JoNorvelleWalker

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.

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.

The instruction manual... https://www.zojirushi.com/support/manuals_ricecookers.html 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.

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.

My Mouli grater had rusted badly so I pitched it. Possibly a mistake. I'd worry about rust buying secondhand.

That is the maximum amount. I am concerned with the minimum amount.

Cooked chicken.

Oh, dear. I see the NW-JEC10 is now available in an official US version. Last I looked all that was available was the Japanese version. I want one.

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.

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.

Last night... Unashamedly Martin's Potato Roll.

https://forums.egullet.org/topic/149448-buying-japanese-knives-online/?do=findComment&comment=2049930

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.

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

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

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.

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

@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.

What's wrong with drinking from the bottle? P.S. I keep my Garmin set to Fahrenheit.

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.

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

@BooBear, David is no longer with us.

That was what I first thought but the currency symbol looked the same.

Why are two sets of dollar prices on the menu?

https://forums.egullet.org/topic/152508-home-made-ice-cream-2015–/#comment-2032015 As one place to start. The thread I linked discusses books.