Jump to content


participating member
  • Content count

  • Joined

  • Last visited

About btbyrd

Recent Profile Visitors

4,643 profile views
  1. Joule comes with a small clip that works fine with all pots/pans and smaller Cambro/Lexan containers. No need for the magnet -- though it's there if you need it! The Big Clip is only necessary if you're going to cook in a vessel that has a huge lip like a cooler or the "classic sous vide" 12X18X9 Cambro containers. Joule is so small that its small size allowed me to scale down my cooking vessels and use much, much less water for most of my cooks. It's so small that you can run it in a mason jar. The size of Joule was, and remains, the big attraction to me. I almost never use my huge Cambro anymore. I've been somehow able to resist buying Modernist Cuisine at its best price ever.
  2. btbyrd

    Bloody chicken

    +1 for the Poulet Rouge. I'm fortunate that their farms are nearby and I can find their birds in my some of my local markets.
  3. btbyrd

    Bloody chicken

    There's an ambiguity between "blood" and "meat juices" that extends back millennia. Koshering is typically described as a process to "remove the blood" but there's not really much in the way of blood left in a properly processed animal. Anyway, the sort of defect described in the original post sounds like marrow-related "pinking" or "reddening" -- a color shift in poultry which consumers typically reject even though it does not signal any sort of quality or safety problem. I doubt that brining would significantly reduce the problem.
  4. Only N-Zorbit is formulated to do that to fats. Doesn't work at all with aqueous solutions. For non-egg modernist meringues, Methocel F50 is the usual suspect. Heston Blumenthal's beet meringues popularized the technique. You'd likely need to add something else (like xanthan) to help the peaks form and hold, since you strip most of the cellulose out when you strain the pulp from the tomato water. It's hard to judge, but the texture in the photograph almost looks like it's been frozen like a granita, though I assume that's not what's going on.
  5. btbyrd

    DARTO pans

    The old models are back in stock right now except for the small paella.
  6. You want a Peking/Beijing style wok. I'd suggest one of these from Korin. I discuss my recent burner purchase over in the other thread from 2005. Though I just purchased my burner in 2018, the design isn't markedly different from the one in the original post from more than a decade prior.
  7. My current go-to poultry-bone cutting knife is the Tojiro 240mm western deba. It's a monster. Also perfect for lobster and crab shells.
  8. I looked at them a couple years back when I was in the market for pans. Maybe something has changed recently, but I believe they’re just expensive carbon steel pans. I’m happy to see that they’re coming out with some new shapes, but I don’t know that there’s anything distinctive enough about them to justify the price. For single-piece construction carbon steel pans, Dartos represent a better value. They’re also thicker. The Ausion pans look very nice and I like the design, but that price...
  9. Father's packaging kind of sucks. The last order I placed for a dozen hocks saw half a dozen unsealed. Some of the unsealed bags had been double sealed. I did my best to reseal them all with my chamber vac. Some hocks have now been triple sealed. It's mostly an issue with the harder, irregularly shaped products that bang around inside the box, but I've had issues with other products as well. It doesn't bother me with the ham so much, since it's super old and funky and oxidized anyway. But a bad seal can allow younger products like bacon to go rancid more quickly, and rancid bacon is no bueno. Especially when it's super smoky and otherwise beautiful country bacon. At any rate, they should revisit both their vacuum packing procedures and their box-packaging procedures. Seal it up better and keep it from banging around in the box. +1 to bluedolphin's recommendation of the end slices. They're very close to regular non-end bacon, and are only slightly irregular. Perfect for sandwiches in BLT season. And it's just fine to eat fried on its own as normal bacon unless you need perfect looking strips on the plate. If you're not particular about how your bacon looks, save the bucks and go for the ends.
  10. btbyrd

    long dry aged ribeyes are tough?

    Have you tried cooking it not in a bag? I'm not much of a fan of tender cuts of beef cooked SV. It can be convenient and easy, but I find it is seldom more delicious than cooking conventionally. SV steaks have a tendency to get a grainy. coarse texture that I don't really enjoy.
  11. If you want a funk-punch umami bomb, go with the hock stock. If smoke is what you're after, go for the bacon, end slices, or bacon seasoning.
  12. That's one of my favorites as well. It's like watching Sub Zero from Mortal Kombat throw down the ultimate fatality on an unsuspecting bird. It's one of the very few videos I've found that demonstrates the proper use of a honesuki / garasuki. I must have watched it a 20 times. There are lots of fun Related Videos on YouTube to explore.
  13. btbyrd

    The Food Photography Topic

    I just started shooting and editing in RAW. It's amazing the details that you can bring out by adjusting the shadows and highlights. I've been editing in Affinity Photo on an iPad Pro, and very much enjoy the experience. My biggest hurdle at the moment is lighting. Daylight is in short supply and my kitchen is dark. I'd love to have a portable, preferably battery-powered lighting solution that doesn't cost a fortune but I don't know if such a thing exists. Soft boxes with hot lights are just too much. (At least, that's my impression.) I'm not going to leave a soft box up all the time, and I'll never use it if I have to set it up every time (unless setup is suuuuuuper quick and easy). A "point and shoot" rechargable LED (or something) light box would be ideal. Are these a thing? And if they are a thing, are they worth buying?
  14. btbyrd

    Lunch! What'd ya have? (2018)

    Leftover lasagna. This was one of the few times I've used my ultra-small Darto No. 15 pan. Just the right size to shallow fry four of these in EVOO without using too much oil.
  15. All raw and semi-cooked chicken is cut on the wooden board with different knives than fully cooked chicken, which is cut on the plastic board with a different knife. I also suspect that his chicken is probably much nicer to handle than most of the birds available in North American grocery stores. Until a few years ago, all I knew were the slimy, mushy, soggy wet-chilled, pre-brined from Big Corn/Soy and the USDA. They're totally gross. Unpleasant to touch, look at, and even smell, much of the time. Now I'm buying air chilled heritage breed birds that have been minimally processed/handled (and are twice as old when they die, though that's another matter). Those are a joy to touch, behold, and even smell (well, that last one is kind of an exaggeration, but sometimes....). But I'll start another thread here in a bit on yakitori so we don't get too far afield in this thread.