JoNorvelleWalker
-
Posts
14,818 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by JoNorvelleWalker
-
-
I shall never again...let me preface this by stating I intended mashed potatoes. Milk, how shall I say, had turned. Anyhow, I shall never again drop my hot baked potato in the sink.
-
2
-
1
-
-
Tonight I pitched my two year old okra.
-
1
-
1
-
-
'Tis the season when I can have as many tomatoes as I dream. Today I picked my first Atlas...
Probably the largest tomatoes I have grown. On a small bush in a small pot.
For comparison here is Ramapo. Which I think of as a large tomato.
And of course my old standby Mountain Magic!
-
15
-
-
On 8/5/2018 at 3:24 AM, Kerry Beal said:
Sugar for the sacrificial grind
Sugar was on sale. But if you use sugar do you still add oil?
Edit: and now that you're home, what do you think of the micro-batch?
-
Mine is going through an initial steam clean now!
-
My new CSO has come! I have it half out of the box and now I'm recovering. The package was too heavy for me to carry upstairs so I turned it end over end as best I could.
This model is the CSO-300N1. It will be amusing to try to find the difference from the CSO-300N. One change seems to be on the box. Cuisinart no longer touts the powerful 1800 watt fan that the CSO-300N possessed. Probably why my CSO-300N fan burnt out.
-
4
-
-
1 hour ago, liuzhou said:
What a novel idea!
Indeed, and if I could see straight I'd reply.
-
2
-
-
1 hour ago, heidih said:
On days like that I just keep telling myself "1st world problems!" On the never again spectrum - this is an oldie - I will never again leave an anxious piggy of a pitbull in the car while I zip into the market for one item...having left a grocery bag contanng 5 pounds of raw rice he could get at. Thank goodness no vet bills were involved but it was a tense few hours!
I knew from experience that cats eat steak, but dogs eat rice?
-
Somehow I managed to pour the second mai tai down my front.* The ice is cold and I'm giving thought to a second shower. Thankfully the dishwasher is now on the dry cycle and the oven has been preheating for some hours. I may have dinner yet. Perhaps before the sun comes up.
*I'm no Richard Nixon.
-
4
-
-
I shall never again get out of bed.
It's been one of those days. I got too involved with frustrating World of Warcraft matters, and after a well deserved hot shower I went to fix dinner at 11:30 -- only to realize the dishwasher hadn't really run. The detergent was still in the dispenser. Just before this I found a rotten bag of peaches in the bedroom. By this time I was already on plan C.
This morning I'm having mixed nuts and a mai tai...maybe one of several as the dishwasher cycle is two hours.
-
4
-
4
-
-
On 8/11/2018 at 12:58 AM, MetsFan5 said:
I spent some time on Amazon looking at this tonight. I’ve never SV in my life. But the product looks easy to use and it’s a good price especially if you bundle the Rubbermaid plastic container with the lid for $128. That seems like a moderate investment if not a cheap one to test the water, so to speak, of SV.
That said— I’m confused. It seems like I can use gallon sized ziplocks but some videos I’ve seen have them clipped on the side of the vessel with a binder clip. Is that actually necessary? Is using ziplocks risky in terms of bacteria versus buying a food saver and food saver bags?
My interest in this is piqued in the same way I was interested in my slow cooker. I don’t have to deal with the heat of cooking, I can leave it alone for long periods of time and it’s kind of idiot proof.
Do you use the recipes the app provides? I lack intuition in the kitchen so I appreciate clear steps.
I’m thinking this could help me cook proteins like chicken and pork and seafood? Things I’m always worried about either under or over cooking.
Thanks in advance!
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.
-
1
-
1
-
-
3 hours ago, rotuts said:
but not in the U.S.A.
http://www.akitchen.com/store/Electrolux-Dynamic-Prep-Group260914.html
-
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.
-
2
-
1
-
-
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.
-
17
-
-
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.
-
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.
-
3
-
-
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.
-
2
-
-
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.
-
3
-
-
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.
-
Replacement CSO ordered. Should have bread in time for work next week.
-
4
-
-
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.
-
2
-
-
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.)
-
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.
-
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.
-
1
-
Cuisinart Combo Steam/Convection Oven (Part 3)
in Kitchen Consumer
Posted
Cuisinart is replacing my old CSO-300N under warranty.