Robenco15

So that copper induction pan really benefits from the copper? I thought induction pans benefit from the actual induction process and a bonus of using induction is that the cheap pans like the IKEA pans works just as well since you are using induction and not a flame. Pretty sure the guys at ChefSteps just use cheaper well built pans as they only cook on induction. I know a bunch of people who switched to induction and were thrilled they could just buy cheaper pans and still get wonderful results due to the induction cooktop. Maybe I am way off base though.

Hi Everyone, Just wanted to alert those who would be interested in this pan. I just purchased it and still can't believe the price I paid. You can get it here for $290 after tax and shipping - http://www.previninc.com/shop/Mauviel-Copper-Fry%20Pans.html Still a lot to spend on a pan, but the best price by over $100 I've seen anywhere. Just wanted to pass it along to maybe the one or two people who would be interested. Or the one or two people who didn't know they needed it until just now. This pan has 2.5mm of copper so it is the real deal. Not the table presentation version. I ordered it Saturday and it arrived yesterday. Absolutely fantastic. If you're a fan of Matfer Bourgeat, as I am for everything but their fry pans, then I've found this place has the best prices for their stuff, with or without lids - http://www.culinarycookware.com/matfer-bourgeat-copper-cookware.html Hope this is helpful! edit: just realized how this may look. I am in no way affiliated with either of these companies. Just like saving myself money and hopefully others.

I haven't read the above posts but this should be helpful - http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

My copy of Relae shows up tomorrow. Anyone else planning on getting it?

You're going to need to post pictures. And probably a good amount of them for someone to really help you out.

On quick glance and off the top of my head, The Bouchon Bakery cookbook is much more thorough in terms of variety of recipes and standard pastries, etc. Dominique's book is very specific to his own unique creations and very intense. I'd say the hardest recipe in Bouchon Bakery is maybe as hard as the fifth hardest recipe in Dominique's book. By hard I mean a lot of things like steps, duration to complete the recipe, and how difficult it might be to execute it. But I haven't cooked a ton out of the Bouchon Bakery either so not sure how accurate that may be. The biggest difference is Bouchon Bakery really has every standard french baking recipe in it. Breads, sweets, all of the above. Dominique's book has mostly sweet things of his own design that he sells at his shop. There are some overlap of recipes with Bouchon Bakery but most of the recipes in Dominique's book are really unique to him. I'd say Bouchon Bakery would give you a wonderful education in baking, etc. and Dominique's book would show you how to really execute 3 Michelin starred pastries, or whatever you'd call Dominique's genius creations. I am not familiar with Elements of Dessert, sorry.

Just picked this up. Really like it. Great essays and insights in the first 50 or so pages. Then three sets of recipes organized by beginner, intermediate, advanced. The beginner section isn't too bad and the intermediate section would probably pose some real challenges but nothing too insane. The advanced section is incredible. Some of those recipes go on for pages but I'd say everything is doable given you have the equipment, time, and a way to source the ingredients. The last small part is some basic techniques. This has pictures too to show the process of laminating a dough, etc. which i found useful as I don't know a ton about baking. I'd pick it up if you are even mildly interested in baking and Ansel's recipes. He is an absolute genius and this has to have some of the most creative dishes (pastries, etc.) I've ever seen. I wasn't as familiar with his stuff so some of it really blew my mind.

Fair enough and good point about advertising. I'm not very up on all of the electrical information, etc but your info is definitely correct. My point was that the Waring is more powerful, which it still is. It puts out more watts than any vitamix or vita-prep (is "puts out" the correct way of daying that?). Then it has the benefit of having a 3.5hp motor which, from my limited understanding, will allow it to run longer without overheating and last longer overall.

I don't use it in a commerical environment, just at home. I like it because it can do anything I need it to. It isn't all about power, but I assume it can do everything any good blender, like a Vitamix, can, plus push a little more. If you ever need to liquify anything, it can do that better than any other one. Also, the jar is great and if done right (which I am still doing my best to perfect) you won't ever need a tamper for anything products as they get pulled down and whatnot. I honestly have no experience with a Vitamix, I just wanted him to see that there were more things out there than a Vitamix (and in my opinion better) that did fall within his given budget. Vitamix blenders are great, but they also do a lot of marketing that makes them look like the only option out there. Kinda reminds me of Bose audio equipment. Bose is good, but not that amazing, yet due to their marketing people rarely realize there are many more options out there (usually better and cheaper). The only difference here though, and I'll definitely concede this,is a Vitamix is a great product compared to most blenders. Here is a video about the Waring Xtreme. Maybe it will answer your question better than I am able to?

I think Dominique Crenn is also publishing a cookbook.

I disagree completely with raising your budget, aside from one thing. First, get the Waring Xtreme with variable speed control. Much cheaper than a Vitamix, more powerfrul than a Vitamix, and within your budget. However, if you want those dials like the Vitamix 750 has (soup, smoothie, etc) then I guess you should go with that one as I don't think Waring makes a blender with those features, but research, maybe they do. Not sure it would be in your budget and I'm not sure the Vitamix 750 is in your budget. My Waring Xtreme is absolutely amazing. Here is where I got it from. http://www.webstaura...29MX1200XT.html

I thought I heard something about this. Very cool. What a way to wrap up WD-50.

If I am reading this correctly, chill it after it is done (meaning pull it as if you were going to eat it at that moment, but chill it instead). Then reheat it in the bath one degree celcius under temperature (will probably take a few hours for it to come up to temp). If you just cook it another 24 hours the texture will probably get screwed up.

Whatever man. You have your opinions and I have mine. Chefsteps and Douglas Baldwin are more than enough for me to cook for 72hrs at 54C. I have no idea if this is useful information or not for you, but I pre-sear my ribs before cooking to eliminate all surface bacteria. I also am not putting anybody elses health in danger by reposting from a reputable source with scientific backing. Since you read Modernist Cuisine, I would hope you'd understand that saying they are just some popular "cooks" is innacurate and a bit rude. Please contact ChefSteps though. I's be interested in hearing what those cooks have to say, either way. Truly.

I'm a little lithuanian too, but we don't do kielbasa on thanksgiving. We do kielbasa on christmas and easter I think. Cool. My family HAS to have the chopped up giblets and next in the gravy. Last year I strained them out after they gave all of their flavor up and my grandmother stormed back into the kitchen and took them from the strainer and put them back in the gravy. So weird.

I'm not going to get into this too much as this is not the thread for it and I don't have the time. ChefSteps is made up of some of the most knowledgeable chef's in the world and at the forefront of sous vide cooking, etc. They are the guys who wrote and researched the Modernist Cuisine volumes. I would trust the guys at ChefSteps with anything food related. Their community, which I am an active member of, is also probably one of the best and easily the most exciting food community around right now. If they say 54C for 72hrs., then I'm doing 54C for 72hrs and not giving it a second thought. My only issues I ever have is that since I use Ziplock bags I worry about bag leaks, but so far I'm 2 for 2 and probably 3 for 3 by dinner tonight. I don't know much about nitrites, but from what I know they use it specifically keep the red color of the ribs nice and bright. By the way, Douglas Baldwin now WORKS for ChefSteps.

Agreed

72 hours at 54C (130F) is absolutely incredible. Currently doing that now. A bag might have leaked, but I'm letting them go and see how it turns out. Check this out - http://www.chefsteps.com/activities/short-ribs-time-and-temp

Host's note: This topic was split from the Dinner 2014 (Part 5) topic. 72 hours at 54C (130F) is absolutely incredible. Currently doing that now. A bag might have leaked, but I'm letting them go and see how it turns out.Check this out - http://www.chefsteps.com/activities/short-ribs-time-and-temp

All good. I was just using it to demonstrate the ease and safety of the horizontal cut with a sharp knife. The technique was definitely sloppy and inconsistent.

I think that is basically the answer. I could probably take out most of the things on my fridge door, but I don't and won't. I also wouldn't know where to put the newly unrefrigerated things! Everything has a place in my kitchen. All of a sudden the ketchup doesn't go on the fridge door? I wouldn't know what to do...

Read this a few weeks about putting tomatoes in the fridge. - http://www.seriouseats.com/2014/09/why-you-should-refrigerate-tomatoes.html I recently stopped putting garlic in the fridge, but besides that I basically put everything in the fridge. No negative side effects yet and everything lasts. Edit: I don't refrigerate canola, olive, or peanut oil, but I do grapeseed and safflower. That doesn't last as long at room temperature and I don't use it all of the time. Sure it gets cloudy, but Ingive it a shake and then out it in a hot pan. Goes back to normal and works perfectly.

You didn't honestly think that was supposed to be a demonstration of tecnique, did you? Of course it isn't. I posted to show that it really isn't that hard to add the horizontal cut if you have a sharp knife and it isn't dangerous at all if you know where to put your left hand. It also doesn't add any additional time. I was reading earlier posts about people not doing the horizontal cuts because they feared cutting themselves.

I'd also give it three days because Dominique Ansel says so.

I'm not a huge sweets person or baker so spending three days on something that will only really be good for about a day seems a bit much. I'd gladly spend three days making a stock or sauce as that can obviously be frozen and used a little at a time. But for a doughnut? I'd probably do it once, tops.