weinoo

While I like burgers rare to medium-rare, none of these sous-vide burgers look that appetizing to my eye. They just look too raw to me. And perhaps that's the difference when cooking a burger using "conventional" methods, like a hot frying pan or a grill or a griddle; sure, they're not perfectly rare from edge to edge - they may even have that dreaded little bit of grey - but in fact, they're perfectly "cooked," or at least they look and taste that way.

Of course there are many ways to cook vegetables; whatever works for the cook is good, isn't it? In addition to what Paul mentions above, another really good reason for blanching/shocking is that the end product, in many cases, is just better in my opinion. Better color, better flavor, better texture, etc.

Here's an idea which almost looks like a good idea... Bakerstone Pizza Oven Box scott?

If we could only get Soba to do this in video form, then we'd have something.

Mini bagels and lox? Or, smoked salmon on pumpernickel w/mustard + dill?

No - I'm happy with Steam Girl.

Do me a favor - don't watch commercials to learn how to cook. You're better of watching Cookin' with Coolio. Seriously, read eG, take a beginner's cooking class, buy a good book about techniques, and go to town.

That really looks like a piece of garbage.

Rice looks great. I'd add a minced, spicy pepper to that relish. Or perhaps a little bit of diced orange. Some capers?

I did use a lot less water than I usually do, as I almost followed the instruction manual. I made 1/2 cup organic long-grain brown rice, rinsed well, and brought to the boil with 1.25 cups of water, a little salt, and a teaspoon or two of olive oil. Wonder if you could torch it at the end to get the crispness, but once you flip the bird, all bets are off. I wanna try the spatchcock method.

Told you you'd spend all that money you saved with a coupon .

Or one can do the Chinese technique (or maybe it's not a Chinese technique?) by starting the sauté in a hot pan with a little oil or butter, adding a little liquid, covering the pan for 2 minutes and then finishing the sauté in the uncovered pan.

Why don't you take this up with the restaurants?

C'mon, rotuts, fabricate your own perfectly sized pan!

I'd be pretty certain that most of the vegetables, especially stuff like carrots, asparagus, string beans, and even leafy greens were blanched and shocked. What vegetables do you want to make your pasta with?

Thanks for the update on the link. Re: The rice - I originally started the rice directly in the oven, but when checking on it after 10 minutes, it had not yet come to a boil. Then I realized that most, if not all, rice dishes that are oven baked should be brought to a boil on the stovetop first - I guess because it takes so long to bring water to a boil in an oven. And I covered the cazuela with a pot lid that happens to fit almost perfectly. This was something that interested me as well because I was of the mind that since I was cooking in the Super Steam mode, wouldn't it make sense to leave rice uncovered? In any event, I covered and the rice came out great.

Yeah, it's a little smaller, but much sturdier; the drip tray/rack combo that comes with the oven reminds me of those Ecko 1/4 cookie sheets that would warp instantly. And the slide out oven rack; yes, do be careful. Everyone should be careful when using all ovens!

Your steam boy shouldn't be at the edge of the counter, and you shouldn't be wearing flip-flops to cook . Do remember to remove the bottom crumb tray when using the steam function so the condensate can drip down to the collector. You need another set of cookware for steam boy. Something like this...Nordicware.. Or some high quality 1/8 sheet pans. Like this from Katom. You gotta spend the money you saved by using your 20% off coupon. On another note, today for the first time I used the steam girl to make rice. Brown rice. In a cazeula, rice, salt, water and a tiny bit of evoo brought to a simmer on stove top, put into 300 Super Steam for 40 minutes, perfect.

Deatails aren't that sparse. They're tearing down the building, along with adjacent one, to build a 7-storey mixed-use condo. story.

The steam doesn't, but anything that settles on food does in a 300° oven, no?

What about steam with 300°F temps?

OK - so a question for the microbiologists amongst us. How long can the water safely be kept in the water tank before it should be emptied and changed? Or, should the tank be emptied after every steam use? What are your thoughts?

I think the beauty of those cucumbers is that they don't need to be vacuum crushed and infused. If prepared properly, they are wonderful just like that!

I imagine it's a side of the cleaver sort of thing.

Chicken sort of cacciatore, black rice, asparagus pan fried.