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Robenco15

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Everything posted by Robenco15

  1. Robenco15

    Dinner 2018

    Made some pasta for Cacio e Pepe. Realized at the very end that I made a full amount of sauce for only half the amount of pasta. Still tasted fantastic and will definitely be doing this again and again, but it resulted in probably too heavy of a sauce for this pasta dish. Therefore, you could argue the presentation isn’t quite right. Easy to cut in half for next time.
  2. I made this tonight actually. Used Alton Brown’s recipe from his new Good Eats Reloaded show. No idea how true to form it was but it was great. 100 grams of pecorino to 50 grams of parmigiana. He makes a cheese paste in a bowl, then adds pasta water, then adds the pasta to it. No clumping or anything. https://www.cookingchanneltv.com/recipes/alton-brown/cacio-e-pepe-5458695
  3. I can’t wait to hear how this is!
  4. There is nothing wrong with using a hair dryer (on Cool) to remove moisture from food, like a chicken. Probably should use a dedicated hair dryer, but regardless, it is a great technique. I can’t be the only person who has read this - https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast-chicken It is completely valid. Hell, Anthony Bourdain was an early advocate. The major takeaway from that recipe though is the incremental method of cooking the chicken. I’ve done it twice, sans hair dryer as I was able to allow the chicken to sit in the fridge long enough the first time and the second time I realized I had no idea where my wife keeps her hair dryer. That incremental method of cooking the chicken yields amazing results. Truly worth doing. Maybe not every time, but definitely from time to time. And use a hair dryer! Don’t be afraid! edit: As this pertains to Sous Vide cooked meat, I wouldn’t worry about moisture past blotting it with paper towels. The way you sear it is more important. I agree with that assessment. Throwing it in the freezer for 5-10 minutes before searing will protect against overcooking during the sear too. Apologize if my hair dryer rant was a bit off topic given this thread is specifically aimed at sous vide cooking. Just can’t help myself when hair dryers are brought up I guess!
  5. Robenco15

    Breakfast! 2018

    Eggs Benedict Sous vide egg (75C for 14 minutes) and homemade Hollandaise.
  6. I bought a GE Cafe 995CHSELSS back in May. I ******* love it. Double ovens that have plenty of room and the induction knobs are VARIABLE CONTROL. No 2, 2.5, 3, 3.5, etc. All slight or not so slight adjustments made with a turn of a knob. The largest burner is 3700 watts on Hi and that equates to just under 27,000 BTUs. When I boil water I have it on Hi but then have to turn it down to 8 as the water starts to boil over (!). Then when I blanch vegetables or add pasta I turn it back to Hi and it doesn’t lose its boil. I can’t recommend it enough. Was 100% all in on a Blue Star 36” 6 burner stove but a few kitchen logistical things got in the way and I think I’m happier for it. I did not read the entire post so forgive me if I am sharing things that have already been mentioned or am off topic, but I wanted to share my experience. Would be glad to answer any questions. Edit: Also, the knobs are in front, not above the burners and in the back!
  7. I really enjoy this expansive book of his from his institute. Everything has a picture that goes wil each instruction and it is incredibly thorough. May not be my most used book, but it is a wonderful book to have on hand. https://www.amazon.com/gp/aw/d/0600634175/ref=mp_s_a_1_2?ie=UTF8&qid=1516462334&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=paul+bocuse&dpPl=1&dpID=41Q-V01aa5L&ref=plSrch
  8. Robenco15

    Dinner 2018

    My first go at homemade ramen (aside from the noodles). Shuyo Ramen from Japanese Soul Cooking. Amazing book.
  9. Hey everyone, I posted this in the Japan forum but I wanted to see if I could get more eyes on it. I want to start bringing the influences of Japan and Kaiseki into my cooking and had some quick questions. Is Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant still the best book on Kaiseki cooking? I know it is a restaurant cookbook, but looks like it also gives the general basis for Kaiseki cooking and what exactly Kaiseki cooking is a modern sense. Has anyone apart from Jo read the Japanese Culinary Academy books? Volume 1 and 2 interest me the most, starting with volume 1. I know Volume 1 touches on Kaiseki as well. Thank you!
  10. Hey everyone, I wanted to comment on this very old thread as I also want to start bringing the influences of Japan and Kaiseki into my cooking and had some quick questions. Is this Kaiseki cookbook mentioned in the beginning still the best book on Kaiseki cooking? I know it is a restaurant cookbook, but looks like it also gives the general basis for modern day Kaiseki cooking. Are there other sources out there? More recent? Has anyone apart from Jo read the Japanese Culinary Academy books? Volume 1 and 2 interest me the most, starting with volume 1. Does that contain mich Kaiseki info? Thank you!
  11. ...if I had a steam oven. Cool professionalhobbit! In the Relae book they also talk of using purified water.
  12. Anyone here cook with distilled water? Know anything about doing so? Recently got a cpap machine for my sleep apnea and need to use distilled water for the humidifier. Figured I could put the gallons of water to other use too.
  13. Hello everyone, Switching from gas to induction (new home) and I am very excited about induction. I'm also mourning the loss of my 2 Mauviel Fry Pans and Matfer Bourgeat saucier. However, I've since found that the De Buyer Prima Matera line exists and that is making this change much easier. I will definitely be buying a new 1.8qt saucier, 5qt saute pan, and two 1.2qt sauce pans in the Prima Matera line. I think all of those pans benefit immensely from the copper. I'm between going with the 32cm Prima Matera fry pan (I understand it runs smaller) and the 11inch Demeyere Proline 5-Star though. I've used copper for a few years now and when it comes to fry pans, I'd say that would be the only type of pan that may not need the benefits of copper as much as the others (though I freaking love my Mauviel fry pans and they do amazing things). I wanted to see if anyone could help me out in comparing these two. I understand the thicknesses are different, but one is aluminum compared to the copper. While it is frustrating that the Prima Matera line is only 1.8mm of copper compared to the 2.5mm I'm used to, in general, would anyone say that given I'll be using them on an induction cooktop - I should worry about their performance? Is 1.8mm of copper still better off than the 3.7mm of the aluminum on an induction top? Don't worry about the expense of these pans. Just want performance opinions. If you know of pans better than these please chime in! The Prima Matera line looks pretty unbeatable though.
  14. I'm going to do a 30" Miele KM6365 induction top and put a 24" Miele Combi Steam Oven underneath. Eventually close up the window and put in a hood. We have a 10 foot blank wall where eventually some built-ins will go and a 30" oven.
  15. I want a 36", I think 30" fits the space better. Goes directly over the pull out fridge. Replacing the fridge with a 27" oven. I like Miele over the Bosch 30". I do like the half increment adjustments Bosch can do, but prefer Miele layout. Will put in a hood too. Cooking for myself, my wife, and eventual kid(s). Thank you! Appreciate any opinions!
  16. While I agree with that philosophy, don't think I'll have the counter top space. That is the cafe model. I may get the Profile model. However I'm also looking at Miele and Bosch so we'll see.
  17. The ability to link two burners together so that you can put a griddle down and evenly heat all of it. I'm also trying ro learn if in some it activates the entire area and therefore instead of a griddle I could fit say 3 small saucepans in the area to simmer together or something.
  18. Alright. It's been a wild 2 days. Lots of stress and whatnot. Think (at least for now) I have my kitchen figured out. Doing a 30" induction cook top. Thinking a GE Profile is the one. I like that it has a bridge in it. I'm open to other opinions. Reliability and a bridge are important to me.
  19. I did not go in depth into that site. That Viking looks great. Still looking for the Dakor. I did look at the Miele earlier. Thanks for your reply!
  20. Thank you so much Andie. I've been thinking of some conversations we had years ago about the BellaCopper diffusers that I wanted to eventually put over a gas range and use it as a warming area (somewhat like a French Top). Was looking forward to that until some issues with a house popped up and we are now looking at this other one. However, there is a propane tank in the house, so I may just go ahead with the Blue Star and use the propane tank. I just can't see getting rid of my copper pans for induction. Makes me sad.
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