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TdeV

society donor
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Everything posted by TdeV

  1. I'm going to make one too. 😋 And I've ordered JAZ's newest cookbook.
  2. @liuzhou, do you mean 36 inch or 36 cm?
  3. @jedovaty, I have an Anova in place of a Cuisinart, but I would say that the beets should be exposed to the steam. For the end of the cook (5 or 10 minutes), you could turn off the steam - Edited to add - so as to "caramelize" them.
  4. Hello @Teronms. There are lots of great people here. Hope you make fast friends! Welcome.
  5. Did you get a melted puddle at the bottom?
  6. Hello @Johnstro12. Hope you find fast friends here. Welcome to eGullet.
  7. First, migrate to loose leaf tea. You can brew tea in the cup in a stainless steel brewing basket. Also Upton Tea (since 1989) has a variety of tea samplers.
  8. I can't find anything on the website which tells the minimum amount of rice to cook. Where should I look? P.S. I did like that model NW-JEC10/18 has a self clean function.
  9. Ah. The 3 cup Micom rice cooker and warmer NS-LGC05 is smaller. Also cheaper at $160. Doesn't look like it is made in Japan though.
  10. I'm confused, the smallest cooker on Zojirushi website is 5.5 cups / 1 litre. AFAIK these are 180 ml cups (vs 237ml for US cups); so 5.5 of them is 990 ml. Am I missing something?
  11. No, @Okanagancook, but I'm very interested!
  12. Usually I sous vide pork shoulder roast at 133°F for 3 days. My barbecue meister neighbour has delivered pork shoulder steaks which have been done in minutes on the barbecue. I don't have a barbecue. Scott Heimendinger at Anova website says this about doing 1 inch steak in the APO where beef at medium rare is measured at 124°F with the probe. Note: probe temp set 2°F lower than finish temp. And " Set the oven temperature 15°F (7°C) higher than the target temperature." My pork shoulder steaks are approx 5/8inch (16mm) thick. What temperature should I set the probe?
  13. Did 3 hours at 142°F. 5 bags of 2 chicken thighs each. Will let you know how it works out.
  14. For some time I have been fantasizing about a Zojirushi rice cooker. Truly, eGullet is awash in enablers! I'm wondering if folks who have a rice cooker AND a steam oven AND an Instant Pot (or two of three) would please answer some questions: If your rice cooker were to break, would you buy a new one? I'm trying to gauge if a rice cooker adds distinct features over the steam oven and/or Instant Pot. Or whether I should just learn more about the Anova Precision Oven (APO) or the Instant Pot? With your rice cooker do you cook straight rice, or rice with items in it? Beth Hensperger's book looks really interesting. Yet, on the APO recipe website, there are quite a few one-pot-ish rice casseroles. For those with a large (10 cup/1.8 litre) rice cooker, can you cook a small amount of rice? For a family of 2, would you get the smaller 5.5 cups / 1 litre or the 10 cups / 1.8 litre? FatGuy said to get the biggest one you can here. Someone else in that thread also said the same. If your rice cooker were to break, would you replace it with a Micom (Fuzzy), Induction, or Pressure? @rotuts asked here "are the Induction or Induction-Pressure models that much better than the plain Fuzzy ? or are the newer versions just faster giving the same result?" All of the following are made in Japan. These are list prices from Zojirushi website Pressure + Induction Heating + Micom Rice Cooker & Warmer NW-JEC10/18 - 5.5 cups/1 litre $712 Pressure + Induction Heating + Micom Rice Cooker & Warmer NP-NWC10/18 - 5.5 cups/1 litre $525 Induction Heating + Micom Rice Cooker & Warmer NP-HCC10/18 - 5.5 cups/1 litre $350 Umami® Micom Rice Cooker & Warmer NS-YAC10/18 - 5.5 cups/1 litre $250 Neuro Fuzzy® Rice Cooker & Warmer NS-ZCC10/18 - 5.5 cups/1 litre $231 Micom Rice Cooker & Warmer NL-AAC10/18 - 5.5 cups/1 litre $190 Your thoughts?
  15. Just a bit of salad dressing? Something spicier?
  16. When cooking chicken (thighs) sous vide, do you add any herbs, salt or pepper? I'd like to pre-cook the chicken for future dishes. I'm planning on 155°F for 3 hours. Then ice for a while, and then freeze. Thoughts?
  17. @gfweb, how much of that spice mixture would be used on a 4 lb brisket?
  18. Just brought home 4.4 lbs brisket. Could you please suggest quantities of spice(s)? How long do I dry brine? Edited to add: where do I find curing salt? Does brand matter?
  19. @Kim Shook and @kayb, what is the exact link (or query) for the recipe which you want?
  20. Hello @PatrickT. eGullet is a great place. Welcome!
  21. Mitch, tonight I did salmon filet, slathered with homemade mayo, 2nd rack, Top and Rear (convection) elements, 400°F, 40% steam, for 8 minutes. Should have been 6 or 7 minutes. I don't know much about pan grilling (beyond a hot hot pan, 30 seconds per side after sous vide).
  22. For some years (8 or 10), I've made pork shoulder roast in the sous vide at 133°F for 3 days. However, my neighbour is a barbecue meister and does fabulous things with pork shoulder steak. It is seasoned with a dry rub. And I'm sure it is not cooked for long. I have now purchased three 3/4" pork shoulder steaks. Any idea how to quick-cook in the APO with some browning? (I have no barbecue).
  23. Hello @Evan Rahilly. This is a great place! Welcome.
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