Paul Kierstead
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Posts posted by Paul Kierstead
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Consistency of process means your outcome is due to your changes, which means you can experiment and know that your mistakes are your own. Inconsistent process is surprises, not adventure
(Though, tbf, surprises can definitely be adventurous!)
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18 minutes ago, EsaK said:
Just did a quick test with a small pot and +5cm or so water in there. Heated to 50C. Pan control said 50C in a minute or something. Thermapen climbed very slowly to about 40C, at which point I started stirring. A few moments after and Thermapen read 50-51C.
I'm not sure I follow the problem here. It hit your temperate quite accurately. The pan was, in fact, at 50 and eventually the contents followed suit.
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Did crepes today @ 335 F on a dubuyer crepe pan (mineral B IIRC). Did a quick pre-heat to 400 with some oil in there, wok style. It worked very well, browned but not overly so, quickly cooked. The dubuyer pans seem to overshoot quite a bit on the initial heating, so letting it go back down a bit to stay out of butter burn zone is good idea (I use butter to cook them, with that very thin film of oil from the initial heating left in there). This is much better the trying to move the gas knob a hair or two back and forth. I think breaking out the big crepe pan and hitting up some galettes might be in order.
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45 minutes ago, JoNorvelleWalker said:
You are probably aware Falk offers induction bottom pans. I'm using one at the moment.
Yah, but I don't have them
I'm certainly not desperate or anything, but it would be nice to be able to use the ones I do have (quite a few), even if only in probe mode (I do expect a thick interference layer to make havoc with pan control, though I'd bet with a specific pan you would work up an offset..). I used it to re-therm something yesterday ... damn it brings a small pot of water to 60 C quickly and accurately (pan control). It will be my goto retherm now.
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An induction plate isn't a lot different then the thick plates attached to the bottom of some pots. Of course the thermal transfer isn't quite as good, but it isn't radically different. I don't use copper for appearance.
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Just got a control freak. So far primary use has been deep frying
I'm curious if anyone has experience using induction plates. I have a fair bit of lovely copper cookware that would be nice to use with it, even with probe control. I tried a cheap SS induction plate and it basically didn't work at all, even with probe control. The plate got hot, but the burner refused to put enough energy into the plate/pan combo to really heat up. Maybe if I had waited an hour I might have got a small pan of water to 80 C. It *seems* that the induction plate gets too hot too quick and the burner backs down, even though the probe is showing low temps. I tried pans in a variety of sizes to see if an interaction with the burner matter. No change really.
Falk (my pan brand) sells a quite thick cast iron plate for induction. Its quite pricey (it is Falk...), so before I put down the money in an experiment, I was hoping someone had tried it, and the burner didn't object so much.
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I still use mine very regularly, particularly when the weather turns. Realistically, most of the searing in summer is done on the grill.
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They likely see no reason to increase their cost base when the vast majority of consumers would not perceive any benefit.
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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).
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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.
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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.
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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.
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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.So now with Chipotle, consumers who choose not to consume GMO products may have assumed that given Chipotle's focus on "Food with integrity" this would have meant not worrying about GMO's in Chipotle's food ingredients. It's a logical assumption, isn't it?
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.
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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.Great to know, thanks! Basting in butter sounds like a great step, I'll try that next. I have tried searing them in butter but it burns too easily.
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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.
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This process is very close (well, essentially identical) to the Idea in Food's Twice Cooked Scallops, right down to the cling film.
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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).
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It is Modernist cooking. One would expect a few post-stove cooking implements to be used.
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Perhaps, but unfortunately you were pointed at the wrong scale, which looks identical. TryI base my opinion on the manufacturer's literature that the scale has a Linearity of +or- 2d, Repeatability of +or- 2d, and a calibration tolerance of +or- 0.2g.
http://www.awscales.com/portable-precision-scales-1-gram/237-amw-1kg-digital-pocket-scale
...as well as on the many Amazon reviewers who say the scale is inaccurate for small weights.
The MC@H gelato recipe calls for 0.3g xanthan gum.
I have never been a chef or a drug dealer but I used to be a scientist.
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.
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Here's a $21+ mg scale that I'm considering.
http://www.amazon.com/American-Weigh-Gemini-20-Portable-Milligram/dp/B0012TDNAM
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.
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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.I don't believe that scale would have the precision for MC@H gelato though.
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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I will tell you a great winner is Instant Sous Vide Hollandaise, I just used my last pouch this past weekend. The sauce was 2 months old.
At what stage did you store it? I am presuming frozen?
PK
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There is chuck roast fish now? Freaky!
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I made the pan-roasted Asparagus with Miso butter, exactly as the recipe. The overall flavour profile was excellent, but the miso butter was much, much too salty. I'm not sure if the quantities in the book are off, or if my Miso is much saltier than they use, or what. There is essentially 2 Tbs of Miso per serving.
Anyone else try this recipe? Does Shiro Miso come in widely varied salt?
New Toy: Breville/Polyscience Control Freak!
in Kitchen Consumer
Posted
I think it's fairly clear that top surface and bottom surface temperatures will have a difference depending on a lot of factors, and pan loading will change that again, so it will always be somewhat of an estimate in any case. In real world use, with liquids, I find it can be pretty accurate after stabilizing, though can run higher covered. For things like retherm or simmering it does the trick nicely. For things without a liquid load it definitely varies, but is accurate enough for *cooking*. Some pots, like cast iron, seem to have more trouble with large temperature variations across the pan.
The weirdest one I see is I quite often use mine for pressure cooking, and I'm pretty sure my Kuhn Rikon has correct pressure (reasonably) but a pan temp of 110 will easily hold 15 psi, which makes no sense ... you would expect the bottom surface to be *higher* not lower, I don't get it. It is a very thick bottom though and an odd situation. Or maybe the PC is way off and I just don't notice.