boilsover
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Posts posted by boilsover
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3 hours ago, kayb said:
Thanks, @Anna N. I will be getting in touch with my duck hunters.
5 hours ago, Anna N said:Wonder how wild duck confit would taste?
It's like some fish--it depends what they eat. IME, migratory birds taste better (less fishy) than resident ducks. Where I live, the flyers have more orange feet, whereas the residents tend to have yellower.
Wild duck legs are pretty small and sinewy. Legs on wigeon and teal can be tiny. Fat mallards with their gullets full of grain--that's what you want, IMO.
Maybe you should invest in a duck press? Christofle makes a nice one!
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47 minutes ago, btbyrd said:
Konro grills for the win.
Also deep frying.
OK, so how long do you typically sear on this, each side, post SV? And do you use the binchotan charcoal?
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1 hour ago, Anna N said:
They are a beast to peel and they don’t slip out the way the other less-cooked eggs do so you more or less have to peel them!
Oh, I've already given up on the peeling. I open the small end with a "clacker", and shake/pour them out. You still must scoop out the shells to get all the firmest white.
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1 hour ago, boilsover said:
This is useful, thanks. I'll try it.
Thinking ahead, if removal from the bath at the end is critical, isn't immediately shelling also critical for preventing carryover? If so, how would you do, say, a batch of 6 eggs?
Fail again. I only had Jumbo eggs, and I did two in a large cooler bath set to 77C for just over the allotted 14 minutes. The whites were only set 3-4mm in from the shell, the rest were semi-clear, clotty gel. Strangely, though, the yolks were too firm--like room-temp butter. Nothing like the result shown at the end of the YouTube video. Sigh.
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On 11/16/2017 at 2:31 AM, DiggingDogFarm said:
FWIW:
"Perfect" rapid sous vide egg.
This is useful, thanks. I'll try it.
Thinking ahead, if removal from the bath at the end is critical, isn't immediately shelling also critical for preventing carryover? If so, how would you do, say, a batch of 6 eggs?
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On 11/16/2017 at 1:15 AM, Anna N said:
I hope for your sake you won’t give up completely on SV but will try to see it as something that could work for you for certain things and on certain occasions.
Oh, no, not giving up. Just playing with it. I really can see the slow-n-low meat applications, especially larger joints. My S-I-L did an amazing SV lamb prep.
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20 minutes ago, rotuts said:
as some know
Im a fan of SousVideEverything
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos
they have been doing a series of experiments re: best way to sear a Steak after SV
here is the final Vid :
you can see the equipment they used under the vid
personally I can't see why this :
https://abcbarbecue.com/?afmc=1l
is much different than a chimney starter other than it had a larger surface area.
I am pleased that over time they have dropped the temp for their steaks down to 129
they must like a bit of chew as i think 2 hours is not optical esp w a good sear.
I go with 4 I think
enjoy
I won't reveal their winner
but they show you all the items they used in order at the end.
and they do comment on the ' charcoal ' flavor you may or may not get w their winner.
Really, the weed-burning torch won? I can't imagine it wouldn't impart torch taste, and a lot of it. And I'm just not into a blackened char. But I can see the logic in searing that fast to not further cook the interior. I'll dig mine out.
I have tried the charcoal chimney method, with a "poor man's SV". No bath involved. You just skewer and bake the cuts at your target temp for about an hour (This is one of the few uses for my Breville BSO I like). Then you suspend the steaks over a half-full briquet starter chimney for about a minute. This works fine, except any dripping fat throws ash in the air and onto the steaks, and it still takes >1 hr.. No Michellin star.
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3 minutes ago, rotuts said:
I can't imagine that sort of set=up lasting very long pumping out 500 degrees F
...without catching fire...
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23 hours ago, Coogles said:
FirstBuild has lowered the price of the Paragon Smart Cooking system to $199 (from $299) "for a limited time".
https://firstbuild.com/products/paragon/
I prefer a circulator for sous vide but I do use my Paragon for deep frying, poaching directly in fat or broth and with the new mat I can use it in place of a griddle.
Is this a battery-operated device (i.e., no AC cord)?
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9 hours ago, Anna N said:
Duh. I meant fridge. See if you can find the information on Chef Steps. I have to go now but if I have time when I get back I will find a link for you.
No problem. I find SV soft-boiled eggs a giant waste of time, but I'm trying to use this area to better understand the concepts of time-at-temperature and doneness. I think there's a common misconception that SV allows the cook to hold (or precook and then store) foods for long periods without overcooking or other degradation.
I'm also finding that post-SV finishing (e.g., searing a steak afterward) throws off final results in ways that challenge the putative precision and certainty of SV. For instance, the steaks I've done to some theoretical "rareness" end up more done fairly deep into the cut. Maybe I need to hustle the sear harder, but at some point, it becomes analogous to the SB egg--why not just stop screwing around and cook a little thicker steak the old-fashioned way? Likewise SV fish--I find the Canadian Rule more useful than some time/temp/thickness table.
Sorry, don't mean to be crabby. Just underwhelmed with SV so far.
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4 hours ago, Anna N said:
Breakfast— sous vide sweet potato and 90°C egg. Both were cooked at 90°C. The sweet potatoes for 30 minutes and the eggs for 8 minutes. The eggs came directly from the freezer are supermarket large. Once the sweet potatoes were ready, I remove them and then later about water from the pan as the recommendation for these eggs is to use the small pan of water so that it recovers quickly when you introduce the fridge-cold eggs.
Hi, Anna:
Sorry, I'm not understanding. The eggs were frozen? And if the bath is 90C, wouldn't a fuller bath recover faster than a smaller one? Have you measured the yolk temperature when you peel the eggs?
I'm concluding that, in order to set the whites and leave the yolk liquid-y, you must NOT heat the center of the egg to such a bath temp (I've watched Dave Arnold's video). Obviously, refrigeration would matter. I'll dig out my copy of McGee and relearn what egg proteins set at what temps. But in the end, aren't we cooking these SV eggs in... eggactly... the same way as non-SV, i.e., immersing them in hot enough water to cook the whites to firmness X and pulling them out before the yolk overcooks? IOWs, is there no magic Mhyrvold Temperature for soft-boiled eggs, where the whole egg can remain at the same temp for some time?
Your result looks like something I'd want. Yum.
Boilsover
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11 hours ago, scubadoo97 said:
Could it be that fact that they mechanically tenderize, aka needeling, all their meat?
My understanding is that Costco has been labeling their needle-tenderized beef as such since 2012 (before it became mandatory last year).
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I keep a single-step, non-folding stool in the kitchen itself. The pantry has one of the mid-Century fold-out 2-steps.
But I still find myself reaching with whatever is in hand (e.g., knife, dish brush, roll of parchment sheets) to goose something high to fall into my hands.
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I don't buy a lot of meat at Costco, but all their prime cuts have been very good. Last week they had prime ribeye at $13.99/pound, with an additional $10 off the package at checkout. My package of 4 largish 1.5" steaks ended up more like $10/pound.
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59 minutes ago, HungryChris said:
I cannot believe my good fortune this morning. I have been on a month long quest to find these and had pretty much given up. Just yesterday, laboring under the miserable conclusion that the glasses would not be part of the tasting experience, I placed an order for Akvavit at the local package store, after learning on the web that the nearest store that carried it was more than an hour away. I was told it will arrive next Wed.
I left the house this morning and was briefly stopped by the power company a few hundred yards down my little rural road while they moved some equipment into place. I say briefly, but just long enough to spot these familiar shaped glasses at a table at an unlikely and poorly attended yard sale few doors down from my own on this frigid morning. I secured the pair for a dollar! @Anna N has been flaunting these for years and that is what motivated me to even read about akvavit in the first place. The town I live in has an inordinately large population of Finns, which I suspect came to my aid this morning. Apparently they too have a fondness for the stuff.
HC
Keep looking for more. I think these were included in "presentation" boxes of Aalborg that are sold around the holidays, so there must be many more of them out there. I stopped at 6.
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2 hours ago, chromedome said:
LOL It's more than I've ever paid for one, but I drive disposables by choice. Also I'm a cheapskate.
I actually admire your approach to cars. Hopefully it means you have extra to spend on something you or someone you love really wants.
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6 minutes ago, quiet1 said:
You and I might have very different ideas about what counts as a decent used car.
That said, I am wondering about the feasibility of moving any of the nicer ranges when we eventually move. If we get something I really like, and it has life in it, leaving it behind would probably not make sense - this just isn't a house people expect to find high-end kitchens in.
It's done all the time. But I would want a manufacturer-certified tech to break it down and set it back up.
One lucky friend of mine found a higher-end optioned La Cornue, sold out of a commensurately high-end home, for $2,500. What kind of a used car do you get for that?
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My take is if you're going to use a magnetic strip, get one with the rare earth magnets mounted behind wood--safer for your knives.
I have strips in one kitchen and a drawer "rack" in another. I prefer the former for ease of access, but the latter for cleanliness--dust, grease and spatter aren't an issue with drawer storage.
Two other thoughts: (1) A vertical strip (i.e., horizontal knives) can be a good option See, Photo 1 in the following link: https://www.npr.org/2011/02/23/134005310/national-museum-of-american-history-julia-childs-copper-pots-come-home
(2) If you go with horizontal strips, plan both the location and edge orientation so that no one needs to reach across (or pull back against) the exposed edges.
Good Luck!
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1 hour ago, weinoo said:
I think I'm already treating myself with the new kitchen; but I'll keep the Lacanche in mind for when we get our big country house!
I think the country house should have a solid-fuel Rayburn.
http://www.rayburn-web.co.uk/products/rayburn-solid-fuel-wood-series/heatranger-355sfw
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On 10/28/2017 at 10:14 PM, quiet1 said:
I think I just found my perfect stove. But it'd be a chunk of the cost of our current house so it feels a bit silly.
How much do you spend on a car? Even the very top ranges typically cost less than a decent used car.
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14 hours ago, rotuts said:
I think the machines end up in thrift stores
because people that get them and use them do not carefully measure their ingredients.
thus , failure for sure
This poster dumped his because it made gnarly, mediocre bread that looked like it was baked in a PTFE-lined blender. Ooh, I just had a PTSD flashback of the bumping and grinding it did!
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On 11/5/2017 at 3:01 PM, IndyRob said:
I was wandering through a Goodwill store the other day and noticed two different bread machines for cheap.
I've never owned one before so I don't know if they'd be worth a gamble. But seeing as how it appears we have a new bread machine topic, I wonder if there are certain ones we should keep an eye out for.
I forget which machine I once owned. This sounds flippant, but the only good thing about it was waking up to the smell of fresh bread. The loaves were ugly, the crust very strange, the crumb 'way too moist, and the paddles always seemed to come off with the loaf. Maybe I didn't give it enough of a chance, but I was mighty pleased when I dropped it off at Goodwill.
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Anyone trying this should know that plumber's cement for PVC pipe (or plain 'ol acetone) will work to glue plexi. No sense buying $$ specialty solvent glue.
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52 minutes ago, Chris Hennes said:
With all the bread-baking I've been doing recently it seems like maybe it's time to finally pick up a toaster oven. A quick search on Amazon yields the hOmeLabs 6 Slice Convection Toaster Oven with a very nearly perfect rating (and yes, the "O" is capitalized). I've never heard of the thing or the brand. Does anyone here have one? What do you think?
I don't know a thing about this one, but it looks suspiciously similar in many ways to the XL Breville. Controls are virtually identical.
You should check clearance from the top of your typical boule to the elements. I doubt there's enough.
What Are You Cooking Sous Vide Today? (Part 3)
in Cooking
Posted
Hmmm, all I did was set the temp, wait for the bath to come up to 77C, and put in the 2 eggs for 14:00 as suggested. All manual, no app, BT, etc. This was in an insulated cooler with 9Q of water, so the temp drop at the dump was <0.5C and only for about 20 seconds. Eggs were at 5C to start. The water was circulating well, moving the eggs constantly.
I've checked the bath temp serveral times in these attempts, and the Anova's been spot on.