weinoo

Stretch, baby, stretch! If Kenji can't write a recipe for glazed carrots, we're all doomed.

I don't think there's any comparison between the two (with LOS being way ahead). but you should enjoy anyway.

Right. After McGee, Corriher, Ruhlman, Cook's Illustrated, et. al.

I think when they sold out to venture capital, purists went running. Me included. They are now Peet's.

My argument is that not everything is better because Kenji says it is. Hasn't Cook's Illustrated also said that everything is the best if done their way? I used to recommend Julia's The Way to Cook to people who wanted an excellent primer about, well, cooking. I realize you haven't gotten too far with the recipes in this one, but do you think it should supplant Julia?

I don't think I'd use this oven for 24 hour anything,except storage. It's pretty accurate in the short term, and I'm sure there are posts earlier in this thread about that.

So without Kenji's recipe, carrots come out either raw or mushy? Because I've made Julia's glazed carrots, and they came out great.

If I recall correctly, scott123 is a pizza purist.

I don't know if the crust is any crispier, but when baking at really high temps I notice the parchment starts to scorch, so rather that wait for a fire, I like to remove it earlier.

There's the bottom slider IN the oven, and the slider UNDER the oven, which also collects crumbs and condensate. I pretty much always clean the INSIDE one before each use. And the UNDER one after a steam session. Vis a vis nothing, a while ago I contacted Cuisinart about the original baking pan that came with oven, to see if I could get an updated one under warranty (as shown somewhere back in this thread). Indeed, they sent me a new one, but it's exactly the same one that came with the oven. And they also, for some reason, sent me a brand new crumb tray. Go figure.

This is where, at least imho, parchment paper comes in very handy. Parchment on the peel. Loaf on the parchment. Slide into oven. After 5 minutes, remove parchment.

Funny, but I think most people here can cook good stuff - without Kenji's help.

It's the perfect cheese for a cheeseburger...he's not the only one who thinks that.

Cheap ones.

So let's say I've got some confited duck legs in the fridge. I sous-vided them for about 10 hours at 82 or 83 C. How long (in the fridge) can they be safely stored, since I haven't gotten around to eating them as quickly as I hoped? I plan on heating them up in the Steam Boy for about 15 minutes before crisping the skin in a frying pan.

I like to do that, and them throw them into the same skillet until they have a nice, crispy skin and a rosy breast.

I would love hardwood floors.

I did, rotuts. I bought a weekend fishing license, worms, etc. Fished for 5 minutes and decided to have a cigar. I have no idea what lake fishing is about!

Got to join in the "outdoor!" cooking over Labor Day weekend, at our friends' home up in the sleepy Adirondacks. It's not often that I get the pleasure of, well, fire and smoke... 2 x 2" thick porterhouses Sliced Ribs + duck (one of my favorite things to smoke, brined 24 hours The whole story - Steak on the Lake

Remember this one? Or this... Or this... I don't think bread baking is all that bad; depending on the bread you're baking.

You know, Ron, we (well, she) bemoan the lack of an authentic New Mexican place here in NYC, what with my wife having grown up in ABQ and all. The whole Frontier Diner thing - you know. Only problem would be the ability to make money with the cost of owning and operating a business here.

I think the warranty is 3 years, no?

I gotta agree with liuzhou here - even setting aside health habits. Why the need for sweetened mayo?

Buy an oven thermometer, and just cook at a proper 350F till done.

That's like hundreds of pounds of potato salad worth of mayo.