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Posts posted by JoNorvelleWalker

  1. Batch 18.


    Batch 17 was the best batch ever.  This was supposed to be the same as that.  Somehow it got foamy when I homogenized.  I'm thinking the foaming may have to do with the temperature of the orgeat when I homogenized.  Unfortunately I did not record the temperature.  Fortunately the foam is going down.


  2. 48 minutes ago, ElsieD said:


    Ha ha.  What I meant was, does the chicken have any texture or is it mushy?


    Not mushy.  I have about four bags of pasteurized thighs in the refrigerator at the moment.  Typically I either use them for faux chicken cacciatore or steam bake in the anova, the way I would bake a previously uncooked thigh.


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  3. 39 minutes ago, TdeV said:


    I can't find anything on the website which tells the minimum amount of rice to cook. Where should I look?


    P.S. I did like that model NW-JEC10/18 has a self clean function.


    The instruction manual...



    For my Zojirushi the minimum amount of white rice is 1 go.  For the NP-NVC10 the minimum amount is 0.5 go.  I could not find the manual for the NW-JEC10, possibly because the NW-JEC10 is new to North America.


    If one is cooking only rice, cleanup is minimal.  A cleaning function is hardly needed.  After cooking octopus or oatmeal a cleaning function might be more useful.

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  4. 12 minutes ago, weinoo said:

    I would rather talk about rice in weight vs. ml.


    I find a "GO" Japanese rice cup, which does indeed hold 180 ml AND grams of water, to hold somewhere between 140 and 150 grams of rice, depending on the rice.


    This makes it much easier for me to measure out how much water I need (in grams) after the rice is well rinsed and drained.  I also find the well rinsed and drained rice holds on to between 25 and 30 grams of water, and I adjust for that.


    I'm happy to talk about rice in weight.  However when it comes to cooking rice I simply fill the go container to the top, rinse the rice in my Japanese rice washer, add the washed rice to the Zojirushi bowl, then fill the bowl with water to the 1 go mark.


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  5. Disclaimer:  I've never owned an Instant Pot nor three.


    However I know and love the Zojirushi NP-NVC18.  If it ever broke, which of course it won't, I'd get the NP-NWC10.  I'll probably get a NP-NWC10 sooner or later anyhow.


    Whatever model, don't make my mistake, buy the smaller version.  The minimum amount of uncooked rice my NP-NVC18 can make is 1 go.  A go is 180.3906836964688 ml.  The smaller cookers can make half of that.


    I'd also be sure to find a model with the "Umami" setting.  And now I am wanting rice.


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  6. 5 hours ago, TdeV said:

    When cooking chicken (thighs) sous vide, do you add any herbs, salt or pepper? I'd like to pre-cook the chicken for future dishes.

    I'm planning on 155°F for 3 hours. Then ice for a while, and then freeze.



    I do thighs at 70C/158F for about three hours.  I add no salt or spices.  The chicken is pasteurized, it keeps for weeks and weeks in the refrigerator.


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  7. 1 hour ago, rrigreid said:


    My aunt asked me for a recommendation on nakiri knife for her son (my cousin) for christmas. But I'm not knowledgeable about them, I'm more toward typical traditional knives.

    My cousin is not in the food service industry at all. I think he is just more in hobby cooking, he like cooking in general at home.

    My aunt want to get a beginner nakiri knife. I don't know her budget is (forgot to ask), but I assumed something good for the money/affordable range


    You should be able to walk into your nearest Asian market and buy a beginner nakiri.  However if you love your cousin or your aunt, or their issue yet unborn, proceed to Watanabeblade and order one before next month's price increase.  Pick up a Watanabe Blade t-shirt while you're there.


    Note, Shinichi spells the knife name in English as Nakkiri.  I have one.


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  8. 1 hour ago, PatrickT said:

    OK - the next time I try this recipe, I'll monitor all of my ingredient temperatures and ensure that I'm kneading the dough 10-15 min at medium speed in the Ankle. I'll let you know how it goes. Thank you all so much! 👍


    For my bread I have better results with the dough hook than with the roller.


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  9. 24 minutes ago, liuzhou said:


    Yes. What we call a barbecue in the uk is generally referred to as a grill in American English (AmE) and what we call a grill is generally a broiler in AmE.

    That said, the etymologies of both words is more confusing. Broil is ancient and was used in Middle English by, among others, Chaucer in his Canturbury Tales

    "He cowde roste, sethe, broille, and frie‥and wel bake a pye."




    I would say grill denotes radiant heat from below, while broil denotes radiant heat from above.  Isn't language wonderful?


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  10. 40 minutes ago, paulraphael said:


    I use egg yolks often. Just never more than a couple of yolks per kg of mix. I don't ever want to taste the eggs. 


    I'm interested in why combining with the sugar first would have an effect on curdling. Do you know the science here? It doesn't come up for me because I never cook my mix hot enough for that to be an issue (and the lower the ratio of yolks, the higher that temperature is).


    It was advice I read somewhere.  And unlike much advice, it worked.  I may have discussed the method earlier in this thread.  Or I may not have.


    Not that long ago I mistakenly added liquid ingredients to the yolks and very much regretted it.


  11. On 1/31/2022 at 9:31 AM, Nancy in Pátzcuaro said:

    Thanks! I'll give it a try this weekend.


    I'm feeling like another batch.  Did you have a chance to try the sour cream recipe?


  12. 11 hours ago, BooBear said:


    Is making homemade ice cream equal or better (in taste and texture) than store bought? Do you make your own ice cream because you want like unusual flavorings like lychee or does homemade ice cream just taste better overall?


    @BooBear I make homemade ice cream because I enjoy the challenge, and to hear my grandson say "This is better than [Highly regarded local ice cream shop]."


    I'm not much into unusual ice cream flavors.  For me ice cream is all about texture.  Some while ago I made blueberry omani lime ice cream from Nik Sharma's "The Flavor Equation".  For which I had to track down and purchase omani limes.  The flavor was exquisite, though the grainy texture was off putting.  I doubt the recipe will be made again.  Sadly in my bedroom I now have an abundant bag of omani limes.


    If you are serious about homemade ice cream, consider a Ninja CREAMi.


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  13. 6 hours ago, Duvel said:

    Easter holidays aka a long weekend in Paris. Today a long needed break from everything: while the little one and my wife headed out for Disneyland, I decided to take a walk and pick up my dinner, themed after our current Pâtés & Terrines Cook-Off





    * Yes, you’ve noticed the McDonalds paper cup. It’s a story for another day, but let me assure you that a) it was pristine and b) I wasn’t in the mood to go down and pick up a proper glass. Choices …


    What's wrong with drinking from the bottle?


    P.S.  I keep my Garmin set to Fahrenheit.


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  14. 4 hours ago, paulraphael said:

    Why not just add the yolks and everything else to the cold liquid? I haven't tempered an egg yolk in years. 


    I haven't tempered an egg yolk in decades* either -- however when I add yolks and everything else to the cold liquid of an ice cream base, what I get is scrambled eggs.  Granted with some effort the egg solids can be strained out, but the result is still gross and disgusting.  Paul, I thought you were the one who did not favor eggs in ice cream?


    My method is to beat the yolks into the sugars and other dry ingredients, and then stir in the cold milk and cream.  Works like a charm each time.



    * with the possible exception of Dinah Shore's wonderful rice pudding recipe.  Though that is a different topic.


  15. 4 minutes ago, pastrygirl said:


    Not that exact recipe, but a couple of tips if you decide to try this style - whisking the sugar with the egg yolks instead of adding the sugar to the liquids will make the yolks less likely to scramble when the hot liquid is added.  Also have an ice bath ready for that hot custard to stop the cooking. 


    I'll second the recommendation to whisk the sugar with the egg yolks.


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