nickrey

That's a good recipe. I'd support looking at what is available in tahini. The wrong paste can ruin the recipe.

I use a very similar recipe. The devil is in the detail (proportions of lemon, garlic, tahini, water, etc). I make it by taste rather than by quantities from recipe as it depends on the ripeness and juiciness of the lemons. I also prefer a less thick texture, which is achieved by adding water and blending until the desired consistency is achieved. Like @scubadoo97, I add freshly roasted and ground cumin to taste. Try adding a small pinch of cayenne pepper, which is not enough to make it hot but plenty enough to make it interesting.

I use Maldon sea salt and the big crystals amplify the salt taste by the diner occasionally biting into one. I use about 0.8% salt using the crystals and haven't ever had any complaints about it being under-salted.

After many iterations, I sear straight from the sous vide cook with the following parameters: I use an iron, fully-seasoned wok heated over a wok burner to the hottest it will go. The outside of the steak has to be dried (I use paper towels). No oil in the pan, I oil the outside of the steak. A light sprinkle of salt is added to the oiled steak prior to searing. The sear on each side is very brief. I've also done a deep fry sear and that is also excellent.

Sure, not picky, much. For everything I use this for, who cares? Use for purpose. If I want grater, I'd use the microplane. Most of what people refer to here as needing grated parmesan requires anything but. The comment was about the noise.

I've made grated parmesan in my Thermomix. It works exceptionally well but the combination of hard parmesan and the metal bowl means that you really have to wear hearing protection.

In my experience lumps only happen when there is not enough butter or the butter is heated too much prior to the addition of the flour. The quantities given in recipes assume that you add everything at the right time and with the right amount of heat. Not doing either of these creates problems.

Could be a large new market. Don't know how the Chinese censors will take to the dude tone of the magazines though.

I have a polycarbonate lid with a square cut into it from the edge to allow the lid to be removed while using the circulator. It is nowhere near a perfect fit. The water loss from this set-up is minimal, even with very long cooking times. Personally, I can't see the need for a fully closed system. Polyscience does custom -cut lids in which the cut goes right to the edge https://polyscienceculinary.com/products/custom-cut-polycarbonate-lids-for-economy-tanks?variant=733550027

A dash of Worcestershire Sauce would potentially add to the dish in the middle palate. Mexican Chocolate or cocoa powder? Some form of smoke flavour?

After many approaches to searing meat, I use one of two methods, neither of which is a Searzall: deep frying for a minimal period, or heating my wok up on a wok burner to red hot temperatures, drying the meat, applying oil and salt and then searing. I'm happy and no smells of gas products.

No freezer required. I put my finished stock in Ball mason jars and process it in a pressure canner. When the stock cools, it is shelf stable and I can store it in the cupboard until it is needed.

You could start with The Specialty Coffee Association of America Scoring protocols.

I have an oven that has convection and a grill (broiler). I don't even use the oven that much as I cook sous vide, fry, use dutch ovens or pressure cookers, or grill on coals. I only bake very occasionally. Why take up more bench top real estate with something that, for me at least, is redundant? As you can see by my earlier list I have many items that lots of people would consider esoteric but that I use all the time.

What you'd normally use a food processor for (pureeing, chopping) plus things that are possible from the power of the machine such as flours, spice grinding, and powdering ingredients. Hot sauce making (mornay, hollandaise, etc.) as well as making yoghurt and cultured butter. Polenta (again heating and stirring). I use the dough function for making pasta and bread doughs. I don't really use the Varoma function for steaming but that is more related to my preference for alternate methods of cooking such as sous vide, pressure cooking, etc. If I steam I do it over a pot of boiling water with a strainer on top and a plate as a cover. The machine can do a lot more but much of what it can do creates food that I rarely, if ever, eat.

The following list is in order of everyday usefulness to me. Of course, if I'm catering the order will change depending on what I'm cooking. fridge/freezer gas cooktop espresso machine toaster microwave Thermomix Chamber vacuum sealer Oven Sous vide circulator Bamix stick blender sandwich press pasta maker Spice grinder Despite having many gadgets, I don't think I'd ever use a convection toaster oven.

I'd suggest that if you were able to make multiple small holes across the whole surface of the lardo it wouldn't curl. In essence, it would be like using a micro version of a Jaccard tenderiser that cuts the fibers in meat to stop them from contracting and pushing out liquid. There is a device that is used on skin (believe it or not) that would most likely work. Type "derma micro needle roller" in google search. There are some very cheap ones on eBay.

It wouldn't be much use to you if I did as I'm in Australia. Just type "disposable dish cloth roll" into Google and you'll find them near you. Professional kitchen shops sell them in large format.

I took a picture of the engraving on my Watanabe knife that is more clear.

Congratulations on the most dense topic name ever! The article recommends replacement after a week rather than sanitizing the sponges, although they give no rationale for this timeframe. To me it supports the use of disposable towels bought as rolls that can be used and thrown out. They also function as a great substitute for expensive cheesecloth when filtering liquids in the kitchen.

We had a lovely meal a few years back at Restaurant Gary Danko (http://garydanko.com). We didn't book but were able to get a seat at the bar with access to the full menu rather than being restricted to degustation. Delicious. Plus you can go down the road afterwards and get an Irish Coffee at the Buena Vista Cafe. I want to note that I didn't eat the whole cheese trolley (although it was tempting).

Welcome to eGullet Victor. There are so many threads and posts on sous vide cooking that an index was created to enable people to search through information and answer any questions they may have from posts made by people experimenting with the process, dating back to 2004. Click on the link below and I think all of your questions will be answered. ps. most of us wouldn't think of cooking a whole chicken sous vide because the breast and leg meats are so different.

Because of texture and properties related to juice absorption. If I can get the same outcome in a home made product, so much the better. I also sear steaks, which creates a well-known and totally proven carcinogen; same for char on vegetables (via benzopyrene) if you are thinking vegetarianism protects you. Raw vegetables may be good, but watch out for pesticides. Organic, perhaps, but what was in the soil previously? Even water is a known killer if you drink too much of it. I eat these type of buns rarely, less than "in moderation," and have yet to hear of someone exploding with such a time bomb inside them. Surely it's better to rail against sugar, which is natural but more surely addictive slow-burn (or fast-burn depending on how you look at it) killer.

It's probably one of the least greasy burgers I've ever had. I think the butter is only on the inside. Having the buns not fully cut through acts as a trap for anything that may dribble out. Unfortunately I had to travel to New York to try them as they have not come to Australia as yet. I've been trying to replicate the burger at home but not having Martin's potato rolls makes it very difficult.

There is a very good video of a shake shack burger being made here: Basically the bun is cut, not in two, opened up, and has a very thin layer of butter applied before being toasted.