JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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1 hour ago, Kim Shook said:
The chicken was a great success. I'll post pictures later (rough night w/ my mom), but I need to ask a quick question. How dry does the water reservoir need to be. I dumped it out (and also the internal tank), but there's still some drops in there. Is that ok?
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.
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Just now, Kim Shook said:
Oooh! We love thighs! Can I do a breast at the same time as the thighs? My mom isn't a fan of dark meat. Also game hens. But those are usually frozen and I'd like to do this tonight. I'll try the thighs if I can't find a small chicken. Thank you!
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.
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1 minute ago, Kim Shook said:
I love to bake bread, but I'm just not up to that right now. So, a chicken? You mean a whole roast one? You mean a chicken that would spatter chicken grease all over my lovely shiny CSO???? LOL - just kidding. But, a whole chicken - I could do that. Pop over to the store and have a chicken to start the week out. Good idea, thanks!!!
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!
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30 minutes ago, Kim Shook said:
So, I'm trying to try out different things quickly to make sure everything works and get rid of the box. What is something easy and quick to use the one of the steam functions? And is there any other function I should try since I know the bottom and top work? Thanks!!!
I forget if you're a bread baker? How about chicken 450F steam bake. That would be my suggestion.
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Maybe it's just me but I don't care for SV chicken breast.
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1 hour ago, MetsFan5 said:
I think I may need to throw myself into to Sous vide world.
I’ve been Servesafe certified for ages. I’ve worked mostly in the FOH. I need to actually have a cooked protein for my husband when he gets home (anywhere from 7:15-9pm) during the week. It seems that sous vide could permit me to hold the protein until he comes home and maybe sear it If needed.
Keep in mind I am lacking basic cooking skills. I can’t cut anything to save my life. My mom is a really good Home chef and I went from living with my parents to eating on the go and spending the bulk of my income on rent. Mathematics is the devil as far as I’m concerned and forget trying to convert weights or temps.
Can I do this? I am a borderline millennial. Maybe an app can help? I’m tired of ordering out and I don’t trust myself to cook chicken in any way that would be appealing at all, or any other lean protein for a weeknight dinner.
I sinply cant eat red meat more than 2x a week.
My husband loves it and will eat it at work. So I feel like sous vide could be more forgiving with poultry, pork and even shellfish like shrimp and scallops.
Any advice on a starting job point is appreciated. I don’t want to spend thousands but I also need someone advice about something that will be easy to use and can use imperial temps. Also what accessories would I need?
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.
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1 hour ago, Kerry Beal said:
Nope - no open bottles.
If it helps, here open bottles are legal in the trunk. The thought being it's safer in the trunk than in the driver.
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7 hours ago, Anna N said:
Even I did not ask what they cost since Kerry said she’d already remortgaged her house to get them! I asked which house. She said it was her own not the townhouse. That only made me realize even more that they must’ve cost a bomb!
Sell the berries, buy the condominium.
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10 hours ago, Shelby said:
Having such a good time with this machine. Hoping to get some watermelon from the garden in a few weeks. Must try to compress some.
In the mean time, Ronnie found some good t-bone steaks on sale
I'd cut the bone out and bag the muscles separately. They really do appreciate different temperatures.
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7 hours ago, Anna N said:
I am away from all my references but I do recall a reference to doughs that are too slack to slash and are baked seam side up. The seam functions then as a slash would in a firmer dough. I cannot swear that this is from Modernist Bread.
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.
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6 hours ago, weinoo said:
Sometimes I even warm the plates on top of the CSO - while it's in use.
I do this too. I used both methods last night.
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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.
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3 hours ago, Okanagancook said:
it is an awesome machine. I love the warm setting, esp for warming plate. HATE old plates.
As often as I warm my plates in the CSO...they are still old.
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1 minute ago, Okanagancook said:
I need a camera that will upload via wifi also......will look for one next week.
iPad for me.
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I went with Eat.
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27 minutes ago, dscheidt said:
50 pounds is nothing for a pantry pull out. Think what a shelf full of canned food weighs.
I stand corrected, though I still have all my toes.
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1 hour ago, dcarch said:
NY area folks, get ready for lots of cracked tomatoes.
Lots of rain is predicted.
dcarch
We shall see. Needless to say tonight I didn't water.
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11 hours ago, Anna N said:
Why would you need to pasturize it unless you were intending to store it?
Having cooked quite a number of pork loins sous vide of various diameters and circumferences I couldn’t imagine leaving one in there for nine hours. And I tend to lean towards the anal in regards to food safety. To each their own. I have no wish to engage in arguments.
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.
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4 hours ago, Kerry Beal said:
I recall there was one boule in there where they proofed 'upside down' and didn't slash - but can't recall which one it was.
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"
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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.
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To answer my own question, it doesn't seem to make much difference.
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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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I didn't want to cook today either but I've just finished firing up two ovens to bake a baguette and a boule. My lunch at work today will thank me.
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Though the smaller steel would fit into either oven!
Cuisinart Combo Steam/Convection Oven (Part 3)
in Kitchen Consumer
Posted
Of course. I wouldn't eat it any other way.