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Robenco15

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Everything posted by Robenco15

  1. Outdoorstirfry.com 160k BTUs. Love mine. Also use it for deep frying, just be sure to use a wide enough bottomed pan.
  2. Interesting. I’m using a GE induction range and absolutely love all of my Demeyere stuff. The 2.3qt saucepan is perfect and I made a wonderful bechamel with it tonight. The 9.4” and 12.6” Proline fry pans are workhorses more than capable of anything I throw at it. The 4.2qt (actually 5qt) saute pan may be my most favorite pan that I own and I’ve only had it for a few months (stupid even heating all they way to the edge, and that’s with induction which is not an even heating source), and the 21”x13” Teppanyaki is just incredible. Really awesome piece of steel.
  3. Robenco15

    Dinner 2020

    A friend asked that I teach him how to cook so once a week or so we’re picking a dish or two and I’m walking him through it. Tonight was a Soubise Mac and Cheese and Roasted Bronzino. The Soubise Mac and Cheese has some good technique involved and it’s always fun to get your hands dirty with a whole fish. Nice little nightcap too!
  4. Robenco15

    Superbowl food 2020

    Smoked a brisket and pickled some onions for sandwiches. Was really happy to see Andy Reid get his Super Bowl.
  5. Robenco15

    Dinner 2020

    Chicken and Mustard
  6. Robenco15

    Dinner 2020

    Bolognese with handmade Tagliatelle
  7. Robenco15

    Dinner 2020

    Haven't checked hers out. I'll look it up when I get home from work.
  8. Robenco15

    Dinner 2020

    Yeah, you get it. The first time I tied it up no problem. This second time I couldn’t figure it out for some reason, lol. It worked out in the end.
  9. Robenco15

    Dinner 2020

    Lol, this is the second time I’ve done it. I like it! Pretty easy and comes out great.
  10. Robenco15

    Dinner 2020

    Chicken Ballotine a la Jacque Pepin
  11. Croque Madame Made this last night. I love it and saw this thread so wanted to post.
  12. Robenco15

    Dinner 2020

    Garlic Braised Short Ribs With Red Wine with Polenta
  13. Yeah I was 90% leaning towards throwing it away. I’ll do that. Two beef wellingtons gone. Sucks.
  14. So you wouldn't even bother with cooking it past 140f to kill any virus that may be present? I get that. I can see myself throwing it away.
  15. So this past Christmas I prepped a beef wellington after work, pre-searing the tenderloin and cooking it SV, laying out the prosciutto and duxelle, and wrapping it around the cooked tenderloin. I then wrapped it tight with saran wrap (which helped me wrap the prosciutto/duxelle mixture around the beef) and then vacuum sealed that and put it in the fridge. 3 hours later ( 11pm) my stomach hurt and I proceeded to be sick all night and spent the next day in bed. I obviously had to cancel my dinner party. I did, however, put the vacuum sealed wellington in the freezer, which is where it is today. I went to the doctor and she said I probably have the norovirus. I was back to normal come Saturday so it was a 24 hour thing. This weekend I'd like to make the beef wellington, but I fear that I unknowingly contaminated the wellington as I prepped it (yes I washed my hands plenty, but the norovirus is a pretty strong virus). I don't believe freezing it kills the virus so I think the only way to do it would be to cook the tenderloin to 140f, which kinda also kills the meat, but better safe than sorry right? One of my dinner guests is pregnant, so I don't think I have any other choice but to cook it past 140f. Or is this just not worthy the risk at all. Just hate knowing I have two (yeah, I made two that night) beef wellingtons in my freezer that I may not be able to eat. That is $$$
  16. Robenco15

    Dinner 2020

    Croque Madame
  17. Robenco15

    Dinner 2020

    Duck Confit - 68C/36hrs Celery Root Puree - 85C/1.5hrs Duck Fat Potatoes Watercress and Pink Navel Orange Salad
  18. Thanks! I have Demeyere Atlantis cookware so should be good. The only issue I have with my induction range is that I’m limited by only having one 11” hob. So the other day I had to make risotto first, then keep it warm and make the duck breasts. Only problem with induction compared to gas. Figure another cooktop could eliminate that.
  19. What’s the largest pan diameter you can successfully use on the control freak? 11”?
  20. Robenco15

    Dinner 2020

    Last night’s dinner - Oak Infused Whiskey Sours and Peppercorn Crusted Filet Mignon SV Butter Poached Lobster Tail - 54C/30min. Mushroom Risotto made with homemade duck stock, finished with parmesan and a touch of truffle oil Red wine sauce made with homemade demi-glace
  21. Hey Chefsteps is back and the content is great. Really really happy to see it.
  22. I have just the kitchen manual on my xmas list. That’ll be enough to cook any of the dishes. I think there are pdfs online to browse through the other volumes.
  23. Yeah in my haste to reply I skipped over how useful the velveting technique is. Not complicated either.
  24. This is an interesting topic as I just bought a 160k BTU outdoor wok burner and a round bottomed wok. I've been using it for about 2 weeks now with a lot of success and some burnt rice. I purchased Grace Young's Breath of a Wok and Stir-Frying to the Sky's Edge and both are very helpful. I also joined her Facebook group called "Wok Wednesdays" and it has been nice getting feedback directly from her and the others in the group. That being said, the book was written for a standard home stove, not the outdoor high power burner. She has already given me ways to adjusting the recipes in terms of how they will react to the high heat. Things like not needing to have very dry vegetables, not needing to sear meat for a minute in a single layer, not adding the aromatics first as they will burn, etc. I find the books show me the order I need to build my stir-frys and obviously provide recipes as I'm unfamiliar with some of the building blocks of stir-frying. Like others said though, it's about doing it over and over when it comes to stir-frying and learning how to build each dish, what goes in when, etc. etc. I'd recommend both books. They both offer a lot of background insight and other useful information. Breath of the Wok is probably the one to start with if you only get one. I initially got SFTTSE figuring it was the newer and better version, and it is great, but I'm finding BoaW to be more of an education.
  25. Thanks. I’ll give it a go on that Alps table.
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