JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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7 hours ago, lindag said:
Noy necessarily, just want a knife with an Asian (15 degree blade)
I consulted the Wusthof site today and they say the bevel on their European style knives is 14.9 degrees and on their Asian style knives the bevel is 10 degrees. I have a couple Wusthof Le Cordon Blue paring knives (no longer in production) and I prefer the Le Cordon Blue to the Classic series because of the gigantic bolster on the Classic. If I wanted another Wusthof pairing knife I would choose the Ikon. Not only are the bolsters better but the handles are longer than the Classic and to me more comfortable.
However if I really wanted a pairing knife I would go with Watanabe. I have two Watanabe knives and they are superlative. There are three pairing knives on this page, one of which is out of stock:
https://www.kitchen-knife.jp/special/petiteknife.htm
Those three are double bevel, but if you wanted to know the exact angle you could write and ask him.
Other than that I have an almost antique paring knife from Chicago Cutlery from back when Chicago Cutlery made knives and was not just a brand name as sadly it is today. I reserve mine only for scarifying loaves. I also have a MAC paring knife. The MAC is sharp and cuts OK, but it is too light. For me the MAC does not spark joy.
Have fun on your search!
Edit: the Wusthof knife @ElsieD shared I believe is this one:
I was surprised it does not have the typical bolster of the Classic series European style paring knives.
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No picture, but tonight's beef rib was a success. Two and a half hours at 107C. Final temperature 94C. Lovely.
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1 hour ago, aliqaisar said:
Why does my ice cream always come out soft or runny when I use my ice cream maker, even after churning for the full time? Could it be because of the ingredients I’m using, the freezer bowl not being cold enough, or some mistake in the process? What are the main reasons that prevent ice cream from setting to a firm, scoopable texture?
Please give us more information. Meanwhile start reading these threads:
https://forums.egullet.org/topic/144208-home-made-ice-cream-2013–/
https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/
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Five hours. Overdone but not inedible. The ribs did not look done when I checked at three hours. Also there was a problem that I neglected to replenish the pellets when they ran out.
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Ribs again, pork spareribs. Temperature 93C, as last time, with sweetwood blend. I salted for two hours and used a rub recipe from Meathead. Wish me luck.
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Since no one else has mentioned it -- till midnight tonight, Penzeys is having 25% off everything, including saffron and vanilla.
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34 minutes ago, Smithy said:
It appears to me that this one by WELTOHMH (eG-friendly Amazon.com link) is one such clone. Do you agree? I note that it's marked down right now, from $39.99 to $28.99.
Yes, and here is another I have that's a few cents cheaper
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I evaluate a lot of kitchen products. I have more than half a dozen mandolines. But my favorite is one I actually purchased:
This model exists in exact clones for a lot less. I've ended up in the emergency room after slicing myself with a knife. So far not yet from a mandoline.
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Pineapple ice. Brix was 13.1 and sweetness to my taste was perfect. If the presentation looks odd, I was adjusting the machine for different textures.
I have another free trade organic pineapple waiting in my dining room.
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I remembered I had a long lost bottle of Knudsen organic concord grape juice that I thought would be a good place to start with my experiments. Once I found it I froze 500ml in the machine...
As may be seen the texture is light and airy, not like a sorbet and not like a granita. More like frozen flakes of popsicle. But at 13.9 Brix the taste wasn't sweet enough for me.
If the color looks brown, that is because it was. As one might expect from grape juice that is old enough to drive. Clean up of the device was easy: just run water through it.
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Batch 42:
90g blanched Spanish almonds
90g apricot kernels
350g water
280g sugar
60ml Wray & Nephew Overproof
And I got a chance to use my new homogenizer!
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My kitchen floor is sticky because I spilled lime juice on it.
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I shall never again spill lime juice on the kitchen floor. But if I do it shan't matter much. The floor is already sticky.
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I feel a little foolish. When I went to wash the shaker there was a big glob of coconut puree at the bottom. Shaking was not enough to get the coconut cream into suspension. The improvement I noted was almost certainly due to using less cream of coconut than in my prior pina colada. I could try homogenization but I doubt that it will happen. It's not like I were making a mai tai or something.
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1 hour ago, Katie Meadow said:
What is the difference between cream of coconut and coconut cream?
Cream of coconut is sweetened coconut puree:
Coconut cream is simply coconut puree. I find if I use all cream of coconut the drink is far too sweet. I might try omitting the coconut cream and using just a small amount of cream of coconut, so that pineapple flavor would be more prominent. I'd cut down on the rum too I'd think.
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Shaken pina colada over shaved ice...
3 oz Cana Brava
3 oz fresh pineapple juice
2 Tablespoons cream of coconut
2 Tablespoons coconut cream
juice of one lime
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On 11/27/2024 at 4:45 PM, TdeV said:
Tthe Wirecutter (NYT) review website is negative about 5 ply cookware, which they say is slow to heat up. Not sure how important that is? (Made In is 5 ply). @weinoo ?
I don't think they would accept a wok in place of a frying pan, @JoNorvelleWalker.
This may be too late to be useful but I have been evaluating an 11 inch frying pan from WANGYUANJI, the same company whose wok I suggested earlier.
Earlier today I used the WANGYUANJI to make an omelet. Results were as good as with the non-stick pan I usually use for omelets. I recently evaluated a more expensive Made In carbon steel frying pan but did not care for it as much. Both pans were used on induction. Alas, my Darto pans all rusted.
Lastly, the WANGYUANJI pans and woks come in gift boxes. A nice touch (that may indicate the pans are overpriced).
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41 minutes ago, pastrygirl said:
Oooh, that looks like fun. Do you know how cold the drum gets? Is the coldness adjustable?
The pictures show it with flavored mixes that I'd assume have sugar. Sugar content will still affect texture so I'd suggest trying about 10% sugar solutions to start.
The temperature of the drum is not adjustable, only its rotation speed. I could have gotten one of the units with a more powerful compressor, but I could not have lifted it. Also according to the manual, the bigger units are not air cooled. They require a dedicated water line to cool the compressor.
@Ddanno Is the base for granita any different from the base for popsicles?
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I juiced a pineapple and have half a liter of 13.5 Brix pineapple juice left. However I'd like to start with some liquid ingredients more expendable than my lovely pineapple juice. Again, I'm not wanting the texture of sorbet.
Why would popsicle recipes not be a good place to start?
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27 minutes ago, blue_dolphin said:
Well, I use the same mix for popsicles and sorbets. If you’re confident that your slushie machine would turn that into a sorbet, regardless of the dial setting, then perhaps popsicles aren’t a good starting point for your needs.Sorry, I don't understand.
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2 hours ago, blue_dolphin said:
Recipes for popsicles and sorbets are pretty similar. In both cases, steps are usually taken to lessen the icy texture and make it more smooth at serving temp. You might want to do the opposite - leave out or reduce any alcohol, etc.
Will you be using a cryostat or a freezing microtome to do the shaving? Are you wanting little frozen curls? Something more crumbly? Or something else?I have a "slushie" machine sitting on my kitchen counter where the Ninja Creami used to be.
So far I have used the appliance only for shaving unflavored ice. The method consists of a compressor cooled drum that rotates at variable speed against a sharp blade. I am impressed how well it works. It takes only about a minute before ice starts coming out. Despite the name, the result is nothing like a slushie, as I understand a slushie.
I'm not looking for sorbet texture. I can do sorbet in the Ninja, which now lives in the bedroom. What I am looking for is a lighter, icier texture. There is a dial to adjust the texture from little frozen curls to the finest powdered snow.
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Not popsicles exactly, but I would welcome some popsicle related advice. I am wanting to make a flavored shaved ice confection. Desserts such as snow cones, raspadilla, and shikashika are made by pouring flavored syrup over shaved ice. But what I want to do is freeze the mixture and then shave it. My assumption is such a recipe would be closer to a popsicle recipe than to a snow cone recipe?
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8 minutes ago, haresfur said:
Cornwall?
That's what they would like you to believe. Here we have "Cornish game hens" that are just baby chickens. I've been to Cornwall. Didn't see any little fish. Just bad ice cream.
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Success. Three hours at 93C. Final temperature 87C. Meat could be cut with a table knife. Juicy. Still difficult to chew, but that is a reflection on the condition of my teeth, not the fault of the spareribs.
For next time I think I'd skip the rub and just use a little salt and garlic powder.
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Paring Knives
in Kitchen Consumer
Posted
I was attempting to enable you. I ended up enabling myself.