rotuts

the Franey book is from 1986 and a mighty fine book. I was lucky to get it at a time where there was a fishmonger very close to me that got its fish most mornings from the Fulton Fish market in NYC very happy pairing it was.

@blue_dolphin thanks. I ordered one. I have an IKEA pair , that comes apart for cleaning its 20 years old or more very very sharp it is. this one will be very complementary.

@C. sapidus thanks . I do like the idea of those cheeks. seems like a custom order thanks . Ive got the idea and will call them ' to discuss '

@C. sapidus Im interested in trying WAC. do any portions include the tail section ? Id rather get thicker portions , closer to the head . what have you gotten from them ?

@liamsaunt please share your Rx for the spicy sweet potatoes

time and temp recommendations for pork shoulder , in large chunks , w seasonins for carnitas . to me , SV is for meat to be at the SV'd lowest possible temp for its eventual use rare , for sliced sandwiches ' steak ' Ive stuck w those temps and understand the longe times which are unattended. Ive not done many ' braise ' style meats w SV Id like to keep a tender ( picking the longer time ) and pulls off the bone but in chunks , not stands . thinking back to my S.P's corned beef days 142.5 was the temp I chose , a bit more than 140 and a bit less than 145. I like to get this texture at the lowest possible temp. iff you've done ' carnita style beef texture wise what are your time and temps ? thank you

@billyhill those ribs look delicious . what were your time and temps ? how did you smoke them ?

both no-boil and regular ( dried , boxed ) work fine. soak the boxed noodle in hot or boiling water , either until pliable and use that way . you adjust the cooking time and moisture in your ragu so they soak up what they might need , same as the no-boil noodles need extra moitture to hydrate and cook while baking . time in the hot water is until liable . if you leave a little longer , then the ragu does not need as much moisture. you play it by ear. the result will ntstw fine its the noodle , not the layering of sauce and ragu that makes the lasagna . just cook the noodles properly.

@Paul Bacino taht lamb looks sensational I love rare lamb

those are good points hopefully the baterries would be easy for the user to replace and be reasonably priced

a rechargeable battery so I can boil water in 30 seconds ? way over kill : expense , durability , maintenance costs .... for something that is not very important just because it can be done , doesn't make it worthwhile. an induction cooktop that is durable , accurate , reliable and affordable for sure.

@SLB that sounds good. if you have some fresh ginger and like ginger grate some and add it to your original mix. fresh. not dried.

@Smithy im guessing your panini press is similar to the one Im interested in mentioned previously. if possible , the next time younuse it will you take a picture of the press ' fully open ' ie , can you use it , at the set temp to make pancakes , or brown something ? or does the lid not lift enough . many thank Id like to make Carnitas. then thread them ,on the PP and brown crispy is teynwere 2 - 3 " in hight. what do you think ? addendum : I saw the video here : https://www.amazon.com/exec/obidos/ASIN/B002PY6X1E/egulletsociety-20 an Ive placed my order.

@palo maybe using the silicone liner prevents air from circulation under the food as it might if the food were just placed on the grid the grid only unit is raised 1/8th or possibly 1/4 " from the bottom air must circulate in the space probably by design.

@palo Instant 6 qt vortex I can't manatee both sides are done equally . but it's close enough for me I just put the fz nuggets on the rack , 400 F 14 min, check at 13 : Instant Vortex Plus 6QT XL Air Fryer, 6-in-1, (eG-friendly Amazon.com link)

Ive hneen making TJ's Fz fish sticks and fish nuggets in the CSO for some time. I thought they were very similar , just a different shape. TJ has been out of the nuggets for several months. they cam in and I tried them in min AirFryer : https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/37/ they came out fluffy , crispy, and I noted the fish in these is actually fish pieces. the AF made all the difference. 4 star result.

I had TJ's Campari's, Kimchi , window green onions , TJ's Evoo and TJ's Fz fish nuggets. they have been out of these for several months. cooked in the AirFryer https://forums.egullet.org/topic/143952-the-air-fryer-topic/page/37/ 4 star review. a serious keeper.

TJ's Fz fish nuggets ing the AF : set for 14 min , from 'cold ' , no flipping. checked @ 13 min , looked good. astounding result . fantastic ! these nugget fluffed up , were billowed and the fish perfectly cooked , and not dry not all. I was very surprised how the voting fluted up , w a small ir pocket over the fish this prep alone makes the AF , for me , a fine purchase.

as far as I can tell if you wabnt a waffle you get a PPs that have removable plates and buy n extra set for waffles. and the simple PPs's won't open for pancakes.

Ive been wondering about waffles. they really are special however , a pancake is a less involved tasty sub. so on // off panini's do pancakes , or does the top get in the way ?

or me , one temp if not just fine , I like easy thees day. turn on green light 'press something need note on results re time. standing upright is talking to me. i think the added features to the original idea , well made BTW Id rarely use , if ever. if you had a temp calibrated unit , w reversible grills I can see opening that up for a sunday family breakfast , for sure.

I(m considering this : Breville Duo 1500-Watt Nonstick Panini Press (eG-friendly Amazon.com link) it has the single temp, w a green light. you don't flip the plates no super tech stuff top plate seems to be adjustable for thickness it locks and can be stored upright its similar in ways to @Smithy's find. OK talk me out of it

@Tropicalsenior for your times above : full pressure ? out of curiosity only : has someone used pressure steaming ? chicken , or cut up chicken , including the breast, pressure steamed ? might not be worth the extra work as the advantage here is sir simplicity. and a tasty result.

@Tropicalsenior thanks . excellent ideas for me to consider Ive done plain raw carcass , and have a system of using very little water chop the bones , set the round carcass , so there is little water between the layers taken out the bones , mashed the meat which easily fell off the bones w a hand potato hasher to create long strands the iP'd that for 10 minutes . removed the meat , and using the back of a label squeezed out the remain liquid added that pack to the pot. cooled . defeated cold easily . then froze that stock in formed ' bricks ' using one of those semi-disposable plastic containers now sold every where when I had another carcass , I used those frozen bricks rather than water . over s few ' sets ' in the iP I have 4 x bricks. just bones , no seasonings etc salt I sue these , and season de novo when Im using them for soup , or gravy. very easy to do , just a few steps each time , unattended for the most part and the flavor adds up , with no boiling , reducing etc which is the PITA of convention stock making

iPot'ing a whole chicken ? on a recent ATK show , they iPot'ed a whole chicken for 30 minute , HP. they salted diced onion , minced garlic first added minced rosemary , dry white wine and a cup of stock , and some flour first. of course the result was delicious lots of Yum Yum sounds while eating. it might be that delicious my question is this : Ive done stock in the iPod , met bones , 30 min HP meat falls off the bone , as them chicken di in the ATK Rx. its my understanding , from thinking about SousVide and cooking differentially in general ( high heat moves over time through what you are cooking ) that meat protein contacts w heat, higher heat on those proteins more contraction thus : great deal of moisture ( thees flavor ) is squeezed out of the protein. thus yogurt stock. and the resulting protein might be tender , but loe in flavor and dry , as th juice has long left it. true , you let the protein rest , and maybe it rellaxes and reabsorbs some juice w flavor. has anyone iPot'ed a whole chicken " cut up chicken ? and found the meat flavorful ? when I di my iPot stock , the meat after 30 is fall off the bone, but not particularly ' full flavoredn' Your thoughts ? experience ? Im thinking of getting a few bone in CkThighs iPot LP steam them over stock reduced white wubw m w aromatics and see if the chicken meat is flavorful