JoNorvelleWalker

The description is as you said. Yet I've heard that it is Falk that makes the bi-laminate used by the other manufacturers. Maybe someone else here has more information.

Staff note: This post has been split from Copper Cookware: The Topic I would not prepare Hollandaise in 5mm aluminum on any heat source. As I said, responsiveness on an electric stove is achieved simply by lifting the pan from the heat. This is not rocket science.

Batch 23. Same as Batch 22. I still homogenized on low speed, as I had no separation in Batch 22.

I sincerely doubt there is any difference in the composition of the steel or copper in laminated pans from Falk, Matfer, or Mauviel. Do you have a source for the information? With an electric stove the way to achieve responsiveness is simply to lift the pan off the burner. I do this, for example, when making Hollandaise. Copper heats up and cools down fast.

I shall never again ask to have my stove fixed. For the first time since the main burner was replaced I assayed some French fries. I always wondered what the smoke point of peanut oil was like. My excuse is the frying followed some serious Mississippi punch. Though that does not explain the butter incident at breakfast. The fries though, were excellent.

Was the ketchup a separate charge?

Give me a break, I was only three. Being a naive American I assumed a queen's reign began with her coronation. And I am shocked that cabbage ever was on ration. Meanwhile I have my organic red cabbage on order from amazon.

Not a popup per se but the information might be relevant: before COVID two local merchants in the same local shopping center had a deal. One merchant was my wine and spirits monger, the other was a well-regarded Chinese noodle restaurant and a Japanese sushi bar. Under the same roof. The deal was purchase a bottle of wine (or for that matter a bottle of rum) and bring the receipt to the restaurant for a discount on your meal. Since then the wine store changed ownership and the restaurant closed during COVID for renovation. The restaurant is promoting their grand reopening.

What is their website?

How does the result compare to 10 hours at 175F? How much butter do you add to the bag for how much cabbage?

My doctor called with my bloodwork test results. Everything is fine except for my cholesterol, at 286. Dinner was spinach cheese ravioli in Parmesan cream sauce with nutmeg. Dessert is storebought salted caramel ice cream, topped with perfect creme chantilly.

Explain method please.

Doesn't sound half bad actually.

Not having a hotdog?

Crumb was even better.

Tonight's kilogram boule... Continuing my experiments with increased mixing times, this loaf was 20 minutes on low followed by 8 minutes at 3:00. Hour and 15 minute proof. Modernist Bread 25 minute bake.

I had Pepperidge Farm puff pastry in the freezer for probably twenty years. I finally threw it out. Had I only known I would have sent it to you.

Last night's disappointing paella. Inspired by @scamhi's guide, I cut the amount of rice in half to 100g for my 28cm pan. I used cooking times from Jeff Koehler's La Paella: 10 minutes on high followed by 8 minutes on low, plus an additional minute since my rice was Bomba. While I weighed the rice, I eyeballed the stock, which was the lovely clam broth. The amount was about two cups. After cooking I covered the pan for 5 minutes. The disappointment was the center of the pan was burned, in a pattern matching the induction coil of my Paragon. Rice at the periphery was very nicely done, but the burned flavor permeated everything. Clearly 10 minutes on high is not a good idea. Also disappointing was that I followed Jeff Koehler's suggestion to add green pepper to the sofrito. I conclude, on the green pepper topic, @rotuts is right. All was not lost because I learned that 100g of Bomba is a good amount of rice for my size pan. Now I just need to learn to cook it.

What is the advantage of cooking in butter, rather than cooking first and then adding melted butter? I have plenty of cabbage on hand (albeit green). The Economist reports that in 1953 at the start of Elizabeth's reign Britons consumed six times as much cabbage as they do today. Probably not sous vide.

They were. From a jar.

This paella had such promise. But the center 4.5 inches under the Paragon induction coil was burnt. Thick Falk copper can only help so much. Rice in the outer part of the pan was OK but the burnt taste permeated everything. And the clam meat got caught in my teeth. Cooking on lower heat would probably have helped a lot.

Baking bread? Steam broiling chicken?

Consider an Anova oven, though maybe not considered little.

Feeling under the weather, so my dinner was a can of Progresso Manhattan clam chowder. Good it was too.

@CookBot said "Yankees". Your definition of Yankee and his definition of Yankee are far different. If you insult someone a Yankee in Louisiana you are liable to be shot. That being said okra is popular with this Yankee. As long as it is served not slimy. I used to grow okra until my landlord told me I could not have a garden. Last night I perused okra at Shoprite, the local grocery store. But the okra on offer was not appetizing in the least.