dcarch

By definition (science), all gas and electric ovens are 100% efficient. The so-called inefficiencies are actually meaning poorly insulated ovens, In that case keeping an unused stone inside makes even less sense. It's like people keeping lots of sandbags year round in the trunk to get good winter snow traction. dcarch (To be clear, efficiency means a lot for induction cook tops and microwave ovens. The ability to convert Watts to BTUs)

As Rotuts explains exactly. Not only that, there is no need to pre-heat your oven for many baking/broiling/heating/roasting recipes. Pre-heating oven is a big waste of energy. I think making naan bread, pizzas, dough proofing, etc., you do need to pre-heat. dcarch

Where do you NYC guys get good soft shell crabs? dcarch

For those of you who keep your baking stone or steel in the oven full time, I think it's a big waste of energy. It takes a lot of heat to heat it up, then it take lots of air conditioning to cool it down. All for nothing. dcarch

Well said Liuzhou. Welcome to the forum Steven, and thanks for posting the video. Just curious, are you the author of the video? If so, you have amazing skills. If not, perhaps it's a good idea to say so in your post. I have not read the rules here in this Forum regarding re-posting someone else's material. There is another essentially identical youtube video uploaded by Han meimei, Published on Dec 20, 2012. http://www.youtube.com/watch?v=s2IegQSfe70 dcarch

Razor Clams in an Asian store are generally 1/2 the price. I would assume the clams are from the same sources. Love live jumping shrimps. I don't know where else you can get them except in Chinese or Korean stores. You do not cook live shrimps any other way except boil or steam them plain. Peel them and dip them. Heavenly! dcarch

Sure. What i did: 3 cups lilac florets (no leaves or branches)3 cups half-and-half1 cup heavy cream8 large egg yolks9 ounces inverted sugarsmall pinch salt1/4 teaspoons pure vanilla extract · The Steps: · · Heavy cream, half&half, inverted sugar, salt and lilac florets in a container into sous vide cooker set at 150F for 5 hours. · Remove from sous vide cooker and strain off lilac florets. · Beat egg yolks. · Pour slowly mixture into egg yolk, stir while pouring. · Put mixture with egg yolk back in sous vide cooker and set temperature to 170F for 2 hours. · Leave in refrigerator overnight. You should also have your ice cream maker container in the freezer overnight. · Add vanilla and follow ice cream maker instructions and make ice cream. dcarch

This was what I did: 3 cups lilac florets (no leaves or branches)3 cups half-and-half1 cup heavy cream8 large egg yolks9 ounces inverted sugarsmall pinch salt1/4 teaspoons pure vanilla extract · The Steps: · · Heavy cream, half&half, inverted sugar, salt and lilac florets in a container into sous vide cooker set at 150F for 5 hours. · Remove from sous vide cooker and strain off lilac florets. · Beat egg yolks. · Pour slowly mixture into egg yolk, stir while pouring. · Put mixture with egg yolk back in sous vide cooker and set temperature to 170F for 2 hours. · Leave in refrigerator overnight. You should also have your ice cream maker container in the freezer overnight. · Add vanilla and follow ice cream maker instructions and make ice cream. dcarch

Got some fiddlehead fern. :-) dcarch

Thank you! I make it. Posted here: http://forums.egullet.org/topic/147685-back-yard-foraging/?p=1968880 dcarch

Still more! I love early spring! dcarch sous vide prime rib on violet greens and hosta shoots Lilac ice cream

Chicken parts: http://preymodelraw.com/wp-content/uploads/2013/08/chicken-giblets.jpg Gizzards have texture like heart, except tougher, that's why I pressure cook them first. Kidneys have texture like liver, except softer. I think if you have a quantity, I would try to make a pate. dcarch

Gizzards. They don't function as kidneys in chickens. Pressure cook them first, then use in stir fries. They make wonderful stock. dcarch .

I don't have a spray gun like yours, but I am familiar with similar tools. I don't think there is a motor in the device. The unit uses a vibrating magnetic drive ( which makes terrible noise) to propel the liquid. From your picture of disassembled components, I think you may be missing to take apart another component. The vibrating magnet pushes a steel piston which sucks the liquid up the siphon tube. Often the piston gets stuck because the coil spring is not strong enough to push back against high viscosity liquid. You will need to take apart and open up the whole tool. It is not very complicated inside. You need to find a way to force the piston out and wash it clean so that it can move freely again. dcarch

All you need is a $10 aquarium pump to circulate water. Very small and easy cleanup. dcarch

Many chefs can do that without sous vide. dcarch

DWO? Digital Water Oven? dcarch

Lilacs are blossoming. Anyone has a recipe for lilac ice cream? Thanks in advance. dcarch

Ashen – delicious way to give leftover chicken gourmet treatment. SobaAddic – many stunning photos! Scottyboy – We miss your cooking. Huiray – you need to start thinking about writing a cookbook. Ann_T – you make yummy food look so easy to create. Anna N – your dishes are always just as appetizing as any fancy ingredients. Basquecook – Dandelion greens, ramps --- you are speak my kind of language. Mm84321 – everything comes out from your kitchen is perfectly done. Steve irby – beautiful plating. Chefmd – Agree, perfect salmon. Kim – Absolutely amazing onion rings. Not the easiest thing to get perfect. ------------------------------------------ A few recent cooks. dcarch Roasted pork, kabocha, broccoli stems smoked chicken daylily shoots Smoked pork shoulder on orzo

I do think that a circulating SV cooker can get the internal temperature of cold large food quicker, just like a convection oven can cook food faster. But once temperature is reached, it would not make much difference, assuming the insulation of the cooker is good. dcarch

How much is the FH fern? Is the market open on Sunday? dcarch

You should check your local building Code first. There are rules for high CFM exhaust fans. You may need to provide separate makeup air intake also. It can be dangerous if you have a fireplace. The exhaust fan can pull CO down the chimney into your living space. dcarch

"----Having ice below freezing is less effective at cooling your drink than you would think---" An 1" x 1" x 1" ice cube, one degree C cooler will only give you about 1/1700 BTU of cooling. The temperature of the glass, the stirrer, the shaker, etc. Have more impact than the ice cube. dcarch

Sure, a little different from Soba's: The ramp jam recipe: 2 tablespoons olive oil 2 cups ramps, chopped (leaves only) 1 large onions, halved and sliced 1 tablespoon sea salt 1/2 cup white vinegar 1 tablespoon chopped fresh ginger 1/2 cup sugar salt and pepper to taste 2 tablespoon butter 4 cloves garlic ½ box SURE-JELL Fruit Pectin Cook until onion becomes very soft Blend everything to a thick sauce. Chill and serve. dcarch

Ramps transplant well. Last year I bought some ramps. I ate only the tops and planted the bulbs. I got ramps this year in my yard! I will have a lot more next season. Leg of lamb was $2.99 a lb. So I cut some of the ramp tops and made ramp jam. This dish is Lamb, ramp jam and yams. dcarch