Dave the Cook

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About Dave the Cook

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  1. Who else? -- Tupperware! -- has volumes all figured out, and has put it in chart form. You can ignore their product recommendations if you want, and just look for the volume of the container for say, five pounds of flour (about 20 cups)..
  2. For Christmas this year, we made Milk Punch from Paul Clarke's excellent recipe. With the optional pimento dram, it was very Christmassy, and an excellent replacement for cloying, overrated egg nog.
  3. The cookbooks of fall 2016

    I haven't seen a mention of Ali Bouzari's Ingredient. It has the pedigree and content that seems perfect for many advanced amateur cooks. Anyone have experience with it?
  4. We ran into a related issue a while back, when deciding to s-v some loin lamb chops. I noticed that they were vacuum sealed, and dropped them in the bath, marveling at my own cleverness and well-developed sense of thrift. The sealing survived, but all the paper labeling on the outside (price tags and such) disintegrated. It wasn't bad enough to choke up the circulator, but it wasn't pretty. paulraphael's outer-bag method would have prevented quite a mess (and a bit of embarrassment).
  5. Bad me; I didn't take notes. But I recall that we weren't particularly formal about it. We probably let it swim at around 8 p.m. and took it out about 3 p.m. the next day. So . . . 17 hours or so? I think ChefSteps said "overnight," and that was overnight for us during that pair of days.
  6. Not a dumb question at all. That is exactly what we did. A warning: part of the appeal of this method is that you can just take bacon out of your grocery bag and toss it in the bath without a second thought: it's a low-effort/high reward proposition. And again, that's exactly what we did with our package of Wright's. But if you're cooking bacon that comes in a peel-open package (Oscar-Meyer comes to mind), be aware that the glue that holds those sorts of envelopes together could let go after a few hours in hot water.
  7. We were not blown away by sous-vide bacon. It didn't seem to save much time, and we didn't experience the combination of simultaneous-crispy-and-chewy that the technique implies. However -- -- this stuff is awesome -- not the fat, but the gelatinous liquid. It's kind of Extract of Bacon, and It's almost worth giving bacon the sous-vide treatment just to get it. We use it in dishes where the bacon flavor is welcome but the additional fat is not.
  8. Having spent some time as an innocent (and sometimes not-so-innocent) bystander and frequent lab rat while someone else worked on an Instant Pot book, I can say that, despite being a justifiably popular and very capable device, the Instant Pot suffers from an inconsistent user interface and a manual that is, at best, barely capable of explaining it. That said, its stainless steel pot is superior to other electric pressure cookers, which almost always feature non-stick interiors that are pretty bad at browning, and lack the cladding that helps spread the heat from that tiny, center-positioned element. Still, I often resort to doing initial browning on the stovetop in a sauté pan, then transferring to the Instant Pot after deglazing. I'm willing to trade washing the extra pan for the frustrating tong work and scorched forearms that often accompany pressure-cooker searing.
  9. I'm not sure there's a lot in here that's new, but this is from today's Washington Post.
  10. ATK is trying to get out in front of the story.
  11. You can get those long tweezers even cheaper if you step outside of the cookware shop and head for the pet store instead.
  12. The Washington Post has a good breakdown of what's in the suit filed by ATK: click.
  13. The McRib is back!

    No offense taken. And let's be honest: what one sees at McDonald's is a pretty low bar to clear. Yeah, when I read that, I was about twenty minutes past finishing off some leftover ribs myself. But this might be one of next week's meals, just because I need a cooking project (and it does seem like a project) to amuse myself with.
  14. Yeah, It's almost certain that the cooking segments are taped elsewhere. The electrical and gas requirements (not to mention room for cameras and such) for the CC set are well beyond those needed for domestic use.
  15. The McRib is back!

    Who's going to try this? Ribby McRibface