JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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12 hours ago, liuzhou said:
Thank you @liuzhou! The press you linked is exactly the same as mine. Strangely I note only one of the Alibaba product pictures shows a beaker, such as the beaker in the video. Would it be common for Chinese kitchens to have metal beakers to use with the press? I have beakers, but my beakers are glass.
As always, I love eGullet!
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18 minutes ago, Laurentius said:
This is a WAG, but I suspect there is a piece missing. As in a tube through which that plunger traveled.
Maybe a sausage stuffer? Or, if the tube was perforated, some sort of juice extractor?
No tube and no place to affix a tube. No room in the (plain unmarked) box for a tube to have been. The plunger has teeth, though said teeth are not sharp.
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Any guesses as to what this is? There are no wrong answers because I have no idea. Actually I have some idea, it is a kind of press. It was sold as a citrus press. A citrus press it clearly is not. There is no place for juice to drain. Height is 15 inches in the lowered position. It is heavy. It works as a nut smasher if you are fond of shell fragments.
The asking price was $158. The device has since been removed from Amazon. The fact remains someone designed it for something.
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I've been known to use my hand.
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I received my new Cake Bible copy two days ago. Fortunately the binding seems more sturdy than on the first edition!
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I've been reading it. I'd say it is their best book so far.
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16 hours ago, ElsieD said:
I did the same thing not that long ago.
I've done the same.
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I have the 35th Anniversary Edition of The Cake Bible preordered:
Will be fun to see what's changed. Thirty percent new content is promised. Besides, my thirty year old Cake Bible copy is showing its age.
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On the way home from the hospital tonight my kind friend who was driving stopped at Jersey Mike's, a sandwich shop, so that I could get a bite to eat. The man who made the cheese steak handed the bag to me and said "On the house."
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On 9/16/2024 at 2:04 PM, TdeV said:
The single most important thing about Spicetrekkers a.k.a. Épices de Cru (from Montréal) is that they ship whole spices, even blends. So you grind what you need: amazingly flavourful!
Their unground ras el hanout is a wonder to behold. I'm in the US and have not had trouble ordering from Canada. Most of my spices though I get from Penzeys. Penzeys offers Tuscan Sunset, an Italian style seasoning, as well as Italian Herb Mix. I have never tried them.
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15 hours ago, rotuts said:
keep the sprayer in a cupboard
use an oil that that doesn't ' coagulate ' very fast in the refrigerator
ie is not long chain.
rice bran , if you can get that oil might be a good choice.
and
hold your breath as you spray ?
For the time being I've decided on grapeseed oil. Last night I used the new contraption to spray my porkchop.
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On 10/17/2023 at 3:57 AM, Mjx said:
I just use the usual amount of whatever fat I have lying about, in the usual way (including rendered duck fat on potato wedges: superb!). I've thought about getting an oil sprayer/mister, but that would probably be most useful on paneéd food (because a paneéd surface would be easily broken up by rubbing/patting fat onto it), so I haven't got one, yet.
I adore my air fryer, but the name is so misleading (and the reason I rejected the idea of having one, for years): it's a highly-efficient, miniature, convection oven.
Did you ever get an oil sprayer for your air fryer? I received an air fryer a few weeks ago, and I am evaluating an oil sprayer that I received to test. I have to say I am a little worried about breathing an aerosol of oil.
Another question is which oil to use in a sprayer? The particular sprayer I am playing with works well with water, but the fluid container is clear glass, thus exposing the oil to oxidation. I'd like to keep the apparatus in the refrigerator, however most cooking oils are solid or close to solid by 0C.
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8 hours ago, ElsieD said:
I spoke to the Instant people this morning and in a nutshell, it's not fixable, out of warranty, and no special deals for replacing it. So I'm going to give the TFal IR a serious look. Which makes me wonder why the comment about the carbon fibre heater. I know nothing about these things so can you explain your comment? I'd appreciate it.
I posted the footnote because @rotuts had wondered about the discrepancy between 700F and the maximum stated cooking temperature of 450F.
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13 hours ago, ElsieD said:
Is that bad?
No.
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4 hours ago, rotuts said:
link did not work for me , but found this :
https://www.t-fal.ca/en/infrared-air-fryer.html
the ad seems to indicate this unit gets much hotter
'''
Revolutionary Infrared technology heats up to 750°F /400°C in just 45 seconds* – no pre-heating needed!
'''
however :
'''' cook everything to perfection with temperatures from 450°F/230°C to 160°F/70°C. ''
this would indicate it really doesn't get my hotter than a 400 F ( my AF limit )
but might get hot much quicker . i don pre heat , but this might shave off a couple of minutes .
and has a view-window.
in the past it was my impression that one avoided the video-window models
but perhaps that has changed.
very interested in an owners impression .
looking over the ref site :
20 % off , free shipping come in at $ 136 and I think this site is Canadian.
The footnote about the 700F temperature says:
"Temperature is reached on the surface of the carbon fiber heater."
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1 hour ago, OlyveOyl said:
@JoNorvelleWalker and then there’s this…chocolate pastry cream, very luxurious!
100g. 72% chocolate added to finished pastry cream, 250g milk, 1 egg, 50g sugar, 2T Wondra flour, pinch salt, vanilla. This has become way too easy to make!
I wonder how full fat Dutch cocoa would work in that?
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1 minute ago, Laurentius said:
Now compare close-in, at oblique angles, and at the pan shoulder. High polish should be wider.
You already know the temperature in the room. Did the readings match?
As I said, one was 25C and one was 26C. Not much difference but cast iron measured higher than stainless, as predicted.
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Now that Amazon has sent me an IR thermometer to test I did a quick experiment:
I measured a stainless steel pan and a cast iron pan both at room temperature. At the default emissivity setting of the instrument the stainless steel measured 25C and the cast iron measured 26C.
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37 minutes ago, Sid Post said:
Will the APO hold a frozen 13" pizza? Specifically, I'm thinking about DiGiorno, Freschetta, and similar options. How about 13"x9" pans with handles? MY BSO handles the common 13" frozen pizzas fine but, a 13"x9" pan is a tight fit so, no handles or it won't fit.
Any reason not to buy one today for $560? I see some mixed reviews and wonder about the price versus a BSO. This would be my primary "oven" until my house is built next year. I think the steam feature might be something worthwhile if reliability is good.
The Anova interior is 16"x12.5". The Anova has been my primary oven for years.
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17 minutes ago, haresfur said:
I think they suggest storing the liners in the freezer so that wouldn't take up as much space as trying to freeze the baskets. https://www.kingarthurbaking.com/blog/2023/01/25/bannetons-brotforms-proofing-baskets
Liners would not take up much freezer space but the Matfer bannetons have the linen linings permanently affixed to the wicker.
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5 hours ago, TdeV said:
Me too!
(But I'm second in line)
Me too. And I'm first in line! (Being library staff had nothing to do with it.)
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8 hours ago, haresfur said:
King Arthur suggests the freezer, as I found out when I was googling what a banneton is
I could fit one or two in the freezer, just not eight or nine. Do you have the link to the King Arthur page? Meanwhile I will try to google it, although I didn't see it previously.
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I had to laugh. By "coincidence" Amazon is now wanting me to evaluate and review an infrared thermometer.
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13 hours ago, Laurentius said:
Sorry about all this. Thankfully this hasn't yet happened to me.
I'm thinking that perhaps sunlight and a spray of dilute bleach solution might be your friends. Worth a try. Maybe aggressive brushing and shop vacc'ing in the future?
Do you use the linen liners? The boules don't show the cane as artfully, but at least they can be laundered...
I prefer wicker with linen liners. I had been storing my bannetons where they received sunlight. What I don't understand is how the liners got wet. Flour, I guess, is hydroscopic, but in the decades that I've been baking I've never had wet bannetons, nor for that matter a mite infestation.
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Unusual & mysterious kitchen gadgets
in Kitchen Consumer
Posted
I figure 500ml is about the right size for the press, does that sound right?