Duvel
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Posts posted by Duvel
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On 12/17/2020 at 9:59 PM, AlaMoi said:
keeping in mind that the theory of some "original" or "authentic" recipe for a crunchy deep fry batter is patently absurd - it predates "documentation" . . .
I need to object here when specifically talking about Tempura. The dish originated in Nagasaki in the 17th century by combining Portugese fritters with Japanese vegetables. It was refined in the Edo area (modern Tokyo), leaning out the batter (no egg) and adding ice water to minimize gluten development. Processes and recipes are well documented.-
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52 minutes ago, liamsaunt said:
Carbonara for my niece
That’s a nice idea. So pizza bianca, cooked with bacon, and then added ricotta (?) and egg yolk ? -
3 hours ago, Katie Meadow said:
With a name like Old Dutch I was expecting licorice flavor.
In continental Europe, the „flavor“ of Netherland is associated with something else. Which - in return - goes pretty well with any flavor of potato crisp ... -
Not for your everyday cuts. But if you buy half a hog’s head or some pig ears, some treatment might be required ...
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There are two option: (1) use a disposable razor and shave (no shaving foam required), or (2) use a small blowtorch and flame them - better outdoors, as it tends to be a bit smelly ...
I usually use (1).
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12 minutes ago, weinoo said:
True here...Wu's even has a golden fry rice - what makes it golden is beyond me.
With a certain probability this ... -
29 minutes ago, gfweb said:
He doesn't google, unless the composer had in interest in physics.
The link is entropy, my friend ...
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If your goal is to “braise in its own juices” you may want to look into sous vide techniques. No evaporation due to a sealed containment at the temperature desired.
You can emulate this by using any sealed vessel in a adjusted oven. To minimise evaporation, “double” sealing techniques have been developed. Salt/water/flour dough is traditional, heavy duty tin foil is more contemporary. Special plastic pouches are available. The results will emulate the “confit” technique.
If you need higher temperatures, you are already aware of pressure cooking. Sealed environment & retention of moisture.If your heart is set to stovetop cooking and none of the before mentioned options do apply, the closest you get to a sealed system will be cast iron with a tight fitting lid. And if you have followed the thread, several brands exist.
Good luck !
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39 minutes ago, weinoo said:
Reasons we purchase are far from objective. They're also, in my opinion, far from perceived. I stopped shopping at IKEA (and this is after we gut renovated a kitchen and did a full IKEA renovation) after I found out more about its founder.
I think we deviated from the OP’s question, and I apologise.
Let me finish my contribution to this thread assuring you again that I have no objection to your choices. I did not agree with your arguments on the quality/origin, and thus have stated mine.
Again, I can and do not contest your choices based on perceived image value, and will certainly not contest your choice based on historical/political facts, even if this opens up a third line of rationalisation, moving from “pro-Staub” to “anti-IKEA”.
What it shows me at the end is that we both enjoy our respective cooking vessels and I am sure that will continue ...
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7 minutes ago, weinoo said:
THE STAUB!
And I fully support your choice (after all, with your purchase you are supporting my home country).
My point was that the reasons you have cited (assumed longevity, preferred country of origin) might not hold if subjected to an objective view. Perceived image value (the „coolness“ factor) is highly subjective and thus not debatable. And if you can get your preferred choice for free from a friend, I am happy for you !
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I know this might not be what you are looking for, but after spending many years working on „my duck“, I now do legs & breasts, both sous vide. Convenient to prep, very reliable in taste & consistency and easily scalable. Pretty good sauce based on reduced bag juices & whatever tickles your fancy in an instant.
In that case one leg (350-400 g) per adult (and per super hungry 7 yo, too), or about 2/3 of a 400g breast (all weights precook).Edit to add: you can of course trim your whole bird(s) down, and get a free gallon of duck stock plus some duck carnitas out of your carcass ...
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37 minutes ago, kostbill said:
if the humidity cannot get above some percentage at certain dry bulb temperatures, then how come the anove supports the setting of humidity to every level from 0 to 100% at higher than 100C?
I think this might be another misunderstanding on terminology. The manual talk not about the setting of the absolute humidity, it talks about steam injection.
Under 100 oC the setting seems indeed to be interpreted as a humidity selection (as this corresponds to the SV mode, where the humidity is monitored via WBS), above 100 oC it is just the channel usage (hot air / circulation vs. steam inlet), as in the absense of a pressurized cell a humidity selection above the partial pressure of water at the selected temperature would not work.
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1 minute ago, rotuts said:
Kiss Kiss !
Finally a useful application for 8 long years of studying thermodynamics 🤗-
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1 hour ago, JoNorvelleWalker said:
Please source the statement that very expensive professional combi's allow you to set the humidity at whatever temp you are cooking at.
I think there is a small misunderstanding here. Yes, a professional combi will allow you to set the temperature & steam% independently, but not in any combination.
The volume of steam generated per time unit depends on the power of the evaporator, and while these machines certainly have impressive specs, they have limitations. Besides, there are very limited applications to „cook“ at say 200 oC and 100% humidity.
Please do have a look this, taken from a manual for the machine that @rotuts posted upthread ...
Temperatur is - well - temperature and Feuchte means humidity. You can see that the limitation will be around 130 oC at 100% humidity, which in a preheated closed* system is well achievable ...
*Edited for clarity: a closed (self-)pressurised system, as the vapor pressure of the steam (water) will exceed ambient pressure.
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7 hours ago, weinoo said:
Except the Staub says Made in France. And is cooler than the IEKA ones.
That might be a USP in the US ... YMMV.Just to add:
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I got my two IKEA enamelled cast iron ones about 15 years ago, and they are in heavy use. I can wholeheartedly endorse them. Given their basic composition I would not foresee any wear and tear taking them out of service in the next decades, except if I really try to physically damage them. That would be no different to a Staub or Le Creuset.
The loss of vapour is minimal. In the beginning I used the technique of sealing the rim/lid additionally with some dough (when a stew gets finished in the oven) once or twice, but found it is hardly worth the effort. The lid is heavy and well fitting and prevents moisture loss well.
And just for completion sake: they do have these little condensation seeders in the lid as well ...
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Just now, KennethT said:
@Duvel Looks good, but it will never taste like Popeye's unless it's fried in lard. That's their true secret ingredient!
Thanks! I was not aware of that (or any other details on Popeyes). I liked the taste quite some, and will keep the frying in lard idea in my notes - that could be pretty easily accomplished here in Germany.-
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2 minutes ago, rotuts said:
is that a very Young Bourbon
smile ?
best to train early
but w small-ish
doses.
good job over all Id say !
Buffalo Trace, but only for the cook 😜-
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By accident the little one found a suggested video in my Youtube list from Joshua Weissman on a copycat Popeye‘s chicken sandwich and decided that he wants to eat that.
Now, neither him nor me have ever been to a Popeye‘s, and my experience with this kind of southern fried chicken is purely theoretical. And so I tried ...
Chicken breast pounded, marinated in buttermilk with spices and coated in seasoned flour (and a bit of cornstarch).
A bit of Bourbon to get me into that feeling ...
Chicken fried up in plenty of oil ...
Assembled on toasted brioche with a spicy mayonnaise, a generous layer of pickles and accompanied by fries !
We still don’t know how the original tastes, but this version got full approval 🤗
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Mettbrötchen - the start of every good weekend ...
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From my experience you need to render the fat properly (preferable after giving it some means to escape, e.g. scoring or piercing the skin). This can be achieved by slow roasting in an low oven or by sous vide. If using the latter, an additional drying step (fridge overnight or brushing with salt water) helps drastically. Then application of high, yet distant heat (broiler at full, but quite some distance to the meat) to allow proper blistering without premature scorching.
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24 minutes ago, gfweb said:
I'm sensing a pattern...
You can see the matrix ..?!-
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Faux „dry-aged“ ribeye (SV 2h@53 oC, finished in my gas grill), creamed spinach and Kenji‘s crunchy oven potatoes. Served with two compound butters: one based on roasted onions (as decided and mixed by the little one) and Gorgonzola (mine).
Yummy !
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The little one had a field day today. After gladfully assisting lunch prep, he volunteered to take over the frenching of the SV goose legs I made three days ago (12h @ 80oC).
So, once more ... goose legs. With braised red cabbage (pear, juniper, cinnamon & clove) and a lovely intense sauce based on roast veggies & SV bag juices.
Two kinds of (commercial) dumplings: Brezel dumplings and „half/half“ potato dumplings with roasted rye bread stuffing.
Yum (and behold the frenched bone 😜) !
Little one ate an entire leg. He was more than stuffed and essentially floated, when I put him into the bathtub later ...
I was stuffed as well but added more pear to mitigate the feeling. It worked well 🤗
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Food in the time of a pandemic
in Food Traditions & Culture
Posted
Well ... this is shio-mirin (“salted” mirin, next to no alcohol content, but added salt). It is definitely better that the aji-mirin varieties, but not a preferred choice for many dishes. If you’ll ever get your hands on hon-mirin (“real” mirin) you’ll never go back ...