JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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I have four or five iSi pressure vessels, but I no longer use them for whipped cream. Nitrous oxide whipped cream texture is light and airy and I prefer my whipped cream a little denser. However at least one of my iSi vessels resides in my refrigerator at all times for methode rotuts. I purchase carbon dioxide cylinders by the case.
These days I use a little USB C milk frother for my whipped cream.
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2 hours ago, weinoo said:
Apparently, you'd already ordered the grinder before you asked only this:
Sorry, the grinder complaint was intended to be humorous.
Second batch, much better! So far as to say good. Same beans. I increased the grind by three clicks (23 microns per click) and used a Japanese ceramic filter rather than the Chemex paper filter. The pour was completed in three minutes. Everything else the same.
After yesterday's cup I was afraid I had made a tragically expensive mistake in taking up a new obsession. However now I see great promise. Thanks, everyone for the suggestions.
The ceramic filter is this one:
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7 hours ago, weinoo said:
This I might have cryptically mentioned:
Your temperature sounds about right to me. You did run hot water through the filter before you used it?
And, as @blue_dolphin mentions, it may just be that you're not used to that flavor profile...I actually find even the medium roasts too roast-y for me, at this point.
It would have been kinder to have mentioned before I got the grinder. Yes, I did wet the filter before I used it.
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Made my first cup, using Boa Vista beans:
Beans 15g
Water 225g
Water Temperature 96C
Bodum pot, Chemex filter.
Total time about 4 minutes.
Smell is great. Flavor not everything I had hoped for. I would describe the taste as somewhat sour. I have read it is almost impossible to prepare a single cup of decent coffee using a Chemex filter. Maybe there is some truth to that?
Another observation: it is more difficult to grind coffee manually than I thought!
Suggestions on parameters for next time, please.
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48 minutes ago, btbyrd said:
Your probe is a knockoff of the Meater Bluetooth thermometer. There’s not really anything directly comparable to the Combustion Inc available. It has more temp sensors, non Bluetooth mode, predictive cooking, and the ability to find the core temp of your food even if your probe isn’t placed quite properly. All the other wireless probe thermometers I’ve seen are much less sophisticated.
I see you are correct about Meater. Nonetheless I am impressed. I plan to give the BBQOVN a proper test tomorrow.
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There is a topic on the combustion.inc wireless thermometer however I have a knockoff of the combustion.inc probe by a brand named BBQOVN.
I really doubted the BBQOVN probe would work inside the Anova oven but it does. I can sit at my desk on the opposite side of the apartment from the kitchen and monitor what the probe is reading.
Of course I can also monitor the Anova temperature from my desk. The probe temperature tracks the oven temperature within a few tenths of a degree. Impressive, I thought. The probe is rated up to 500C and is dishwasher safe.
By now there must be other companies making similar probes. I'd love to hear people's experiences.
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2 minutes ago, blue_dolphin said:
I'll second that recommendation. The Small Hands Foods orgeat is conveniently available at my local Total Wine. Along with their passion fruit and raspberry syrups. The passion fruit is good. Haven't tried the raspberry.
I use her raspberry for making knickerbockers. Note: apparently @feste's company only has one hand.
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29 minutes ago, lindag said:
@JoNorvelleWalkerI just bought some orgeat syrup from Amazon.
Have you ever tried the store-bought stuff?
I didn't think I'd do the homemade like you do, but if this isn't good, I'll have to give it a try. I do love a good mai tai.
The stuff @feste sells (Small Hand Foods on Amazon) is pretty good. I would recommend it.
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12 hours ago, Tropicalsenior said:
How expensive are pineapples there? For some time, our local grocery store has been running a sale on pineapple. Two for 1,000 ($2.75) Colones or one for 1300 ($3.00) Colones. They've had this price several times in the past. I'm still trying to figure this one out.
The replacement organic pineapple I got today was $4.99.
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I will never again finally get around to making tacos al pastor only to discover that my expensive pineapple had liquified.
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25 minutes ago, paulraphael said:
Anyone have this? Comparisons with earlier editions?
The 2nd edition is my all-time favorite cookbook. But it predates all the good stuff of the 21st century ... pressure cooker and sous-vide extractions, modern hydrocolloids, whipping siphons, etc.
I have the 4th edition on Kindle. Sadly I tend not to read eBooks.
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6 hours ago, lindag said:
I use a pour over method (sort of) with this where I steep my coffee.
I get my beans here here.
Very highly rated. You can also buy directly from them; some maintain that they're fresher that way. I love the coffee and have been buying it for a long time.
I use the Fellowes burr grinder which I love.
That coffee looks like scary stuff!
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5 hours ago, rotuts said:
Coffee is the ultimate personal beverage.
you can control a lot of the process
start w the coffee itself . try this and that and decide what you like.
then move back one step and consider what you are drinking it out of .
if you are after a caffeine kick , that won't matter much.
where are you going to get decent roasted beans , w good variety to sample
so you then know what you really like , independent of the Boola-Boola ?
trader joes has a decent variety , decently packed so Id start there
and not over priced .
no Tj's near you ? become a bit problematic .
any roasters locally ? if not , then you enter the mail order swamp of Hocus-Locus
hopefully you will find what you really like in your cup eventually
at an affordable price.
personally I don't care for lighter roasts , thats just me. they taste dusty to me.
spend you energy early on on different bean types , and go from there.
the roasted beans matter the most .
There are at least two bean roasters in Princeton, the town south of me. Even though they are fairly close it would be difficult for me to get there. Used to be walking distance when I was younger and in better health. @weinoo had said good things about beans from George Howell. If the George Howell beans are bad I can blame @weinoo. There is a Trader Joe's on the highway south of Princeton but I have never been there.
Speaking of beans, what is the best way to keep them fresh? Freezing? Vacuum sealing? I forgot to put that in my list of questions.
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I put my dinner plates on top of my Anova oven.
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29 minutes ago, blue_dolphin said:
No mention of the water source?
Good question. The source is the Millstone river by way of a Mavea water filter. Of course I could go down to the creek.
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A friend gave me a tea bag. How every good story should begin. And so, down the rabbit hole...
Her kind tea bag and the current sales led me to order a Fellow Stagg EKG Pro Studio kettle -- since I couldn't see employing my priceless, high maintenance iron tetsubin for herbal tea. I must say, the Stagg is rather nice. Which got me thinking.
I have not been a regular coffee drinker for years. And I hate bad coffee. My first coffee experience was with my high school Latin class at a Greek restaurant. At home I was not permitted coffee, but occasionally I could sneak out to a brew to order vending machine that actually was pretty good.
In college I eventually kicked the caffeine habit. Until one night I was assigned to provide coffee for an evening genetics class. Not to do things halfway, I went out and purchased some half decent beans, the best that I could find. Of course I had to try some. Good coffee I enjoy.
Over the years since I've gone through instant coffee, which I despise. I've tried a plastic Melitta filter, a French press, even an espresso machine which once sat where my Ninja Creami resides now. I never could achieve potable coffee with any regularity. I have no use for drip machines, percolators, that sort of thing.
However since I now have the Stagg kettle in house, I have made a commitment to pour over. I poured over (sorry) ancient eGullet threads and googled much opinion. But I need sound advice. Please, in this topic let's not discuss, compare, or contrast other types of coffee making.
In addition to the new Stagg kettle and my trusty scales I have the following accouterments on order:
Bodum 11592-109 pot (couldn't afford Chemex)
TIMEMORE Manual Coffee Grinder Chestnut ESP Pro
Chemex paper filters
Wablade Japanese ceramic filter
In the past @weinoo has mentioned George Howell as bean purveyor. I have three bags for delivery tomorrow:
These are all light roasts which George Howell recommends for pour over.
Things with which I need help:
How hot the water (which tastes better in Celsius)?
How fine or coarse the grind?
Ratio weight of beans to water?
How long to brew, which I believe comes down to how slowly to add water?
I'd love advice on best beans and best filters: the Wablade ceramic filter was something new I saw today. I'm not thrilled by the Bodum metal and plastic filter. I'm sure there are more questions than I've thought of. But, no, @rotuts, I have no space in the bathroom for a coffee roaster.
Thanks in advance.
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8 hours ago, Paul Bacino said:
Quick Tuna salad
My dinner last night was quick tuna salad -- but not that kind of quick tuna salad.
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I have not cooked green beans since my health faltered, but with the ones I used to purchase I always had good luck. I believe they were imported from Guatemala.
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Just a thought, I've not received it yet but I ordered a Fellow Stagg kettle that is currently on sale:
Like Zojirushi, the Fellow is not cheap even when on sale -- however the Fellow's cost is small change compared to that of my non-electric iron kettle that requires ceremonial levels of attention and care.
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I'm not saying the acacia board is hard, just that it felt hard when I tapped on it. Just now I did the same experiment with a couple of walnut boards and they felt hard too. I think tapping may be more a test of density than hardness.
However after a few moments googling I found an article on acacia hardness. Apparently acacia is hard...
https://woodworkly.com/how-hard-is-acacia-wood/
Whether acacia is bad or good for a cutting board I still don't know.
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9 hours ago, gfweb said:
We found it very difficult during the remodel. Everything went well and I guess it took 6 weeks. Different contractors show up when they want to...cabinets are back-ordered or whatever. etc etc.
Its going to take more time than a week.
No cookware in your living room?
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At the risk of being tedious I use my Anova every day -- couple hours ago for toast (6 minutes, 186C, 100% steam). My big oven I've used twice in the last six months: for baked potato and for a frozen pizza that specified not to use a toaster oven.
However I'm guessing a Breville will work well for what it does.
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On the subject of wood cutting boards, I received an acacia cutting board today. The idea was to use it as a serving platter when I have bread and cheese, however it turns out to be a bit large for the purpose. Even though the board is beautiful considering the modest asking price, the acacia wood feels hard to my hand. I thought I'd ask before cutting on it.
Thoughts?
Whipped Cream Dispenser
in Kitchen Consumer
Posted
I've been through four frothers. The first died after one use. The second frothed just fine, but could not whip cream. The third has two mixing discs rather than one. It both froths milk and whips cream, but it doesn't do a great job of mixing Instant Breakfast. The fourth frother has multiple attachments and handles all of the above.