KennethT
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Everything posted by KennethT
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I think you're right - that much power on induction would turn the steel into slag in no time at all. I have to rephrase what I said before - I actually cranked my induction unit to 1600W the other day when I was stir frying some marinated chicken that was a bit too wet. I had to work hard to keep anything from burning, but I got it done!
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To me, a classic NYC pizza should have a thin base, but more chewy - not crisp. The crust (the ring around the pizza) should only be about 3/4" - 1-1/4" wide - and should be a bit chewy as well.
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Thanks. Interesting - the sugar is fried in oil to caramelize? I don't know if I've ever seen that done.
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Keep in mind that many of these are made in the same factory by a manufacturer who makes private label. This is very common in the appliance industry.
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It's true. I've made a few things from Woks of Life and have been pretty happy with it - but I internally cringe when I see them doing that. I understand adding some oil when marinating things - especially ground meats - I find it makes it easier to break up the clumps when they hit the wok - but using sesame oil is just a waste of money.
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hear hear!!! Whenever I see a recipe or video showing marinating in sesame oil, I run for the hills.
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I haven't been to Naples, but there are quite a few Neapolitan places in NYC - some of which are run by Neapolitan transplants or, in the case of Una Pizza Napoletana, a hardcore purist... many of them produce the soupy style of pizza, and personally, I prefer it. Knife and fork is usually necessary until it cools down to almost room temp (by around the 4th slice or so if you're taking your time).
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Yeah. Years ago, we had a friend who was a sommelier at Cafe D'Alsace so we went to visit her... they did a great version of it but I don't remember which cheese(s) they used.
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Reminds me of an Alsace pizza - but that one didn't have the potatoes - just a lot of caramelized shallots, cheese (don't remember teh type but it definitely wasn't mozzarella) and creme fraiche...
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Former Masterchef Contestant's Cookbook Pulled.
KennethT replied to a topic in Cookbooks & References
Interesting - I just saw this now. I've seen a bunch of her YouTube videos - she seems to have a Singaporean restaurant in London or somewhere like that. To be honest, of the few things I've seen her make, I haven't been that impressed.... -
I don't know if you saw the video, but the katsu restaurant used fresh panko - it looked really soft. I think that type of thing is basically impossible to get in a store.
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Last night, I made the Dai flavored beef - no photo, it looked just like this. I think we may have a mild addiction to this dish! I used the Wild Fork ground elk again (as compared to the last time I made it with bison), which is fantastic with it - much better than the bison - the slight gaminess of the elk was fantastic with the herbs and spices. Unfortunately, I couldn't use sawtooth in the herb mix - my sawtooth plant is struggling right now, so instead I used a whole bunch of cilantro. And in addition to the curry leaves, I also added a couple leaves of kaffir lime (finely shredded) which wasn't immediately detectable, but gave it a subtle lift.
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The lsat time I ordered I got the white fish package because I still had a lot of salmon left over. I've had good success with their halibut, cod and rockfish (and spot prawns btw) but I think it's pretty expensive for what I got. I can basically get teh same stuff from Wild Fork but order exactly what I want rather than the mixed grab bag - plus, it's not a club that's expecting me to order once a month - sure, it's easy to postpone it, but if I'm busy and forget, there's over $100 that's coming to me. I'd rather be able to order by the piece instead or just order a box whenever I want, rather than the whole monthly deal...
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I have also been less than enamored with the Wild Alaskan salmon. It seems that no matter how little I cook it, it's still seems dry and overcooked. It almost seems dry and overcooked when it's raw. I've been suspending my "monthly" delivery for as long as possible every time I get the email saying that they're getting ready to ship... I still have a ton of fish in the freezer - mainly because I'm just not a huge fan of it and don't look forward to making it. I've had much better success with wild caught Mahi mahi and grouper from Wild Fork. I think the next time I'll do some salmon, I'll do it sous vide - I usually cook it to 102F core temp using a bath temp of 115F - hopefully that will help keep it as juicy as possible.
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kudos for stir frying one handed... I have a hard enough time doing it two handed!
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Does the book discuss the difference of a dough that is stretched vs rolled flat into shape?
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@gfwebHow did you know when it was done to 145F? Did you have a needle probe in there during the fry, or just go by color?
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In the past, I haven't been a huge fan of tonkatsu - but after seeing this video I may be a convert! I need to start making it at home so I don't overcook the crap out of it, as is the tendency of restaurants here. Just seeing that slightly pink, ridiculously juicy meat with the crisp crust... holy crap - I'm going to go take a cold shower...
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I'm impressed. Slicing a tomato one handed is quite a feat. Were you at least able to use the other hand to steady the tomato while slicing?
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Dishoom? Can you be a bit more specific?
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I'm looking at the Vollrath MPI series - 240V, probably the 2600W version.
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A question for anyone who owns a Zojirushi rice cooker
KennethT replied to a topic in Kitchen Consumer
For those with the Neuro-fuzzy, how do you do jasmine rice if it doesn't have a jasmine setting?