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Everything posted by ElsieD

  1. Russet Potato Flavor

    You have to buy Costco's bag of onions to find a bad one. Because there will be one. Always.
  2. I Bought a Tutove--Now What?

    I'm curious - how much did you pay for it? Did you buy it from a pastry chef? I have never heard of but but it looks like an interesting piece of equipment.
  3. That's a hoot! You certainly are resourceful.
  4. One Click Butter Cutter

    @gulfporter You may not be looking for sympathy, but I'll extend mine anyway. That is tough.
  5. I have one too. I used it when we had the house and I used to cold smoke my own salmon. It's a great knife for that. Nowadays it gets used on occasion to thinly slice ham, and not much else.
  6. I Bought a Tutove--Now What?

    I use a medium size food saver bag for tte butter when I make laminated dough. Works perfectly.
  7. Including the carrot and red pepper?
  8. @Okanagancook I only have a Foodsaver which as you know, doesn't work with liquid. If I use the water displacement method I'd be worried about how the Foodsaver by would hang in for a lengthy cook. Any suggestions? I've had those beef cheeks for a while (and pork cheeks) and it really is time I did something with them. I kinda like tge suggestion of the IP.
  9. Dinner 2018 (Part 1)

    @blue_dolphin I like everything on your plate but what I am sitting here lusting after are those tomatoes.
  10. Gochujang

    This is the one I use. I don't know how it ranks with the others. I buy it at a Korean store.
  11. Gochujang

    I have. We like it a lot. I think I am on my third tub. If you want a few tried and true recipes send me an pm and I will send you some.
  12. And for how long do you cook them in the pressure cooker?
  13. I have some beefcheeks in the freezer. Are you allowed to say what other "usual suspects" go into the bag with the cheeks?
  14. And thank you from me too.
  15. Dinner 2018 (Part 1)

    That looks awesome. What did you stuff them with?
  16. Dinner 2018 (Part 1)

    Maybe you could take one for the team?
  17. Dinner 2018 (Part 1)

    Me three, once it warms up enough for me to be able to do the frying part outside.
  18. Dinner 2018 (Part 1)

    Question: if you are finishing it in the IP doesn't that affect the crispness of the chicken?
  19. Dinner 2018 (Part 1)

    What did you add to the cauliflower rice?
  20. I tried the oil test again and got much better results. I waited to take the temperature until the probe informed me that the target temperature had been reached. We used a stainless steel pan, and added more oil to make sure the probe was in deep enough. The probe was at least 2" into the oil. Probe set to target temp reached probe read-out Thermapen temp. As per probe 250 250 259 259 275 275 282 280 300 300 278 274 325 325 331 328 350 350 353 353 375 375 375 371 385 385 385 381 Much improved and I can live with that. I also got a message that the surface temperature of 410 had been reached. I assume that is as hot as the TT gets? Anyone know what that means? Why can you set the surface temperature?
  21. Dinner 2018 (Part 1)

    First time I have ever heard of parsnip in a quick bread.
  22. Good news. I tried my little test with water in a stainless steel pan. I started at 110, and increased it by increments of 10 degrees until I got to 160 when I bumped it up to 180. All the readings were off by only 1 degree, on the high side. I'm okay with that.
  23. I just had a chat with my husband and he wondered if the difference in the readings could be attributed to where the sensors are in the probe vs. The Thermopan. Guess I will have to repeat the test as I want to be sure I raise the right questions with the TT people. It seems odd to me that they would produce something that is so far off.