JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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3 hours ago, rotuts said:
but not in the U.S.A.
http://www.akitchen.com/store/Electrolux-Dynamic-Prep-Group260914.html
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1 hour ago, gfweb said:
You can get a lot of technology for $1300. As much as I lust after this thing, I could get an induction plate, a couple SV machines, an instant pot, a steam oven, a breville air fryer and have money left over.
Having said that , I want one.
Or for about twice that much you could buy an Electrolux steam oven.
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Four minute pizza:
This time I managed to actually hit the baking steel.
Obligatory sacrificial bottom shot.
Dough was Neapolitan from Modernist Bread 5-113.
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I haven't tried it yet but TeamFar also make a 10x8x1.7 inch stainless steel pan that should be good for things like brownies in the CSO:
Currently $12.98. Thankfully I am not tempted to make brownies.
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31 minutes ago, CanadianHomeChef said:
Ginger Beef! Made on the Control Freak.
This is is a recipe I’m trying to develop. Anyone from western Canada knows this dish well, as it was developed in Calgary. Unhappy with the recipes online, I decided to make my own with a few improvements on the original.
Im trying to keep the beef crispy, and the sauce sticky (but not too sweet). To do this I borrowed then marinade and batter technique from Modernist Cuisine’s Korean wings. Vodka to lower the boiling point, wondra (robin hood instant flour), and potato starch. Beef was super crispy after frying but lost its crisp after being added to the sauce. Think I will reduce a bit more next time.
Stuff stays crispy till the end of time.
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2 minutes ago, lindag said:
I was equally impressed with the Teamfar lasagna pan that I got recently.
I'd definitely look at their line if I were looking to replace my half sheet pans.
Also, the W-S Gold Touch pans are unbeatable if you don't mind paying a bit more.
Those WS are 20% off at the moment but I wouldn't trust the non-stick coating at pizza temperatures.
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My TeamFar sheet pans arrived. They look good. Running them through the dishwasher as we speak. I also snuck an 8x10" pan into the order to get same day shipping and $3.00 off.
I have at least four of the Chicago Metallic sheet pans. I think I'll wrap one in foil and dedicate it to pizza.
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38 minutes ago, Shelby said:
I will tell you this, though. This pan is the BOMB for making those brownies in there.
$35 and free shipping.
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Replacement CSO ordered. Should have bread in time for work next week.
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I notice TeamFar offers stainless steel sheet pans in different sizes. TeamFar (probably so called because their pans are made far, far away) is the seller of the lasagna pan I raved about that fits the CSO. I also have a colander from them. Kidding aside their quality is excellent. I'm not sure the sheet pans would be heavy enough for the present purpose, which is to contain and catch drips from my baking steel when I use it in the big oven.
I may take one for and from the team. I can't abide aluminum as a food surface.
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4 minutes ago, gfweb said:
Thanks but that chowhound thread had already turned up in my google search.
(As did the US navy report of the problem from 1897.)
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52 minutes ago, gfweb said:
The dishwasher is the cause of gray dust. It's something in certain detergents and the additive liquid that does it. Cascade powder in our old dw...no gray. New dw plus "cascade complete" pods causes bad graying. Mechanism...who knows?
I think this particular pan has not been in the dishwasher. But it and I are old and I really can't say for certain. Someone must make dishwasher safe sheet pans.
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29 minutes ago, ElsieD said:
The affected area is about an inch and a half around. The area around where the skin burned off has that nice brand new skin look, you know, smooth and shiny.
Oh, I am so sorry. That sounds terrible! I won't even ask for pictures.
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I am fed up with Chicago Metallic getting gray dust on my hands. Can anyone recommend a half sheet pan that does not warp, does not corrode, is good for high heat, and that can safely go in the dishwasher?
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2 hours ago, ElsieD said:
I will never again reach into the back of a hot and running Cuisinart Steam Oven to give a piece of bread a quick flip "because it's not very far and there is lots of headroom". Not.
I hope it's not a bad burn. Last night I had a heat related incident -- thankfully not quite up to "never again" standards...
My main oven (or I should say my big oven, since we all know the CSO is the main oven) had been preheating for three hours. The pizza was on the peel. With the broiler running I opened the oven door and began coaxing the pizza off the peel. Something jogged my brain that the oven was really, really hot.
The hand with the peel retracted more rapidly than I had planned and not all the pizza made it on the steel. Mess was not that bad. Pizza was eatable, quite good actually. No burns, but the hand still feels slightly singed.
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44 minutes ago, Auspicious said:
It's water. It comes from the same place and is the same chemical. Whether you pour it into an ice cube tray or a tea kettle its the same.
The plumbing isn't a big deal either: flexible copper pipe and a vampire tap. There is water all over most kitchens. Sink, dishwasher, maybe icemaker, maybe bar sink. Often there is a powder room on the other side of a common wall with the kitchen; more water. Heck, you can get plumbed coffee makers, including from Keurig for those so inclined. Pulling an electrical circuit is a bigger deal.
Given the cost of the appliance another $150 seems a pretty small price to pay for the convenience. What happens if you run out of water part way through cooking? The reservoir is only 1.4 qts in Thermador ovens (Google is my friend).
I couldn't find a hard-plumbing option for Thermador. Miele has one. I'll return to my original simile. You wouldn't put up with a tank you have to fill for the icemaker in your refrigerator. Why put up with one in a steam oven?
The question is philosophical and is not in any way intended to reflect on @Raamo's choice of appliance. The manufacturers (all of them) should give consumers the option. Now about that plumbed coffee maker.... *grin*
Perhaps what @rotuts was getting at was water hardness. Hardness matters not so much for ice cubes. (As long as one is not making kombu stock.) Hardness matters rather more for steam appliances.
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It is always sad, but this year immensely.
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7 hours ago, ElsieD said:
That feels kinda sad.
There is a box of tissues.
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22 minutes ago, Kim Shook said:
Made brownies today:
Too gooey for me:
I like a super chewy brownie - much drier than this. I think the problem was the pan I used. I somehow don't have a square pan and used a fairly small glass casserole. It made them too thick, I think.
They look good to me!
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3 hours ago, Anna N said:
Is yours out of warranty?
I believe still in warranty. I plan to ship it back to Cuisinart when I get the replacement working.
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Two more days and nights till I can order a replacement CSO. Life is intolerable.
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Last night I carefully anovaed another pork chop to 58C.
Then I broiled it for twenty minutes to get the texture to what pork should be.
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1 hour ago, CanadianHomeChef said:
Maybe my regulator isn't quite at 15PSI? Or I did my calculations wrong (which very well could be the case, as I just quickly google searched the info)
There are temperature indicating strips one can get to record the peak temperature reached inside the pot. That's what I use. A slightly higher tech solution is a high temperature USB temperature logger that goes inside the pot. Though I fear the cost of those things may make the Control Freak look cheap.
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39 minutes ago, Smithy said:
It looks like a brooch to me. Attach a pin to the back, and (except for the pin) you'd have beautiful, edible jewelry.
It looks like a scarab...but Spanish fly may be too close to scrapple.
Anova Nano --- New
in Kitchen Consumer
Posted · Edited by Smithy
Adjusted link to be eG-friendly (log)
Rather than the Nano, I notice amazon has the Wi-Fi anova at $128.98
If you have a stockpot you shouldn't need to buy another container. I use my older anova with an ancient 9 quart stockpot. I have an 18 quart stockpot if I need to cook something really big. If you get the anova and find it does not fit any of your pots, you can always order a new container then.
I think you would be happier with sealed bags rather than ziplocks. That being said, nothing wrong with ziplocks to get started. The risk is not so much that water will leak in and ruin your food as that food will leak out and ruin your anova. With ziplocks clamps might not be a bad idea.
If you had a sealer you would find many uses for it. And it is so nice just to be able to toss a bag in the bath. Many of us here favor chamber vacuum sealers, howbeit that is a grave expense. I have no experience with FoodSaver but I understand they work pretty well for everything except liquids. FoodSaver bags are expensive though, while the cost of chamber vacuum sealer bags is negligible.
As far as recipes, I have not looked at anova's but I believe Kenji is behind them. You could just check out Kenji's recipes online. If I'm cooking meat I start with Douglas Baldwin's tables:
http://www.douglasbaldwin.com/sous-vide.html
(While Kenji sold out to anova, Baldwin sold out to joule.)
Bottom line: buy the anova (preferably not the Nano), see if it fits an existing pot, then go on from there.