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Everything posted by rob1234

  1. Yeah but they also said "Among All-Clad’s product lines, I’d avoid D5/D7/C2/Copper Core/nonstick for reasons stated above–they are priced too high."
  2. On sale at Massdrop if anyone is thinking of getting one. https://www.massdrop.com/buy/polyscience-control-freak-induction-cooking-system
  3. https://www.testek.ca/en/control-freaktm-induction-cooker-from-breville-polyscience.htm Looks like it's still on clearance. One thing to know is the 20amp cord is huge. It's like an inch in diameter and 10ft long. I was planning to leave the thing on my counter all the time but the cord takes up way too much space. Not sure if the 15amp version is better.
  4. Thanks. I ended up recooking some quinoa separately. Did some cracked corn, farrow, and wheat berries for 25 minutes all together and it seemed to work ok. Combined with 7 other random seeds and nuts I had laying around and only used about 60% of the mix to equal 210g. Should be ready for the oven in about an hour.
  5. I'm unclear about a few things with the grain count recipe. The recipe has 210g nut, seed, and grain mix which I assume is weighed using cooked grains based on the fact that the total bread yield is 1kg but on the page with all the different mixes they total 210g using raw grains. When I cooked the grains for the mix the mix weighed a lot more than 210g. Should I use it all or measure out 210g of it when I mix it in? For cooking the grains the bread recipe says to mix them all together and pressure cook for 25min but the page in volume 2 referenced in the recipe has different cooking times for each grain. Again, which is it? When I cooked quinoa for 25 minutes it was mush.
  6. I'm trying to make the grain count bread and it says to pressure cook the grains per instructions on page 3-376 but that page is about selecting the correct cooking vessel for baking bread. Anyone know what the correct page reference is?
  7. rob1234


    Kenji rated it the best backyard pizza oven https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html I have the blackstone oven which also works great. There's also this coming for indoor http://smartovenpizzaiolo.breville.com/us/
  8. Someone from Breville posted on Chefsteps a few years ago that they were working on a home version. I had assumed it ended up becoming the poacher. Speaking of new Breville appliances, I haven't seen this mentioned around here yet. http://smartovenpizzaiolo.breville.com/us/
  9. rob1234

    Modernist Bread

    That's not true. I emailed about two errors I found and they acknowledged them in January and March but neither are on the corrections page. One was the incorrect pullman pan size in the pain de mie recipe and one was the incorrect page number reference for parmesan cheese water in the parmesan sour dough recipe.
  10. Having said that, I sometimes have to hold the mixer in place so it doesn't fly off the counter when mixing at that speed so maybe it should be slower.
  11. I thought most of the recipes say to finish mixing on medium speed which I've been using between 4 and 6 on my kitchenaid?
  12. I can confirm it works on ipad now. I have an ipad mini 2nd gen. There's been a few updates to the app since I first posted about it not working. I haven't actually cooked with it yet other than boiling water for pasta once to see how fast it would heat (it was slow).
  13. rob1234

    eG Cook-Off 76: Consider the Schnitzel

    Found the same thing. I put mayo, mustard, pickled jalapenos, cheese, and small amount of bacon on mine. For leftovers I just put the schnitzel in a bun by itself.
  14. rob1234

    eG Cook-Off 76: Consider the Schnitzel

    I made schnitzel sandwiches last night. Pounded probably 3/4" pork loin to 1/8" and it stayed 1/8" after cooking. I pounded it a ton though.
  15. It was the phone version of the app that I installed (which is horrible and ugly to use on an ipad). I couldn't find an ipad version. Hopefully because they took it down while they add one top support. One top support said they are working on the android and ipad versions but would not give an eta.
  16. No idea. You can install the tasty app on the ipad but it is missing the one top menu item. I was about to email them to ask where the missing menu was when I saw on the faq page that ipads are not supported.
  17. Just got mine last week as well. Missed the part before I ordered that it only works with iphones (not ipads). I had assumed any iOS device would work. Hopefully the android port will be done soon. It's probably mentioned in here somewhere but I also didn't realized it had a loud cooling fan that runs whenever it is on.
  18. Looks like it barely fits in the combo cooker. Is that 1kg of dough? I've been debating if I should just try 1kg or scale the recipes to the recommended 850g for the combo cooker.
  19. Since they don't delivery to Canada I'm going to try using a mail forwarding company. Does anyone know the country of origin for the onetop or roughly what the shipping weight and dimensions were?
  20. Thanks for this. I noticed the recipe says to use a pan 33cm x 10cm x 6cm even though the pan size page 212 says 1kg fits in 33cm x 10cm x 10cm (=13x4x4). Nothing is listed on the corrections page about this. I emailed them at the corrections@modernistcuisine.com link on the website but it bounced back saying the email doesn't exist.
  21. Thanks. That's good. 410 is still better than any home counter top fryer that tops out at 375, if that.
  22. Thanks for the info. I see a picture of fried chicken in your app screenshot. Can the temp probe control oil for deep frying? Tasty support said the max temp is 450 but wasn't clear if that meant the temp probe control.
  23. On the heritage radio podcast Nathan said he brought in 250lbs of rye flour from Germany which has the texture of cake flour. Is Bob's finely ground like cake flour?