weedy

So tonight I made a chicken pea Paneer 'curry' and it pointed out a recurring feeling, or issue, i am having with IP cooking... And that is, that flavour aside, I find the protein, whether pork or chicken or beef, seems to come out a little tough and borderline 'dry' for me. Anyone want to suggest WHY, or what I might be doing 'wrong'?

i would respectfully suggest that unless you've cooked with induction for a bit, you don't really know what 'fun' it is or isn't. it takes a bit of getting used to, but it also has its advantages. (e.g. I can lift a pot while it's cooking and do a quick wipe underneath and around for spills) and is just as controllable as gas, if not more so. I also don't think you'll fit 6 eyes in a 36" top. the problem, to me, with the 5 eye models is that the centre eye invariably takes up some overlap room once you have a pot on it. I don't think it's a terribly practical layout. a small grill in the centre, between 4 eyes, is probably more useful, to me.

in any event, I'd probably avoid deep frying

no, on the soup

Hanger was good but I think for this particular cut (from D'Artagnan) next time I'll do a shorter time in the bath. It was a little too soft for my taste; I like hanger with a little chew.

I don't KNOW ahead of time what they are. I just find cookbooks make me do a lot of flipping and cross referring plus on many, the indexing doesn't work great. I find my iPad is more a travel item. At home I'd rather have the book.

I have a hanger steak in the circulator.

Chicken a la Norm works

I loved WD50 (and Alder, nearly as much)... I miss them both. I've decided I'm rarely happy with cookbooks on the iPad... I find that I invariably want to jump around from the index or to a referenced sub-recipe on another page and it just doesn't work for me. I don't know how much I'll cook directly from this book, as opposed to just learning ideas to adapt, but I'm looking for ward to getting deep into it no matter which.

mine arrived today. I'm pretty excited.

Doesn't parmigiana, by definition, require melted cheese and Marinara sauce? i would think that looks like Milanese or Francese.

http://www.cookingissues.com/index.html%3Fp=6.html

because I mentioned it here some weeks back, I thought I'd follow up on the cracked handle on my new Instant Pot After a little back and forth with them via email, and exchange of pictures, they sent me a replacement lid which arrived today. so it took about a month all in, but they were ultimately good about wanting to make good on it.

I have a preference for button over iPhone apps

Sashimi night

Thanks so you kept it in a liquid state the whole smoking time

He's still writing it but he knows his stuff. And I suspect it will be a very useful and no nonsense kind of book. If you look at his Liquid Intelligence book I think you'll get an idea as to how informative he can be. To ME, I've yet to find a Sous Vide oriented book that has "recipes" I'd care about. Basically you can find charts all over the internets that tell you the range you can cook a particular food item to. Chefsteps, seriouseats, and the circulator manufacturers all have info at their sites. Plus the aforementiined useful apps After that, it's down to how you finish things and what saucing or crusting or other flavouring you want to do. But THAT aspect isn't really so much about Sous Vide cooking as just your style and tastes in just COOKING. I don't need someone's steak sauce or pan sauce recipe of questionable provenance when I can put whatever sauce I already know I like on a Sous Vide steak etc.

I could 'see' rendering fat and smoking it in a sealed container with my Smoking Gun! but I'm curious how Nina did it; not just how I might!

My suggestion is to download the Anova AND the Joule AND the Sous Vide Dash apps subscribe to ChefSteps premium and beyond that, wait for the Dave Arnold low temp cooking book coming probably later in the year.

I'm very curious how you smoked duck fat

sweet potato.

Last night. Shrimp etoufée. Macque choux. Arugula salad with Scottish smoked salmon.

https://www.fastcompany.com/3062598/induction-cooking-is-way-more-efficient-and-even-faster-than-gas

It's not terribly tricky if you are reasonably "handy". The tricky bit is in supporting a large heavy item while you're marking screws and screwing it into place etc. without two people to hold it. I put out my Range hood in myself and it was a major pain.

well... the WATER part of the liquid can't get hotter than 212F and remain liquid...but oil can