.

Convection helps the outcome, I suspect. Increasing the air impingement velocity increases the rate of heat transfer.

1. You might be able to get a non-stick coating on the screen, but if the screen is mesh or perforated, any depressions or melt-throughs will be rather annoying to remove and clean. 2. Not at all. A stone has infinitely more heat to transfer quickly to the dough. 3. Yes.

Not sure if anybody else had mentioned this, but liquid creme brulee can be set without further cooking. See here:

It's really too bad that the design thread for the Hattori forum knives at knifeforums.com is gone; that was a wealth of information.

RTD in standard configuration with coil relief Relief removed Silicone tubing slipped over and clamped

I got the probe thermometer. It's got a ring terminal for mounting so I'm going to attach it to some aluminum square tubing for mechanical and temperature stability. I also waterproofed my RTD by slipping in some silicone tubing up to the hex nut and crimping it. It's not a perfect solution, but now water won't get inside. I had it going right into the water before and it caused the RTD to intermittently fail, which was (obviously) bothering me. Pics to come soon.