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weedy

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    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    So question:

     

    a few few times now I’ve done something in the IP and found that the bottom of the inner pot is getting a bit sticky and burned. 

     

    I am wondering if somehow after something burnt on once it’s now become sort of ‘sticky’ and it’s happening repeatedly. 

    Anyone seem this?

     

    is there a way to kind of “reseason” the stainless?

    should I replace it?

     

    thanks

    The Food Saver/Vacuum Sealer Topic, 2011 to Present

    in Kitchen Consumer

    Posted

    On 11/21/2018 at 2:10 PM, rotuts said:

    I loved my Weston

     

    for some time

     

    then the pump failed 

     

    it was several years

     

    simply over time water vapor did the pump in.

     

    had it been an oil-pump , 

     

    Id bet id still be using it.

     

    Maybe, but at what I paid for it I can buy three of them before it equals the price of the least expensive chamber vac

     

    still, if I felt I had the space for one, I'd go to a chamber for sure. But I do not.

    Sous Vide Turkey

    in Cooking

    Posted

    so just reporting back, I was pretty happy with the whole thing, and especially with the 'dark' bits

     

    I did the legs and thighs for about 11 hours at 150F and the dropped the temp to 140F and added the breasts and wings for another 8-9 hours.

     

    then under the broiler for a few mins to brown.

     

    the legs were perfect.

     

    My feeling is that the breasts were a bit over, and next time I'd drop the temp lower.

    but live and learn!

     

    on the whole, it worked.

     

    thanks for all the advice.

     

     

     

    • Like 2

    Making Your Own Condiments

    in Cooking

    Posted

    Homemade mustards and mayos and hot sauces can be opportunities to make something just the way you like it, and to make useful variations for different uses and dishes.

     

    OTOH, homemade ketchup is just a demonstration of how you can never make anything as good as Heinz. 😎

     

     

    • Like 2
    • Haha 4

    Sous Vide Turkey

    in Cooking

    Posted · Edited by weedy (log)

    So I’ve done turkey breast SV before but that was served with a molé and I wasn’t fussed with the skin. 

     

    This time im planning on doing the whole bird (in pieces) but i’d like to try to crisp the skin at the finish. 

     

    Recommendations seem to be way all over the shop as to times and temps. 

    I’ve seen everything from a few hours at 135 to 24 hrs at 150. 

    One recipe i saw suggested doing the legs at 2 degrees higher than the breasts which seems totally wanky to me. 

     

    My plan is to do the legs for longer than the breasts, and probably to remove the breasts from the bone before bagging (although I’m not committed to that yet). 

    But I’m currently thinking to do all the pieces (for different times) at 150F and then bung it under the broiler, with a little bitter and spice rub,  to try to crisp and brown the skin 

     

    Anyone have thoughts experiences warnings exhortations threats etc.?

     

    Should I worry about the broiler overcooking it and thereby undoing my good SV work?

    should I therefore perhaps drop the Sv cooking temp ?

    i suspect a torch would just burn off the skin. 

     

    how long would you do?

    i was thinking 24 hr legs and 3-4 hour breasts but I wonder if it’s overkill. 

     

    Thanks for any advice

     

     

    cacio e pepe (pasta w blk pepper and romano cheese)

    in Cooking

    Posted · Edited by weedy (log)

    On 10/30/2018 at 8:42 AM, weinoo said:

     

    Absolutely; it's pasta with parmigiano and pepper. Pecorino, and the right pecorino for this dish, makes all the difference.

     

     

     

    Here's how a Roman expert (from one of my favorite restaurants in Rome) makes the dish...

     

     

     

    so that guy in the video says "it's some good ass carbonara"

     

    I was under the impression that Carbonara was made with Guanciale, which is pork cheek...

    is this some variant made with ass?

     

    or was he self describing?

     

     

    • Like 1
    • Haha 1

    Induction? Pro-style gas? Please help!!!

    in Kitchen Consumer

    Posted

    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. 

     

     

    Dinner 2018

    in Cooking

    Posted · Edited by weedy (log)

    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. 

    • Like 1
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