boilsover
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Posts posted by boilsover
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On 1/16/2018 at 6:52 PM, Kerry Beal said:
I'd rather have a sheeter!
Yeah, I'd rather have a Rorgue, too.
$4,000 for a sheeter versus $70 for a pin? I'd rather have the $3,930 in
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12 minutes ago, dtremit said:
In this case, I am essentially using surface temperature as an arbitrary numerical setting.
OK, I get it. You're using the temperature setting as the arbitrary numerical setting, even if it's objectively inaccurate. I even get that, e.g., if the setting of 267F is lower than the setting of 286F, that might be valuable regardless.
I just like to acknowledge arbitrary things as being arbitrary, rather than thinking that a sharp, pointy-number temperature setting is true. This stuff tempts users to think and talk and judge like they have beaucoup accuracy and precision, when maybe they don't. When they share temps for preps between owners of a different brand/model with a different sensor or algorithm (ControlFreak, Cue, etc.), what? Someone's an idiot? Everyone should buy the Tasty Cookbook because only that works true to their readings? Sounds like political discourse more than science. I just want to cook.
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1 hour ago, dtremit said:
The value here is not control of internal temperature (which is regulated by the pressure valve) but ease of use. Setting a consistent pan temperature (rather than a consistent burner output) means less overshoot, and therefore less liquid lost through the pressure valve. And in a purely practical sense, it means less time fiddling with the burner.
The better question is: Consistent with what? PICs have heretofore been wildly INconsistent with their temperature settings, even if they are repeatable between uses. In the typical PICs, the temperature settings have been a joke. What makes this one different?
If you set 267F at the controls, what confidence do you have that it means 267F in the pan?
Frankly, I'd rather have an arbitrary numerical setting that I've vetted than a false temperature setting. But if this appliance is accurate, then it could change my mind. Seems easy enough to test...
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12 hours ago, gfweb said:
@DiggingDogFarm I have a hard time with non-serrated on crusty bread like a baguette. But yes otherwise.
Yes, unless a knife is extremely sharp, serrations rule with crusty breads. Still, I'd still like to try a guillotine...
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6 hours ago, dtremit said:
One good use for the surface sensor: pressure cookers. I dug my Fagor Duo -- which I basically quit using when I moved into my condo with an electric stove -- out of storage, and did a water test today. Setting a surface temperature of 267F resulted in a nice, reliable burble from the valve. I lost about half a cup of water over a ~15 minute cook and natural release, but I suspect a lot of that was when I was adjusting the temperature.
Not quite as "set-and-forget" as my Instant Pot, but pretty close, and the extra capacity will be nice to have. Will probably try a recipe in it tonight or tomorrow.
I'm not sure what to make of this. If the PC is burbling, and it's an Xpsi unit, don't you already know the water temperature at sea level? If you're at altitude, it might be slightly lower, but it's a known, right?
Also, these button thermocouples are measuring the outside bottoms where the heat is induced, not the interface temp or the temperature of the food. Is there some algorithm that converts into a floor surface temperature? If so, does the algorithm know the difference between a cast iron pan and a thick clad one like Proline?
It would be interesting to compare temperature readings from the button with those from a good contact probe inside across a range of pans.
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5 hours ago, lindag said:
The very best chicken I've ever had is from a recipe for Red Devil chicken done on our outdoor gas grill with rotisserie.
Sounds great. Try smoking the bird for 30 minutes before you spit it up...
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13 hours ago, JoNorvelleWalker said:
I don't think these knives were meant to be used for slicing against cutting boards. Mine, as I recall, was sold as a salmon slicer.
Gosh, I'm having a hard time getting my mind around how you'd slice salmon (or bread, or charcuterie) without board contact. I totally get slicing certain things, e.g., turkey breast, ham/venison joints, etc. "in thin air", but I don't think slicers were intended for such limited use. Would you please explain?
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42 minutes ago, JoNorvelleWalker said:
But for slicing you are not necessarily going down against a cutting board.
Yes, of course. But a lot of the time you are, even close to the heel. Or am--today I thin-sliced some leftover NYE prime rib for French Dip sandwiches. I have an ancient, thin, 14" Henckels slicer that would only contact the board at the extreme tip if I wasn't prepared to hang the handle over the edge.
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9 hours ago, Porthos said:
This is a post about a fail.
(Table knife shown for scale)
I found this small Sabatier Santoku knife i my favorite thrift shop for finding knives: I paid $2.00 for it. I figured to offer it to my younger DD after I put a new edge on it.
I pulled out my trusty EdgePro and had a new edge on it in less than 15 minutes. I do two things when I think I have the edge I want. First, I give it the paper-slicing test a' la the EdgePro video. Not perfect, but reasonable. My second test is slicing up a carrot. That is when I started rapping my knuckles on the cutting board. On the edge to spine axis the handle is not far enough away from the blade edge. I can't chop or slice with it. Fail! I can't think of anyone who I know that could use it.
I am far from disconsolate. I have had way to many wins to let this be a deterrent.
Pinch grip and palm that thing. A lot of bread knives and other slicers are like this or worse. Just keep your handle off the board's edge.
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11 hours ago, JoNorvelleWalker said:
I'd consider a whole duck "oily and fatty stuff". No spatters and a nice bowl of duck fat and drippings at the bottom. And I'm still working my way though that duck fat.
Great minds think alike. I've probably roasted 100 fat migratory ducks, brant and geese indoors on mine with no appreciable spatter.
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3 hours ago, weinoo said:
I would think there are splatters from any rotisserie. I mean, there are splatters when cooking a whole chicken in the oven, not on a rotisserie.
I'm with JoNorvelle on this one--no spatters out of my Farberware, either.
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50 minutes ago, andiesenji said:
This is the large one that I use out on the deck. It is terrific and very versatile, but it "SPITS" and you have to wear a heavy apron, long sleeves and gloves when standing in front of it.
I bought it new in 1962 and I have taken very good care of it.
Note the address - this was manufactured before the postal zip codes were adopted.
And the phrase, "They don't make them like that nowadays" is 100% true. It is heavy, very well made and should last another 45 years!
And note how the spit is constructed. There are additional tines at each end, that nailed into a roast, a chicken, turkey or ?? will keep the item secure on the spit.
I did roasts, including rib roasts, pork loins on the bone, chickens, turkeys, ducks, geese and leg of lamb and hams.
Thanks, andie: That looks like a really good design. I bet the gears are heavy metal, too. Now I'm looking for a Black Angus!
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9 minutes ago, dcarch said:
Saved me a trip to W-S, thanks. I can see now why Phillips put the elements behind glass.
So that folding thing is what, just a spatter screen?
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1 minute ago, andiesenji said:
This is the one I have. Regal - about 20 years old, only used a couple of times because I got the Sharp combi convection/microwave oven, which did the same thing only more rapidly.
It's like a tanning booth for chickens!
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12 minutes ago, dcarch said:
Actually the Philips design of the reflectors is outstanding if you look at their shape, which is kind of parabolic focusing to beam the IR output toward the food. Also, because the IR beam is focused, the distance of food to the heating elements is not that critical.
I guess I need to see one of these in person, because it looks like the folding reflector is planar and bass-ackward. Is the parabola under the food? This is not ideal, but it's better than nothing.
12 minutes ago, dcarch said:Also, because the IR beam is focused, the distance of food to the heating elements is not that critical.
See, above. Also, the Phillips elements seem very similar to those used in the Breville Smart Oven and its ilk. My experience with the largest BSO cooking things roasted and toasted is that the elements are too far from the food to do a good job. Farberware instructed users to adjust the spit downward to the point that the food barely clears the element. We're not talking about a heliostat here...
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9 minutes ago, KennethT said:
@andiesenji What do you think of the one I linked to above?
One of the things I like about it is that it is open - there's no door there to trap heat inside and turn it into an oven rather than a true rotisserie. But I'm curious as to your thoughts since you're always so knowledgeable about this stuff!
Obviously not andie, but (a) the reflector setup looks awesome; but (b) it looks like there's no distance adjustment. AS she said, I would prepare for spatter and cleanup.
Oh, I just remembered: for the horzontal 1/4" square spits, there's an aftermarket tumbler basket add-on for things like wings and chunked meat.
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2 minutes ago, andiesenji said:
I have a vertical electric chicken rotisserie that works quite well. It had kebab skewers but I lost them years ago as I never used them.
there are several on ebay.
Hi, Andie: What make and model? Do you know of any modern version of the old tournebroches that hang vertically? I have a project going with grates and an large outdoor, permanent, elevated grill that I'd like to outfit for a larger side-fire for rotisserie. With one of these, I can just use a tripod, rather than fiddle with spitjacks.
Thanks.
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6 minutes ago, KennethT said:
@boilsoverwhich Farberware one do you have? It seems like you'd recommend it...
It's called the "Farberware Open Hearth". I'm not sure which exact model number it is (mine is at my beach house), but it is this one.
These can be found for peanuts at estate sales, because if you haven't used one they don't look very practical. Right now there's one up on Ebay for $65.
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20 hours ago, chefmd said:
Ouch! MSRP $569? I've not handled one of these, but it is the functional equivalent of the old Farberware. In fact, it might not work as well, since this has one elements along each side, some distance from the food. The Farberware has 4 "turns" of calrod element both at the sides and under the food. I also don't really understand how that folding reflector improves anything--for it to work well as an IR reflector, it would probably have to tip inward instead of outward. The Phillips also appears not to have a spit height adjustment, which can be very important.
I've cooked a lot on the Farberware, and the "smokeless" thing is a red herring--even with the under-food turns of calrod, there is not enough smoke from drips to worry about. It's also an absolute SS tank; all the metal is thicker than it needs to be, and the only plastic is on the handles. It's easy to disassemble for cleaning, too.
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Long story, but I have a friend with whom I share a lust for French patisserie in general and kouign aman in particular. We have another friend, kind of a starry chef in France. We'd like to surprise our Parisian friend by being at least marginally competent with the kouign the next time we meet up.
I had always heard of a specialty rolling pin called a Tutove (I think it's the name of the manufacturer). It's supposed to be the Secret Weapon of puff pastry. The idea is that the pin has grooves/ridges that better place butter into the layers of dough.
So I found one (a real one, made by Tutove) on Ebay at a good price, but I need any basic tips y'all have for using it. Anyone here use one, or have a resource for how to roll with a Tutove?
Many Thanks!
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56 minutes ago, Anna N said:
May I offer another view? I frequently see plates bowls etc. that I find quite attractive. But not only do I not need eight of them as I live alone, carrying eight of them would challenge my physical abilities! I would like to see them priced such that if I only buy two of them I will pay more than if I buy four of them and my best baegain will be eight of them. I can certainly understand not selling a singleton.
I'm with Cronker on this one. Considering how hard it is to find matching pieces of discontinued cookware, I think it's a shame to break up sets. This happens all the time with vintage copper saucepan sets (and worse, their covers). There are pieces/sizes I've been looking for for >10 years that I may never find.
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2 minutes ago, BetD said:
Heheheh..... no crawl outs, have a cling wrap cover in place!! (“Cover” being a politer version of what we actually call it
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Then allow me to bestow on the escapees the name "Houdini".
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2 hours ago, BetD said:
Our Dustbuster is called “the bug sucker”
Do you call the ones that crawl back out "Jonah"?
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5 hours ago, Anna N said:
Well I miss my Dustbuster. I no longer have space for it nor even an outlet where it could be plugged in but many a day I wish it were not so.
Don't get me wrong, I think they're very useful. I was just visualizing Brad alternating between floor, countertop and cutting board. You wouldn't touch your food contact surfaces with your floor mop, would you?
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Yard Sale, Thrift Store, Junk Heap Shopping (Part 3)
in Kitchen Consumer
Posted
Sure, you can do it that way. You can slice bacon the same way, too. I guess I'm not as stingy with my smoked salmon--I slice on the diagonal, thicker, and down to the board. But I also rarely smoke to that lox consistency; I can see how the style of slicing might be good for that.