btbyrd

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  1. Because you never provide a link to anything, so nobody ever knows what you're talking about.
  2. Because that's a fast and easy way to cut tomatoes and get through the skin (which can be tough and cause problems if your knife isn't sharp enough). The beginning of the unit makes that clear, when he says that serrated blades are best for cutting things with tough or waxy skin. And then he says "there's no wrong way to cut a tomato," which is true. Having cored and diced a bunch of tomatoes in my day, I'm going to start using his technique in the future. It's much faster than what I've been doing (though you can't do it to heirloom tomatoes, since they don't have a single core like, say, Romas or beefsteak tomatoes). For those of you who don't know what we're talking about, here's a link to the course so you can follow along at home. It seems like a good free class, and like Paul mentions above, the instructor is very knowledgeable and the videos are well-produced.
  3. You are way too obsessed with "the right" way to do things. There is no "right." There is only what works. I registered for the class. I watched the video. That's a perfectly fine way to cut tomatoes. Chill out.
  4. Here's an upscale variation on that theme (but with prawns instead of crab). I keep meaning to make this...
  5. Rice or hair dryer. Hair dryers work much faster.
  6. DARTO pans

    I used to have one of those pans and liked it quite a bit, but had an issue using it on induction with temp control. The problem is that the pan doesn't have enough mass to adequately heat the temp-sensing element in the induction burner while it's warming up. The result, in my experience, is that it SEVERELY overshoots the set temp. I set mine to 65C and let it heat, and butter scorched and blackened immediately upon adding it to the pan. After cleaning it up and cooling it down, I set it to 65C once more and used an infrared thermometer to measure pan temp. It got up over 425F before I turned the burner off to prevent it from damaging the nonstick coating. Instead of getting 65C (or a little more) I got 218C in the pan. No me gusta. Something similar is going on with your burner, since 100F is much too low a temp to cook eggs. Maybe I could get it to work by way undershooting the temperature, like you're doing. In any event, that T-fal pan is nice (if light) and I even got one for my mother for Christmas this year. It worked great for me on gas and smoothtop electric ranges, but I didn't like it much for induction. But I digress.
  7. DARTO pans

    Darto is currently offering free shipping for orders over $100. They now also apparently offer a payment plan. RE: Scrambled eggs, I've only found two ways to make them in carbon steel that avoid sticking. The first uses my Mirage Pro induction burner, which offers relatively good temperature control when using carbon steel. I set it to 65C, let it preheat, add a good amount of butter, and add the eggs while stirring relatively frequently. If I drop the temp to 60C, the eggs will stay warm buy basically won't cook; if I go up to 70C, they'll cook much faster but start to stick. At 65C, there's relatively little sticking (but still some); it's the Goldilocks temp. However, given the low temperature, the eggs take FOREVER to cook. But the result is extremely silky, rich, custardy scrambled eggs with small curds. These are my favorite scrambled eggs, similar in texture/results to Heston's method of making scrambled eggs in a double boiler. Takes a while, and you have to stir it not infrequently... but if you're having a lazy morning and want primo scrambled eggs, that's the way to go. The other option is to go at a much higher temp, still using a goodly amount of butter, and do a quick scramble. You want hte pan hot enough that butter will melt and foam rapidly, but not so hot that it starts rapidly browning/burning the milk solids. When I care a lot about the results, I don't like to do this because it cooks the eggs too quickly which can make them tough and dry if you're not watching them carefully. Even if you time it right, the eggs aren't my favorite -- but they're perfectly fine for a quick weekday breakfast and there's little sticking if the pan is hot enough. For cooking scrambled eggs at a normal, intermediate temperature but avoiding sticking... I still haven't found a good method (and I use lots of butter). However, that's the ONLY thing that I miss about having a "real" non-stick pan. I may eventually pick up a Scanpan or other similar nonstick for breakfast duties, but for now I'm sticking (sometimes literally) with carbon steel.
  8. But it doesn't. Even the wifi version doesn't allow multiple Anovas to be controlled from the App. The only difference functionally between the wifi model and the Bluetooth-only model is that you can control the wifi model remotely (and that the heater is slightly more powerful, and therefore can heat a slightly larger volume of water). Joule has both wifi and Bluetooth, but you're limited to one Joule per device for now. That's more of an issue for Joule, since there's no other way to use it except through the app. They've been "working on it" for quite some time, so it must be harder to implement than I imagine if neither ChefSteps nor Anova have figured it out yet.
  9. "Not at this time."
  10. I wish they'd reprint the first issue, though a lot of that content is on their website. I'd like a hard copy though.
  11. St.Patrick and his Corned Beef

    RE: ChefSteps, I just noticed that the Joule app has a visual doneness for corned brisket, but their temps are still in the high range. Their preferred time/temp combo remains 60C for 48hrs, but they also include 70C for 24hrs and 16hours as well as 80C for 8. I've got two in the bath right now going at 60C for 48 hours.
  12. I have done many, many long cooks and haven't ever had a bag go "off." Ever. I've used Activa many times and have never had an issue. Ever. I have done "Franken Flanken" before several times, with both skirt and flank steak [not that I was following the recipe... it's just an obvious application for Activa). I would never cook it for that long though. It's just not necessary. I go 3-4 hours tops (but I'm not going for the "cut it with a fork" texture that certain people seem to like for some reason). The dangers of surface pathogens are real but overblown (at least around here). The hysteria on this board recently about Jaccarding is sort of ridiculous. As Martin said above, there are plenty of foods with high surface area that are routinely (and safely) cooked SV. Except that Jaccarding makes SV even better. As per MC, Doug Baldwin, and my own experience.
  13. St.Patrick and his Corned Beef

    I've only done store-bought SV CB a couple of times, but both times I added a bit of water to the bag so that it could desalinate while it cooks. The reason that commercial CB is so salty isn't that it's necessary from a preservation standpoint... it's not dry-cured, and it's not like you can store it without refrigeration. Rather, it's because they assume you'll be boiling it for hours on end. When I make my own CB, the initial salt level is much lower and it can go straight into the bag without any soaking or added water. Keeping my fingers crossed for Kenji or Chefsteps (or some other competent spirit) to run a bunch of tests on how to get the most out of supermarket corned beef. Kenji does cover this topic in this older post on corned beef, but the lowest temp he tested was 160F, with 10 hours @ 180F being his preferred time/temp combo. It'd be interesting to see a side-by-side texture comparison that included 48 hours at 140F or 72 hours at 130F.
  14. Rub on sous vide?

    Generally speaking, the flavor molecules in spice rubs -- apart from salt and sugar -- are too large to penetrate the surface of meat. I've seen debate about whether or not the ionic activity from salt might be able to carry other flavors into the meat with it, but I haven't seen anyone do controlled tests. I used to add spices prior to SV, but don't anymore. They come off, add little in the way of flavor, and you need to reapply after you unbag anyway. And if you're planning on using the bag jus for sauce, they can cause problems. I have tried many kinds of apples and in my honest opinion, you just can't beat oranges. Joking aside, if you're going for pull-apart, braisey short ribs and don't want to wait all day, pressure cooking is the way to go (though I typically go for less time). 72 hour short ribs are rad though. But the time is only worth it though if you go at 130F. You don't really get anything from 72 hours at 142F that you can't get at 147 in 48 hours. Yep!
  15. A lot of melodrama in this thread. "Ruined meat!" Please. If you're a non-paranoiac with a healthy immune system, this isn't an issue. If you are pregnant, elderly, immunocompromised, pasteurize it, buy whole-muscle cuts, or shop elsewhere. If you're irrationally paranoid about food-borne pathogens, cook everything in an autoclave (including your forks, knives, and spoons). I Jaccard pretty much everything. It makes it better.