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  1. Yes. I also like how I can work with a wetter dough, and it sticks to the frozen filling as it starts to freeze, itself. I also like how I end up with no flaps. Flaps break off during freezer storage.
  2. I cook frozen. For boiling, I like the Chinese "pour in cups of cold water several times" that replaces a need for a timer. A thermapen confirms that when they all float, they're done. For pan frying, "potsticker" approach as shown, cook as usual. A thermapen again confirms they're cooked through.
  3. I've come up with a dumpling method I haven't seen anywhere, that's drop dead simple for cranking out many future meals: Freeze the filling in mini muffin trays, then press homemade wrappers around the filling as hard as you please. Ever since the Korean grocer H-Mart opened near Columbia, I've been living on their frozen dumpling section. Time to get back to making my own, better control of ingredients and meal balance. These mini muffin trays hold 20ml of filling each. A standard 3.5" circle cutter (mine is from Zabars) just reaches. Then smoosh the dough tight, and freeze. My dough is freshly ground hard red wheat, and boiling water. One could use any dough. Mrs. Anderson’s Baking 43631 24-Cup Mini Muffin Pan, Non-Stick European-Grade Silicone
  4. 22 pounds of aluminum stays at whatever temperature it's at. The box had been in trucks for days, and if my hands had been wet they would have frozen to the disk when I unpacked it. (Poor man's anti-griddle? Seriously.) It then took forever (well, an hour) for the above stack to reach griddle temperatures. Then I went off for office hours for several hours, and when I came back the aluminum was still too hot to touch. They make disks half this thickness, for $25. That may be a better bet, in which case what do you have to lose, trying experiments yourself? Not like investing in a Baking Steel.
  5. eBay: 1 Aluminum Disc, 1 1/4" thick x 14 3/4" dia., Mic-6 Cast Tooling Plate, Disk (21.6 lbs, $54 USD) Some people prefer aluminum for pizza steels. One can find aluminum blanks on eBay, typically scrap from cutting holes in aluminum plates. I'm using an aluminum disk to help with even heat distribution for my custom 1/2" x 15" Baking Steel, which I use both stovetop and in the oven. It needed modest cleanup, to smooth edges and remove residues, easily accomplished with premium very fine sandpaper on a power sander, and then paper towels and rubbing alcohol.
  6. Getting cooking advice from CI is like buying food at TJ's. One could do far worse. And those who do better don't need to read how on CI. Synthetic water stones are great, one doesn't need a natural stone that comes with its own island legend. But do get some sort of diamond stone for regularly flattening the water stones. Google "Atoma" for example. If we're going to suffer angst over other people's sharpening choices, feel bad for the people who have never reflattened their water stones. This isn't however the target audience of a CI article.
  7. ...which is an interesting way to win an argument, he suggests that those who don't understand are posers who ... uh ... don't understand. I have cellared wine for decades, and have various friends far further into this than I am. I have worked to acquire this taste. My cases of 1977 Giuseppe Quintarelli Amarone della Valpolicella were phenomenal after 20 years, though when I realized I could get $250 a bottle at auction, I stopped drinking them myself. Nevertheless, I'm calling the king has no clothes on. There's so much attitude and context that gets layered on older wines, covering the fact that most of them would have been better drunk a bit earlier. Better to err on the side of too young. (This was also my dating strategy until I married age-appropriate. There are arguments both ways there too, but the reality is age just means closer to death.)
  8. You remind me of my take on cellaring wine. (I don't need a lecture on the theory: some wines are made to be aged, some cellars do a better job that others.) Drinking great wines both young and "properly aged", my take is that idolizing older wines is just old gheezers trying to put a positive spin on their own mortality. With few exceptions (Brunello comes to mind) I've always preferred the same bottle young.
  9. We have two American Harvester round stacks, a total of 12 trays. The first design was moronic, placing the heater and fan at the bottom so juices would eventually destroy the unit. The new top-down design is fine. The total cost for two units and 12 trays is not far off from an Excalibur of similar capacity; one shouldn't decide on price. Cleaning twelve AH trays is a moderate nightmare; the ease of Excalibur cleanup could be the deciding factor here. We almost exclusively use these to process garden and farmers market tomatoes, for the year. We haven't opened a can of tomatoes in over a decade. A fair bit of work in season (like our agricultural past), and radicalizing; in even the fanciest restaurants, the taste of canned tomato becomes like the taste of a canned mushroom on a cheap slice of pizza. One doesn't want to be a snob, but one has a gag reaction, and regrets eating out. We use these packets for everything, but the signature use would be for a sauce with fresh pasta, from flour freshly ground in a Wolfgang Mock grain mill. The idea came from the "precious tomato" recipes of Colicchio, Keller and the like, which were too much work. We wash and scald 20 to 30 lbs of tomatoes, cool and skin, then slice and salt into the dehydrator. Reduce the weight by a factor of four over 8 to 12 hours (more wattage may not be better); this ratio depends on the tomato, as market tomatoes are often more watery. The result should be "gooshy", just wet enough to release enough juice to cover when pressed into a bowl overnight in the fridge (to equalize juices). Then partition into freezer packages, label and freeze till needed. The labels matter; farmers market tomatoes don't taste as good as garden tomatoes, late season are more acidic, and so forth, issues in selecting a packet for a particular application. Chamber vacuum bags work best, one can fiddle to get the air out, then seal them with a $30 impulse sealer, less work than a clamp or chamber machine, with an easier time dealing with the liquid. Zip lock bags work for a trial run but are far worse. The second staple that we're starting to depend on is Italian "strattu", a very concentrated tomato paste, air dried rather than simmered to death. Here, our preferred tomato is a Santa Cruz dry-farmed Early Girl, which a few farms bring to Bay Area farmers markets. Not the traditional choice, but the crown jewel of commercial tomatoes in California.The relatively pedestrian Early Girl is the strain uniquely best suited to that microclimate and technique. In Sicily, strattu would involve several days on special tables out in the searing sun. A dehydrator does a fine job. Strattu is however a relative space hog, and requires the lips on the fruit roll inserts for the American Harvester, so a half cup of liquid per tray doesn't run off before drying. Silpat liners would be great, but what does one do for a lip? I crave the 9 tray Excalibur for the extra capacity, but only if I can solve this problem. For comparison, an American Harvester tray is 11.5" in diameter with a 2" hole, so 12 trays (two units) is roughly 1200 square inches. A five tray Excalibur is a near match, and a nine tray Excalibur is over 2000 square inches. Preparing tomatoes to crowd the nine tray unit would be an operation that overwhelms most kitchens, but liberal spacing is always a good idea here. So what is the best way (think Silpat with a lip) to dry liquids (as for strattu) in the Excalibur? I'm tempted.
  10. A circulator is a tool, nothing more, and one that we use all the time. One needs to unlearn the idea that sous vide is the centerpiece technique for fou fou skyscraper food at home. Remember the ancient idea that cookbooks were to help out for that rare "dinner party"? No such book gets opened, and no such device gets used. Identify technical flaws in conventional cooking, and swap in sous vide as a fix, but still remain in control of the outcome, actively intervening as one would in more familiar ground. These flaws are everywhere, not where one would expect from the prevailing association between sous vide and fancy food. A better association would be to see sous vide as originating as an unseen labor-saving device in restaurants, limiting the damage that less-skilled or less attentive cooks can do. Serious Eats tackled apple pie. All of the pitfalls of apple pie can be traced to the use of raw apples, and not everyone wants to saute the apples first as for galette. Sous vide is a great prep step here. By far, our most frequent use of sous vide is to prep vegetables, at 85 C or above for around an hour. Beet salad. Pan-fried potatoes is a great side. Better to get that twice-cooked thing going, like in french fries, but conventional approaches are unpredictable and often add water. Dice, sous vide, then chill the package (in an ice-water bath if you're rushed) as an ideal start. Set the circulator to 0 C to defrost freezer packages as fast as possible without cooking or entering the danger zone. (I wish that circulators had temperature alarms; one would be useful here.)
  11. Controlled temperature and duration. Huh. Sounds like sous vide. I'm a big fan of general purpose tools such as my Anova One circulator ($200, -vs- $999 for the EZtemper). Or is there an undisclosed ultrasonic component in play here? If so, should we all be looking for other uses for an ultrasonic insert for our water baths? More quickly break down collagen in a long meat cook?
  12. I've bought various incarnations of OrangeX juicers for myself and others. My largest classic OrangeX is going on twenty years home use, and nothing else comes close. A smaller, more recent model in my other home is still my best option there, but disappointing by comparison. The signature idea is that the OrangeX doesn't squeeze all the juice, and avoids most of the more bitter rind flavors. I like a fuller flavor, and more juice, so depending on the fruit I insert red French jar gaskets to prop up the juice basket a bit, making for a more complete squeeze. The cast iron is often out of true, to the point where an OrangeX won't stand flat on a countertop. I'd typically examine three to buy one, in person at Zabars in NYC. Buying online, be prepared to make returns. A related issue is how securely the lever stays in the up position. If it's always on the brink of falling on its own, in the worst case an OrangeX could sever a finger. No one with mandoline experience will be impressed with this risk, but it is there. Avoid units that are particularly unstable (hard to recognize until one has seen a good unit), and develop a protocol that doesn't put hands at risk. My most recent, shoddier OrangeX (smaller, cheaper) has rubber feet that mark my counter. Lame. In my hall of shame next to chest freezers whose top surfaces can't support any weight without permanently crinkling. What planet do these engineers inhabit? Not the real world. It is naive to equate "Commercial" with higher quality than for home use. "Commercial" often means that management doesn't give a rat's hoot what the immigrants on the front lines have to put up with. It's not simply a term implying suitability for harder use. I'd pay twice what this market asks for the best example of an OrangeX-style juicer, executed flawlessly. Given how people react to current prices, I doubt I'll ever get this chance. A massive, lever-style juicer is an amazing thing when it works, no compromise comes remotely close.
  13. My current favorite way to cook steak is to sous vide to target internal temperature an hour or two (depending on the cut), then throw on a 1/2" thick baking steel for a minute per side. Get the steel as hot as possible on the most powerful stovetop burner, and its thermal mass will barely notice the steak. http://www.bakingsteel.com/shop/the-big
  14. Even with distilled spirits, important to finish the bottle once it gets low. I lost the last glass of a '42 armagnac by imagining I'd drink it someday.
  15. The VP115 handle is its highest point when the lid is fully open, and just fits inside 16" of height. However, one wants additional room for one's hand to fit over the handle. Realizing I was beyond the return period, I removed the paper stickers. They'll age and degrade faster than the unit itself, but they're glued on pretty good. VacMaster, make up your mind! Either provide a permanent label as classy as the unit itself, or use labels that peel off as cleanly as those on Rubbermaid products back in their integrity heyday. Soaking with rubbing alcohol after breaking the surface of each sticker, then scraping with one's finger nails, does the trick. Allow some time, and try to avoid speculating on who VacMaster thinks will actually be operating these machines. Our kids go to school with T-shirt tags sticking up their necks, right, what's one more tag? This may bother other people less. I'm still scarred by the memory of all those "passed" stickers on SLR cameras from the '70s. Or business folks on planes with "Intel Inside" stickers on their thick black laptops, when our daughter outgrew stickers on her Macbook when she was six.
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