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KennethT

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Posts posted by KennethT


  1. 46 minutes ago, JoNorvelleWalker said:

    @KennethT for chicken thighs I've gone over to sous vide followed by deep fry.  By any chance did you save a picture of your experiment?

     

    I thought about taking some photos, but got busy and it slipped my mind.  SV followed by deep fry is great... but before I go back to that, I'll do some more CSO experiments

    • Like 1

  2. OK - I can finally join in on this conversation as my unit arrived today.  After an initial cleaning, the first thing I tried were skin on chicken thighs... something I make all the time, but in a hybrid pan fry /oven roast.  When I do it my traditional way, I fry skin side down over medium to medium-high heat for like 20 minutes to render most of the fat... the pan then goes into the oven at like 400F for 13 minutes.  What comes out is perfectly cooked meat and skin that has all fat rendered, and is shatteringly (is that a word?) crisp - it's a chicken cracker.

     

    So, with those expectations, I figured I'd use the new CSO - and I thought I'd use 300 bake-steam for 60 minutes as the manual, and many here, have recommended.  One thing I also did, which I do sometimes when I have time, is presalt the thighs and leave uncovered in the fridge for at least an hour to dry the skin.  I saw the skin bubbling after about 40 minutes or so, and after a few minutes more, decided to drop the temp to 250 since I was still waiting for the rice cooker to finish up its job...  I took the thighs out at a total of about 52 minutes and what resulted was completely overcooked meat, and the skin, while nicely rendered, was not crisp at all and was rather unpleasant.

     

    More experiments must follow... (probably not this week though)... I'd also like to hear people's thoughts as to my results.  I'm thinking the next step is to try a hybrid system - maybe 300 steam bake for 20 minutes, then raise the temp to 450 until the skin looks done?


  3. We've been going to this banh mi in the East Village (St Marks between 1st and A) for years, but for some reason, I've never written about it... It's a tiny subterranean place, but they put out some really good food... probably the best banh mi that I've had in NYC... granted, the bread is not like it was in Saigon, but it's not anywhere that I've found, but they do a decent job slightly toasting it to make it a little similar... but their flavors are great...

     

    20190901_152237.thumb.jpg.bf2d3c079b439808f756f988f3f006d0.jpg

     

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    20190901_150403.thumb.jpg.0162fdf95a1464ee2e861a4475e7bb4f.jpg

    The Pilot (lemongrass chicken)

    • Like 7

  4. 39 minutes ago, Margaret Pilgrim said:

     

    I'm not sure that our CSO will do much of any of the things we daily use a microwave for.    As in heating leftovers in 3-4 minutes; melting butter; heating milk or for that matter reheating a cup of coffee;  nuking a "TV" meal for lunch.   My frustration with the CSO, and it is probably due to my inexperience, is its 10 minute pre-heat function and time loss.    It will be great for "cooking" but I don't find it great for fast reheats.

     

    According to other posts in this (and previous) thread(s), as well as the "do I need" thread, the CSO is great for reheating leftovers, and melting butter is no problem either.  I can't remember if I have ever heated milk or reheated a cup of coffee, nor eaten a "TV" meal since 1982 when it was a novelty to me... not that there's anything wrong with it, but just not something I do.  As I wrote in the "do I need thread," my wife and I only use the microwave for a very select few things, some of which I've been experimenting with over the last few days - like defrosting frozen coconut milk or stock in my sous vide bath which lives on my limited real estate countertop.... which has worked great... I'm a convert for those... so now, I just need to try the other stuff - like defrosting frozen bread-type items like english muffins, which is the default breakfast for my wife.


  5. Alright, even though we're in pre-moving mode, I just bit the bullet and got one... due to arrive on Wednesday.  I got it now rather than after we've moved primarily to test out the various things that we'd typically use a microwave for - to make sure we don't need to actually get a microwave....  I'm looking forward to putting it through its paces!

    • Like 5

  6. 1 hour ago, weinoo said:

     

    The great (est?) thing about the CSO, among all the greats listed (especially and because of how well it reheats) is that it allows one to dispose of one's microwave, if one were to have a microwave.

     

    I don't use the microwave for much, but for what I do use it for I can't imagine using anything else - defrosting frozen stock and quickly thawing frozen bread products prior to toasting (my wife uses it every day to defrost an english muffin).  I'm interested what one would use instead of the microwave for these things - I'll be renovating a new apartment and I'm on the fence as to whether I need a microwave or not (it currently doesn't have one)... btw, I make popcorn (probably most people's #1 microwave use) on the stove top....


  7. 9 minutes ago, Smithy said:

     

    I also spent time trying to work this out, with about the same success and conclusions. Another point is that the butane stove, if it's a tabletop model as I assume, has a smaller fuel throughput (cfm, btu/hr, whatever) than the Wolf range.

     

    From a practical, I-don't-have-to-do-this-anymore-because-I'm-retired-and-I-hated-emissions-calculations-when-I-had-to-do-them, empirical approach I'd suggest getting a carbon monoxide alarm if there isn't one already installed. The alarms are cheap - many battery-powered smoke alarms include them - and easy to install. I don't have a favorite. Kidde and First Alert make good ones.

     

    That doesn't answer the theoretical question, but it will allow weinoo to enjoy the cookery without worry!

    There are some Iwatani butane burners that put out 15K BTUs!  That's about as good as any non-commercial burner would be (which would require ridiculous venting).

    • Like 2

  8. 19 hours ago, gfweb said:

    Have you ever used the grind feature?  I'm wondering if this would work better for making curry pastes than a blender or normal food processor as it might replicate a mortar/pestle better...


  9. 7 minutes ago, liuzhou said:

     

     

    Most.

    Is there any herb that you give different names to the seeds and leaves? Genuine question. My sarcasm mode has been temporarily disabled after sending @CantCookStillTryon a wild goose chase.

    I'm having trouble thinking of that many plants in general where the plant itself is used as well as its seeds... Fennel is the only one that comes to mind at the moment (but I'm still a bit foggy after waking up not too long ago)


  10. 1 minute ago, TicTac said:

     

    But Which one do you love?  Cilantro are the leaves, Coriander are the seeds....you are allowed to love both (but we want to avoid a lovers quarrel!), but differentiators are significant!

     

     

    some cultures call both the leaves and the seeds "coriander"... sometimes it will be differentiated by saying coriander leaves/stems/roots, etc.


  11. 38 minutes ago, rotuts said:

    @Raamo

     

    how long did you cook the halibut @ 113 F ?

     

    i have yet to try low low temp fish.

     

    looking foreword tho it.

     

     

     

    I routinely (once a week) cook salmon in a similar way - I use a bath temp of 115F and cook to a core temp of 102 using sous vide dash to determine timing based on thickness.  It comes out just the way we like it every single time.

    • Like 2
    • Thanks 1

  12. 6 hours ago, Anna N said:

    I cannot bear to look at your meals at the moment. They only make this stuff so much worse.  You inspire me!  

     

     Good news. Unless something drastic happens and it better not I will be going home on Thursday!!!

    I wish there was a "YAY!!!" button... I'll be very glad to see you out of there for more than one reason! Hope tomorrow goes as easily as possible!

    • Like 7
    • Thanks 1

  13. 39 minutes ago, Okanagancook said:

    Last night was Thai cuisine.  Grilled chicken marinated in fish sauce and a coriander root paste; dipping sauce was sweet, salty and hot; crushed cucumber salad (this was quite sweet with roasted chili and pepper), Thai steamed rice, and then the bean salad.  It was a pounded salad much like green papaya only with green beans.  Garlic, one Thai chili, salt, sugar, dried shrimp, fish sauce and lots of lime juice are all pounded together then the green beans and a couple of 1/2 ripe cherry tomatoes are pounded and mixed in.  It is served with two inch squares of cabbage and peanuts.  It was very, very tasty but holly Hanna it was so hot we could only eat 1/2 of what was on our plates.  It only had one Thai chili which I thought we could tolerate BUT that chili is pounded to release all its fury and not cooked so I think that is why it was so blinking hot.  

     

    The rice is Thai rice for steaming.  It must be soaked for up to ten hours before cooking.  I usually use the pictured basket to steam it for about 25 minutes and this method is a bit hit and miss.  The rice is barely cooked and needs turning during the cooking process....at least that has been my experience.  I decided to try 1/2 in CSO on the tray covered in parchment and sprayed with oil and the other 1/2 in the basket.  Steam setting at 210F for 25 minutes....absolutely perfect!!  The rice in the basket was not done and I decided to put it in the CSO for about 10 minutes and that did the trick.  I am ditching the basket/pot in favour of the CSO.DSC03210.thumb.jpg.cf9c283395622c44714b5eadba31e8ce.jpgDSC03213.thumb.jpg.052d3001baae8e9081fea545d0fdf728.jpgDSC03214.thumb.jpg.1234c48c200e0285bfd91377839342f0.jpg

    Was the rice you made sticky rice (aka glutinous rice)?  I assume so since you mentioned that it had to be soaked for 10 hours...  When I make sticky rice, I steam it (post soak) in a standard steamer insert in a pot for 20 minutes.  I usually don't make that much (just for 2 people) so I can spread it flat in a layer about 1" thick so I don't need to flip it.  After 20 min, I take it off the heat and let it sit covered over the hot water (no longer steaming) for another 10 minutes, and it comes out perfect.  I've always been curious about using one of those Lanna baskets, but I don't make nearly enough sticky rice to make the storage space it requires worthwhile (I live in a small apartment)...

    • Like 1

  14. 13 hours ago, Smithy said:

     

    Once it's pasteurized, it'll stay pasteurized until the seal is broken, won't it? Am I missing something?

    @rotuts is right - pasteurization kills just about all the bacteria that is present, but not the spores.  So, in the danger zone, spores can activate and create more bacteria.

    • Thanks 1

  15. 1 minute ago, dcarch said:

     

    I  see them all the time, in Chinese markets. Fresh, not frozen.

     

    dcarch

    Huh. All the ones I've seen in Manhattan Chinatown are like the durian - frozen and defrosted. Which markets have you found them in?


  16. I've never seen a fresh mangosteen in NYC.  Frozen/defrosted, yes, but those are disgusting.  BTW, the purple rind is not usually eaten - put it this way, I've never seen anyone in SE Asia eat the rind.  And better than cutting the rind with a knife, which will invariably cut through and bleed some of the tannic rind juice into the white flesh, it's better to turn the steen upside down (sepal side down), but between your hands and gently crush.  The rind should split open without damaging the internal part.

     

    A long time ago, I had read that some farmers tried to grow mangosteen trees in Puerto Rico, but the research I read showed that the trees are very difficult to transplant and the success rate was horrible.  From what I understand, any fruit coming from Thailand or anywhere else in SE asia has to be frozen - it's not allowed to be imported fresh.

    • Like 1
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