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  1. Thanks for the replies, this is very helpful. Why I'm adding wondra at the beginning: it's what the recipe calls for, it's from Cook's Illustrated. It's a simple soy sauce, toasted sesame oil, chicken broth sauce for chicken; definitely didn't turn out as well as the other recipes I've tried from them. Admittedly I tried to decrease the ratio from serving 4 to 2 which they don't recommend. I'm obviously not as experienced as many of you, I've been working hard to become a better home cook. In many of their recipes they recommend adding the thickening agent then heating, @chromedome Thanks for the reply, I'm going to give this a try. So to sum it up: Wondra- can be added at the end of a reduced pan sauce for better mouth feel, doesn't need to be heated. When would I use/not use it? Corn Starch- needs heat to bloom, why do this if it's more tenuous of a process, when is using corn starch better than Wondra? Gelatin-How does this compare? Why choose this over the others? I really appreciate all the help here. Do any of you recommend more practical books with advice like this?
  2. Ok, I have a simple question: I want to thicken a sauce that is cold and will later be re-heated to reduce. I've seen adding powdered gelatin, corn starch and wondra in different recipes. I've read about them and understand what I can for a beginner. What's the difference here, what do you prefer and why?
  3. Balmuda anyone use it?

    Anyone try the Balmuda toaster? Looks like it may be a smaller version of the cuisinart steam/convection oven? https://www.wired.com/2016/10/review-balmuda-toaster/
  4. Saving and Storing Brine

    Question: is it safe to store unused brine, usually 9% salt, possibly some sugar. Can you save keep it without refrigeration? It would seem to me the salt concentration would inhibit any bacterial growth, however with sugar I'm uncertain. Can just salt brines be kept unrefrigerated?
  5. Pre-baking 2 crust pie crusts

    So I was planning on doing this 1. Bake the bottom crust the night before 2. Cook the apple filling 3. Assemble bottom crust and filling 4. Add a top crust from the left over dough 5. bake briefly to bake the top crust A few questions What would be a good temp/time to shoot for in #5, the filling and bottom crust are already finished, the only thing I would need the last heating step for is to bake the top crust. I'm thinking it would be a lattice crust. Would this overbake the bottom crust or fillings? Thanks for any help
  6. Pre-baking 2 crust pie crusts

    The source is from Susan Corriher's Cookwise, it's the big chunk apple pie from that book which people who I know who've had it said it was great. She blind bakes the bottom crust and then uses the remaining dough rolled out and put on a metal bowl which she then bakes. The pie is made by cooking the bottom crust, top crust and pie filling separately and then just assembling all three, there's no mention of baking after the top crust is put on.
  7. Just starting to get into baking and I've been reading different apple pie recipes for this summer's upcoming BBQs. Some of the 2 crust apple pie recipes I've seen say to pre bake both the top and bottom crust and put the top on at the end. Does this work? I would imagine the top crust would just fall off the slices. There's been no mention of anything to adhere the top crust to the bottom crust. Anybody have experience doing this?
  8. Wow, I missed the 99 while I was on the webpage but got in at the 129. I hope they make an Android app and have the app hold user preferences
  9. I own the Anova and have used the Sansaire. My opinion: Anova hands down. The clip on the back attaches tightly to thicker coolers (my favorite sous vide vessel, retains heat without the hassle of MacGyvering a cambro) and like the review said you can move the cooler with the Anova attached at BBQs without concern it's going to tilt or fall in. I like that Anova is an established company, their customer feedback is top notch, that and they're not dealing with Polyscience lawsuits. One thing that I think that's often overlooked is the adjustable circulator. You can point the jet of water in any direction. This can be used to keep bags submerged at bottom, I've used this to make chicken noodles from Chefsteps. Polyscience has this capability on their circulators as well, Sansaire does not. I like that you can take off the protecting cage and clean it, it's stainless steel as opposed to the Sansaire so I feel more safe that if falls it may leave a dent rather than cracking the whole housing.
  10. Dip for veggies: ideas?

    I'm planning on blanching some broccoli and carrots for lunch during work. Looking for ideas for a dip. Normally I buy the four cheese dip from a nice take away bistro and microwave it, it's pretty tasty but lately I'm trying to save money and cut out my expendable funds. May add some raw mushrooms to mix, not sure if sous viding them and refrigerating would work so may keep them raw. Any ideas on a good dip for this. Any ideas?
  11. You can recalibrate the Anova by hitting the top right corner when you turn it on, there is a +/- sign on the latest firmware version. You can calibrate it to your thermapen.
  12. "Wild Planet" Products

    Best canned tuna I've had...and it's Monterrey Bay certified, which if you're a fisher or have family who are it will be appreciated
  13. 18/10 steel is induction friendly Steel is iron with a little bit of carbon Stainless steel is steel with a bit of chromium (12% at least to qualify as stainless, almost all contain 18%), this is 18/0 A little nickel is usually added to prevent corrosion, this is the second number, in good cookware it's 10% thus 18/10 stainless steel= iron, a little carbon, 18% chromium, 10% nickel. Both iron and nickel are ferromagnetic, and will work with induction. Any steel/stainless steel pan will work with induction cooktop
  14. I want to invest in a tri-ply (steel-aluminum-steel) cookware set. All Clad always gets the best recommendations but I've seen cheaper sets out there including Tramontina and Cooks Standard that have similar specs (aluminum core goes up to the side, 18/10 steel interior). Has anyone ever used the Cooks Standard multi-ply pans? They look to be the exact same as All Clad and at 150 compared to 600 price it is much cheaper. Mostly I'm looking for durability, some of the criticisms of the cheaper version is that they scratch much easier down to the aluminum core and that the rivets attaching the handle come off. These are rare criticisms so I'm not sure how to take them, anyone have experience using these pans?
  15. I think a lot of common sense people on here have higher standards for patents than currently happen in the US market. My common-sense idea is that you patent a somewhat new idea. Somewhat being decided by a patent office, these standards are extremely low. Heating element+impeller+temp regulator=legal, this has been used by science for a long time. I've worked in science labs that used thermal immersion circulators from many different companies. Heating element+impeller+temp regulator+housing=patent worthy product?? I don't know about this or the details about patent law, I do know that the US has an industry for patents...the question is if you think this contributes to a common good, is our (cooking) society improved by this. My answer would be no, like I said before this has made me lose all support for Polyscience, let them compete by giving people jobs who can figure out a way to create/market a new device, this may lead to new and better devices instead of new and longer lawsuits