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JoNorvelleWalker

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Everything posted by JoNorvelleWalker

  1. [Hosts' note: this topic is part of an extended conversation that grew too big for our servers to handle efficiently. The discussion continues from here.] I've been searching for the post @Anna N made awhile back about the CSO tomato tart with the insufficiently caramelized onions. I think it was in this thread but I sure can't find it. I had half a thought to try the tart for dinner but I've never used frozen puff pastry dough sheets before. Maybe it's buried in a Manitoulin thread?
  2. Sadly to my taste Ben & Jerry's is over sweetened and over flavored. I confess I have not tried Ben & Jerry's in years. Maybe they are due another chance. Particularly since they once bought one of my company's cameras for research back in the last millennium. If I could source good cream locally I'd be making my own ice cream. The Shoprite ultra pasteurized cream I can obtain is stringy and gross. Reminds me of blood clots.
  3. Of course. I wouldn't eat it any other way.
  4. I leave the tank and reservoir full all the time. If you empty out the water you're making an awful lot of work for yourself. Note I do use soft water for the CSO. As for cooking breasts and thighs together...better to ask a normal person. I pretend the bird was just caught eating my blueberries as it meets its crispy end.
  5. If you cook a breast and thighs together I recommend 450F steam bake, not the lower temperature. For crisp skin don't treat the chicken with anything but salt. I like to salt an hour or two ahead. From memory I think the CSO is rated up to a 4 1/2 pound chicken. I really would consider cutting a whole chicken in half and steam baking skin side up.
  6. Indeed, after a chicken your CSO won't be a virgin. My preferred method is to get a Cornish game hen and cut in half, steam bake at 450F -- but a whole chicken works as long as the chicken is not too big. If you like thighs, try 300F steam bake for an hour...makes less mess of the oven!
  7. I forget if you're a bread baker? How about chicken 450F steam bake. That would be my suggestion.
  8. JoNorvelleWalker

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

    Maybe it's just me but I don't care for SV chicken breast.
  9. JoNorvelleWalker

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

    Steak, purchase anova, vacuum sealer, and a pot. Sear when dinner guest arrives. Bath temperature depends on cut and preference. Pork sous vide has not been my friend. Poultry, purchase CSO, wine glass, and a fork. Steam bake whole chicken or parts 450F 12-15 minutes per pound. (Though thighs for an hour at 300F are actually my favorite.) Camel, stuff with sheep and burry in a pit of coals. Best started early in the day.
  10. If it helps, here open bottles are legal in the trunk. The thought being it's safer in the trunk than in the driver.
  11. Sell the berries, buy the condominium.
  12. JoNorvelleWalker

    VacMaster VP 115 chamber vacuum sealer

    I'd cut the bone out and bag the muscles separately. They really do appreciate different temperatures.
  13. But if you proof bread in a banneton do you, in your kitchen, turn the dough directly out onto your peel or do you flip it so the seam is down. I'm not asking hypotheticals.
  14. I do this too. I used both methods last night.
  15. There are how many bakers here on eGullet and no one knows whether they bake seam up or seam down? @Edward Dekker see the picture on page 3-338.
  16. As often as I warm my plates in the CSO...they are still old.
  17. JoNorvelleWalker

    Lunch! What'd ya have? (2018)

    iPad for me.
  18. JoNorvelleWalker

    Crazy Good e-Book Bargains

    I went with Eat.
  19. JoNorvelleWalker

    Chamber Vacuum Sealers, 2014–

    I stand corrected, though I still have all my toes.
  20. JoNorvelleWalker

    Gardening: (2016 – 2017)

    We shall see. Needless to say tonight I didn't water.
  21. JoNorvelleWalker

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

    I think the idea is that you are holding the meat in the danger zone for more than 4 hours...maybe that does not apply north of the border.
  22. No, this is proofing right side up (seam down) but loading on the peel upside down. If that is clear. Edit: the reference is 3-338, "How To Transfer from a Proofing Container"
  23. JoNorvelleWalker

    Amazon Prime Day - your loot ?

    I too have been able to resist Modernist Cuisine. So far I've purchased a copy of Tasting Georgia with the $5 off any one book promotion. I may get a GIR silicone spatula. I was hoping I could find an iRobot mop on sale or a good induction hot plate.
  24. To answer my own question, it doesn't seem to make much difference.
  25. JoNorvelleWalker

    Pizza Dough

    Well, if I so chose I could place two 10 inch baking steels side by side in the big oven. But try as I might I couldn't fit half a 20 inch steel in the CSO -- at least with the metal working tools at my disposal.* *Though with my carbide bits I could sure poke a lot of holes in it!
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