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  1. I thought nothing could be worse than her tv show. Apparently I was wrong.
  2. That’s essentially what gin is though. Juniper infused vodka. I’ve done it as a quick pressure infusion in an isi whip.
  3. weedy

    Dinner 2018 (Part 1)

  4. Yes. I might not have quibbled as much with the word ‘durable ’ (although I could) but I cannot “rely” on a device that reports its temp inaccurately.
  5. weedy

    Dinner 2018 (Part 1)

    Thanks. I shall try. Thursday night: Topolobampo. Perhaps my favourite restaurant in the country (if not the world) one suffers for one’s art...
  6. “Better” is a judgment call. You cant submerge it to CLEAN it so I’d much rather use a (washable) hotel pan in the bath with a circulator.
  7. Hard to call a less accurate device ‘more reliable’. I havent turned on my SVS since I got my first circulator.
  8. weedy

    Dinner 2018 (Part 1)

    I’m on the road until mid Sept. so it’s a day of catering backstage (which is consistently excellent as we have a team traveling with us with flight cased kitchens et al) followed by a dinner at whatever the next city’s best restaurant is. And repeat. Life is tough. <g> But it I miss cooking and like seeing what you lot are doing! Last night: barbecue in Kansas City.
  9. When there are $99 circulatory I think the days of non-circulating water baths like the SVS are passed. Or should be.
  10. Yes. Otherwise the bath will be quite sticky.
  11. I find the 12l cambro is the perfect size for most things.
  12. If I want to broil it, I don’t SV. The butter poach is a different, softer, texture. I par boil very quickly just to be able to shell them. And then bag with butter and SV cook at low temp... 125 ish for 20 mins.
  13. I like chicken breast at 140/145 because I love that texture and juiciness. If you want it to shred like a more traditionally cooked breast then you can cook it at higher temp. If I’m doing chicken for tacos I’ll up the temp a bit. But then I love chicken sashimi in Japan as well. Same with pork. I don’t LIKE it cooked all the way through unless it’s stewed. A scallop sears and is done, in a hot pan, in a minute or two. So there’s no benefit to SV. OTOH lobster poached in herbed butter in the bag at low temp is, again, a texture you don’t get other ways. Natirally some people would rather the texture of a boiled lobster. Not me.
  14. I think it’s far and away the best way to cook chicken breasts. no matter how I finish them afterward. Also the best duck breast, chicken thighs, pork chops, short ribs, steaks, and burgers. Other than occasionally butter poaching shrimp or lobster SV, I’m not generally a fan for fish because it’s too easy and quick to do fish in a hot pan.