dcarch
-
Posts
4,608 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by dcarch
-
-
Warning! This is insane, so please don't you try this !!!
I don't have a 500 horse power blender, instead, I try to make do with the following:
I keep a separate blade for my blender, which I sharpen to razor sharp just for making sauces and smoothies. I also bent the blades slightly to create more turbulance. You know how dull those blade are in your blender after you chopped beans and nuts.
When I am making smoothies, I turn the blender to high and I put the hand blender in the blender jar and have both running at the same time. Of course I have to make sure the hand blender is high above the blender's blades.
Works great for me. I am very good with tools, and you may not, so don't try this.
dcarch
-
What temperature should we take it out of the oven if we wanta solid medium rare?
135
Thanks.135 was sounding kind of high since Norm Matthews said he like his a touch above and his picture does look more on the medium side....I think maybe I'd prefer it rare then.
Mine is just under 5 lbs. I'm going to venture to say it's not going to go up that much when I take it out.
Looking at Norm's picture, which is a fine looking roast, but if you want a more even solid throughout doneness, you may want to roast bottom up half the time and turn it around the other half time to crust the fat cap. Ovens tend to be much too hot near the top. I also think Norm didn't rest the meat long enough, judging from the juicy that is leaking out.
dcarch
-
The 250 watts Bamix has 19000 RPM (the 200 watts model only 17000).
A high RPM motor generates a huge amount of heat. In general, all universal and PM motors have internal turbines to evacuate the heat quickly.
That create a problem for a hand blender design. To avoid electric shock, the hand blender needs to be completely sealed. There are no air vents to vent the heat. To avoid overheating, they just slow down the RPM.
Do not stall a hand blender, you can:
1. Burn out the motor quickly.
2. strip the connector to the blade and render the blender useless.
dcarch
-
Rarerollingobject, I am happy that you are cooking again. I can end my hunger strike now. :-)
Anyway, busy time of the year. I will be selfish just to enjoy everyone's fantastic cooking and not commenting.
Regarding cutting food thin, with a sharp knife and a little practice, it can be done.
dcarch
-
Thanks, dcarch! I miss your spectacular creations too..I still think about your Jackson Pollock! Heh.
gfweb - more or less, yeah. Just life having its way..bought a new house (with a much bigger kitchen!), changed jobs, hit an intense period in my MBA. All of which has added up to no time, no energy, no appetite, no will to cook.
Can feel it coming back though..am off to the fish markets now for some squid for the paella I have a sudden hankering for. Will report back!
If you don't post your wonderful creations, I am going on a hunger strike. :-)
dcarch
-
I wish they would make a hand blender with higher RPM.
12,000 RPM is not the same as a regular blender's 22,000 RPM.
dcarch
Your comment on the rotational speed of the blades is something I'd barely considered. I didn't realize that a regular blender spun so fast - 22,000 RPM. How does the slower speed affect the results?
My daily blender is an older Waring professional bar blender, huge, heavy, and which can crush rocks. I wonder how fast that puppy spins.
The differential speed between the blades and the food is what determines how good a job a blender can do.
A wood worker's router is more than 20,000 RPM, a Dremel rotary tool can be more than 25,000 RPM.
The way to check RPM is with a Tachometers.
dcarch
-
I wish they would make a hand blender with higher RPM.
12,000 RPM is not the same as a regular blender's 22,000 RPM.
dcarch
-
To make the diameter small, most hand blenders use perminent magnets for the field coil, which makes it easy to use DC power.
However, a hand blender requires a lot of power to achieve high RPM, a battery for cordless would be very heavy.
The not-too-many cordless ones you find do not give you the power you need.
The Cuisinart CB-76 has a 200 watt motor. I don't see that being cordless.
dcarch
-
rarerollingobject,
We miss your cooking!
dcarch
-
"----One question I had though was how much oxygen can be removed from water through boiling it? --"
Not at all. You cannot remove O from H2O by boiling. (sorry, just joking, I know you meant air) :-)
I don't consider that experiment you linked successful. The ice cubes seem very cloudy to me.
dcarch
-
Have you tried using hotter water?
A different soap?
dcarch
-
Why do you need the stone to be flat?
Would you get a nicer convex edge with a non-flat stone?
dcarch
-
Have been cooking, but not much time posting.
Some stunnnnnnnning meals from everyone! Wow!
A few things I made recently:
dcarch
Sous Vide Scallops with turkey skin crackiln on wild rice
Fresh squeezed Pomegranate juice cocktail
Mashed Japanese sweet potatoes
Roasted turkey
Home-made Persimmon Ice Cream
Wild Rice Bread
Mased potates with Chestnuts
Sous Vide Chicken
Chciken Skin Crackling Salad
-
Very nice collection of knives.
Don't forget to get a few quality sharpening stones.
dcarch
-
Reporting back.
Sous vided the entire frozen 18-lb turkey in its original plastic bag was a success.
Temperature - set at 150F, internal was 149F when taken out. It was a little well done. Next time I will go lower.
Time - 7 hours.
The brined turkey was not salty at all. As a matter of fact, there was no taste of salt.
I will post pictures another time.
dcarch
-
My theory, just a theory:
It is not freezer funk, it may be refrigerator funk.
Typical refrigerator has one compressor serving both the freezer well as the refrigerator. Air gets circulated from the fridge to he freezer. The freezer being much colder, condenses moisture, smells and vapors from the refrigerator.
Try cleaning the fridge more often, and keep a box of activated charcoal in the fridge may help.
dcarch
-
Thanks guys. I made that board from tree braches from my garden.
The knives I want would come to more than $2,000.
So I bought #32.00 of 1095 steel to make my own.
I will need to get $7.00 of charcoal to harden them.
dcarch
-
Whenever I have some time, I hope to finish making these. The long one is a 12" blade.
Metal is 1095 high carbon steel.
I use mostly Chinese cleavers, so these may be very useful.
dcarch
-
Sometime ago, I did get a chance to visit a paper pulp manufacturer in Alabama, it was a huge operation. They grow their own trees.
I can tell you, for me, the chemicals they use, the machinery, the facility, the workers ----- , far from being food-grade.
I seem to remember, paper making is THE one industry which uses more water than any other industries.
dcarch
-
Many non food white items, including laundry, clothing, paper, etc, has chemicals which reacts with UV to make them look white.
dcarch
-
I am not sure it is safe (or not safe).
I would not be surprised paper towels are made with some kind of wetting agent, whatever that chemical is.
Obviously the paper used has been heavily bleached also, who knows how that is done.
dcarch
-
"---BTW, Mr. dcarch I've taken your tomato trellis method and ran with it, I love it!!!!"
It must have been 6 or 7 years with my "Invisible" system in use, I have not had to buy anything for replacement yet. Looks like it will be good for another 10 years, even we have had many wind and snow storms.
A few neighbors came by, because from across the street, you can't see the supports at all, just red tomatoes.
dcarch
-
I am with pyrguy.
Typically the cooling fan is a shaded pole motor, which is constant speed.
The magnetron tube operates only on or off, the power output therefore is FM (Frequency Modulated) not AM (Amplitude Modulated)
dcarch
-
"--You had good luck with that. At that temp, ---"
I think I had it for 7 hours in the oven. It was cooked very well, just a little light pink right next to the bone.
Half of a turkey takes a lot less time. I think it got to 165 F the coldest spot.
dcarch
Processing a Deer
in Food Traditions & Culture
Posted · Edited by dcarch (log)
I wonder if I can hunt for a deer here in Central Park, Manhattan, NYC. LOL.
That looks like many yummy meals.
Thanks for sharing.
dcarch