rotuts

Rats I could not see the vids I don't know what that means but .............

i use Pressure-Steam but on LP the LP came from work done here on eG by @Shelby and possibly others. rapid cooling is also key. anyway, if you keep track of your experiments , either in the CSO ir iPot you will find a perfect way to cook your eggs exactly how you like them. an no fuss.

@ElsieD true I do 18 at a time in the iPot , in a basket. rapid chill in cold water , and then put them in the refrigerator. I used to retherm these in hot tap water , in a plastic basket in the hot water from a good grips salad spinner , them micro'd ( under the hot water ) for a minute or so I dont recall , and by the time the coffee was ready I had perfect soft boil eggs which I put on toast. they are many many ways now to make no fuss Sb or HB eggs

a different link : https://www.delish.com/food-news/a22719000/mcdonalds-french-toast-mcgriddle/ as soon as it comes to BOS , with a 2 for 1 coupon , Im on this. I have Coupon Rules for Mcdonalds. that's why Im able to type this message today.

some time ago I did eggs @ above in the CSO but I now do them in the iPot. each , with careful timing and notes kept can do an outstanding job.

@weinoo C*R*A*P ! where has this been all my life ? but ..... avocado ? it doesn't look stable enough for me. I hook it up to my Propane tank ? still. pretty interesting.

rather than start a new thread , pls help ID a few items from The Chef's Line: this pot was steaming away . could it be a rice cooker ? this pan looks interesting : any ideas ? and a brass wok : this is said to not allow coconut milk and cream to curdle anyone have one > said to be useful for Thai cooking

I can't say if you can view NYTimes w/o accepting cookies someone will no doubt jump on this. I subscribe so its not an issue for me I do sometimes view the Washington Post , and manually delete their cookie when the cookie gets full.

I can't imagine the NYTimes culling simple Rx's from more complicated. one takes it or leaves it. I get home delivery of both the NYTimes and the WSJ I like a physical paper in my hand. it is expensive , I guess . but I can't stand ' reading ' a newspaper on-line Today's NYTimes has the food section. there is an article I plan to take a peek at : in LasVegas , Melissa Coppel teaches cooks how to create a perfect BonBon. sounds like the eG thread on chocolate w that back room finish : https://forums.egullet.org/topic/142035-chocolates-with-that-backroom-finish/?tab=comments#comment-1865198 it was on e.g. frist maybe the NYTimes lurks here ? one can also remove cookies manually from most browsers. I don't know of a browser that automatically removes specific cookies when quoting thee browser that would be a nifty trick !

this is a BBC production. Ive found it outstanding , and it has changed over the years. unfoirtunately , for several years ' presentation ' in my view has gotten a bit out of hand re: props but I wouldn't mind tasting what ever the three chefs make. Ive learned a lot of ' technique ' by watching the chefs work and i wouldn't mind access to some of their outstanding ingredients. https://en.wikipedia.org/wiki/Great_British_Menu and https://www.bbc.co.uk/programmes/b0071y6r hope some of you can see this fine show. here is a screen-crab , for review purposes : the item hanging on the R is some sort of light that revolves , but i doubt you eat it that being said a fine show if you can watch it. here is a screen shot of the kitchen the chef's work in , for review purposes : it has all the stuff you might imagine , and chef's in the past have brought their own items , including GreenEggs and very complicated distilling apparati. these are the three chef's for the North east , week one.

any rice ? jasmine ?

excellent points

@Anna N in the SVS ? OK Im betting in can be done better w a chamberVac w an oil pump then he ' bags of milk ' already have a ' container ' for delivery as such Im sure you might have a friend or two w a CV wOP ?

@weedy exactly. and if one is patient w the Anova Bluetooth one might get that for 90 USD or less. times do change I started w the SVMagic from CA and loved it for so many years. is still works , a bit rusty , but I can use it for very large cooks in a very large beer cooler ie On Sale , carefully selected , corned beef, 2 weeks before St.P's day now that I know how to cook these , then cold smoke Out Standing Sandwiches all the time,

@CantCookStillTry time to change your ' name ' @ eG. those potatoes look as good as any Ive seen , same for the York's and the Lamb hope the lamb was on the rare=er side.

@Okanagancook nice pick-up however RB40 , more generously coated than before ie we can go two ways here : nothing survives liberal doses of RB40 for two days in the refry , that might harm you or that that does survive , if possible might not be YourBestFriend interesting indeed maybe after 2 , perhaps 3 days of ' rack-drying ' in the refrig I might pack and Fz ? Ill keep that in mind.

my 300 is still fine with some N.E.Patina ! its been way too hot to SteamClean etc MC's favorite is an N I think , with that profusion on the back. very shinny that one, perhaps they changed their stainless steal supplier pre-trumpeter ?

@JoNorvelleWalker congratulations ! life now returns to Good I was never able to find out the differences and called Cuisinart , before some M.R. and they did not know. were you ever able to do sorting w CSO1 re warranty ? MC likes sitting on top of CSO2 here but prefers three boxes of Tj's wine. better view

@David Ross Ive just re-read your fried oyster dish above. i do confess Ive never had fried oysters , as i prefer them on the 1/2 shell as the only cooked oysters ive had were in bisques etc and i did not care for them that way perhaps poorly made or not. give a choice , Ill go for 1/2 shell , one drop of green tabasco and 2 drops of lemon. green T is so much better than red here , for me. I ve changed my rating for this post to " chef's hat ' Id like to come over and try your oysters this way any time. hope you have a lot !

@mgaretz next time I do some RB40 steaks , Im going to give your temp a try. thanks for the info.

Pasteur made a serious mistake in his calculations : given that 130 F. is said to be the Pasteurization Point it should have worked out to be 125 F. that's rare , 130 F is thinking about med.Rare. a shame.

I think @gfweb has the correct answer. Id suggest a lower temp for you CkTh's Id rather keep flavor lin the meat , unless Im making soup stock. try 145 F , and taste vis 165 and taste. season after you cook. I know that's not your question , but I had to toss out those temps.

is Chicken fried Chicken Ck pounded thin ir not ' cubed ' then fried ? a la Chicken Fired Steak , but with chicken ? is it passed through a ' cuber ? '

@MetsFan5 if you have not made your purchase yet the Anova WiFi might be cheaper , and more flexible as its clamp is wider etc. if you are in no hurry , you can go to camelCamel and set a price alert I got a ' spare ' that way by waiting @ 84 USD. https://camelcamelcamel.com it tracks Amazon , and the BezosBot frequently drops the amazon price to reflect sales else where itc target sometimes in the past has had it for 99 USD if you have their free CC ( redCard ) you also get 5 % off. the AnovaWiFi is larger , but not by so much if you plan to use it at home. the WiFi also fits small to medium " beer-coolers' which are light and can be put away when not in use. I strongly recommend one of these if SV catches on w you as it will !

interesting I was thinking of these ; https://www.electrolux.ie/kitchen/cooking/ovens/steam-oven/eob8857aax/ BTW the smaller Elx is 10 x 2 " pans although it holds 5 what an odd size to choose for such an expensive ite 1/4 sheet pan , maybe ....