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Barrytm

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  1. Barrytm

    Beef Wellington Novice

    Looks great, glad it tasted great as well.
  2. Barrytm

    Beef Wellington Novice

    I made some for guests a few months ago. I went with 8 individual Beef Wellingtons, I followed this recipe mostly. https://skillet.lifehacker.com/will-it-sous-vide-a-most-glorious-beef-wellington-1790825718 The temps suggested worked out perfectly. I did it all one day, and did not do the refrigerator overnight option, though I may have let it rest slightly. I seared it with a torch before wrapping in the pastry and everyone was impressed with the appearance and getting them done just right. As you can see, I probably should have rotated them in the oven to get even browning.
  3. Barrytm

    Sous Vide Turkey

    I just made a turkey dinner for some friends on Saturday. Broke the turkey down, and SV the breasts following Serious Eats recipe and procedure. https://www.seriouseats.com/2014/11/food-lab-sous-vide-turkey-crisp-skin-sous-vide-101-thanksgiving.html . I actually smoked the turkey breasts at 145 for about 40 minutes before I started the SV - then SV at 145 for 2 1/2 hours, everyone said it was very moist and had a great flavor. The turkey legs and thighs were separated, and grilled on a lump charcoal grill around 375 for just over an hour to 180 IT - the thighs came out great, legs were okay. I had taken the skin off the turkey before cutting out the breasts, and spread that between two pans, with two pieces of parchment paper , per Serious Eats, and put in the oven for about 50 minutes ( I had planned for longer, but apps were done and guests were ready for the main course). When I took apart the pans, the skin was still not done, so I left off the top pan and parchment paper and put it pack into the oven and turned on the broiler - forgot that the bottom piece of parchment would not fair well under the broiler, but the good news is that the smoke detector only went off for a few minutes, and the guests could not have been more polite about it. A few areas of the skin came out nice and crispy, but the rest was under done. Could be that the oven had not preheated long enough, or that it just needed another 10 to 15 minutes. Obviously Rotus has that part down pat. I intended to add a few slices of breast, few slices of the leg and thigh, to each plate , then top with a piece of crispy skin like a pita wedge, but that didn't quite work out.
  4. The listed price at Williams and Sonoma is $1,200, though they say it is on sale at $799. I think it is pretty pricey for a one trick pony. w & S say they will begin shipping Oct 9.
  5. I am not familiar with your oven, but went here http://www.rangemaster.co.uk/media/332729/u109010.pdf and found a manual that says it is a dual fuel. If you have a dual fuel, that may present an issue, and you will likely need to have either electric or gas work done. In general, most outlets in US homes are 120 volt. 240 volt lines are run directly to certain appliances, like a dryer which will have a 240 volt outlet, and an hvac handler, which will be hard wired. It is not uncommon to see a 240 volt outlet in a kitchen, but that is for an electric oven, but usually, the space where the oven is located has either a 240 volt outlet for an electric range - oven, or a gas pipe, and a 120 volt outlet for a gas oven. ( Gas ovens use 120 volts to run the electronics ). If you have dual fuel, you will need both gas and 240, and again that is extremely unusual. As to gas, they don't use voltage numbers, but instead use pressure ratings. The manual says it uses 29 millibars of gas. According to this page, natural gas at the meter varies from .27 to .29 psi https://inspectapedia.com/plumbing/Gas_Pressures.php According to a gas calculator I just ran online, that is 19 millibars. I am no expert in this field, but you do want to have the pressure correct, so you will definitely want to do more investigation. As to the electric, the manual I referenced above says the electrical requirement is 230 v / 400 v at 50hz? Standard in the US is 240 volt 60 hz.. You should have a plate somewhere on the range that tells you the acceptable electrical requirements.
  6. Barrytm

    Issues with Thermador Service

    Sorry to hear about your problems. I would think that it is either A) the sensor that is supposed to determine whether there is water has gone bad, or B the wire from the sensor to the computer, or C) the computer board that interprets the sensor signal. If there was a way to test the sensor, it should have been tested, though it is possible it is not easy to test, and instead they just sent a new sensor. By this point, they should have been able to determine what was wrong and replace that part. BTW, I have a combi with a water tank and love it. To be honest, I use it all the time even when I am not using the steam or combi mode , because for regular convection it heats up in a fraction of the time as my full sized oven, so it is more convenient to use.
  7. Sorry to hear that they don't pay enough attention to you. Ask them to pay attention to Doug Baldwin and his book on sous vide, and control of pathogens http://www.douglasbaldwin.com/sous-vide.html#Safety_Summary Note also his section on chilling for later service.
  8. Barrytm

    Bosch stovetop issue

    sometimes when ignitors get wet, they won't work properly until they dry out - which is why Nyleve's approach to manual lighting works.
  9. horseflesh, I timed it today - it took 18 minutes for the oven light to go off when set to 350 F . Some suggest that the oven be allowed to cycle off and on a time or two to settle in before baking, but I did not time that. I did adjust the oven dial the other day, and when set to 350 , it varied from 340 to 360, which I thought was pretty good for a gas oven. I am not a fan of the knobs - they are metal, but the attachment to the controls feels flimsy. I much preferred the knobs on the Viking, and the ones on the Wolf look substantial too.
  10. horseflesh, the manual says it can take up to 1/2 hour to preheat. I have never timed it, but I wouldn't be surprised if it took 15 to 20 minutes. I have a combi, which preheats in about 5 minutes, so i use that more often.
  11. I have the Bluestar RNB. As Gfweb says, is it a tank, very solidly built, and puts out a ton of heat. Years ago, the ignitors were not designed all that well, and could fail prematurely, but I think they have been redesigned and are much more robust. I did have one fail, but was a 10 minute job to replace, and the range came with a few replacements. As to simmer, the grids can be positioned in a high or low setting, by spinning them a quarter turn, so if the simmer burner is not low enough, you can just adjust the grate.
  12. While many have suggested Indian foods, which can be vegan, my favorite, and many of your guests won't recognize it as vegan, is butternut squash, acorn squash, and sweet potatoes - chopped into 3/4 inch cubes, tossed with salt, pepper, and rosemary, balsamic vinegar, olive oil then roasted. I sometimes give the squashes a head start, because the sweet potatoes cook a little quicker.
  13. Gfweb - I have a now discontinued Viking Combi oven. I bought it as it was being discontinued for around $1,500. It is about the same size as the Wolf, it is 240 volts, it is non plumbed, but that is fine with me. JoNorvelleWalker since I have a 2/3 size hotel pan, there is no silpat that fits it exactly, and I have read that you can't cut them and use them, because it will expose the fiberglass and destroy it. I originally bought some teflon liners, which can be cut to fit, and they work fine, though they are about as thick as parchment paper, but they have held up really well. Non-Stick Bakeware Liner 13 x 15.75 I later found these, they are much thicker, but again, they can be cut to size, are non stick, and the only downside is that they curl up when you store them. Atiyoc BBQ Grill Mat, Non-stick and Heat Resistant Mats for Charcoal, Electric and Gas Grill FDA-Approved, PFOA Free (5 Pack) weinoo - I don't have an eat in kitchen, or an island, but I do have a 12 foot long peninsula which comes in pretty handy when preparing food. It is a 60's ranch house, which originally had a small laundry room off the kitchen. I took that out, and reworked it into a pantry, and put the combi oven on the wall in the pantry. I will admit that when I originally bought it, I thought that steaming would make food more moist ( I should have done more research, but that was years ago, and long before I found out about SV ) and that it would really be helpful in baking bread. My version is not all that helpful for bread, I use a combo cooker, but I use the combi all the time, it preheats in about 5 minutes, my Bluestar takes closer to 30, and the reheat feature on the combi is great for reheating and not drying things out. BTW, when I bought my combi, you could get extra combi pans that fit the oven from Viking for some outrageous sum - $200 if memory serves me right - that is when I found Paderno pans on Amazon and bought a bunch.
  14. I have a variety of stainless steel hotel pans, perforated for use in my combi oven, and non perforated for variety of uses, in heights of 1, 4 and 6 inches ( all 2/3 size, since that fits the oven). The deeper nonperforated are ideal for holding pork ribs or pork shoulder in the fridge overnight while covered in salt and dry rub . It also works great for shredding pork shoulders after they have been smoked. The 1 inch height are great for use in the oven for heating and reheating items. I bought the teflon grill matts and cut them to fit to make clean up easy.
  15. Barrytm

    Cooking wok

    As Lisa says, the thicker the viscosity, the more powerful the motor needs to be. Viscosity is usually measured by pouring an amount of fluid, at a set temperature, into a container of a certain size, with a specific sized hole on the bottom, and timing how long it takes to empty the container. The container is often called a viscosity or flow cup, and there are numerous different sizes depending on the type of fluid being measured. https://en.wikipedia.org/wiki/Flow_cups Ask the vendor if there is a particular measuring device that should be used to measure the viscosity of what you are making to be sure it fits within their specs.
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