dcarch

Ananas Noire. Stuning! They taste better then they look. dcarch

Thank you everyone! There are so many wonderful recipes for tomatoes, but even just plain old salad is exciting. Sad thing is, in another couple of months tomato season will be over. I will never buy store tomatoes. dcarch

I have seen Dan Souza's other "Science" cooking videos. Just like this one, interesting, but far from being scientific. Which is understandable, he does not have a science background, just like the other main characters in the Test Kitchen, entertainers, none are trained in the business. I would think that the most important consideration in making this experienment valid is to absoultely make sure that the pan and the oil is at exact temperature for all the frying, otherwise the temperature of frying can be off by 100F from one to the other. No! the amount of oil under the steak is about the same, and the thermal mass is about the same. You don't have to use that much oil. Conductivity of fat is different, fat also prevents evaporation, the fat cap on his test pieces are all different. I would cut out all the fat for this experiment. dcarch

So what have you grown this year? And what have you done with your bounties? A few from my garden and my kitchen. dcarch

What turns me off are the lies and claims. Pressure steam oven is nothing new. To say this is “Breakthrough Innovation”, “revolutionary”, !!!! is not acceptable to me. dcarch

I am not sure I would cook a turkey in that oven. It has such a small interior, the electric heating elements will be right next to the skin, making very uneven cooking. You can't turn the turkey frequently because it is "pressurized". Cooking a turkey in a pan in that oven will have 1/2 of the turkey boiled with soggy skin. dcarch

Have you ever cooked meat in a pressure cooker? What is the texture of chicken or turkey of the meat cooked in a pressure cooker? Do they look anything like what the video shows? Almost like from a sous vide cooker? Based on the gasket design, I am sure there is some degree of pressure build up. How much is the question. In order for a true pressure cooker to work, the shape of the vessel almost has to be round, otherwise the thickness of the metal will have to be extremely thick (1/8"?) to avoid buckling. Flat surface of that size cannot work. Also, every seam must be welded and no holes permitted. For the rotisserie model there are at least 10 points of entry for the heating elements, pressure gauge, thermostat, pressure relieve valve, safety valve etc. as well as the connection of the rotating spit. How do you absolutely seal all these perforations? A true pressurized steam oven will have very sophisticated safety design to prevent serious injuries. There are some advantages of this appliance, about the same as a Dutch oven or as a steam oven. Have you seen this cooking tip of using a Dutch oven? Using a thick roll of dough to seal the cover to trap steam and to build up pressure? If you calculate the surface area of the cover, you will find out that the weight of the cover and the dough seal can do practically nothing. dcarch

Ridiculous appliance backed up by outrageous claims. Pressure oven! What is the pressure supposed to do? Seal in flavor? Give me a break. In a pressure cooker, 15 PSI is to raise the cooking temperature. The pressure oven is already at high temperature with the electric heating elements, the pressure is not to raise the temperature. What kind of pressure? 19” x 12” door = 228 sq. in. x 5 lbs = 1140 lbs, x 10 lbs = 2280 lbs of pressure pushing the door out. I don’t think the oven is pressurized. 3 hour turkey in 55 minutes! Wow! We need new laws of physics. The water in food will prevent the temperature from getting higher then 212F, once 212F is reached, the thermal conductivity of the food, which is a constant and can’t be changed, takes over, and cannot go faster. A Dutch oven in your regular oven will do the same thing as this “revolutionary” appliance which will “Change your life” forever. dcarch

10 lbs lobster is no where near enough for 40 people. dcarch

Speaking of cute baby eggplants, you can also buy (or grow) Fairy Tale eggplants. Beautiful thumb size fruits, which are very creamy and seedless in texture, not very sharp eggplant taste. Here is one dish, mussels on the half shell, and on half Fiary Tale eggplants. dcarch

I put a sheet of wet/dry sandpaper in my microwave, soon, smoke was coming out and two holes were burnt thru the paper. Even paper alone can be ignited in a microwave oven. The other important thing to keep in mind, silicone carbide is used extensively to cut stone and glass. I would be hesitant to use silicone carbide abrasive sandpaper in contact with tableware. dcarch

I would advise against doing that. Indeed, silicone carbide converses electromagnetic energy into infrared energy. However, silicone carbide coated sandpaper should not be used because: 1. in a microwave oven, even with a rotating platter, the heating is highly uneven, causing localized heating, and burning can result. 2. The adhesive used on sandpaper is not food safe, when it smokes, which it will, possible toxic fume can coat your food or plates. dcarch

Is that very important to have grill marks for you? If not any skillet will be fine to "grill" meat. Otherwise, this is a consideration. use both sides, takes no room to store. http://www.amazon.com/Lodge-Single-Burner-Reversible-Griddle-10-5-inch/dp/B000E1WA7Q/ref=sr_1_3?ie=UTF8&qid=1406744162&sr=8-3&keywords=reversible+grill+pan An 8" heating element on your stove basically limits the size of a pan you can use. dcarch

SV cooker was invented to do exactly the way you need to make your steaks. Set the temperature to the lowest (rare) for all the steaks. Remove the rare steaks and refrigerate. Set the temperature higher to cook steaks to medium rare and continue cooking the other steaks. Remove the medium rare steaks and refrigerate. Set temperature higher to continue cooking the remaining steaks to medium. Then put ice cubes in water to lower temperature to rare steak temperature and return all steaks to the same bath. When you are ready for dinner, sear all steaks at the same time. dcarch

Thanks. Not a big chunk of pork, so I used a chimney starter, after the pork was SVed. A chimney starter is very effective and quick for small portions of meat or steak. 1. Butane torch to get the chimney lit. (10 seconds) 2. A variable speed garden leaf blower to get the charcoal blasting like a furnace (30 seconds) dcarch

Regular clear glass may easily crack if used in a microwave. Just like pouring hot water in a cold glass. Many plastic containers are stackable, not glass. dcarch

I have been running around like mad recently, just some simple cooks. dcarch Roasted SV pork SV salmon on beet greens

It is a very interesting thing with water, it can actually be hotter than 100C without boiling (superheated) or colder than 0C without freezing (supercooled). Superheated water can happen in any kind of container, including plastic. Mostly very pure water can be superheated, not soup, not broth. Coffee, tea, etc. homogenous liquids can superheat. dcarch

Water cools itself down so it will not go above 212F. Oil cools itself down, but not until it reaches to over 400F. If you look carefully of the plastic containers you use to microwave food, you may notice a ring of pitting from oil melting the plastic. dcarch

I have modified my pressure cooker to go higher pressure and temperature. At higher temperature, even bones get soft enough to chew on. I can't give details on the modification. I don't want anyone else try to do the same. Rice get to be pastey and gluey at high temperature. Works great for beans. dcarch

What about Hongkong? Macao? Asians consume not much dairy products because of Lactose Intolerance. Australia export only about 10% of Singapore's food supply. dcarch

"-----I'm just saying the situation is no different from anywhere else.----" There is a difference, and the difference is mathematical. When you have a country with such a huge population making so many things, statistically there will be more scandals proportionally. "----Demonising China is not only unhelpful, it's dangerous. -----" Dangerous in many ways, generally: 1. It blinds us in dealing with our (USA) shortcomings. If we are growing garlic 10 times more expensive, even we are selling locally, don't support the grower. They have no business in growing garlic. Let them get out and make something else, like iPhone, so that iPhones will not be made in China. 2. China can make cheap stuff, because they have no problem outsourcing to other countries. All other countries do the same. Italians import Chinese tomatoes to sell to the USA "Made in Italy" tomato paste. 3. Racial discrimination has costed us dearly! " 55% of Ph.D. students in engineering in the United States are foreign born (2004).[3] Between 1980 and 2000, the percentage of Ph.D. scientists and engineers employed in the United States who were born abroad has increased from 24% to 37%.[3]45% of Ph.D. physicists working in the United States are foreign born (2004).[3]80% of total post-doctoral chemical and materials engineering in the United States are foreign-born (1988).[4]" Brain drain is causing big economic long term problems. Many foreign borns have left the US because they don't feel welcomed here. I have a few Chinese engineer/scientist friends left and returned to China. BTW, the penalty for making bad food in China can be death sentence. dcarch

I have run into the guy a few times. I admire the guy for his skills, knowledge and humbleness. I am surprised that no one has mentioned that he is a very accomplished painter, artist, a museum quality artist. Google jacques Pepin artist painter, you will respect him, and his cooking even more. http://www.artessexgallery.com/uploads/1/3/6/0/13605471/6853692_orig.jpg dcarch

Guess where does Poland Spring get their water? dcarch

"Calling something by its proper name"? Good luck! Where do you think pork butt is on a pig? And where do you get oysters from rocky mountain? dcarch