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  1. Apologies, but I found the answer to my question. Please delete this thread.
  2. Lunch! What'd ya have? (2017)

    Here's a side shot with more accurate color.
  3. Lunch! What'd ya have? (2017)

    It's just strips of yellowfin cut into thin strips. I was inspired by a dish I had a while ago at one of Jean-Georges Vongerichten's restaurants in NYC -- "The Spice House". When I ate it, the plating was different and it was served with different garnishes (I recall tapioca pearls). He also had a similar version at his flagship restaurant, with different garnishes, pictured below. After I visited The Spice House, I got Jean George's "Asian Flavors" cookboook, that had a recipe for Tuna Ribbons. Here's a snapshot from the cookbook: I'd always been curious about getting that magical looking plating. First things first, I did the ChefSteps "salgar" dry cure trick on my tuna loin. After the ice water bath, I blotted it dry, wrapped it in paper towels, and popped it in the freezer for 10 minutes. Then the slicing began. I used my Global G-17 27cm chef's knife on a Hi-Soft board I got from Korin. Sharp knives and good boards matter. Cut the tuna into thin strips, wiping the blade down with a moist side towel after every other cut. Once the tuna was cut, I placed it in a bowl with some sesame oil diluted with some neutral olive oil. The JG recipe says to coat them with canola or another neutral oil. Either way, you need to do that to keep the tuna ribbons from sticking to each other. Just prior to service, I dressed them with some quality soy sauce. I wasn't really sure how to plate it. The Three Star Michelin Jean-Georges presentation looks freaking phenomenal in its highest iterations. Here's a pic that I found on Flickr from user Ulterior Epicure: I have no idea how that nesting is done. I have some ideas, but that'll require some more experimentation. But what I did was grab a ring mold and just layer it in one ribbon at a time. It sounds like it'd take a while or be complicated, but I layered all that in there pretty quickly and easily. I was surprised. To make things easier, I moved all the tuna ribbons from their sesame-olive-oil bowl to a parchment-lined sheet tray, with all the strands lined up the same way, which made it easy to grab each new one and layer it on. The color of my tuna is in large part due to the soy sauce, but I used a light-colored high-sodium usukuchi soy sauce to keep it as bright as possible. The other factor is the lighting in my kitchen, which is garbage. But I'll attach another picture with better color and a different perspective just for good measure. I will say that it was freaking delicious and very, very simple. It's basically just tuna, an avocado, and a sharp knife. I just wish I had had some radishes...
  4. Lunch! What'd ya have? (2017)

    Yellowfin ribbons; spicy; avocado.
  5. I've got the fever. I seriously can't justify it though. I have no where to put it and no money to spend on it. Just like the $600 juicer I'd want to buy along with the Spinzall. For now, I've got some SPL and a Chemex. It just ain't the same.
  6. Small, medium, and large spoons beside one another at various angles. Small in front; medium in middle; large in back. The perspective makes them look like they're almost the same size, but that's an optical trick. I tried to more or less line them up where the handle meets the cup of the spoon. I'm sure there will be another Black Friday or Cyber Monday deal this year, so if you can wait you can save.
  7. +1 for the affordable circulator. Everything else has been evolutionary. Circulators have been revolutionary.
  8. Pizza Baking Steel

    You have my deepest sympathies.
  9. Pizza Baking Steel

    I mean, the only thing I can think of is that the rust was caused by dew in the nighttime. It went onto the grill new, seared some steak, and then cooled down overnight in the (covered) grill. The next morning: rust. I don't know what the deal is. It might have just been a fluke. At any rate, the seasoning that comes on the steel is pretty minimal. I'd say that it's akin to the initial layer of seasoning on a carbon steel pan. It's so thin that the steel looks steely and metallic rather than the blackened coating that comes with layer upon layer of polymerized oil or years of use. I don't think that it needs to come with that level of seasoning though. As for a good peel, I use the Super Peel. The design is very helpful in getting things on and off the peel.
  10. Pizza Baking Steel

    Pizza Craft sells stainless ones in addition to some ceramic, Thermabond, and cast iron pizza things. Their steel comes pre-seasoned as well. Upkeep is just like cast iron or carbon steel. Don't let it hang out around water. I repeat: do not let it hang out around water. When I first got mine, I put it on my grill and used it like a flat top. The steel was too hot to remove that night, so I let it cool down outside in the grill. It did not rain that night, but it was cool, and some dew had condensed, evaporated, and oxidized the steel. Rust spots. Getting those bitches out was several-day long project, but I was able to strip, clean, and reseason it with some effort. The techniques aren't any different from cast iron or carbon steel, but the sheer size and weight of these things presents a bit of a challenge. Just for fun, here are some pics of the process: This was the steel new, out of the box. And here it is the next day. I had scoured it with steel wool, so there's a thin, red layer of rust on it, but you can see some of the distinct spots. After some time with some metal sandpaper and some oven cleaner, I was able to strip it down to this base layer. It looks a bit dark in places (like the lower left corner) but that's mostly old seasoning that I didn't need to fully remove. This is after five rounds of seasoning in the oven. It's jet black and totally smooth. Looks like cast iron, but it's definitely steel. So that was a pretty awful experience, but the seasoning is now top-knotch. KEEP YOURS DRY.
  11. Pizza Baking Steel

    The original Baking Steel people ship to Canada. It costs a lot ($49, including all customs fees) but steels are heavy so it makes sense. I did a quick search on Amazon.ca, and one of the first results was a steel from Pizzacraft that's inexpensive and has free shipping. There are a few other options available. None appear to be pure iron. But all the steels I'm aware of (including the Modernist Cuisine version I got from Baking Steel) are vulnerable to rust and should be kept dry and well-seasoned like a carbon steel pan.
  12. Cutting Boards

    I think the Yoshihiro descriptions on Amazon are inaccurate. The copy for the Hi-Soft boards on the Yoshihiro website says not to put them in the dishwasher. Everything I've seen says not to put them in the dishwasher. PVA is essentially wood glue; it's a soft polymer, and sticking it in a boiling (or close to boiling) hot environment doesn't seem like a good idea to me. Korin says that they shouldn't be exposed to temps over 70C to reduce the chance of warping or softening. Sounds right. Yoshihiro also claims (on Amazon, but not their own website) that their Hi-Soft boards are NSF approved, but they don't have the NSF seal/logo on the product packaging the way that, say, Sani-Tuff rubber boards do. I'm not saying that the boards aren't NSF approved, but... if I had to put money on it, I'd go by the description on the Yoshihiro website (which doesn't mention NSF and says that PVA boards aren't dishwasher safe) rather than on Amazon.
  13. Cutting Boards

    The Yoshihiro Hi Soft ones are essentially the same as the Korin ones, but are pricier and have a built in handle. If you're going to get a larger one, the handle might be worth the price. They get heavy. Attached are some pics of the "small" Korin Hi Soft board, portioning some sockeye. It's biggish.
  14. Cutting Boards

    My current favorite is a Hi-Soft board I purchased from Korin. They're made from polyvinyl acetate. It is very forgiving on edges and allows you to mow through big piles of whatever and keep your knife sharp. My favorite thing to cut is thin ribbons of napa or red cabbage with a razor-sharp Global G17 (which has a pretty burly 11" blade). I can just SHRED through the cabbage paper thin, banging the blade up and down. It's a real pleasure. All my fish goes on it too. I got the small size on Amazon, where it's not currently listed as being available. They have a bunch of sizes, but even the "small" one is on the large size for home use. There are two smaller sizes, and I'm thinking about picking one up. They're 15% off at the moment. One possible bad thing is that they're quite thick and heavy by ordinary consumer-grade, synthetic cutting board standards.
  15. What induction unit are you using? The cheap ones don't manage heat very well. They're also not good at seasoning cast iron or carbon steel, since these don't conduct heat well and form a concentrated hot spot over the induction coil (which is much smaller than most pans). Edit: I saw the brand you're using, and would expect it to perform well. My comments mostly apply to portable induction burners. I'd be interested in hearing more from this those with full cooktops.