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Paul Kierstead

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    Ottawa, ON
  1. I still use mine very regularly, particularly when the weather turns. Realistically, most of the searing in summer is done on the grill.
  2. They likely see no reason to increase their cost base when the vast majority of consumers would not perceive any benefit.
  3. As noted, 500 is extremely hot. With food, if whatever you are cooking isn't burning, then the pan isn't 500. As long as the pan isn't empty, or very near empty, and your food isn't burning, it is very unlikely you are anywhere even in the the vicinity of 500. Just don't leave it a long time on the burner empty (or almost empty, oil alone will not suck away enough heat).
  4. One thing I do is put a timer on you machine so it is up to temp when I get home. For smaller cuts that I'm gonna sear hard, I often re-warm them in tap water before searing, just to take off the chill. Less effective with steak I think.
  5. I recently used a hock (fresh) in a pot of cassoulet. It definitely added something. I think just about any braisd/stewed dish with pork that calls for shoulder can use it as a supplement or possibly the primary pork bit.
  6. Made Pork Belly Ssam with mustard sauce last week, and it was truly excellent. Made something from it a couple of weeks ago, but for the life of me cannot bring it back to the top of the brain.
  7. No, it isn't a logical assumption at all, unless you start with the assumption that GMO lacks integrity. By your logic, a vegetarian would assume they have no meat or meat products in their food. This thread, with its pejorative "admits" is pretty much the exact reason companies don't want transparency. If you refuse to eat anywhere that does not disclose its sources, and then refuse to eat at Chipotle's because it is GMO, that's ok. If you eat elsewhere and punish Chipotle because they disclose, then what you are telling us is that you would prefer not to know.
  8. They suggest to stop basting when the butter stops foaming,which is basically when the water is gone and the temp of the butter temperature will shoot up. You can go a little further then this, but you might get browned butter, which is a nice flavour but may or may not be what is desired.
  9. The version in the book uses cling film (and it is a great tip) and a brine, thought not an equalization brine; they use an (approximately) 5% brine for 10 minutes. In short theirs is remove muscle, brine in 5% for 10 minutes, wrap in cling film (sort of torchon style), vac pac, cook @ 50 C for 30 min, chill, heat OO in pan till smoking, add scallops, when browned turn over, add butter, baste for a bit, rest 5 min, serve. I've done it many times and it makes a lovely, tasty reliable scallop. In the chill stage you can hold for 2 days (their time, i've done a bit longer), which is very handy.
  10. This process is very close (well, essentially identical) to the Idea in Food's Twice Cooked Scallops, right down to the cling film.
  11. I've made it with turkey leg confit. Quite good. I think you need something rich in it to preserve the idea (otherwise it isn't cassoulet).
  12. It is Modernist cooking. One would expect a few post-stove cooking implements to be used.
  13. Perhaps, but unfortunately you were pointed at the wrong scale, which looks identical. Try http://www.awscales.com/portable-precision-scales-01-gram/229-amw-100-digital-pocket-scale Which can be had at amazon for all of $10 http://www.amazon.com/American-Weigh-Signature-AWS-100-Digital/dp/B0012LOQUQ I use this one almost every day, and it works great. It certainly isn't perfect; the buttons and display are crap, it could be faster reading, it turns off too quickly, etc. But it is very functional. Just plunk down the $10 and save yourself a lot of trouble.
  14. The problem you might find with that one is that the upper 20g limit can be a problem for tare on the holding vessel. Even a very small metal bowl tends to weigh 30-40g. Sure you can use the little plastic ones, but for stuff like (say) liquid soy lecithin, they become disposable since that suff is too hard to get off of plastic. I like to pour in some fat (from the recipe) to help it from sticking. I think a 100g limit makes it much more useful.
  15. On what basis do you think that? Drug dealers depend on these scales, I don't see why we shouldn't. I've used one of these for a while now and it seems very accurate, and I don't see why it isn't good for +- 0.02 mg or so. If you want to cook the modernist items that use mg, you need to spend $9. You do not need to spend $200. That scale and a cheap one for heavier weighs will get you in easily under $50. They are not too expensive. If you want to go ahead and make your whole process easier, more precise and with less dirtied measuring equipment, you can spend another couple of tens of dollars for an additional scale that handles heavier stuff.
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