Robenco15

I've deep fried a completely frozen 1 inch thick new york strip in a pot of oil at 390F for approximately 30 seconds, SV to a core of 55C (still frozen when it went it so I made sure to check the temperature, took 75 minutes), took it out of the bag, dried it off, put it on a paper plate and put it in the freezer for 15 to 20 minutes, then deep fried it again at 390F for 15 seconds or so (just look at it and you'll see it brown and know when to take it out). Season and enjoy. I thought it worked perfectly and I didn't use any liquid nitrogen. The freezer definitely helped, obviously not as much as liquid nitrogen, and I have been meaning to do that with all of my steaks regardless if I sear them in a pan or deep fry. The deep fried sear was great and pre-searing a completely frozen steak I'm sure helped it along. Use a large pot to avoid splattering (I used an 8 qt stock pot) and I used my electric stovetop coils so unfortunately I can't help you in terms of an induction cooktop. Hope some of this helped!

I almost bought a 10-inch D5 skillet last week - big sale somewhere - but I just could not find a way to rationalize the purchase. Kind of a bummer <sigh> The size and shape decision is so very personal a thing. However, I like the idea of similar capacity saucepans - I have a 1-qt, 1.5-qt, 2-qt, 3-qt, 4-qt, 5.5-qt, and an 8-qt. Most of my stovetop, saucepan cooking is done in the 4-qt and lower range, so the closeness in capacity is really useful. I frequently use lids, but it really comes down to what I'm cooking. They all came with lids, so the lids are handy. I have the d5 10 inch skillet. Love it. I find it small sometimes depending on what I am using it for (only like 8.5inches of actual flat surface), but I love, love, love it. And my d5 3qt saute pan. And my d5 12 inch non stick skillet (even though I haven't used it yet and it sits in its box above my closet). You have a great range of pans though all spaced equally at about a quart. I am trying to avoid 1.5qt, 2qt, and 2.2qt or something like that. I think there are some redundancies in that. My final goal (I have the astericks) is a 1.37qt saucier, 2 qt saucepan*, 3.17qt saucier, 3.75qt saucepan, 6.4qt saucepan, 8 inch non-stick fry pan*, 10 inch fry pan*, 11.8 inch fry pan, 12 inch cast iron skillet*, 12 inch non-stick fry pan*, 3 qt saute pan*, 8qt. stock pot*, 8.5qt pressure cooker, 12qt stock pot, 20 quart stock pot. Plus a few dutch ovens to go along with a 3.5qt I have and more stock pots. There isn't much between the 3.75qt and 6.4qt saucepan. I wish Matfer Bourgeat made a saucepan inbetween because Falk is just so expensive and I want a rolled lip with my saucepan. I also am not sure if that 3.17qt saucier is as useful as I dream it would be (versus the 3.75 saucepan). I love the shape of the saucier, but with a 9.5 inch diameter it could be pretty big and not sure how much I'd use it. Hopefully that 1.37 qt will give me an idea of if I'd like the 3.17qt saucier.

That's a good point. My grates now are fine, but I'm moving in the next 8 months so who knows how my grates will be then. I'm thinking the 1.37qt would be fine, but the .9qt could be a problem. I'm really back and forth on these two and I'm going to go do some measurements at home, but now I'm thinking 1.37qt would be good because it is a bit bigger and has the room if I should need it.

Yeah Shel, I think I recommended that d5 to you! I love my 2qt too! I'm still not sure I want something as big as that 1.37qt saucier. It has a larger stovetop presence because of the larger diameter. And if you said your Windsor fits more than a quart, then that .9qt saucier probably fits about a quart which would be perfect. I'm extemely pleased with my 2qt and want more extremes I think than a bunch of pans that are all similar in size. Unless you think a 1.37 is definitely the size I should go for. I would use it to make small quantities of sauces, strain reductions into it, among a other things I can't think of right now. I might do some tests at home. I have a 1 quart pyrex dish that may be similar in size to the saucier. That could help. So you don't ever use the lid for your smaller pans? I only use the 2qt lid once in awhile so I really don't imagine using the lid for the 1.37 or .9 qt pan. Do you prefer the Windors or saucier over the saucepan? Thanks!

I think at this point it is just personal preference...I don't wish the .9s were any larger. I think the copper Windsor is probably a little bigger than a quart (it is, I just measured it), but for practical purposes you really can't fill it to the brim anyway. I might just go for the Falk saucier - you'll use it a lot! Oh - the only one that has a lid is the classic All-Clad - the saucier and Windsors don't need one. Thank you! So those two don't come with lids, but the Falk I'm looking at does. Would a lid be useful? Do you think that Falk would be better in a .9qt or 1.37 qt size? I alread have 2qt so I don't know...plus saucier's have a large diameter and I don't want to take up a ton of room with it. Thank you!

Porthos, thank you for your opinion and help! Weinoo thank you for your opinion and pictures!!! and DiggingDogFarm thanks for your advice as right now it is only myself and one other. I try to cook a lot and that is a great point about an immersion blender! I think I may be between three pans. One is a saucepan and one is a saucier. Either a .8qt that is 4.7 inches in diameter or 1.2 qt Matfer Bourgeat Saucepan that is 5.5 inches in diameter. I feel that the .8 may be too small. http://www.previninc.com/shop/Matfer-Bourgeat-Copper-Saucepans.html#554 The other one is the Falk Culinair .9 quart saucier that is 6.3 inches in diameter (much like that Mauviel windsor above). http://www.falkusa.com/16cm-falk-signature-line-copper-saucier Do any of you feel the need for a lid for the a saucepan this small? Do you use a lid a lot for it? That is additional cost in both cases. Weinoo, how do you like that windsor or saucier versus the saucpan? Is .9 quarts too small or just right? I feel that 1.2qt may be too big for the additional expense since I have a 2qt already. Do you find yourself always wishing the .9 was a little bigger? Falk has a 1.37qt saucier. I very much prefer the saucier shape to the windsor shape. Thank you so much for your help and guidance!!!!

Sorry no help here, but are you talking about the Diane St. Clair butter?

Hey Guys, What would you recommend as a useful/practical small saucepan size. I have a 2 qt saucepan and have only thought of getting larger saucepans (3.75qt, 6qt, possibly a 3.2qt saucier), but recently I'm fiding myself straining sauce and such into a smaller saucepan I have, just not a very good one. At first I was looking at .8 and .9 quart saucepans/saucier, but since I can only look at pictures online that aren't helpful, I'm not sure if that is a practical size. I want something bigger than something for melting butter. Would a 1.2 quart saucepan be a good size? The all clad 1.5 quart isn't terrible, but I'm thinking the 1.2qt might be the right size I'm looking for. Does anyone have experience using a smaller saucepan like a 1.2qt? What do you use it for? Find it useful/practical? Thank you!

Do you flip the bird like it says in the Judy recipe? Every time I used to flip the bird I would spatchock and put on the grill, the skin always tore a little and ruined its great look. I skipped that step the last time I did it on the grill and it kept its great, browned, crisp skin and not flipping it didn't make a single difference in the final product. I also just roasted a chicken in my toaster oven (don't have an oven) and it came out perfectly, without flipping it. That step seems weird. I do however pre-salt everything when I have the time. That chicken in the toaster oven was salted 3 days in advance. Amazing. Definitely owe a lot to Judy just from her salting methods alone. Has to be one of the simplest and most significant difference between how my finished meats turn out vs. friends and family. First thing I recommend to anybody who asks.

Thank you!

Hi all, Just wanted to check with anyone who has experience with this site. I found a blender for over 100 dollars cheaper than any other price I could find. Wanted to make sure I'm not missing anything as it is almost too good to be true. Thank you!

Hey all, Typically my philosophy with cooking equipment is that bigger is better. I can always make less in a large vessel, but can never make more in a small vessel. Is this a smart line of thinking for pressure cookers too? I only cook right now for myself and one other, but I'm more about thinking in the long term and not purchasing multiple things over the years. Buy one, buy the best, pay the most, and be done with it. Anyway, this is the one I was thinking about - http://www.amazon.com/Kuhn-Rikon-Duromatic-2-Quart-Stockpot/dp/B00009A9XU/ref=sr_1_1?ie=UTF8&qid=1385831057&sr=8-1&keywords=kuhn+rikon+duromatic+8-1+2-quart+stockpot It calls it a 8 1/2 quart stockpot, but I'm pretty sure it is a pressure cooker. The name changes for each size. Does anyone have any experience with this? Is it recommended? Is bigger better for pressure cookers? 8 and a half is the largest I'm going right now due to the size of my apartment. Thanks for the opinions and help!

I posted about that earlier as it happened to me as I turned the unit on as I wiped the screen with a paper towel. I turned it off and back on and have had no problems because of it. Wouldn't worry about it but let me know if they get back to you about it.

Ruhlman's 20

First post ever in this thread. Had plenty of other dinners to post but never felt the urge until this one. Put a lot of thought into it and always love making a fantastic stock and creating something equally amazing from it. Roasted chicken (roasted in a toaster oven!), glazed baby carrots, and mashed potatoes with gravy made from that homemade chicken stock. The chicken stock is incredible. Got it out of the fridge this morning after making it last night and it was basically jello. Wonderful. Cream of Walnut Soup for dessert!

Can't. But it doesn't matter. Figured it may be best to not try to contribute to the Thanksgiving dinner. My family gets crazy enough, it would somehow end up being more of an annoyance to them that there is one more person in the kitchen. Whatever, I'm still making it this weekend for myself so wooooo.

Thank you!

Hello all, I'm thinking of possibly making Thomas Keller's Cream of Walnut soup for my family's Thanksgiving. Due to many circumstances I will have to make it ahead of time unfortunately. Do you think it will freeze well? Not completely sure how well cream based soups freeze. I'd be making it approximately 5 days in advance and freezing it, then thawing it the night before, heating it through in a saucepan and whisking it before serving. Thoughts? I've made the actual soup before and actually refrigerated it for a few days and it was fine, but I wasn't sure how freezing it would affect it. Thank you for your thoughts!

How are the fish recipes? A lot of technique in there? I like fish, but don't cook it a ton which is sad because I have the best fish market in the state of CT 5 minutes from me. Thinking this book may get me cooking fish more without the crazy complexities that go along with TFL fish recipes.

That looks great! How are you liking the book? I obviously don't know your skill level, but are there a lot of techniques that can be taken away from this book? Does it feel like it is more than just a book of recipes? I have no formal training, but have learned a lot as I cooked through a lot of the French Laundry and other Thomas Keller books. None of them are technique books but there are so many techniques in there that I have learned a lot through doing the recipes. Is this book anything like that?

Anymore thoughts on Gramercy Tavern Cookbook? Seems to be a lot of fish and pickled items.

I love my Anova and while I won't ask you what competitor you work for, I can see how someone could interpret your post this way. It sounds like you are easily bothered by a lot of little or insignificant things. But to each his own. I think it's too bad you don't like the best sous vide option avaiable at a reasonable price, but it is what it is. I just used it to make amazing burgers for dinner tonight and not any of your concerns kept me from making and enjoying that burger. Hope you find something you like! edit: yes, I can see how high expectations could do that, especially the 18 plus pages in the Anova thread of mostly rave reviews.

Let me know how it goes! Also, a reviewer mentioned techniques. Are there a lot of great/new techniques? A lot to learn?

Just wondering if anyone has either of these two and how useful they are finding them. I read all of the amazon.com reviews and found them helpful and wanted to see if anyone here had their own opinions. From a home cooking perspective I'm not sure Manresa would be extremely useful in terms of recipes, especially as I am on the East Coast, but I've heard the essays in there are fantastic and would be worth the price of the book alone. I can't find much information on The Gramercy Tavern Cookbook. I have never eaten their and all I know is that it is a Danny Meyer restaurant. The book looks very interesting and more home cooking friendly. I can't say that I am a fan of the restaurant as I never heard of it until this book, but it looks interesting. Anyway, thanks for any opinions and further details! Host Note: eGullet society friendly Amazon links to the books The Gramercy Tavern Cookbook Manresa: An Edible Reflectiom

Not that I know of. I just sent mine back for the software upgrade. Obviously this has not been changed in the new software. Maybe in v3.01It has been a frustration to me. I have a conversion app on my phone and have been trying to use C over F since centigrade is the unit that the calibration is set to use. I switched over one of my Thermapens to C Celsius temperature x 2 then subract ten percent, then add 32. That is fahrenheit. don't ask me to go fahrenheit to celsius. I just keep mine in celsius and do the quick mental math for fahrenheit. ex. 65C x 2 = 130, 130 - 13 = 117, 117+32 = 149F