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JoNorvelleWalker

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    New Jersey USA

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  1. JoNorvelleWalker

    Dinner 2019

    Tonight trout, avocado, coleslaw, Soave, bread, pistachio gelato, Maraschino cherry.... Gelato and Maraschino cherry not shown. You know what Soave looks like, don't you?
  2. JoNorvelleWalker

    Sushi Rice

    For short grain rice I stock Tamaki Gold and Santo Tomas Bomba. Both excellent but I doubt I could tell between them. It's more about how the rice is prepared. In my opinion.
  3. JoNorvelleWalker

    The Bread Topic (2016-)

    Tonight -- this time mixed two and a half minutes speed 1, four minutes speed 2: The last couple weeks I've been using slightly higher hydration, which I find allows the dough hook to grab better at lower mixer speeds. Oh, and for what it's worth this is ten minutes of steam for the boule.
  4. My problem exactly, thank you. Now if I just had that $2000 scale. I do apologize for my short tempered reply to those who misunderstood the question.
  5. JoNorvelleWalker

    Dinner 2019

    @weinoo what is your new toy?
  6. JoNorvelleWalker

    Dinner 2019

    Tonight trout, avocado, coleslaw, Soave, bread, pistachio gelato, Maraschino cherry.... Trout, avocado, coleslaw, Soave not shown.
  7. JoNorvelleWalker

    The Bread Topic (2016-)

    Tonight -- this time mixed two and a half minutes speed 1, five minutes speed 2:
  8. For lack of more helpful suggestions I added the polysorbate 80 by rinsing the weighing boat in the contents of the pot.
  9. Weighing the polysorbate 80 is not at all the problem. Please reread my question.
  10. When adding a precise amount of polysorbate 80 to a dish how does one do it? My best thought so far is to buy a $2000 scale and weigh it into the cooking vessel directly.
  11. JoNorvelleWalker

    I will never again . . . (Part 4)

    Well, I lied. But next time I will never again steam bake my chicken thigh an hour at 300F, but with the CSO actually set at 450F. Probably.
  12. JoNorvelleWalker

    Melanger experimentation

    You could vaquform one! Seriously a better lid would be a big improvement. I love the little bowl, it is so much easier to work with than the big bowl. Last night I even thought about getting a second one but I was saved from temptation because they are out of stock.
  13. Balderdash. That nut butter does not look at all smooth. Has anyone thought to run the resulting nut butter through a grind gauge? If so I'd be amused to learn the result.
  14. JoNorvelleWalker

    Melanger experimentation

    I'm embarrassed that I've never gotten around to using my mini bowl until now. I seasoned with the sugar method. There was powdered sugar even inside my chamber vacuum sealer. I was most impressed.
  15. JoNorvelleWalker

    What Are You Cooking Sous Vide Today? (Part 3)

    Forty years at least since I've used iodized salt. Probably more like fifty. Both steaks were salted. I didn't say the sous vide steak tasted odd. It just didn't have much flavor.
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