rotuts

A P.S.: this is what the Black Garlic looks like , in the same dish as the EVOO for perspective : I don't know what the ' black ' adds to the garlic flavor , other than being black. Id love to see this style , in some garlic my mother raised as I did : Russian Red , hard neck , etc. ( apologies for not quite the correct term )

three new items , to me : EVOO : its not quite as green looking as the pic. it has a more ripe flavor than green flavor , and has a nice spice finish. it will be in my standard Tj's EVOO rotation . Black Garlic : its finely minced , not powdered . it has a hint os sweetness , and good raw garlic flavor. Im not a bit fan of roasted garlic , as its sweeter than I like , and has muted bite. this version needs a bit of hydration to bring out its flavor and qualities , powdered hydrates faster that finely minced. I like it. Maple Syrup. Tj's brand , and its Dark . very nice dark flavor , which I like and a bit of a price knock off via the Tj brand . a keeper for me

@ElsieD interested in your take vs your previous non-IR AF hope you got the discount .

it has introduced me to newer cooking methods , I might not have learned about any other way : SousVide : remember the SousVide Magic ? eventually the ChamberVac ? the the Anova circulator ? CombiOven : the CSO ? the InstantPot ? the Air Fryer ? and , later in the game : the panini press ? massive cooking changers they all are. and then , eG usage of all the above

from todays Wall Street Journal :

which brings me to a question for seasoned AF'rs : have you cooked//baked//AF ( at the appropriate Temp ) a whole ( but small so it fits ) chicken in an AF ? how big was the chicken ? what AF temps did you use and time s ?

go for it, for sure . can't find this unit via search getting me a USA link. Amazon USA does not list it .

I don't really remember . some of the window models were seriously discounted , and next models didn't have a window. no more than that. someone has to take a few for the team on this in terms of faster AF'ing and , and useful window. there is nothing wrong w my model and how I use it to get me to try this one. rats this model is 6 L their 6.5 L model costs $ 285 . wonder why the difference in price

@Kerry Beal link did not work for me , but found this : https://www.t-fal.ca/en/infrared-air-fryer.html the ad seems to indicate this unit gets much hotter ''' Revolutionary Infrared technology heats up to 750°F /400°C in just 45 seconds* – no pre-heating needed! ''' however : '''' cook everything to perfection with temperatures from 450°F/230°C to 160°F/70°C. '' this would indicate it really doesn't get my hotter than a 400 F ( my AF limit ) but might get hot much quicker . i don pre heat , but this might shave off a couple of minutes . and has a view-window. in the past it was my impression that one avoided the video-window models but perhaps that has changed. very interested in an owners impression . looking over the ref site : 20 % off , free shipping come in at $ 136 and I think this site is Canadian.

@YvetteMT I think you are mistaken re : killing Trichinae. https://www.theguardian.com/lifeandstyle/2011/may/26/cooking-pork-safely-the-science suggests temps as low as 120F : '' The FDA cooking regulations for eliminating Trichinella include temperatures as low as 49C / 120F, albeit maintained for 21 hours. (The main reason to cook at temperature that low is to process ham in the style of a "raw" ham). The regulations do not even bother to list temperatures higher than 62C / 144F because the time required to eliminate the parasite would be less than a second. ' and in general . 130.1 F for SV will pasteurize meat , but it might take several hours. id go with 130 F for 6 , and then you can use the meat for other things after the cooking w/o drying it out via contraction. or 140 or so , for 6 or even 4 good luck. freezing alone will kill the T.

use the wine you would be comfortable drinking. sometime cooking wine has salt in it. Avoid salted wine.

I use mine for various items that don't just turn out exceptionally well in an AF but much quicker : various Fz items from Tj's , and also from Tj's . Pizza-ish :

thank you for sharing another fine trip. and for those Menu's

I was going to make a Naan-is pizza , as I have before I had the full fat Mozzarellas // salami out at room temp. I cut and de-seededand removed the ' caviar ' on some very nice Campari then I remember I had some spinach in the reforge heat was thinking it had better days. I was gong to get fresher spinach tomorrow @ Tj's , but went w a panini to get an idea of that using mozza. I had added some Penzey Tuscan seasoning to the drained tomatoes it has some anise seed usual light mayo coat on all 4 surfaces : it was delicious . I pretended the spinach was fresher. I had a few scraps left , so made a second P . about 1/2 the size. no spinach but I has some drained kimchi and sauerkraut , so added a little of that . no pic. also delicious. now Im going to take a nap. the PP is a dangerous tool if you are trying to keep your weight ' optimal ' just saying .

adjustments can be made for emissivity : https://www.calex.co.uk/find-correct-emissivity-setting-infrared-temperature-sensor/ Im not sure I completely agree w @JoNorvelleWalker statement '''' Emissivity is also why smash burgers are cooked on stainless steel. The meat cooks by conduction, not by radiation ' stainless steel is used probably more for its durability and easy of cleaning , and lack of ' staining ' w acid foods a cast iron surface will cook a terrific smash burger , and the meat doesn't have a preference on cooking energy. I have a very small IR probe , but never got the Thermoworks more expensive model , that allows for emissivity adjustments. for hope cooking , its a fun tool if you want to put the effort in emissivity adjustments but I doubt using these values changes much ' on your plate '

the Feds seem reluctant to shut down economic activity . it would be of interest to see the complete record of any food processing facility it indeed did eventually shut down to see how previous violations mounted up. substantially increasing the costs of violations might help. but again , too much blow back Id guess.

in addition , if a deli carries N Boar's Head there is that cross contamination issue. Yikes .

@Maison Rustique VacPack is the thing. you can still throw it out in a year but it won't have freezer burn !

it certainly says something if you choose to pick Boar's Head deli products from now on. nothing unique about them except PR.

its amazing and very puzzling that that plant wasn't shut down some time ago . Boars Head is a private company , thus can't tell much about the impact , ie stock price wonder what their insurance carries is thinking and how much this is going to cost the firm. and , unfortunately , closing the plant affects a huge local population that depends on it for their wages. and the issues might have been fixed very early on.

CB ravioli w amendments ordinary cheeze in the GE toaster oven got me thro0ugh TradeSchool and was delicious. OK added a bit of dried oregano , and a lot of cheese CB makes some things one can work with and very affordable // that was some time ago but CB had a very interesting history,

thanks for all those menu's

@Alex interesting '' Italians on social media reacted with fury ''' I really doubt it . still , a free Kudos to the first person that actually sees this in a store.

@KennethT those noodle look delicious are they wheat noodles ? they have a bit of the look of rice noodles , just a bit. maybe because they look very flexible , more so that most wheat noodles. Kudos your way !

I decided to continue my PP studies : this is the bread Im using , fresh every day @ TJ's , but not Monday: TJ's caries this version , and a whole sourdough ( excellent , slice it yourself ! ) and a whole grain , sliced. I mentioned this bakery earlier. your not going to find this bread in California , nor Idaho no matter , find something similar. this bread has excellent crumb , but its lighter , n to in anyway dense . a bit important later the same bead , CSO's : look at the delicious , boozy butter ! I tried to cut two slices , equal width : on the left , butter , european Higher fat Kerry something or other . Not Salted then in the PP : these two slices were not exactly equal in thickness . but I did put some pressure on the PP a bit as you can see w the lightly crushed crust. worked well I learned this : the mayo in on the L , the Kerry on the Right. both were tasty . the mayo had light tartness , which i like. the high fat butter ? nice , but i learned that the higher fat , in this rendition did not add more butter flavor. interesting . at 2x the price of good quality local butter ( Cabot etc ) with more butter flavor Im going back to Local. indeed in the distant past here , the kerry butter was said to be , well , ordinary local Irish butter. there may be higher fat European butter w much more butter flavor , but its not kerry for me. and BTW : the interesting article mentioned above states this : '''' The biggest benefit butter is flavor, dairy-rich and ever-so-slightly salty. (You are using salted butter for grilled cheese, right?) '' to me this means : the author of the article is simply mailing it in : why buy into the commercial levels fo salt ? you can't add your own ? that pick rock of salt you took home from your trip to the Hymallaians ? all jesting aside , why accept commercial levels of salt ? and salt is very important as a way for your young to accept flavor but it has not flavor itself , and just had many effect you might want to avoid. so : back to Cabot for butter ( unsalted ) and mayo has its place , buttery butter has its place add you won salt , so why not ?