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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Barrytm

    Favorite Homemade Sauces for Pasta

    I am jumping in on the statement that "cacio e pepe is easy". I can make a low fat, quick fettucine alfredo in my sleep, and make fresh pasta pretty regularly ( make it in batches and store it in the freezer ). I don't think I have ever been challenged as I was trying to make the cacio e pepe. ATK did a segment on it years ago, and the first half dozen times, ever single time it was a terrible fail - the cheese either clumped in the bottom of the bowl, or separated into strands, and the pasta water stayed as water. They suggested, IIRC, using fat to try to keep the cheese from separating by mixing it in oil first, then adding it, they also stressed boiling the pasta in as little water as possible so the pasta water would be concentrated. I have tried letting the pasta cool to avoid overheating the cheese, and decreasing the water in the pot, but out of a dozen attempts, I would guess it came out right maybe twice. So let me know you secret to Easy cacio e pepe. My secrets for making pasta are first, use the FP to knead the dough. Second get 3 hands, feeding into the machine, cranking, and catching all go on simultaneously. Or get the regular italian pasta makers ( Imperia, Atlas, etc. ) and one of the electric motor attachments, which are a little loud, but really help. Or if you get lucky, find a good big manual machine, I found a used R220 Imperia, it is a joy, - the rollers are about 8 1/2 inches long, so you can make very wide sheets, and it is so tall, you can actually use the feed shelf to rest the pasta on while it is feeding into the rollers. The process goes very quickly.
  6. Barrytm

    Behold My Butt! (2007– )

    As they say, there is no set time or temp for cooking butt. I like to use the fork test, if you can insert it and twist it with little resistance, it is done. Sorry you didn't like the Memphis Dust - that is my go to rub - - did you salt it 12 hours in advance?
  7. I agree with Btbyrd , I made St. Louis ribs pretty often, and short smoke, then sous vide, then smoke is much better than SV then Smoke or Smoke then SV.
  8. Barrytm

    I Bought a Tutove – Now What?

    No, keeping the grooves in the same place isn't humanly possible--the impressions quickly disappear. I'm speculating, but perhaps the Tutove imparts wavy (i.e., longer) layers than a flat pin does? Thanks for the quick reply. Wavy is a better way of describing it than I did, though since you went back and forth, my guess is that the waves are very tiny.
  9. Barrytm

    I Bought a Tutove – Now What?

    Boilsover, thanks for your posts. I find I can learn a lot just by watching this board , and I have never heard of the tutove before, and now that I see it, it seems that instead of forming a solid layer of butter in each layer, it is being segmented into pockets in each layer, though that is just speculation. Did you use it differently than you would use a regular rolling pin? I wondered whether you would run it over the dough just once, or if you went back and forth and tried to keep the grooves in the same place or not? Not to diminish the demand for the true tutove, it doesn't seem that hard to replicate something similar out of a wooden dowel.
  10. Barrytm

    CADCO , small UNOX combi ovens

    Surely it wouldn't be too hard to tweak the wiring and put a toggle or push-button switch to engage/disengage the fan. Actually, it is pretty simple to cut off the fan, but the heating element in the combi ( and in the Cadco - Unox ) is not actually in the heating chamber, and is in a coil behind the chamber, and the fan is needed to push the heat into the heating chamber. What I could do, is load either oven with a lot of stone, and make it work like the Rofco - or even a wood fired oven - by a very long preheat, and turn off the oven entirely, and let the bread bake from stored heat. For the Cadco that would actually work, though there is a vent in the rear that would have to be covered. For the combi, even when you shut it off, the fan runs to cool the oven down, so I would have to switch the circuit breaker. Seems like a lot of work to me, so I am instead thinking of making a Forneau style to go in the oven - basically a combo cooker for something other than boules https://www.fourneauoven.com/
  11. Barrytm

    CADCO , small UNOX combi ovens

    Yes, I went looking for something designed for home bakers, and was not all that thrilled with what I found. I did get a true combi, but the downside is that it does not have a bake mode, only a convection bake, so although I can add steam at the beginning, it is blowing air over the bread the whole time, and I would prefer something that just used heat and not a fan. The other end of the spectrum is the Rofco . https://pleasanthillgrain.com/rofco-electric-stone-oven-b20-bread-oven Fairly pricey, and is, in essence , just a big dutch oven. It does have optional steam, but many users seem to just fill it with dough, and the moisture from cooking keeps the steam inside until you open the vents. Unfortunately, not only is it pricey, the smallest one uses only 1300 watts - so if it were wired for 120 volts, it could easily plug into an ordinary US outlet. Since the element is 240, you need a special line run to operate it. I actually considered it, but was turned off by the long preheat times - 1 1/2 to 2 hours according to some posts.
  12. Barrytm

    French toast for the novice

    Apologize for being OT, but when I read the title Novice French Toast, it reminded me of the movie Kramer v Kramer - an extremely well done movie ( 5 Oscar Awards ) with Meryl Streep and Dustin Hoffman. Hoffman and Streep are married, and are progressing through a divorce. At the outset of the movie, Dustin starts to spend some time with his son alone in visitation. To demonstrate his ineptness at the beginning, the movie shows him making french toast for his son - and Dustin is a true novice. The son's face throughout the process is priceless. As I recall it , much later in the movie they again make french toast, though of course the results are much better.
  13. Barrytm

    CADCO , small UNOX combi ovens

    I have an older non humidity Cadco Unox, and it is a nice convection oven. As to the models you referenced, since you are familiar with the CSO, you might want to ask the Cadco whether their models have a boiler, or steam injection, or whether the humidity button just adds room temperature water. I know that some ovens add moisture to the oven by just pumping a stream of room temp water into the oven , as opposed to injecting water that has already been heated to steam. If there is no boiler, then the humidity function would not be very unlike putting a small copper tube into a vent in your home oven and slowly dribbling in water. Not trying to discourage you, but wanted to be sure which one you would be getting.
  14. Barrytm

    Sprouted Grains in Bread

    I have sprouted wheat berries, and ground them, and to me they add a sweetness to the bread. The downside is that if you allow them to sprout too long, and you use a large percentage of sprouted ground flour, you run a risk of the dough collapsing. I finally got around that by drying them as soon as they show signs of sprouting. As Anna says, you do not want to get them too warm, so a food dehydrator is a good choice. Also, if you are grinding them in a typical stone or burr mill, you want them fully dried before you put them in the mill, otherwise, you will have to learn how to take apart the mill and clean off the stones when it gets clogged - so err on the side of being certain they are dried. http://www.thefreshloaf.com/node/40502/peter-reinharts-sprouted-whole-wheat-bread
  15. Barrytm

    Kitchenaid Stand Mixers

    Just a post to say I haven't seen his actual mixer, nor do I know the price he is asking, but I have the Magic Mill Assistent, which is the 450 watt version, and it is an unstoppable bread kneading machine, that will handle anything from low quantities to large doughs with no problems. As noted below, I should have said her and she.