Dave the Cook

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About Dave the Cook

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    Atlanta

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  1. Ripening an Avocado

    This totally works, pit or no pit. A half an avocado would never last two weeks around here, but we've gotten five days, easily.
  2. Budget cocktails for a crowd

    Seems like a good occasion for punch.
  3. Books on Sous Vide

    Instant Pot
  4. You can call Husk traditionalist, but that doesn't necessarily mean Brock is. His recipes show up throughout Modernist Cuisine, and before many of us had even heard of sous vide, he was known among the vanguard of modernist chefs (Dufresne, Blais, et al) as "the methocel guy."
  5. Most likely, it's a combination of applicability and cost. To quote Modernist Cuisine: Egg whites might work, but then you have to deal with the additional moisture. Most tot recipes for home use employ corn starch, which is okay, but if you could swap that out for something that, say, increased crunchiness (or fiber, or pick a characteristic or characteristics), you'd probably consider a modified starch. In fact, you'd probably be foolish not to.
  6. Cuisinart Recall

    We got an identical message this morning. The weird thing is, we got our replacement blade weeks ago -- between Christmas and New Year's Day.
  7. 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)..
  8. 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.
  9. 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?
  10. 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).
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. I'm not sure there's a lot in here that's new, but this is from today's Washington Post.