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weedy

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Everything posted by weedy

  1. Officious? so the sign was “meddlesome”
  2. Like the Samsung that has little faux flame lights on the side of the pot edges to show you how high you’ve set the ‘flame’?
  3. You can definitely cremate things. If anythting I need to err in the lower side than I ‘expect’ unless I’m going for maximum wallop (such as boiling water) Mine has 20 steps plus a Max turbo boost for a total of 21. Thats REALLY more fine control than a gas flame in any PRACTICAL sense, even if that flame is technically infinitely variable. And, the same pot set a 4.5 is going to behave the same way EVERY time. That’s not really true with gas either.
  4. Getting an induction range. And using it. It has all the variability with better control.
  5. weedy

    Dinner 2018 (Part 1)

    Japan has ruined American Japanese food for me. Especially sashimi and sushi. Except for the guys out on an adventurous limb, doing their own ‘take’ on Japanese (eg Matsuhisa or Morimoto), it’s too disappointing.
  6. weedy

    Dinner 2018 (Part 1)

    Sous Vide tacos de Lengua.
  7. happy that you'll get to see what you've been missing 😎
  8. so far holding up just fine!
  9. weedy

    Sous Vide safety question

    So... I’m doing an iberico secreto Sous Vide for 72 hrs. But here’s the question: i need to serve it about 1.5hra drive away. So, would you: take it out of the bath and drive it there and then Retherm to temp (so it’s borderline In The “danger zone” for those 2 hrs) or freeze it before the trip? Theroretically it’s not in the unsafe zone long ENOUGH ago be a problem but I’m open to thoughts. Thanks
  10. weedy

    Sous Vide safety question

    Yes, but those numbers hardly tell the whole story we routinely eat fish cooked to 112F in a pan. or sous vide proteins cooked to 130-135F. and we don't worry about botulinum the real question is whether something anaerobic has a chance to grow into something dangerous in 2 hrs below 130F.
  11. weedy

    Sous Vide safety question

    The question I suppose is whether spores, or ANYTHING harmful, has a chance to grow in less than 2 hrs traveling in “the danger zone”. Baldwin says somewhere “no”. Although i got some more direct opinions more along the lines of ‘you should be fine but I can’t PERSONALLY tell you it’s okay’. Anyway. I froze it and rethermed it there and it was fine and so far no one died. (And secreto is declicious). But i STRONGLY suspect I didn’t have to.
  12. weedy

    Sous Vide safety question

    I suppose it’s less than the 3-4 hours in the danger zone rule. But I decided to freeze it anyway. It’s probably overkill though.
  13. I thought nothing could be worse than her tv show. Apparently I was wrong.
  14. That’s essentially what gin is though. Juniper infused vodka. I’ve done it as a quick pressure infusion in an isi whip.
  15. weedy

    Dinner 2018 (Part 1)

    Topolobampo.
  16. 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.
  17. 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...
  18. “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.
  19. Hard to call a less accurate device ‘more reliable’. I havent turned on my SVS since I got my first circulator.
  20. 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.
  21. When there are $99 circulatory I think the days of non-circulating water baths like the SVS are passed. Or should be.
  22. Yes. Otherwise the bath will be quite sticky.
  23. I find the 12l cambro is the perfect size for most things.
  24. 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.
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