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Does anyone make Quinoa in a Zojirushi? I have an older model NHS-10 (just an on/off setting), I've contacted Zojirushi who tells me they haven't tested it for quinoa. Their newer models have quinoa settings. Anyone do this? Just trying to get a rough start on water to quinoa (red vs white) ratios before I start my own testing. Thanks for the help!

Well it's almost a year and I was using my carbon steel pan consistently 3-4 times a week trying to build up a nonstick layer and..it kind of works. There are spots on the pan that never developed into non-stick. I generally just rinse and dry the pan, maybe with salt and oil if there is gunk. After drying it I put a tiny amount of oil and heat and wipe out. It's been pretty disappointing but after so much work with the pan it has made me appreciate my heavy cast iron and also my T-fal non-stick. Pretty sure I'll retire it soon

Anyone ever try these? I was thinking about getting one after a friend told me he uses it all the time, about 10 minutes to cook up 4 cups of rice.

This sounds reasonable which one do you have?

I'm looking for something that can hold spatulas, whisks, tongs etc on the countertop. I've tried a simple ikea basket, folder basket and everything just kind of jumbles together. Is there anything you recommend that can keep everything upright and organized?

Oh yes, I meant peanut, late night post

Have you ever made Sichuan chili oil by blending sichuan chili paste with oil. I've made sichuan chili oil but it's labor and ingredient (sihcuan peppercorns, star anise, ginger) intensive. I saw a sichuan chili paste in the grocery and thought that blending it with oil should be the same. Any tips on the ratios of paste to oil. Planning on peanut oil unless any one has tips

It's an electric stovetop that I used, the burner being slightly larger than the pan, I swirled the whole time but the sides just never seasoned and I ended up with the black spot. I did the oven at 550, is this correct @boilsover recommends past the smoke point, @scott123 recommends <400. I would think to heat it past the smoke point to polymerize. When I did the oven technique at 550 it did have a nice brown seasoning (albeit with that black spot). What can I do now? Do I need to strip it with oven cleaner? I tried barkeepers friend but the black spot and the blue halo pictured are what resulted

Just purchased a Matfer carbon steel skillet. I've run into a few problems with seasoning it. I followed the Matfer instruction to heat potato skins and salt first. My process was this: 1. Vigorous scrubbing with dish soap and pad to remove protective coating. Pan didn't look much different but I didn't take a photo. 2. Followed the matfer recommendation of potato skins, salt and I used flaxseed oil at med then high heat. What resulted: The center black part was completely non-stick, with a varying gradient of non-stick for the rest. I knew something was wrong so I decided to go to the oven non-stick route. I applied flaxseed oil and then rubbed it off with a paper towel. I put it in the oven at 450 for two hours and then let it cool in the oven for 6 hours. What resulted was a splotchy brown pan with a dark black spot. I now (after many videos and reading) realize the splotchy brown was what I should've been going for. I decided to try to vigorously wash it out with dish soap and hot water and salt a few time to try and remove all layers and then heat it to remove all water and then retry the oven seasoning. This is what resulted after washing and heating: I have a few questions/observations: 1. I wouldn't do the matfer suggestion of heating on the stovetop. Maybe my stovetop is uneven (I did swirl the pan a few times, maybe not enough but the pan looked cover in oil to me). 2. I would do the oven seasoning, what I took to be splotchy brown is the correct seasoning after reading/watching a few videos, here is a screenshot of one oven seasoning which is what my pan looked like with a thick black spot in the center though. My question: What state is my pan in, what should my next step be? Would you apply more oven seasoning until it's black? My black splotch felt completely non-stick.

I've simple question, dedicated to home cooks: how do you freeze garlic-vegetable oil mixture. Caveats (yes I've read the other threads, I hope this one is more practical): 1. Will be used in 6 moths 2. Oil suggestions appreciated (would olive oil work?) The goals for responses for should be home cooks

Reviving an old thread, anyone try this? It got a stellar review in CI a few months ago, I thought about the Breville smart oven which a lot of people like on here which is how I came across this and it looks leaps ahead of that. The second iteration of the June looks much better both in terms of price and functionality, pricier than the Breville but it looks worth it to me. The built in thermometer and camera are awesome features

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?

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?

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/

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?

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

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.

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?

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

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.

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?

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.

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

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

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?