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Everything posted by boilsover

  1. https://www.bonappetit.com/story/brads-favorite-appliance-dustbuster I don't think I'll be eating at Brad's...
  2. boilsover

    Sous Vide Steak

    Big +1 on avacado oil. I chanced on some for cheap at Grocery Outlet and really like it. Neutral and high smoke. Shoulda bought 2 cases!
  3. Overshoot is a historic problem with temperature-set PICs--so much so that it's a joke. It's usually blamed on the difficulty of inferring the true pan temperature from underneath the Ceran, and the lag between the under-glass sensor and the actual pan temperature. But with through-the-glass measurement, there is actual contact between the thermocouple and the pan bottom. It may be a switching or detection issue, like the fact that the original Viking induction hobs wouldn't work with Le Creuset iron. The Hestan Cue tries to deal with this kind of issue by putting a chip in the pan itself. I'm not optimistic the TOT is going to prove to be very precise...
  4. If anything, a cast iron vessel would ameliorate temperature swings. And the TOT probe should read very close to the TOT button and Thermapen once the system reaches a steady state on preheat. To the extent they read more than a few degrees differently, something's wrong with the way TOT did their design. Once the food is dumped for frying, the TOT probe should signal the coil to heat as soon as the oil drops a predetermined number of degrees. Because cast iron is such an effective insulator, you would expect that reading to remain slightly higher than the one for the oil. It's easy to lose focus of the fact that the thermal mass of the oil is usually much greater than that of the pot--even a cast iron one. When the oil temp plummets, what you want (per Sam Kinsey's "pipe" analogy) is a pot that will dump beaucoups heat back into the oil. I know this bodes ill for cast iron on conventional hobs, but it might also be the case that a better, stabler construction exists for induction as well.
  5. She's already always listening, mining and snitching you out. But now she's prepared to nuke Fluffy if you're too squeamish: https://www.theverge.com/2018/1/4/16849306/alexa-microwave-oven-controls-added-ge-kenmore-lg-samsung-amazon
  6. Doubtful. The probe should be measuring the temperature of the contents accurately. The Thermapen should agree with the reading. There may be an overshoot/undershoot issue, but ultimately the oil should be PID-controlled into a steady state temp.
  7. Does it come with the Coupe set?
  8. And FWIW, I think Anchor Hocking gives the same warning...
  9. You should not be using Pyrex in the BSO. I believe the manual says as much, and World Kitchen certainly warns against placing Pyrex within 6" of electric elements.
  10. And now Prime members can get an 1800W/15-setting PIC for $36 . Amazon Lightning Deal: 1800W/15 setting induction hotplate for $36: https://www.amazon.com/Chefs-Star-Portable-Induction-Countertop/dp/B01L2OH52S/ref=gbps_img_s-3_f195_cff7f735?smid=A3ACUPJ4C2HX16&pf_rd_p=6c198e11-b315-4fa9-b903-aba4590cf195&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=ZYJ6X4PHRZNQKS3RMC0F
  11. I was given $$$ to pick out a La Caja China Box (aka Cajun microwave), but how often, really, would I roast a whole pig or 18 chickens? I also got a Negg egg peeler. https://neggmaker.com. I thought it was just another quintessentially-lame, plastic unitasker--until I grudgingly tried it. It's worth the $18 asking price!
  12. Tinned steel is very collectible, and affordably so, because most people don't know much about it. My understanding is that it was popular in USA since at least the 1830s. Unfortunately, like copperware of the same period, the pieces were rarely marked by their makers, so there's little point trying to collect any particular 'smith's work.
  13. Knives. Pre-WW2 hotel grade copper cookware. Baccarat and Waterford (Irish) crystal. Sunbeam T-21 toasters. Bascule scales and weights. Green's Gripstand mixing bowls. I'll come up with more...
  14. I'm not sure the Native/First People's fisheries all observe the states' seasons.
  15. The 10-speed, 1500W hotplates are now $50-$80 with comparable fit and finish, IMO. The only things justifying paying more are the ability to monitor pan temperature and more finely control the food temperature, but you apparently can't do either without involving a smart phone. Tasty chose to follow the model of the Joule SV circulator rather than that of the Anova. I chose the Anova (arguably a lesser circulator) precisely because I hate being dependent on diddling a phone in the kitchen. Time will tell how robust the Tasty is, in terms of structure, electronics and longevity. It is priced to be quasi-disposible, and puts buyers at the front of the tech curve. These alone will sell a bunch of these, much like the Breville "Smart" Oven and Instapot.
  16. You mean to take home live and cook? They're coming for you, you know that, right? http://www.cnn.com/videos/world/2017/12/13/christmas-island-google-crab-migration-orig-vstan.cnn
  17. Compare it with other species. Personally, I like both the red king crab and the Tanner/snows better, but good luck finding those fresh unless you live on the Bering Sea. IME, fresh Dungeness is better than both frozen king and Tanner. I don't care for warm-water crabs (or oysters for that matter). Dungenness yield is actually good, with a lot of body meat. It varies a little with the molting. A lot better than most crabs on the Gulf or East coasts.
  18. Now you've gone too far. Happy as I may be for Weinoo, I'd be a little happier if he'd built it out for me...
  19. Sorry, not feeling the love for a 10-position 1500W unit that only has additional features through a phone app. I mean, seriously, they can't put a rudimentary display/controls on this? I think I'll wait for Vollrath to do a center-thermocouple-with-PID version of the Mirage Pro.
  20. Patrick & Karyn's shop is <1 mile from my house. Patrick led me through the various steps involved, and they are many. They earn their money. The prices are high, yes, but they cannot keep up with orders and are almost always sold out. They are the steel pan equivalents of a Bob Kramer knife. I once had a NYC chef pay me to go down there and pick one up.
  21. Then you should love everything about Blu skillets--except the price. https://bluskilletironware.com/
  22. It looks like some Carbone Plus sizes are 3mm, some 2.5mm. So it's reasonable to judge a 3mm Darto searing better than a 2.5mm Matfer. Are you saying that, or are you saying that Dartos sear better than the 3mm Matfer?
  23. An oval fry pan or poele.
  24. What, in your opinion, would allow these pans do anything better than, say, the deBuyer Carbone Plus? I'm looking for a fish pan, and there is none made by Darto.
  25. boilsover

    Sous Vide Steak

    Well, all this talk about marinades and penetration caused me to dust off my copy of McGee. He writes: "The acid in marinades does weaken muscle tissue and increase its ability to retain moisture. But marinades penetrate slowly... The penetration time can be reduced by cutting meat into thin pieces..."Salt disrupts the structure of the muscle filaments. A 3% salt solution dissolves parts of the protein structure that supports the contracting filaments, and a 5.5% solution partly dissolves the filaments themselves. Second, the interactions of salts and proteins result in a greater water-holding capacity in the muscle cells, which then absorb water from the brine (The inward movement of salt and water and disruptions of the muscle filaments into the meat also increase its absorption of aromatic molecules from any herbs and spices in the brine.). The meat's weight increases by 10% or more. When cooked, the meat still loses around 20% of its weight in moisture , but this loss is counterbalanced by the brine absorbed, so the moisture loss is effectively cut in half. In addition, the dissolved protein filaments can't coagulate into normally dense aggregates, so the cooked meat seems more tender. Because the brine works its way in from the outside...so even a brief incomplete soaking can make a difference." (Emphasis added) So, I'm reading Harold to say that wherever (and to whatever depth) salt disrupts the muscle cells, those cells can absorb water which contains the aromatic molecules in a brine or marinade. I'll ask him directly if he stands by this if you'd like...
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