dcarch

Exactly. Very different feel of the dough if you watch the Chinese demonstrations of pulling noodles. Their dough will not break even the noodles are pulled Angel-Hair thin. dcarch

"----As mentioned before, I definitely don't claim to be able to hand-pull noodles, but I don't think it's out of the reach of someone who has the patience / determination. ---" I am not talking about the skills involved, which I can understand the need to practice. I am talking about the dough recipe. The many dough recipes I have tried, they were not strechy enough to make one single long noodle. They always break. I see the making of pulled noodles mostly just for fun and showmanship, not about taste, much like making pizza, it's a lot of fun if you can throw/spin a good size pie. Otherwise I can use my two pasta makers. dcarch

There are many videos and recipes out there. I have not seen recipes that really worked, including in the first video. Notice that he cannot pull the noodles as fine as in the typical Chinese pulled noodles with his recipe. I don't remember anyone here has done it. I don't remember having seen anyone done it successfully in other food forums. I have tried many different ways, I have yet to be able to pull very thin noodles. dcarch

The biggest issue with sous vide a 12 lb rib roast is having a tank that is big enough. I used a beer cooler. In the bag, nothing special, rosemary, salt, pepper, a little Liquid Smoke, soy sauce, sugar, bacon fat, garlic paste. I had the temperature set at 130F. I don't remember how long, 8 hours? After that, I put the whole thing in the freezer for 15 minutes, then I had my pet fire breathing dragon (my torch ) to give it the crust. dcarch

I am not an expert on body weight issues. I have always been curious on the following: 1. If you have a quart of ice cream, which way your body will gain more if you eat the ice cream all at once or if you eat the ice cream four separate times, in four days? 2. If you have one pound of beef, which way will your body absorb more, if you chew the beef very thoroughly, or if you swallow the beef in very large chunks? I can’t seem to find scientific information on the above. Thanks. dcarch

"dcarch, how did you get that beautiful skin on the duck? Last year I made Szechuanese duck three times at least, deep fried, taste was wonderful but I could never achieve a perfect coloration on the skin. " Franci, take the duck to a nice sunny beach to get a nice tan. OK, if I tell you the secret, promise not to tell anyone here? There are two kinds of soy sauces in general, light and dark. Two table spoons of dark soy sauce in the marinate will do the job. The rest is following Peking duck roasting method to get the skin cracklin crispy. Including this step, Me blowing up a duck: Have fun. dcarch

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. Well, you are not supposed to run the thing for more than 5 minutes (doing so would void the warranty) and it does get very hot quite quickly. However, I'm not an electrical or mechanical engineer, so it is possible that the 19000 RPM is just a theoretical maximum that is not reached in practice. It is very easy for motors (not induction motors) to get to above 20,000 RPM, it is difficult for the motor to maintain 20,000 RPM under load unless it has the rated power. dcarch

You guys are funny. :-) I see art in all cookings posted here by everyone. Different styles, but art just the same. You have keith haring, Andy Warhol, Norman Rockwell, Grandma Moses, Henri Matisse --------. If you think my pictures blew you away, You ain't seen nothin yet!-------------------------------------------------- Christmas was too much. I am glad the next one is 360 days away. Cooking for a party is a big labor deal. It doesn't matter how efficient you are. It’s a good thing that two of the main dishes 12-lb rib roast and a duck both required no attention because of the sous vide method, and many of the other dishes were prepared ahead of time. Still, there was no time to take pictures. I apologize for the lousy cell phone shots. Appetizers were not shown, desserts were not shown. While the Rib Roast and the Crispy Roasted duck were spectacular, but guess what, they were not the stars of the show. I decided to make latkes, when you think latkes you think potatoes. My latkes were Mushroom and wild Rice Latkes. There are no rules that say Latkes have to be potatoes. Well, that turned out to be the star of the dinner. Everyone wanted more. I had to make some more in the middle of the dinner and was asked to make even more for the guests to take some home. (Secret, fat from the duck) Keep Cooking! Happy New Year! dcarch Squash Soup Beet Salad Fresh (swimming) Tilapia Chestnut Stuffing Okinawa Sweet Potatoes Sous Vide Mussels Roasted Crispy Duck Wild Rice Mushroom Latkes Sous vide Rib Roast

When two dissimilar metals are in an electrolytic (acidic or alkaline) solution, galvanic (corrosion) action can occur. You never know when you might have two dissimilar metal in the dishwasher. dcarch

Glass is not a solid, it is a liquid. As a matter of fact, if you store glasses up side down. 500 years later, the rim of the glasses will be thicker. dcarch. BTW I keep mine upside down because that minimizes breakage. The top is always heavier.

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

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

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

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

If you don't post your wonderful creations, I am going on a hunger strike. :-) 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