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boilsover

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About boilsover

  1. Searzall--After the Honeymoon?

    YW. My disappointment came after I asked for, and Santa delivered, the Searzall. They SAY that it will work on the TS-4000 (which I had). It will fit, but the heat output is <1/2 that of the TS8000. So a $75 expenditure became something more like $150. Oh, here's another...er... tip: Even mounted to the shorter, squat "camping" type as bottles, the assembled Searzall is hella tippy. I would not use it without also buying one of the aftermarket plastic bases sold for camping lanterns.
  2. Recommended Sous Vide Circulator?

    Done. PM me your email for a PayPal when you know your cost. THANKS!
  3. Searzall--After the Honeymoon?

    Make sure you understand that you will need the Berzomatic TS8000 torch head to get full function from the Searzall.
  4. Pizza Baking Steel

    Yes, of course. Don't you subscribe to the theory that the shortest bake is best? I can ratchet the steel temp up to 700F by alternating the oven and broiler. No. It's on >98% of the time. When it cuts out, I crack the door and it comes right back on. The IR gun says this has a negligible effect on the steel temp. What do you suggest that temperature be for a 4-minute pie on a 1/2" steel? Thanks.
  5. I hope it lasts longer that the one for Searzall...
  6. Pizza Baking Steel

    Hi, Scott: I have a 1/2" steel cut to the size of my oven (minus 1" all the way around). I like it a lot, and it's not all that hard to move around. I generally agree with your enumerated points. However... my only issue with the 1/2" and the bake speed it allows is that the topping finish lags behind the crust bottom. Raising the rack to its highest possible position and switching to High Broil helps, but it's still always a tossup whether my 3 minute pie will be a black panther underneath before the toppings finish. This may be a weak broiler element, but even so, I can't be the only cook out here with that limitation. If I had it to do over again, I would split the difference and have a 3/8" sheet cut. For my oven, I think that would be striking a non-obsessive's balance. It might even afford a little extra room to load/unload.
  7. Recommended Sous Vide Circulator?

    Thanks. How long have you had the Polyscience, and do you use it frequently?
  8. Recommended Sous Vide Circulator?

    Ok, thanks everyone. Has anyone here used the Polyscience and the Anova?
  9. If there's still room on the bandwagon, I'd like to buy my first immersion circulator for sous vide. I don't want the "oven" (the integrated bath appliance), and I don't especially care about Bluetooth and smartphone app features. What I do care about is ease-of-use, power, and ruggedness/durability. A legible display and louder sounds would also be nice. I might also want to sometimes do larger joints in a cooler, rather than single-serve in a small Cambro. Whether I end up using this every day or once a year, I don't want to have to buy another circulator. The reviews on Amazon don't seem to show any that clearly stand out. What say you? Thanks.
  10. Induction + Pre-heated Cast Iron

    (1) No, no danger from thermal shock. The danger is in dropping the hot pan. (2) This sounds like a sensor fault. It may be particular to your unit, and maybe not. OTOH, an empty pan for 5 minutes at 7/9 on a 24K (or 36K) induction hob is a lot of heat. Why are you preheating so high? 500F is 'way past the smoke points of most cooking oils.
  11. Frequently wrong, never unsure...
  12. His and CI's gear reviews have always been arbitrary put-up jobs. Strange that All-Clad gets "reviewed" constantly, and always wins, hmm?
  13. Uh, oh. Will it hector and lecture in CK's awful voice? "Our sensors tried every second to decide when your pie is done, but now I judge this is the perfect time to withdraw it gently from your oven. Read more after we nag you across the paywall..."
  14. Some Questions About Pyrex

    Handy? No. But I believe it was discussed at length here: https://www.chowhound.com/post/consumer-reports-investigates-exploding-pyrex-751340 Corning had two plants, the epoymous one at Corning, and the other at Charleroi, PA. While the latter has been making Pyrex since the 1930s, the Corning plant is no longer in operation. It's my understanding that the Charleroi plant made both soda lime and borosilicate until the early 1990s, and which time it dropped borosilicate manufacture. This predates World Kitchens license of Pyrex from Corning in 1998. IIRC. Here's a source, quoting Corning and WK people, that Charleroi has been making soda lime Pyrex for 60 years: http://www.snopes.com/food/warnings/pyrex.asp#BDYHoeyAKzyLdaaE.99
  15. Some Questions About Pyrex

    The full story of what is/has been called Pyrex is long and boring. Suffice it to say, at least in USA, Pyrex could always have been either soda lime or borosilicate--the US plants made both, although now all Pyrex under the World Kitchen license is soda lime. So if you're buying new in USA, it's soda lime, and it's still Pyrex. If you're buying vintage, you need some expertise to tell which it is. If you want borosilicate, you can buy the European manufacture. In both cases, it's a safety hazard, but soda lime more so.
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