dcarch

Posted by Scott123 “---And aluminum, seriously? Come on, Nathan, you have to be aware of the aluminum's conductivity. You can pre-heat it for as long as you want and the moment you open the door, the temperature will plummet. Aluminum will not store heat- and for pizza, stored heat is critical.--- Three points: 1. How much heat a metal stores is based on the metal’s specific heat characteristics. If I remember, Aluminum hold more heat than steel. 2. Aluminum is indeed a better thermal conductor than steel, it gives up heat faster, OTOH, it will regain heat much faster. In any case, the opening of the oven door for a few seconds will not plumet the heat by any significant amount, considering the heat capacity of air relative to the masses within the oven. 3. What I believe should be considered in the total thermal dynamics thinking of the oven is the black body/radiation characteristics of all materials. For instance, Bright Aluminum can be close to 95% reflectivity. This can make a huge difference. dcarch

I keep a few silicone carbide wet/dry sandpaper of verious fine grits in the drawer. They last and last. They can put a very quick sharp edge on my blades. They take no room to store in the drawer. dcarch

As I remember, Brownian motion is also temperature related. dcarch

Don't mean to go off topic, sorry. I have had quail eggs, duck eggs, chicken eggs. I don't remember they tasted any different. dcarch

Really? I actually think you can make crystal clear ice cubes with it. It will definitely separate the air bubbles and any impurity. :-) dcarch

A 12 inch diameter circle rotating at 20,000 RPM will have a peripheral (Tangential ) speed of 1,047.2 feet per second. That is much faster than bullets from many BB rifles. dcarch

Actually, I can see steel plate for pizza, but not for pies. You are basically dry-frying, frying without oil. The steel plate is so hot, the steam generated actually lifts the pizza up (similar to hovercraft) to avoid burning too quickly and sticking. dcarch

Thanks. Yes. lam see. My discovery :-). Powdered lam see. You can buy tomato powder. I make my own with tomatoes from my garden. Very strong tomato personality. more than sun dried tomatoes. Imagine 100 tomato flavor all concentrated into 5 tomatoes. (95% water in tomatoes) dcarch

Thanks Blether. Everyone should try to taste yuzu (or yuzu juice). The flavor is heavenly. Dejah, Thanks. The stuffing is very simple. finely chopped dry mushrooms to soak up all the fish juice, powdered fermented black olives instead of salt (highly recommended complex flavor), garlic powder, chopped ginger, EVOO, pepper, tomato powder, and a small pinch of bacon powder. dcarch

I don't remember exactly. I think jet engines use metallurgical single crystal metals for each of the turbine blades. This is to avoid hidden material flaws. Even that, a bird gets sucked in the engine can upset the balance and explode the engine. dcarch

I repeat, "You can get killed if it breaks." Not seriously injured, but mortally killed. You will ask how two horsepower can be so powerful. It’s all physics. Assuming you can ignore air friction, it takes no energy to move mass horizontally once you overcome initial inertia. You can actually move a ten ton object to very high speed. The potential energy just keeps on building up more and more to an immense degree. A device such as this will need to have very special consideration in design, construction, and use. For instance, ball bearings for rotating parts will fail quickly; you will need special specification roller bearings to take the kind of force. dcarch

"---The point of the steel plate is the heat transfer properties. It is able to transfer much more heat more quickly than a stone can, ---" I see that potentially a problem, not an advantage. When heat is transferred faster than a pie's ability to conduct heat, the outside gets burned, and the inside gets un-cooked. Besides, the permeability of stone allows steam to escape and allows crispier crust to develop. dcarch

David ross, I guess I was typing while you were posting. Your Poached Striped Bass with Anchoiade and Radishes- That's is the freshest fish I have seen in a while. Beautifully plated dish and I love the way you use the radishes. dcarch

Kim, chicken marinated in Soy Vay, very elegant dish to go with the banana bread. Kayb, Lasagna and garlic bread are my favorite combination. Yours look wonderful Blether, One tiny yuzu, size of half of a golf ball is $2.00 here in NYC. That sponge pudding must be incrediblly perfumy. Menuinprogress, your Smoked turkey enchiladas with chili gravy, rice, beans and salsa fresca is such an amazzzzzing looking dish!. Dejah, I would be glad to kill any diet plan for those crustaceans. Robirdstx, Red Snapper and Broccoli, so simple and graceful, and the same with the Flank Steak, Onion, Tomato and Tzatziki on Homemade Pita Ann, Some can cook well but can’t take pictures well, and some the other way. You have master the art for both. ------------------------------------------- I tried to make something simple also: Stuffed tilapia and steamed Chinese broccoli. Dcarch

Washing machine has a low HP induction motor. They are less than one horse power and very slow speed (less than 3,600 rpm). Also, you can't change the direction of rotation. To get any usefulness, I think you will need may be a two HP router universal motor (more than 20,000 rpm) At that speed, you will need high stength material, and a very well balancing system. You can get killed if it breaks. dcarch

RPM is an important factor. The other equally important factor is the diameter of the rotating device. dcarch

A 30" x 30" steel plate would be about 200 lbs. I don't see how steel plate can be a substitude for brick. They have completely different thermal properties. dcarch

Try this: Use a coffee grinder to grind up fermented black beans and use it instead of salt in your dishes. dcarch

All fish, chickens, ducks are to be served with the heads, as well as the tails. Everything must have a good begining, and a good end. Without the heads means without good beginings. dcarch

I saw fresh yuzu for sale in a Japanese store here in NYC area. Rounder and slightly bigger than a kumquat, $2.00 each. dcarch

Thanks Shelby. You are too kind. Yes, I feel honored to be in the company of so many gastronomic masters, such as and especially Prawncracker, Ann_t, etc. -------------------------------------- For Valentine's Day, much lower budget than percyn's surf & turf. Sous vide drum sticks on home make pasta. And salad: Artichoke hearts, palm hearts, napa hearts with rose petals dcarch

"---This is definitely not right. If your oven was humid then everything you put in it would be braised.--" I am not sure I understand your definition of "braised". Are you talking about steamed? In a small volume such as an oven, a boiling container of water (or sauce) can easily create a 100% humid environment. In such an environment, dry bulb and wet bulb temperature will be the same. When you cover a pot you trap the vapor, creating a more humid environment to retard evaporation therefore you need less heat to reach boiling point. Less evaporation means the food will dry out less. If evaporation lowers temperature of the food to less than boiling point inside an oven that is above 212 degrees than a convection oven can never work. dcarch

"----I don't think that's quite true. The surface temperature of the meat -- the wet-bulb temperature -- is affected by evaporation, which is a cooling process that is affected by the humidity in the oven. So you can have wet-bulb temperatures that are lower. Again quoting MC (2-103): ----" In an oven that is above 212 degrees, water in the sauce as well as in the meat will be boiling away constantly based on the BTUs and latent heat of water. In an enclosed environment inside an oven, relative humidity will be very close to 100 %, which makes evaporation impossible. However, vaporization will be continuing from boiling, and at boiling, the temperature will be at 212 degrees. I think. dcarch

1. Surface temperature of meat is about 212 degrees F (disregarding salt raises boiling point some what) as long as the oven temperature is above 212 degrees. You cannot raise this meat temperature even the oven temperature is 500 degrees, basting or no basting. 2. Thermal conductivity of meat is a constant physical property dependiong on moisture and fat composition, etc., basting cannot make BTUs travel faster or slower into the meat center. 3. The only difference is when the meat is below 212 degrees, basting, by conduction, will heat up the meat faster, until 212 degrees, then nothing much can change anything. Basting for flavor? I just turn the meat over at some point, no basting. The above are just my superstitions, may not be scientific. dcarch

Shelby, very delicious looking pizzas, and the Super Bowl goodies are so good! Ann, an incredible display of cooking skills, from baking to roasting to ---well, everything. djyee100, the tapioca pearls were cooked in clam juice. Delicious and fun. I love the way you prepared the chicken. Your beef stew is a reminder to me to make my own soon. Dakki, your cornish hen caught my eye, not only because it looks super, I think I also have the same plate. Kayb, the “sort-of pissaladiere“ is nothing short of amazing, and what a great idea to recycle shrimp cocktail. I made an early Valentine’s Day dinner. Trying to stay healthy, so no cream, butter, egg yolks, fat, etc. Sashimi and egg plants with lean ground turkey. Happy Valentine, everyone! Dcarch