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Robenco15

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Posts posted by Robenco15

    New Toy: Breville/Polyscience Control Freak!

    in Kitchen Consumer

    Posted

    1 hour ago, CanadianHomeChef said:

    I've used a 12 inch and it works good. There is obviously going to be some gradiation, but it's kept minimal if the pan is made out of good material (I use All Clad D7 and Anolon Copper Nouvelle for nonstick) 

    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. 

    Dinner 2020

    in Cooking

    Posted

    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

     

    34D5056A-ADC5-4EDC-B2C7-E9728ED0B4D7.jpeg

    B6AAF811-8DC3-44A0-9971-6F81532D1943.jpeg

    • Like 16
    • Delicious 4

    Info on How to Learn High-Heat Chinese Wok Cooking

    in Cookbooks & References

    Posted

    2 hours ago, catdaddy said:

    Grace Young is a great educator. Sounds like she gave you good advice about how to vary her recipes for high btu cooking.

     

    The best thing I learned from her was the need for careful balancing of flavors and textures for success. Dishes often come out ok when you leave out an ingredient or vary a technique. But if you follow her well developed recipes to the letter the result is often sublime. 

     

    The Chinese pantry is full of overpowering uber-umami things but in the right amounts it's wonderful.

     

    I cook on a butane stove and have taken to using velveting a lot. I can cook 24oz of chicken and a big pile of veg in a 14" wok great results.

    Yeah in my haste to reply I skipped over how useful the velveting technique is. Not complicated either. 

    • Like 1

    Info on How to Learn High-Heat Chinese Wok Cooking

    in Cookbooks & References

    Posted

    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.

    • Like 4

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    12 minutes ago, btbyrd said:

     

    It came with a steel pan/plate thing to put under it, but sometimes I use a ceramic plate similar to what's pictured in Nickrey's photo. You could use just about anything... and could probably get away with using nothing at all, depending on the surface.

    Thanks. I’ll give it a go on that Alps table. 

    • Like 1

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    3 hours ago, btbyrd said:

    I intended to be a good person and break the table down when I'm finished using it, but I've left it outside for months at a time through rain and snow. I think it's been outside for the past three months, as a matter of fact. It's weathered the weather well, but it's not really built to be used outdoors permanently. I'm sure it would hold up outside for a couple of years in most climates pretty well, but the tabletop part that rolls up is held together by bungee cord-like material. It's probably super durable stuff, but that's the part of the table that I suspect would eventually fail (since everything else is aluminum, except for a couple of plastic end caps). 

     

    And +1 on jmolinari's observation about these burners rusting. Mine started rusting being left outside overnight simply from the condensation. Good tip about the exhaust paint.

     Last q, I promise. Do you put anything underneath the burner when using it on the table? I’m assuming the table can handle some weight? Think burner, 36qt stockpot, clambake, etc. Thanks!

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    1 hour ago, jmolinari said:

     

    The stove will rust in the elements. I leave it outside under my normally covered grill but rust still started happening. 

    I spray painted it black with high temperature exhaust paint

    Thanks jmolinari. I was actually referring to the table btbyrd recommended, but that's good to know about the burner. I'd keep it inside when not in use too.

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    I might just open my grill and set it on the grates. Eventually we plan on redoing our back patio and then I’ll have a table for it. I might also buy it with the legs since they are detachable. Store the legs away and then have them if I need them. 

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    On 2/21/2019 at 7:45 PM, btbyrd said:

    I got Rambo as an all-in-one outdoor burner and it's served me well enough, though I can't say that I've used it for any non-stirfry tasks apart from getting my large stock pot up to temp in a hurry. But based on what I observed, it'll work just fine for big pot stuff like low-country boil and clam bakes. Deep frying should work as well, but I've only deep fried in a wok. Maybe one of these days I'll do the turkey thing myself... but for almost everything else, wok frying is a great way to fry. Because of the shape, you're able to fry larger items (like whole fish) in a relatively small volume of oil, and given the power of the heat source, the oil temp's recovery time after you add your product can be very short. The shape is also nice because you don't really have to worry about throwing in product and having the oil/steam bubble over on you. I also just like fying outside, because deep frying in my ventless kitchen makes my entire house smell like "fried." Anyway, I suspect you'll be just fine using a wok burner as an all-in-one. Its worked for me thus far.

    Thanks so much for your reply! I found something extremely similar to the Rambo on outdoorstirfry.com and will probably be going with the legless 160k BTU burner. I’ll get that first and then if I’m finding it not easy to boil water for clambakes or whatever, I’ll buy another one for that. 

     

    I’m going to go with legless to make it easier to store, but that means I need a table. Any ideas there? A Gridman SS table? Ideally it would be easily put away when not in use as I can’t leave it outside 24/7. That would eliminate the Gridman. I also figure some form of protection needs to be under the burner. Paver brick? 

    Wok burner advice needed

    in Kitchen Consumer

    Posted

    Bringing this topic back. I want to do outdoor wok cooking, but I also want to do outdoor deep frying, clambakes, etc. Is there a consensus on whether there is a burner out there that does both well? Or do I really need to own two separate devices? That Auscrown Rambo does look good and not too big.

    • Like 1

    Dinner 2018

    in Cooking

    Posted

    30 minutes ago, Dejah said:

    @Robenco15 : beautifully cooked beef! Is that puff pastry or is that bread dough of some kind around the beef?

     

    Pillsbury Croissant dough. 

    ChefSteps recipe. Easy to do and comes out perfect. 

    • Like 1
    • Thanks 2

    Breakfast! 2018

    in Cooking

    Posted

    26 minutes ago, Anna N said:

    @Robenco15

     

    Thanks I was intrigued by this and was going to pursue it by looking it up in MCAH.  But you have saved me the trouble!  I don’t do well with very rich foods but I don’t think I’d turn down at least a taste of this.  I am always impressed by anyone who attempts these complex recipes.  

    The pudding could be used in a number of ways and amounts to cut the richness too. It’s a wonderful little recipe. 

    • Like 1
    • Thanks 1

    Breakfast! 2018

    in Cooking

    Posted

    6 hours ago, demiglace said:

    I've never seen this before, can you describe the cooking process? Thanks

    The pudding is made by blending eggs, egg yolks, salt, melted butter, and milk together and then cooking SV for 30 minutes at 74C. You then take the cooked egg mixture and blend that to a pudding consistency. 

    The omelette is made putting a lid to an 8” pan in a 350 degree oven and then blending eggs, an egg yolk, heavy cream, and salt together. You put some of the mixture in an 8” pan, put the lid from the oven on top of the pan and then put the pan in the oven for 5 minutes. Then you take the cooked egg sheet out of the pan and fill it with the egg pudding and roll the sides over the pudding.  

    Cut in half. Take picture to show people. Eat as much as you can because the thing is so damn rich you might not be able to finish it. 

    • Like 7
    • Thanks 2

    Breakfast! 2018

    in Cooking

    Posted

    36 minutes ago, heidih said:

    Taste is SO personal. I would never "diss" (yup I am from Los Angeles) anyone's choice but for me homogeneous tastes do not appeal. Perhaps why I gravitate to South Asian and African cuisines.  I was struck when Daniel Gritzer of Serious Eats in a recent podcast said the same regarding roast beef and Melissa Clark has stated the same. Give me contrast or I am bored is the theme :) Again - different strokes...

    Ok

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