dcarch
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Posts posted by dcarch
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Imagine my panic!
I promised everyone to make tiramisu for TG dinner and found empty shelves. Lot's of Half&Halfs, no whipping cream.
After visited many stores buying many cans of cream-in-a-spray can, I found a few boxes of real heavy cream.
Now what should I do with all those spray cans? 🤫
dcarch
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11 hours ago, liuzhou said:
Yes, weight + gravity + speed = total force of impact.
My four tools for bone cutting:
Top cleaver, good enough for chicken bones.
The saw, I don't use.
Bottom, good enough for pork ribs. Notice the front edge has extra metal for added weight, and the extra length of the handle which will give you lots of speed when you swing the cleaver down.
The fourth? My table saw in my shop for large bones like in pork butts. It takes 5 seconds without effort.
dcarch
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1 hour ago, paulraphael said:
Wood doesn't really have magical antibacterial properties,
Agree.
That's why all wood rots, sooner or later.
dcarch
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1 hour ago, rotuts said:
Id like to argue , for fun and entertainment purposes only
I don't have a bone to pick with your argument.
dcarch 😁
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41 minutes ago, lindag said:
Yes, they certainly are. And around here they are quite difficult to find.
I do have a couple in my freezer that I got about a year ago.
What temperature did you use? I may have to give that at a try.
One large whole tail sectioned to about 1 3/4" thick. Frozen solid for vacuum packing.
90 hours at 129.5F
5 hours at 141F
5 hours at 145F
Final torching a few minutes to brown
Gravy done separately with juice from bag at 95 hours.
dcarch
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18 hours ago, Tempest63 said:
I need to do some research on sous vide.
Research is good, or you can follow the many posts here in this forum, you will find crazy people like me, who recently posted an oxtail dish that was sous vide cooked 100 hours.
People who shared the meal exclaimed, "No way! oxtails can't be this tender and flavorful."
BTY, oxtail is very expensive here in the US, especially If you factor in bones and fat layer, Most expensive cut of beef.
dcarch
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6 hours ago, liuzhou said:
Knife curvation is variable in home knives, but not extreme. Bone knives are in general much more curved.
When a curve meets another curve, the point of contact is very small, as a result the force of impact (PSI) increases significantly, which is what you need to split a bone.
dcarch
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7 hours ago, JoNorvelleWalker said:
And they say the cleaver is forged, although it appears stamped to me. If you assert a stamped blade is forged, I guess that does qualify as forgery.
LOL, That is very cle
aver.dcarch
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Happy Halloween!
Black pasta (squid ink), 100-hour oxtail with ginkgo nuts from our own garden.
dcarch
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5 hours ago, Becky R said:
Brand new to candy making and wanted to try panning. Those machines are SO expensive though, and who knows if I'd really use it! So... this attachment was just over $100. The catch was, it was made for the KitchenAids that tilt. I have an ancient brute of a KA that I suspect is more substantially made than the newer ones if other current appliances are any indication. The salesrep told me there was NO. WAY. it would work because the most it could tilt was 30 degrees without tipping over. Hubby likes such a challenge! All materials were things we had hanging around the farm. If I find I REALLY like this, I can always upgrade to a system that would have more capacity, but this will give me a taste of what I'm getting into. Geeks are THE. BEST. 😂
Amazing setup. Congratulations. He is a keeper for sure.
Another option for other DIYs who do not have a KA to try -
Today's 1/2" cordless brushless electric drills are extremely powerful and the battery long lasting per charge. A much smaller power source that is reversible, with variable speed control.
The installation/detachment of the rotating pan is easy without the need for using tools.
dcarch
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1. Sometimes the cookware can be making noise.
2. Sometimes the large magnetic induction coil can be making noise.
3. In general, induction cooktops use a brushless motor driven fan, which is noiseless. The noise mostly is from air turbulence caused by not having enough circulation space. By lifting the cooktop about 1/2" sometimes helps a lot.
dcarch
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Simple for me.
I sharpen a few tea spoons, not as sharp as a knife, use them to scoop out the "meat". Very efficient. No waste.
The same kiwi spoons are also my avocado spoons.
dcarch
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When you don't feel like cooking ----
I made sashimi . Leftover rice, No cooking involved. Just lots of slicing 😋
dcarch
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4 hours ago, MetsFan5 said:
Has anyone cultivated chicken if the wood? Does I actually taste like chicken?
I find it fascinating that mushrooms can take on an almost meat like flavor.
I have a few cans which say "Chicken Of The Sea"
dcarch
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4 hours ago, Kerry Beal said:
You know what they say – none of us get out of this alive.
She will always be alive in my mind.
dcarch
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5 hours ago, Duvel said:
I admire their desire for good plating design.😆
dcarch
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42 minutes ago, rotuts said:
Chinese food has a rep. to being healthy
but its packed w fat , the cheaper the better
and massive amour of fat.
over time , quite lethal
It seems to me they do use a lot of vegetable oil for stir frying not fat.
They don't use cheese, cream, etc in cooking.
May be that explains why Asians on the average, lives 7 year longer than other ethnic groups.
Also, obesity is not a common problem in Asian societies.
dcarch
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Office furniture suppliers.
They have wall hung metal storage cabinets of all shapes and capacities.
You maybe able also to find non-ventilated locker room metal cabinets.
Mice, racoon proof.
dcarch
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In the very beginning when I first started BBQing and smoking, the smoker had a small bottle hooked up at the low point of the chimney. Some time later the bottle collect a lot of black mess. I asked an expert what he called that stuff in the bottle . He said, "Cancer In A Bottle"
dcarch
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12 hours ago, Laurentius said:
Read the article I cited. White smoke from briquettes indicates the higher initial moisture content at ignition. It's not all steam, but the white smoke is caused by moisture in the fuel cooking off, i.e., steaming away.
"Thick white smoke is dirty smoke and is caused by moisture evaporating from the surface of the charcoal or wood."
https://beardedbutchers.com/blogs/news/dirty-smoke-what-is-it-and-how-to-avoid-it
Interesting article.
Interesting also not one word was mentioned about creosote.
dcarch
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3 hours ago, rotuts said:
correct.
it only becomes visible when it condenses
Below dew point. 😉
dcarch
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The amount of leftover ash also substantially depends on burn temperature, and shape of the burner.
Ash is extremely light, it flies up with hot air current. The hotter the burn, the "chimney effect" gets stronger.
dcarch
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1 hour ago, JoNorvelleWalker said:
I have the LED strip hooked up to a USB charger.
And the charger plugs into 110VAC outlet? and you have an AC outlet above the sink? If you have an AC outlet above the sink, why not just get a 110VAC LED light that is significantly brighter?
dcarch
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1 hour ago, JoNorvelleWalker said:
New range hood bulb works fine, although the higher color temperature takes a bit of getting used to.
Meanwhile, on the subject of kitchen lighting, yesterday I installed an LED strip above my sink:
Those LED lights are good, except you do need to recharge them (only 2000 mah when the battery is new).
Or you can do this:
Portable Charger Power Bank (10,000 to 26800mah), they are not expensive and not big, you can probably find space under cabinet to velcro one. Hook one up and you may need to recharge once a year.
BTW, you can change the light colors.
dcarch
Dinner 2023
in Cooking
Posted
Thanksgiving=Thanksgorging
Lot's of cooking and nonstop eating.
dcarch
Smoked pork shoulder, crispy pork skin
Roasted duck on chestnut stuffing, Crispy duck skin
Grilled prime rib
Crabs
Some veggies
Some sweets, home made tiramisu