IndyRob

OMG! How'd you get those layers?

I saw this referenced in a ChefSteps video. I guess Joule has been taken over by Breville. Anyway, apparently the idea is that if the Joule sous vide machine/app knows what you're cooking, it can bring the water up to a higher temperature in the beginning to kickstart the heating process, and then back it off to finish cooking. It seems like a valid strategy but I'm not so sure how far I'd trust it.

Well, sure I guess. What do you have to add?

I happened across a review of the Cosori 26-quart Ceramic Air Fryer Oven. It's one of these products that offers just about every cooking mode option you could think of (except steam). 13 of them, they say. The best review I could find confirmed my suspicions that it doesn't really excel at any of them. Still, there are a couple that are quite interesting and perhaps unique. The first is 'air sous vide'. Now I think this is a real thing, but I always thought it was done in something like a combi-oven with steam. I did some googling and can't quite come to a conclusion. But this was brought to mind after reading the recent Helen Rennie sous vide video topic. Many people in the Youtube comment section objected to sous vide on the basis that plastic was in contact with their food, or that it meant more disposable plastic. This could be a selling point. The other thing is that it's lower heating element is a burner. Yeah, you can put a pan in the bottom and, say, fry an egg or sear a steak. This is probably most useful only to people who live in hotel rooms, but I wonder what else you could do with it. You could certainly introduce some steam into baking (the one feature it lacks). I just wonder if, with some refinement, they might stumble on to something.

She's very knowledgeable and I enjoy her videos, but it's hard to react to this one since she says in the title that she doesn't sous vide, but admits in the video that she does use it for certain applications. I think she's really saying that she doesn't have the same level of enthusiasm that others do. In my case, I can say that I don't use it as much as I used to, but it still remains an important tool that I have at my disposal. Not so much different from what she's saying. I wonder if it's just a response to people asking her to do more SV content.

Vito Iacopelli for more pizza content than any one channel should probably have. cuoredicioccolato for cured meats. Pasta Grannies. For well, that. Genaro Contaldo. Vincenzo's Plate (Italian traditionalist foodie in Oz - kinda' hit and miss) Chef Jean Pierre - Yeah he's French, but he knew enough to troll Italians by flashing a container of cream in a carbonara recipe. That was kinda' funny. Edit: Just discovered, but looks promising... AcadèmiaTV

Bastard!

No, I haven't tried it. I first found it referenced on another YouTube channel - Two Guys and a Cooler. Incidentally, for those in the US who might be seeking the real thing, the folks at Pasta Grammar recommend ndujaUSA.com.

Chef John did a similar thing on his Food Wishes channel...https://foodwishes.blogspot.com/2018/11/spicy-salami-spread-nduja-almost.html

I was making a Gyro for lunch today and just needed a few slices of fresh onion. So I just cut off a bit of a medium sized onion and then used the ol' FoodSaver to seal it back up. After about 9 hours now (at room temp), I must say, it still looks pretty pristine. In anticipation of this. I looked at the interwebs and most of the advice was to saran-wrap it and put it in the fridge - but never to treat it as fresh from that point on. Surely I'm not the first person to try this. Is this bad? Dangerous?

Jarred hot dogs are just strange, and yet I see them all the time in European videos about American food. Has anyone ever seen a jarred hot dog in America? Edit: And 'saucisses pour Hot Dogs'? They ARE hot dogs! The buns et. al. are just obligatory. Trader Joe's... C'mon man..

CNN will pay you to write about your personal food aversions... https://www.cnn.com/2024/05/04/world/why-people-enjoy-eating-chicken-ijdgi-cec/index.html

In my browser it does. The + is just what a space gets converted to in the URL.

We are somehow passing in the night as I do not see that at all. Physical properties https://www.wolframalpha.com/input?i=1+tsp+salt Edit: It appears we agree on the volumetric measure, but not on the density.

Not sure what you're looking at. When I do the search it says 6 grams per teaspoon (Edit: 0.2116 oz). I just measured 1 tsp of table salt and it was 7 grams (on my scale that only measures to the nearest gram). I measure salt by weight all the time (usually in greater quantities). Edit: Do people in Europe measure in ounces? I think America is the last bastion of that antiquated measurement system.