dcarch

UV cannot penetrate food. Even oxygen and ozone blocks UV. That's why to sanitize food deep, radiation is used. I use UV (55 watts) to sanitize meat when I dry-age beef. dcarch

Measuring liquid with an IR thermometer is tricky. You should try to measure without liquid. Also, if you are using a cast iron pan, cast iron thickness is not very uniform and temperature distribution varies. dcarch

Amazing food everyone! From Kim’s waffles to mm84321’s truffles ---------------------------------------------------------------------------- Some simple food, dcarch Sous vide chicken drumstick, butterflied. Sous vide duck drumsticks, butterflied.

Beans for breakfast. Beans for lunch. Beans for dinner. Coffee was fantastic. dcarch

Anyone else likes eating squid insides? dcarch

It does not matter how much you paid for a toaster oven. They are all limited by the maximum allowed electric outlet capacity, which is about 1,800 watts in the USA. dcarch

Add another couple bags of cement and a few rebars, and you will have a good tornado shelter. :-) dcarch

Sous vided corned beef shrinks a lot less. dcarch

huiray : Lovely dinners from all, both complex and simple. @ dcarch - just wondering, how do you keep the food warm while doing all that fantastic plating (surely it takes some time) and photography (yet more time)? Actually, If you look at my dishes, I seldom spend much time on them. I don't do anything fancy, just mostly piling the ingredients. When photographing, I always have the identical setup, a top view and a side view. I don't spend anytime in composition. Lighting is identical in all my shots. Flip one switch, click, click, I am done. Before I plate, the plate is in the microwave with some water, and the plate will be boiling hot for the food. Thanks for asking. BTW, very lovely photographed "Shui Kow" dumplings. dcarch

Thanks guys. Those mini eggplants are creamy, mild and delicious. Those stems are beet stems. I like cooking beet leaves and stems separate becuase they require diffferent cooking time. dcarch

[Moderator note: Well, that was quick! This topic became too large for our servers to handle, so we've divided it up; the earlier part of the discussion is here: Dinner! 2013 (Part 1)] More than 150 amazing dishes have been posted since I last posted! Here are a few my recent ones. dcarch Smoked pork chops Mussels on mini eggplants Sous Vided Chicken Marsala with crispy skin, mini eggplants, bok choy, on orzo

I have made good risotto with all kinds of grains, including regular rice, wild rice, couscous, ---- all without adding Arborio rice. I think if you made couscous, you made pasta. You are not wrong. But it eats like risotto. :-) dcarch

I have made good risotto with all kinds of grains, including regular rice, wild rice, couscous, ---- all without adding Arborio rice. dcarch Sous Vide Chicken Breast on Wild Rice Risotto

I wonder what Mr. Graham Kerr's views are on this topic. dcarch For the very young members, Graham Kerr = The Galloping Gourmet.

Are you using an electric stove? A round bottom wok touching an electric heating element can give you very hot center, but not hot enough everywhere else. Have you tried a wok ring? dcarch

I have no idea what I was doing, but the rice was good. dcarch

Happy St. Valentine everyone! dcarch Sous vide rosemary leg of lamb Sous vide chicken breasts, Meyer lemon mushroom sauce

In a way, Fried Rice is like Stir Fry, there is no one stir fried recipe. Definitely fried rice has nothing to do with leftovers. You can stir fry leftovers too. If you go to a fancy banquet, there is always a fried rice dish near the end. Leftovers? No way. dcarch

dcarch .. did you use wooden skewers to keep those wings so straight? .. they are really tasty looking. Thanks, this is how it's done: dcarch

Fried crispy wings for Super Bowl. dcarch

Shop towels are cheap from Home Depot. They are 12" x 12" cotton, durable (15 years?) and very absorbent. I bought 50 pink ones for dirty wipes, 50 white ones for clean wipes. It is a pleasure to have lots and lots of towels in the kitchen. When they get dirty just throw them in with the laundries. Or, quick rinse in the sink and microwave to dry/sanitize. dcarch

Scubadoo – You have done some amazing photos of delicious dishes lately. Dejah – I like the way you enjoy the chicken with your Hubby. Robirdstx - Chicken Marsala looks beautiful and appetizing. Liuzhou – Nice Thai style red duck curry. Is that how you are supposed to enjoy the dish, with a wrapper? Kerry Beal – Very pretty plated roasted chicken. C. sapidus – The best coconut rice I haver seen in a while. pastameshugana – I lives not far from NYC’s Katz Deli, I know a good Pastrami, and yours is a good Pastrami. FrogPrincesse – luscious rack of lamb. Kim – I will work as a helper in your kitchen and may be I will learn to make wonderful simple food. Scottyboy – extraordinary swordfish! --------------------------------------------------------- Practicing a few dishes for Valentine’s Day. dcarch Sous Vide Pork Chops Sous Vide Pork Loin Fried Rice

Chinese eats at home? Eats at home, yes, Chinese? Questionable. :-) dcarch Paper thin Chinese sausages fried in sweet vinegar and rice wine, on tofu White and red fried rice, Meyer lemon flavored. (trying out some Valentine dishes)

The exact condiction is this: If you touch the metal cover, it will be much hotter, because it is giving up more heat, but to the steam inside, it is extracting more BTU therefore it cools down the steam quicker. Here is something you may like to try out: Steamed fish - If you steam fish in a bamboo steamer it will be less watery with the fish than if you steam the fish in a metal pot. In a metal pot, the steam condenses under the cover and drops down on the fish. dcarch

Where does this clay pot get the liquid it adds? To varying degrees. Sorry, I'm not trying to be a smartass. I really don't understand. Suppose you have two pots, one clay and one metal with identical food to be cooked. Further, assuming you adjust the fire to supply the same BTUs to the pots to compensate difference in thermal conductivity. Steam from cooking will escape out more from the clay pot than the metal pot because steam from cooking will condense more under the metal pot's cover and return back to the food. The metal cover is cooler because of higher conductivity. dcarch