KennethT
-
Posts
6,839 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by KennethT
-
-
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
-
-
Interesting... I guess that's a reason why I've never seen coconut milk and mint together anywhere in SE Asia that I've visited - especially in places where both coconut milk and mint use are common. I've always thought that the best use of mint would be to steep it in something like a tea - like you did in the coconut milk. But I don't know if I'd crush it next time - mint oxidizes really quickly and the by product is not pleasant. Maybe try it again but without crushing it? Also, I don't know if I'd simmer it either. Get the liquid hot, take it off the heat, then add the mint and let it infuse as the mixture cools.
-
1
-
-
5 hours ago, weinoo said:
All very good questions, but I didn't ask.
They're there on Saturdays and still had the same price. I picked up 5 packs of 2 and will cook/chill sousvide today!
-
3
-
-
I use this line of products in my factory for all kinds of air tools that need to be protected...
They also have filter/regulators if you need to adjust the output of your compressor.
-
Happy bday Shelby!!! Looks like some amazing stuff you got!
-
3
-
1
-
-
46 minutes ago, weinoo said:
All very good questions, but I didn't ask.
I'll pass the market by later today and check it out. Usually I avoid the market like the plague on the weekend because of the crowds, but that kind of price would make it worth it.
-
54 minutes ago, weinoo said:
Another day at the farmer's market yielded last night's dinner. Hudson Valley Duck, those fine purveyors of all sorts of ducky products, had fresh Moulard legs on sale - 2 whole legs for $5 - and these legs are not skimpy! With more room in my freezer, I'd have snatched up a dozen pairs, but having recently received lots of frozen seafood, I limited my purchase to 6 legs.
Well seasoned (a la confit) and slow roasted for 2.5 hours, temp cranked for the final 15 minutes before serving. Over @rancho_gordo's yellow eye beans, cooked simply with mirepoix. Bitter green salad on the side. Pinot noir to drink. Quite satisfying.
Wow - for a sale like that I would have cleaned them out! Are they there on the weekend? Did htye say how long the sale was running?
-
30 minutes ago, lindag said:
So are you the guy who cooks fish in the office microwave?
worse... shrimp paste.... just kidding - my work lunches are always the same thing - some pasta with Rao's tomato sauce... that's why they've never (and will never) appear on this thread!!
-
2
-
Cuisinart Combo Steam/Convection Oven (Part 3)
in Kitchen Consumer
Posted
@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.