lame username
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Posts posted by lame username
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Anova recently came out with a chamber vacuum sealer that is 13.6 x 11.2 x 8.9 in and weighs 8.48 kg | 18.7 lbs for $350. It has various settings to help with different functions: Dry/Cool for bread, Infuse/Extract, Compress/Pickle. You can also change the settings manually. I love my 10+ year old VacMaster VP112, but if I didn't have it I would certainly give the Anova a try
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Sometimes these "old" posts are such a lifesaver. I thought I had transferred everything I needed to my new kitchen computer; woke at 3 am thinking "oh shit, my MC indexes!". Was desolate when I couldn't find the kitchen manual index on the MC website, but a Google search had this near the top of the list. Many thanks Anonymous Modernist 310.
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I use this converter, http://www.onlineconversion.com/weight_volume_cooking.htm, which I've found to be pretty accurate (I checked; the list includes lard). You're still going to want to figure out how much liquid the chicken is going to diplace, to avoid a flood, but you'll have a starting point.
Many thanks! Exactly what I needed. I'll be sure to bookmark it for future reference.
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My husband wants to deep fry a whole chicken in lard. My local farmer's market has leaf lard from heritage pigs in 1-1.5 lb. pucks, but I'm not sure how many pounds I would need to submerge a 3 lb. chicken in an 10" diameter pot. Does anyone have a rough idea?
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I am not sure if I have the terminology right, but if you like that there is something else even more incredible. For Xmas, we got a standing rib roast (rib - ribeye). The butcher asked me which ribs I wanted. Huh? Some ribs apparently have a lot more deckle. That. Was. Awesome.
Baked potatoes with almost 1/2 stick of butter. That. Was. Awesome.
The item I got was only the deckle (from Double R Ranch) in one big 1.5 lb. slab. It was about (in my memory) 18" long, 7" wide and over 1" thick. Looked like it had capped about an 8 rib section. Sorry
, I think the sight of a "steak" serving that is pure deckle might not be as impressive looking as a standing rib roast, but it's all "the best part". -
I'm not sure that the low carb diet is generally correct. It might be the right diet for some - and I have no standing to argue against those for whom it is the right diet - but in think the case against carbs is generally overstated and as dogmatic as the low-fat and vegan camps. Before I started all of this, I was hypoglycemic. Carbs would send me into a tailspin of cravings. I tried low carb for about a month. I lost weight, but in my heart I knew that a diet that eliminated beans, baked potatoes, and rice was not for me. Once I crossed the threshold of about 80 g of fiber per day, my weight loss accelerated no matter what I ate. My hypoglycemia is gone. To be sure, I have lost my taste for many carbs. Honestly, I cannot find a pasta that does not taste rancid to me. Not sure what that's about!
I think you are right, though, that the article is reaffirming rather than groundbreaking. However, I think the world at large is still afraid of fat, as I was six months or so. The cap (?) portion of a grass-fed ribeye has become one of my favorite things, and to think I've been denying myself its fatty glory for most of my life kills me...
I second this! I'm so happy that natural fats are losing their demon status, but it seems to take so long to appear in mainstream media. I recently learned of the cap/deckle of the ribeye from a Rhulman article. Cooked it for my husband on our anniversary. That "beef butter" had the most wonderful flavor. I'm actually thankful I got to eat at least one in my life. You've reminded me to get another one, Thanks.
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I believe that scale comes with a measuring vessel as part of the set-up.
I'll check to make sure.
There are plastic anti-static weighing vessels available to counter the sticking problem often encountered with some materials.
~Martin
I save the plastic scoops from my husband's protein powder jars. They seem to be anti-static and are small enough not to use up the weight capacity.
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Thank you, nickrey.
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Interesting MC looking Japanese strawberry confection. http://m.dump.com/strawberrydessert/. Anyone have the knowledge to deconstruct the process?
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Oooo, fissured; I like that one too.
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I've heard it referred to as a "random scaling effect" that is, forming scales, thick and thin, on the outer surface as the material is manipulated.
"Ragged" is the term used in pastries.
It occurred to me that I should move this to a pastry thread. If pastry chefs call it "ragged", I am content.
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None of these seem quite right. There are no layers in ice cream to delaminate, so that can't be it.
An efflorescence is an out-blooming, like a tuft of mold on a cheese, which isn't quite right.
The fractures or whatever they are called come from the serving spoon/knife being cold enough to partialy adhere to the cold ice cream and tear it as it moves through. A hot spoon wouldn't do this, nor would warmish ice cream.
I suggest that we name it after you...its the Lame Username Effect.
I can't say no. I've always been fascinated with eponymous terms. Bovie, Alyce clamp, Dyson sphere... How fun to have my own that applies to ice cream and cheesecake.
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Many thanks for the responses.
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Mostly MCAH "B" Dinner: Broccoli-Gruyere Soup, Blue Cheese Sauce, and (Kenji's Ultimate Extra-Crispy Double Fried Confit) Buffalo Wings. I don't have enough sous vide capacity for the quantity of wings I wanted to use the MCAH recipe easily. This was a spontaneous dinner in response to a Buffalo wing craving, and dependent on my husband's tolerance for grocery shopping, so I didn't make the MCAH Buffalo sauce either and the plating is messy; hurry-up-I-want-my-wings. I think Kenji's Food Lab wings were a good substitute for, and in the spirit of, the MCAH wings. They stayed very crispy, even with my standard Buffalo sauce, and the recipe works for 4 lbs. of wings.
I tried both versions of the Blue Cheese Sauce, warm aerated and chilled. Both are great, but I like the contrast of the chilled sauce with the hot wings.
I didn't have hazelnuts, so I used toasted pumpkin seeds and thyme to garnish the soup. Loved it.
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The bottom shot says 'brush me !'
His (Ragdoll - growing out from a shave) fur always looks like that, even when brushed.
I like "delamination", thanks!
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What is the term for this texture? My mind wants to say "fractured", but that doesn't quite seem right.
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@Merkinz, your gorgeous pork belly has made me move that up in my queue. After the revelation of using star anise in the MC house bacon cure, it has become my secret ingredient with pork. Maybe it is a well known combo, but I hadn't seen it before.
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J. Kenji López-Alt's tutorial on The World's Best Burger for a Single Man (or Woman) at seriouseats.com is very helpful. http://aht.seriouseats.com/archives/2010/05/the-burger-lab-the-worlds-best-burger-for-a-single-man-or-woman.html I made these burgers and also his homemade McD's french fries for my husband's 40 th birthday. Fabulous (i had rendered beef fat to fry the potatoes). http://www.inventingtheuniverse.blogspot.com/2010/09/mcdonalds-type-french-fries-and-fresh.html
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BTW What is a half calf dry sged beef? Never heard of such a thing?
I purchase my meat fresh, whole, half or Primals and either cut myself or have a processor I know cut and package. -Dick
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My local processor will dry age before vacuum sealing and quick freezing.
The farmer did immediately refund my cost for the belly when I told him about it yesterday. I was waiting to see how the sous-vide belly turned out. I cut off a piece and seared it before commiting to the peanut oil deep fry. It didn't smell fishy, but it was a bit strange. I think it might have been from the fennel and star anise, but my husband said, "No, it's off, toss it". I'm going to try the asian grocery today.
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Edit to add: That recipe you link to now has ME in a panic of finding some pork belly NOW! Wow, that looks absolutely delicious!
Doesn't it! If this belly fails, I'll be on an emergency search for a replacement. I do have at least one large Asian market in town. Thanks for the tip.
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Thanks. Pooh, I've already paid half on deposit for the pork. Well, I'll have to chalk this up to a CSA learning experience.
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Just got some lovely grass-fed beef (1/2 calf, dry aged, vacuum packed) from a local CSA and waiting for our 1/2 pork. Learned he had a pork belly in the freezer. After agreeing to buy, he admitted it was near a year old but would sell it to me for $2.50 a pound. I was anxious to try "The Most Freaking Delicious Thing To Ever Come Out Of My Kitchen" by J. Kenji López-Alt http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html. It was 22 lbs. of skin-on pork belly; vital for the recipe (difficult to find, I can only get skinless at my local Whole Foods), so I went for it. It was not vacuum sealed, and had some freezer burn, but I was desperate. Spent a half hour microplaning 12 cloves of garlic, etc., to cure two of the four square portions the belly was cut into. Meanwhile, my husband cut one of the squares into blocks and seared them. They smelled like fish. A piece "fell off" which we sampled. It tasted like fish. Crazily, he went ahead and simmered the blocks with a rub in ale for 4 hours, cut it into slices and fryed it after cooling in the fridge overnight. Almost damn good, but redolent of fish. I'd already rubbed and rolled 2 of the other pieces, so I plunged in and cured them, vacuum sealed in the fridge for 3 days and one is now about 12 hours into the Sous Vide bath. A sniff under the lid has no fishy smell, just cooking cured pork. We haven't died yet from trying the fishy pork on Sunday. Am I insane to finish the 36 hour Sous Vide time? I keep hoping that only one quarter of the belly was freezer burnt, or something. I tell myself, the Sous Vide bath would smell fishy if my laboriously created roll was tainted. I'm thinking I'll cut off a slice at the end of the Sous Vide time before investing in a couple quarts of peanut oil to deep fry the thing. But I REALLY want to try the most freaking delicious thing ever to come out of Kenji's kitchen. He's the guy who convinced me to buy a Sous Vide Supreme after trying his beer cooler hack. Any questions, any answers, anyone want a mint?
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I always buy something, in even a McD's, if I only want to use the restroom (unless I've been to that place and ordered something many times before). But I buy it after; I wouldn't be there if it wasn't urgent. I'll buy a small soda on the way out and toss it in the trash if I'm afraid it will make me have to pee again too soon.
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Congrats on having the means to do two Sous Vide preps at different temps (and reasonably priced prime beef). I think you've solved the problem as best as one can. And now you can have protein and vegetables ready to plate without juggling when it's just the two of you.
What's the term for this texture, surface effect...?
in Food Traditions & Culture
Posted
I eventually heard from a food stylist that it’s called “barking”, like tree bark (especially in reference to ice cream).