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btbyrd

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  1. I also keep MTG chicken and beef on hand. They have no added salt and are best suited toward pan sauces or boosting flavor of existing stocks, though they can be diluted down to "soup strength" in a pinch. They are extremely high quality and deliver on higher-end "restaurant taste." If looking for a bullion/broth replacement, MTG is an expensive proposition; Minor's is a better option, though its saltiness works against it for saucework. Minor's is superior to BTB and Knorr products, and they can be used as a seasoning in the manners that Marco Pierre White suggests you use Knorr stuff (i.e., season meat, veg, and stews with bullion paste instead of salt).
  2. Steel makes the problem worse, as it causes the bottom to cook even faster than a pizza stone does. You need something above a stone radiating heat back down on the top of the pie. KettlePizza makes a "Gas Pro" model that's basically a pizza stone with a slab of stainless steel sitting over the top of it, working on a similar principle to the MPO mentioned earlier. I can't say how well these things work, but they're promising attempts to solve the problem.
  3. This was my experience trying to make pizza on my Genesis.
  4. btbyrd

    DARTO pans

    Did somebody say "fried chicken"?!
  5. btbyrd

    DARTO pans

    I've used Dartos to make cornbread. It works fine, but the shape is different than you get from classic cast iron skillets... flared edges along the bottom and side rather than a hard corner. The only thing I use my cast iron for anymore is nachos (in a 12" Lodge) but now that I think of it, my No 34 paella would probably work even better.
  6. btbyrd

    Black Garlic

    There doesn't appear to be any pH tweaking going on in the Hunter-method, at least as it was described in episode 256 of Cooking Issues. Here's the quick and dirty summary of the method as described at the end of the show: "Take the garlic (unpeeled, either single cloves or full heads) and wrap it in foil, then put a damp towel at the bottom of a crock pot and then another damp towel on top [with the garlic in the middle]. Then put the lid on the crock pot and wrap the whole thing in cellophane to keep everything sealed and put the crock pot on high (around 180F) and go for at least 24hrs, and maybe more.... you can test it periodically."
  7. btbyrd

    Lawry's Seasoned Salt

    FWIW, celery salt also contains no MSG.
  8. +1 for wanting it to fit a quarter sheet pan and be able to toast.
  9. He's the man! I'm partial to his chicken galantine demos.
  10. I believe that rotuts answered that question. You don't really need a circulator; cold water will do just fine. Warm water even better.
  11. Ha! Nope. I freeze leftover stock, soup, or chili in bags and then retherm them with Joule. A super-fast way to get dinner on the table. You can also just defrost using lower temp settings, but most of the time I crank the temp and serve straight from the bag.
  12. With a circulator.
  13. Or not. It's no different than using a burner on a gas range indoors, and nobody freaks out about that (with the exception of high end ranges that need makeup ventilation). I use both of my Iwatani burners indoors all the time and have yet to die. They're essentially built to be used indoors, despite the paperwork boilerplate warning. Hundreds of thousands, if not millions, of Japanese and Korean cooks use as their primary indoor burners. I wouldn't use one in a tiny airtight space, but in the context of a normal American home, it's not really an issue. Of course, you're in NYC... so the admonition to open a window is wise.
  14. Conventionally raised layer hens are typically fed a diet that contains supplemental calcium, which yields a more shelly shell. Hens raised on pasture often do not get as much calcium in their diet, and their shells can be flimsier with less crackability -- at least in my experience. But I don't buy eggs for the shell.
  15. I use turned wooden cups to keep my cooking/tasting/straining spoons on the counter. Also chopsticks . I can also vouch for andiesenji’s use of the metal mesh pen cups from Staples, though as she notes, they’re a little on the light side and prone to tipping over. My wooden cups were an upgrade to those... got them on Etsy.
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