KennethT
-
Posts
6,160 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by KennethT
-
-
Raised beds are good to improve drainage - especially if you live in an area with a low water table
-
1
-
-
18 minutes ago, Shelby said:
Welp, just came in from the garden and doing a last pick of everything. 87F here today, then a huge cold front coming in tonight. Low of 28 tomorrow ....SNOW and (hopefully not) freezing rain Monday and Tuesday. Monday high of 27F low of 19F.
Snagged all the tomatoes ....picked the basil, a few squash and some greens.
That is some crazy weather! Is that common in your part of the country to have such wild swings??
-
27 minutes ago, weinoo said:
The faux confit duck leg; these are just so damn good.
Over @rancho_gordo's French-style green lentils. Cooked in a tres-French style, with duck fat, leeks, carrot, bay leaves and fresh thyme.
Cabbage, sautéed with shallot and garlic, a bit of stock and red wine vinegar to finish.
How do you do your faux confit?
-
1 hour ago, FlashJack said:
It does. Highly recommended.
@dtremit This may be the winner!
-
29 minutes ago, ElsieD said:
https://williamsfoodequipment.com/de-buyer-mineral-b-element-12-5-32cm-iron-paella-pan-77565232
Is this what you are looking for?
Unfortunately no. The handles would make it way to big to fit. I'm looking for something with either no handles or handles that stick up vertically from the pan.
-
27 minutes ago, dtremit said:
Mea culpa -- I just tested a couple of pans and realized I am mixing up what fits in what. My 10" Lodge skillet does *not* quite fit in the CSO -- the last half inch or so of the handle sticks out *just* a touch. I use it all the time in the Breville and got mixed up -- will edit my post upthread.
I suspect that the 10" Lodge dual handle (L8SKL) would fit perfectly. At $20 that is almost certainly the most cost effective option.
I also just tested my 12" Lodge skillet, and the 12" dimension of that barely fails to fit between the rack supports. It's the actual diameter of the pan that fails to fit -- not the handles or the spouts. That pan is almost exactly 12" from rim to rim (maybe 12 1/8 outside diameter). It is frustratingly close to fitting.
This is an intriguing option, but I can't tell for the life of me what kind of steel it's made out of — the page talks about it being seasoned, and I *thought* the Mineral B line was carbon steel, but then you look at the specs and it says stainless / inox.
https://www.debuyer.com/en/poele-a-frire-ronde-amovible-mineral-b-sans-queue-1483.html
Thanks. That makes sense. Unfortunately, debuyer doesn't seem to ahve the no handle option in the US. I can only find it on the French site...
-
@dtremit according to what I read, the biggest pan that will fit is 10-1/2 x 10-1/2, so I can see how the 10" lodge pan will fit - the opposite corners of the 10.5x10.5 pan are 14.84" apart (hypotenuse) - this is the pan dimensions, and the pan doesn't fit exactly edge to edge but I can see how the 16+" dimension of the lodge could just barely squeak through. I don't think anything bigger than that will go - so I think the 14" matfer is a dream and I really wonder about the 12" lodge because the handles have width which can't fit in the corner like a single handle could.
-
44 minutes ago, weinoo said:
Do you actually want to make paella in the CSO? Or is it for some other reason?
I have no intention of making paella in the CSO - but I had wanted something sturdy that I could start on the induction hob and then finish in the oven - so carbon steel or cast iron it is. The only type of pans available that either have no handle or very short handles are paella pans. Ideally, I'd like a carbon steel griddle about the size of the CSO pan with about a 1" raised lip around it so juices don't spill out.
I started thinking about this the other night when I was making my hybrid-cooked duck legs (first SV then chill, then reheat/crisp in the CSO) along with potatoes (parboil, then crisp in the CSO in some duck fat while the duck legs sit on top and crisp the skin). The pan included with the CSO doesn't give good browning for the potatoes. I figured I could get a carbon steel or cast iron griddle hot on the stovetop, start the potatoes frying there, then stick the whole thing in the CSO to finish.
-
11 hours ago, weinoo said:
Have a look here i don’t know if they’ll have want you want, but they’re in Brooklyn and a great resource for all things paella. You might even call and see what they can do for you.Thanks - I found them online in my searching but didn't realize they were in Brooklyn. The problem with the stuff I've found on their website is that the handles stick out really far, which makes it hard to fit in the CSO without cutting the handles off, which I'd rather not have to do. The Darto looks great because the handles stick straight up - and the Lodge would be ok too since the long handle gets stuck in the corner - but it does decrease the pan size a bit....
-
Kuhn Rikon
-
How you know you grow too much basil....
-
6
-
14
-
-
I'm looking for a carbon steel pan (that works on induction) that will fit in the CSO. Way back on the Darto thread, @kayb said the 27 paella pan fit in the CSO - but at $75 including shipping, I was looking to see what other options are available. Anyone, a little help?
-
2 hours ago, gfweb said:
That's right. Might be a little long. 144 should avoid confit texture
Don't know if I reported back - 144 for 12 hours yielded very little jus and rendered almost no fat. It also wasn't as tender as I thought it would be and benefited from a short braise in the sauce I made. I'll try roasting to finish soon.
-
51 minutes ago, weinoo said:
I think they were regular limes, Ken. It was like a 2 lb. bag. Essex Farm at Essex Market has beautiful key limes.
What can I do with it? According to Paula Wolfert, there are like hundreds of different recipes and ingredients for it.
Essex market always had great deals on limes. I haven't been in a long time but seeing 10 great quality limes for $1 was common then.
Also - love your kashmiri chili. I use it all the time when I make Indian food.
-
1
-
-
14 minutes ago, weinoo said:
Corner fruit and vegetable cart:
Also had colourful peppers, at 3 for $1. So...
I took home 6, and did the roasting over a gas flame trick.
And got some Indian spices for another foray into a seldom cooked by me cuisine. More coming. Why I bought the powder, when I could just grind the whole peppers, is something I can't quite figure out.
Wow - a bag of key limes for $2 is a great price for NYC. Did you notice if it was a 1# bag?
-
1
-
-
1 hour ago, liuzhou said:
Steamed sea bass (with garlic, chilli, ginger, scallions, Shaoxing wine and Vietnamese fish sauce). Lard fried Malabar spinach. Rice.
Do you make any kind of sauce for the fish? I find that aromatics laying on top (or even stuffed inside) don't really impart that much flavor to the item being steamed.
-
Duck leg Thai stir fry
-
13
-
4
-
-
12 hours ago, weinoo said:
Yesterday, I decided it was time to use (some of) these. To experiment a bit, as I haven't cooked with them before...
So, using a mix of the hot and mediums...
A New Mexican red chili sauce was made. And the apartment smelled great. Mixed a little with some previously prepared @rancho_gordo Vaquero beans, heated them together and they were really delicious. Next up, carne adovada.
What's your recipe for adovada?
-
1
-
-
Over here, I asked a question about some SV duck but I've gotten no response, so I figured I'd re-ask it here. I cooked 4 moulard duck legs at 144F for 12 hours to get "tender, juicy" results as per Modernist Cuisine, but when taking the bags out of the bath to chill, I noticed that most of the fat remained unrendered.
I was planning to reheat them in the CSO in order to crisp the skin at the same time, but I'm wondering if doing so will render the rest of the fat, or will the fat remain there in chunks? I'd like to render the fat...
So, should I put back in the SV at a higher temp (maybe 180F) for an hour or two to try to render the rest of the fat, or will the CSO do it during the reheat?
-
I agree with the spacing recs. I can't really study much on my phone right now. In general, citrus doesn't like too much moisture or humidity and gets root rot easily. If you want to try a citrus tree you can look into a dwarf citrus. I really like 4 winds growers in CA but I'm not sure they can ship to FL
-
2
-
-
3 minutes ago, Franci said:
Hi expert gardeners. After a very unsuccessful attempt at gardening in Brooklyn with a garden with less than ideal sun exposure, here we are trying again in Florida.
Suggestions along the way would be great.
This is what we have. I am attaching some photos and a map my DH wrote. Sunlight you see in the first 2 photos is at noon.
What are you looking to grow? Veggies, herbs? When will it start to get cold?
-
OK - the duck legs are out of the water and have chilled - but most of the fat remains unrendered. I was planning on reheating them in the CSO to crisp the skin - what do people think - will the rest of the fat render in the time it will take to reheat and crisp the skin? Or maybe I should put it in a 80C bath for an hour or so to render the fat and then rechill?
-
I picked up a whole bunch of moulard duck legs yesterday. I froze 3 packages and was planning on sv-ing 2 packages (4 legs individually bagged). I'm not really looking for a confit-like texture - more like a tender/juicy roast duck texture... I haven't dug out my Modernist Cuisine book in ages, but it recommends 144F for 12 hours...
What do people think about this?
-
19 minutes ago, Shelby said:
I know you guys could do it--if I can, anyone can. I can't usually get them all open, Ronnie has to step in. Some of them are stubborn.
I find thta burying them in ice, or putting them in the freezer for 15 minutes makes it a lot easier
-
1
-
Dinner 2020
in Cooking
Posted
I'm not @liuzhou but I used to make orzo quite often. I would always cook in boiling salted water - usually about a minute less than the package recommends for al dente. Then I'd cook for about a minute in the sauce and plate - so basically I treat it like any other pasta.