FeChef

I was thinking more of a fried rice with shrimp and saffron, or maybe a jasmine rice with coconut milk, peas, and saffron. But i dunno, maybe those idea's don't pair well.

Its 0.03 oz ( 1 gram ) each. And yeah rice seems to be the most common dish that calls for saffron as a main ingredient. I am not a big fan of simple rice dishes.

I have 3 jars of Saffron that came as a single pack for $1.50. I bought it back in 2013. Couldn't pass up the price, but really have no use for it.( couldn't find a recipe i liked that calls for it) It says best if used by 2017.

Regarding Meat, if you cook Sous Vide, you don't have to worry about resting meat. To be honest, this topic really has no place in Today's cooking.

I hate when cheese starts to get firm. I like the Mozz stringy on my lasagna, and especially a slice a pizza.

12 hours unintended. But I can leave it go for upwards of 30 to 35 hours without checking the tank.

No need. It cost me peanuts to build one. I was just hoping members that used these steam ovens would chime in with how long the actually steam. Its all good. My unit performed beyond my expectations.

112 members viewed . None have any valuable info. I think i am done here. I have a lot of tests. Google is your friend.

So far from pre heated steam, 10 minutes off and 3 minutes on, gives about 2 minutes worth of steam every 11 minutes. With the tank i am using that is roughly 35 hours worth of steam before the tank runs dry.

I really don't want to disclose all the parts i am using just yet. But i am using a cheap Stainless Steel electric smoker to hold temps in the 150F range. When i can get some info on how long these steam ovens produce steam for, i will adjust my setup and post more info. I have a feeling im not going to get much info. FYI, i am not using this smoker to produce smoke. Its strictly for controlled low heat.

Some tests: After the initial 15 minutes(room temp reservior) it takes the steam generator to start steaming, it takes 1 minute (after 5 min shutoff) to 4 minutes (30 minute shut off) to produce steam again. This is at an ambient room temp of 70F. The timer i am using is an infinite loop. It can go as low as 1 second on, 1 second off. Reservoir only last 1 hour if ran constant. A secondary gravity feed reservoir would need to be added if needed. But is not an issue.

I am experimenting with adding steam to long holding times at low tempurature. I am using a small oven that can hold temps as low as 150F. I am curious as i do not have a steam oven, nor can i afford one at least for home use, what duration do these specialized ovens steam for? I assume they do not constantly apply steam. They must be set on a timer to steam for a duration of time? I know there are a lot of professional cooks on Eg that use these ovens on a daily basis, so any info would be greatly appreciated.

Still trying to get past BBQ. Thats not BBQ, thats partially grilled meats.

I would have drove to lowes or home depot and bought a new AC. I am assuming OP is talking about a big central air AC Unit, otherwise, who get window AC's repaired? Its cheaper to just go out and buy a new one. Sorry no food advice, i just couldn't get past the AC issue.

you could crumble the meatballs and mix 1:1 meat/rice and maked stuffed peppers. If the sauce is too salty, you could dilute with 1:1 salty sauce and no salt tomato sauce.

Dry aging you are basicly removing moisture out of the muscle. I would think the longer you dry age, the more "beef jerky" the meat will be.

If you can't use a smoker , your best option is to soak the short ribs in 3 parts water / 1 part wrights liquid smoke ( i like the apple wood version) for 2-4 hours. Then add whatever rub you like and roast in the oven @ 250F till probe tender which could be a good 6-9 hours depending on how big your short ribs are.

Thats pretty good considering most snobs will pay $4/lb for flavored chicken. I mean how much could a little bit of salt and water cost? They must be using Evian.

Maybe you missed the ? But now you sound self conscious about your plating. Don't take things to serious. I use paper plates all the time, but most members won't like to admit, but this site is all about looks first. Rightfully so, we eat with our eyes first. P.S , food taste better when your not fiddling around trying to make it pretty on a plate getting cold.

Sounds like a place they would have to pay me to attend.

Wood eat if it was on a better plate, i'll pass.

TS, so concerned about wasting charcoal. Chimney starter uses about 1lb charcoal. KBB on sale cost about $10 for 2x 18lb bags. You get that chimney starter roaring hot and toss your stir fry in for a minute or two and your done. Want to throw some cold pre cooked rice, with some peas/carrots, and a egg, with some left over chicken, pork, or shrimp? No problem. All with 1lb of KBB.

Maybe the size of the wok makes a difference as well. Mine is not as large as some that ive seen in chinese takeouts.

I put it right on the rim. Its almost like it was designed for it. Its actually dangerously hot. lol

Its funny you mention Dextrose. I use 50/50 dextrose to any dry rub i add to ribs,butts or briskets.