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  1. Thanks for the replies - will steam bake still get me the crispy crust?
  2. CSO experts: I got a pork shoulder roast to make this recipe: https://thefoodcharlatan.com/cuban-mojo-marinated-pork-recipe/ (To summarize: marinate overnight, 30 mins at 425, then 80-90 mins at 375, pull when meat reaches 160) I followed it pretty much exactly in the CSO, except I had it on convection bake. In the second phase, after about 45 minutes at 375 it was looking VERY cooked, so I took the temperature and it was about 200! Fortunately it was still very tasty but definitely on the drier side. Was convection to blame? Should
  3. I don't see resuming my old eating patterns ever again. I've decided this time it's for life. I've been getting very good results from it, and for a few months now have done nothing but obsess over the science and research of the physiology and biochemistry of the whole thing. I know way, way more now than I thought there was to know in the first place.
  4. I'll have to check if my particular cooker has a time function rather than specific presets, but this looks like a good start!
  5. Worthwhile beer, almost all cocktails*, and many ciders are out. Dry cider, dry wines, and neat spirits are perfectly fine - I'm just drinking a lot less overall though *I'll still micro-taste cocktails for my bar, and I'm doing some tests to determine the best low-carb sweetener for the holy trinity of rum, lime, and sugar. It's between allulose and erythritol, respectively, each bumped up to sucrose levels of sweetness with a bit of monkfruit, for anyone interested.
  6. I've stopped eating all grains and pretty much all other carbohydrates (except non-starchy veg and a few fruits), but I have this rice cooker from my previous life: What other things can I make in such a machine? I see a lot of people say they make great hard boiled eggs, or steamed anything, or whatever, but I suspect those are for the more basic rice cookers with a non-sealing lid. Zojirushi's own website isn't much help - all its recipes are rice based! Anyone have any suggestions? Otherwise it's going to a friend's house.
  7. I too find them more piney, but ALSO more citrusy - almost limey? The taste is very different - brighter, definitely more "top notes." From what I've seen, eaten, and read, in Sichuan food they're used a lot with fish - such as shuizhuyu ("water boiled" fish) or another classic sichuanese dish, fish with sour cabbage soup, suancaiyu? (I don't speak Chinese except for menu terms and a few other things, so I may have the name wrong). I believe they're used a fair amount with chicken, too. The red huajiao are still used for hot pot, water-boiled beef, mapodoufu, and many m
  8. @weinoo, I kept my Baking Steel Griddle in the oven, and despite being seasoned, it rusted - I then found out gas ovens (which I have, or had...see below), release water vapor as a byproduct. Is your oven electric? Also, using said baking steel as a griddle to make tortillas and cranking the heat fried my oven controls (that were right behind the steel)...and two technicians' trips later, I need a new oven! Definitely springing for electric.
  9. I did add water, but I think I set the heat too high. I was going by the appearance of the cracklings, by the time the fat hat all rendered out of them, they were bitter and acrid.
  10. Pekin. The decision was (probably rightly) made that 13+ lbs of Pekin would be better than 8 lbs of Moulard for the number of people we had. I got them from Joe Jurgielewicz, which, true to name is a tasty duck, but also a VERY fatty duck, just to warn those interested.
  11. Ok. Results are in. Based on lots of synthesis of various online roast duck recipes, I went for about 3.5 hours, roasting at 300, flipping 3 times and poking lots of holes to drain fat. Then I turned the heat up to 450 to get dat crispy skin. I served it with the sauce from Serious Eats’s duck à l’orange recipe, which was a huge hit The ducks were very well done but not dry at all. The skin was superbly thin and crispy. Everyone was full of compliments. Next time I may do the first stage at 250 though, but honestly even at 3+ hours at 300 there was still a lot of fat to render in ord
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