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Posts posted by weedy
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5 hours ago, AlaMoi said:
under the broiler will do it just about every time. the glass rim probably got a lot hotter than the stuff in the pie plate, pouring the 'cold' juice out shocked the hot rim more than it could take.
"Here are just SOME of the Pyrex® Safety and Usage Instructions:
• “NEVER use the product on top of a stove, under a broiler, in a toaster oven or place over oven vent or pilot light.”
300 degree 'juice' cracked the (maybe) 450 degree rim???
seriously?
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so...
tonight I placed a Pyrex 10" pie plate under the broiler to char some tomatillos and onions (something I've done 100 times before)
then I pulled it out and went to tip it over into the blender jar, and the plate literally exploded into shards in my hand.
It never touched anything, over than perhaps the lip of the polycarbonate blender jar (which was far from 'cold'), when it just burst
anyone else seen this?
I know they don't make Pyrex like they used to (sad to say) but this seemed uncalled for.
I wasn't planning on my salsa being quite this crunchy.
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On 4/14/2019 at 8:53 AM, gfweb said:
I thought that was odd
it would be odd if once they were not clueless
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On 3/31/2019 at 5:36 PM, lemniscate said:
I did lemon curd... I use a whole egg recipe...
share!
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Agreed.
also, there is a push in some circles to 'rename' Sous Vide as 'low temperature cooking'.
Which I think might be over simplistic (which by the way isn't a synonym for "simple", and it drives me up a tree how often I hear it used that way, but...) but at least makes the point that SV cooking is most useful for its ability to maintain accurate, controlled low temperatures over time.
But the time you're cooking at !80F or so, you might as well be braising in an oven or on the stove top.
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18 hours ago, rotuts said:
although I missed out on the iPot 8 qt v2 for 89 USD
Ive recovered from that
Id like to hear for those who use the iPot
for pressure steaming eggs
right out of the refrigerator
at low pressure steaming
i.e. above the 1 cup of water
Im looking for personal experience
where the egg , chilled in cold water or ice water for a minute ore so
makes a Perfect Poached Egg , coddled if you like ?
based on this ATK episode :
https://forums.egullet.org/topic/158144-americas-test-kitchen-new-book/?tab=comments#comment-2194309
thank you.
I’m assuming that one day America’s Test Kitchen will get something right ... but I’m still waiting.
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If the bag doesn't sink naturally I use small stainless steel clips to the top of the rack to hold the bags in place
like these:
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haven't.
I know, I should, I shall.
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tonight I put sliced potatoes in the pot with a cup of stock and did them on high pressure for just 2 minutes. then a quick release.
there was still a little water left in the bottom, which i expected, and the potatoes were almost cooked through, which i both expected and was aiming for, as I was going to finish them in a gratin in the oven,
but what I was NOT expecting, or happy to see, was that some potatoes were stuck to the bottom and clearly slightly burned on (even brown a bit, despite being in liquid)...
there is definitely something up with my inner pot sticking consistently now.
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15 hours ago, robirdstx said:
If it were me, I would call customer service. Perhaps there is a problem with the heating element.
hmm, that's a thought
thanks
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Also : “not as sweet” = not as good.
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I’ve cleaned it thoroughly a few times.
It just seems to be consistently scorching the bottom now unless it’s like a stew or something with a LOT of liquid.
Dinner by Heston Blumenthal
in Cooking
Posted
I certainly get that there can be chefs that people just "don't like" for whatever reasons.
but, all of your pictures look fabulous,
and I had an incredible dinner at Dinner years ago.
I love the place.
sorry for resurrecting this, but...