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weedy

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Posts posted by weedy

  1. On 6/22/2019 at 9:04 AM, Nicolai said:

     

     

    Will I visit again: No

    Just in case I did not mention it enough: I am not a fan of Heston Blumenthal.

     

     

     

     

     

     

     

    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...

  2. 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?

  3. 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.

     

     

    • Sad 2
  4. 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.

     

     

    • Like 2
  5. 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. 

    • Like 1
    • Haha 2
  6. Sous Vide D’Artagnan Milanese Berkshire pork chops (139 for 2.5 hrs. Torched)

     

    roasted tomatillo salsa

     

    guacamole

     

    mezcal margarita with chipotle salt/sugar rim. 

     

    green bean salad

     

     

    A55F1A30-5DDB-47DE-8FCF-2675AC38EC20.jpeg

    AB3E9FA1-3F20-4A1C-B6DF-00E2522F2002.jpeg

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    • Like 15
    • Thanks 1
    • Delicious 3
  7. Valentine’s Day

     

    Sous Vide Wagyu strip steak and butter poached lobster tail. 

    Saffron beurre blanc on the lobster. 

    Potatoes dauphinois. 

    Caesar salad. 

    Champagne. 

     

    57B3ABD1-E9FB-4E96-A40A-155208B566AC.jpeg

    871B4DEF-4390-42B1-A91B-8FA9EC6ECF3D.jpeg

    • Like 12
    • Delicious 4
  8. 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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