Jump to content

billieboy

participating member
  • Posts

    48
  • Joined

  • Last visited

Posts posted by billieboy

  1. I saw mezzaluna's mentioned in some other topics by figured I'd focus on them:  Are they worth the money (and drawer space?)  Anyone use one often? 

    I've seen a lot of them come with cutting board with center depressions---is that needed to get all you can out of the mezz?

    I shouldn't really answer this as I don't have one nor have I ever used one, but it seems to me a uni-tasker, especially with the special cutting board.

    If you were going to hack up 100lbs of parsley, I would go for it. Otherwise, ever hear of a chef's knife?

    Just my $.02 :biggrin:

    Bill

  2. I eat cheddar cheese like kids eat candy. Whenever it is on sale, I stock up and freeze it in the original package. Vacuum packed I think. Never had any problem or noticed any difference in flavour or texture.

    I did buy some cream cheese on sale once and froze it. Not so good. It tasted ok but had a grainy texture. Not creamed anymore.

    Hope this helps.

    Bill

  3. In the end Maggie, I hope it won't be all about soup.  I hope it will be all about JOY!

    Let me tell you a small story.  When I was very young my mother died and I went to live with my Grandmother.  She had raised 5 of her own children and had taken in an orphan child of her cousin.  She did this all on a War Widow's Pension given after her husband was killed in France during World War I.  The time I speak of was just after the Second World War when rationing was still very much in effect in Britain.  Sugar was about as precious as gold.  Sugar bags were never discarded without first being taken apart seam by seam to get every last grain.  On a very dark and dreary winter evening, when the only light the two of us had was from a coal fire as she had run of shillings for the electric meter, she took a precious handful of sugar and tossed onto the dying coals.  For a brief moment in time we watched as the sputtering fire burst forth in bright colour.  We laughed together as only the very young and the very old can understand. Many would have been horrified that she wasted sugar so frivolously.  But here it is 60 years later and like you we are finding life is tough but I still know that one cannot forgo JOY.  So Maggie, make sure on occasion that you dip into the sugar bowl and toss it away and laugh like a maniac!

    Annie, I think, no...know, I would like you

    Bill

  4. I don't think the original question has yet been fully answered.

    How precise DOES the temperature control really need to be?

    (I don't know the relationship between Fresh Meal Solutions and Auber.)

    FMS seem now to offer just one ready-to-run controller.

    Auber offer that one as part of a range which offers a choice of precision.

    They offer a standard (version 2) model with an accuracy of ±1°C, and a "high precision" model which offers an accuracy of ±0.2C at 65C, and a 0.1C resolution. (Quite apart from the previous choice of wattage and their range of various diy components.)

    Standard: http://auberins.com/index.php?main_page=pr...&products_id=44

    Extra Precision: http://auberins.com/index.php?main_page=pr...&products_id=42

    Obviously, equalising temperature within the bath becomes more important for higher real precision, but with forced circulation (or at least a bubbler), is there any practical value in going the extra $50?

    Incidentally, I wouldn't advise anyone to think they can drop the temperature in a thermostatically-controlled oven by opening the door... all that happens is that more heat is called up to make good the heat losses out at the door...  :wink: and the heating process in the oven is actually intensified! It was different in the very old days before thermostats ...

    Just ordered the extra precision. I think it will work great for a fermentation chamber for salamis and in cheesemaking. excited about the possibilities.

    As for the the circulation bubbler, any insight into this. I'm assuming an aqauirium pump and something that can withstand high temps for an aerator?

    Yes I thought of that too..they are dirt cheap and would add circulation to the water.

    The temps in sous vide don't seem to be high enough to hurt a bit of plastic tubing.

    Bill

  5. Maggie, I understand your situation. Since my wife died, I have had to learn to cook (OMG) and I am on old age pension. I have learned....

    Check the flyers every week. For example this week foodland has green peppers on for $1 a lb. 3lbs of bacon for $5..Thank God for freezers.

    Baked beans are cheap and dirty and healthy. The only expensive thing is the Maple syrup.

    http://gonewengland.about.com/gi/dynamic/o...m/recipe13.html

    These are the best I have ever tasted, bar none.

    Good luck and God Bless

    Bill

  6. With regard to your steak, the best way to stop from losing juices during cooking is not by salting but by the use of a handy little gadget called a Jaccard ® tenderizer. My thanks for NathanM who contributes so often to eGullet forums for this bit of advice. Basically the tenderizer is a spring loaded device comprising many small knives. You place it on the piece of meat and push it down to penetrate the meat, working all the way across the surface. The theory (and practice) is that the "juices" from meat are forced out when the meat fibers contract as it is cooked. Resting the meat after cooking allows for these to relax and the juices to in essence be reabsorbed. By cutting the fibers with the Jaccard, you decrease the amount of tension with the result that less juice is forced out. Ironically, putting hundreds of little holes in the meat means that it will lose less fluid. It also improves the penetration of marinades.

    Just to stay on topic, this is about SALTING and flavour penetration:-)

    I would like to thank you a lot for the recommendation of the Jaccard device - it is now one of my most used toys. We recently did a test of 4 pieces of striploin and the salted, tenderized piece has the most amazing color and texture. I found a little extra resting time was needed (usually 1/2 of cooking time), but hands-down this gadget is a wonder.

    I did find I had to hold the spring-loaded piece back on the thicker steaker (they are usually 2inches thick) to get better penetration.

    It was expensive here in Canada, pretty much $100 by the time shipping and customs charges cleared, but the pork loin we did tonight with a crab-apple-pecan crust was to dye for! Same recipe as before, but the pork held it's juices so much better than before, we were all amazed :biggrin:

    Cheers

    GB

    You may find this site interesting. It is about 1/2 price. No recommendations from me as I haven't tryed it, but it looks the same as the Jaccard

    Bill

    I am an idiot..forgot to give the site :rolleyes::rolleyes:

    http://www.kitchenstuff-n-more.com/catalog...586/1279883.htm

  7. With regard to your steak, the best way to stop from losing juices during cooking is not by salting but by the use of a handy little gadget called a Jaccard ® tenderizer. My thanks for NathanM who contributes so often to eGullet forums for this bit of advice. Basically the tenderizer is a spring loaded device comprising many small knives. You place it on the piece of meat and push it down to penetrate the meat, working all the way across the surface. The theory (and practice) is that the "juices" from meat are forced out when the meat fibers contract as it is cooked. Resting the meat after cooking allows for these to relax and the juices to in essence be reabsorbed. By cutting the fibers with the Jaccard, you decrease the amount of tension with the result that less juice is forced out. Ironically, putting hundreds of little holes in the meat means that it will lose less fluid. It also improves the penetration of marinades.

    Just to stay on topic, this is about SALTING and flavour penetration:-)

    I would like to thank you a lot for the recommendation of the Jaccard device - it is now one of my most used toys. We recently did a test of 4 pieces of striploin and the salted, tenderized piece has the most amazing color and texture. I found a little extra resting time was needed (usually 1/2 of cooking time), but hands-down this gadget is a wonder.

    I did find I had to hold the spring-loaded piece back on the thicker steaker (they are usually 2inches thick) to get better penetration.

    It was expensive here in Canada, pretty much $100 by the time shipping and customs charges cleared, but the pork loin we did tonight with a crab-apple-pecan crust was to dye for! Same recipe as before, but the pork held it's juices so much better than before, we were all amazed :biggrin:

    Cheers

    GB

    You may find this site interesting. It is about 1/2 price. No recommendations from me as I haven't tryed it, but it looks the same as the Jaccard

    Bill

  8. I don't think the original question has yet been fully answered.

    How precise DOES the temperature control really need to be?

    (I don't know the relationship between Fresh Meal Solutions and Auber.)

    FMS seem now to offer just one ready-to-run controller.

    Auber offer that one as part of a range which offers a choice of precision.

    They offer a standard (version 2) model with an accuracy of ±1°C, and a "high precision" model which offers an accuracy of ±0.2C at 65C, and a 0.1C resolution. (Quite apart from the previous choice of wattage and their range of various diy components.)

    Standard: http://auberins.com/index.php?main_page=pr...&products_id=44

    Extra Precision: http://auberins.com/index.php?main_page=pr...&products_id=42

    Obviously, equalising temperature within the bath becomes more important for higher real precision, but with forced circulation (or at least a bubbler), is there any practical value in going the extra $50?

    Incidentally, I wouldn't advise anyone to think they can drop the temperature in a thermostatically-controlled oven by opening the door... all that happens is that more heat is called up to make good the heat losses out at the door...  :wink: and the heating process in the oven is actually intensified! It was different in the very old days before thermostats ...

    Thank you for those sites. They seem to have more info than the other one and seem to have done some homework on what it works best with. I'm impressed.

  9. There is a device called sous vide magic which controls a crock pot or a rice cooker and keeps it at whatever temp. you set it at. This combined with a foodsaver or whatever will give you great results for home. This can be had for less than 300 dollars. It will also accomplish 90% of the things that you would want to do with sous vide.

    Thank you thank you thank you. Did a little googling and found the site. Looks like the answer to a maiden's prayer.

    I now realize I could have got this info from the regular sous vide thread, but 2,200 replies were a bit daunting, especially when I didn't have a clue what they were talking about.

    A little more educated now, thanks to you guys and gals.

    Again, thank you

    Bill

  10. Thanks to all. I have a foodsaver, hence my interest in sous-vide. Also a digital thermometer. At the moment I am monitoring my slow-cooker temp with just water in it. It is on "warm" now but will test the low and high as well. Think the high will be to hot. It boils everything...Will be interesting

    Eat your heart out Keller :raz:

    Bill

  11. I am thinking of getting a Chroma knife. The Chinese cleaver. I am intrigued by the handle, but do not have anywhere where I can look at it except on line. Does anybody have any one of the Chroma knives, and if so is the handle comfortable? Also is the steel half-way decent?

    Thanks

    Bill

  12. I am fascinated by the sous vide process, but one thing that makes me hesitate, is that I have heard you have to keep the temperature accurate within a 1/10 of a degree for safe and positive results. Without buying a mega-dollar lab cooker, how is this accomplished in the home, or is it even necessary to be that accurate?

    Bil

    I wanted to put this in with the other sous vide section, but it ended here. don't know how to move it. First time post (Newbie :rolleyes: )l

×
×
  • Create New...