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About Barrytm

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  1. I have done a fair amount of experimenting with St. Louis Style ribs. One method is smoker, no wrapping, for around 7 hours at 225 - it comes out with a great smoky flavor, and a great crust or bark, with texture on the outside like crispy bacon . However, the ribs are no where near as moist as SV, and there is much less meat on the bone after cooking than SV. I have tried smoking, then sous vide, then on the grill or broiler to crust. The texture and moistness is much better, but it seems like a lot of the smoke flavor gets lost in the SV process. My current process, is dry rub, then SV - 30 to 36 hours at 142 , sometimes I smoke for an hour before SV, sometimes not, then smoke again for about another hour after SV, then apply glaze and put on the grill or broiler for a few minutes. We had a blind taste test at work, SV ribs v. Smoker using the 3-2-1 method, and the testers chose the SV method for taste and texture, though the smoker method definitely had a smokier flavor. Torolover, I think you are on the right path. I haven't tried the powdered smoke mentioned above - you might want to try that. If I were you, I would take them out of the SV and drain and pat dry, put them under a broiler for a minute or two a side, then apply a glaze and go back under the broiler . While you won't get the same bark, the ribs are much more tender and juicy then smoked ribs can ever be.
  2. Fledflew, hope you like the slicer, it looks a lot like the 9 inch Gander mountain I just bought. , though I know Gander doesn't make them, it is just the reseller. I picked the Gander because I have an Intedge 10 inch that is just too heavy to move around, and thought the Gander would be lighter. The Gander is just okay, the motor is a little under powered, the fittings to attach the slider to the machine are set too far away from the blade, so the slider sits pretty far from the blade - I didn't measure, but say 1/4 inch, and can't be adjusted closer, and the sharpener stones are at a fixed angle, but the assembly is set up so it does not reach the cutting edge - it only hits about midway through the bevel. There are no obvious adjustments for that, though I will probably figure some work around for that, as well as the mounting of the slide. Overall, most of the controls operate smoothly, and it is not very loud.
  3. I reheat SV ribs all the time, and the best way, IMO, is to fire up the SV to 145 and just drop them in , then once reheated, take them out of the bag, pat dry, then put under the broiler, or on the grill, to crisp, then add sauce, and put under the broiler or grill a few more minutes
  4. Aluminum Mixer Problem

    Looks like someone ran it in a dishwasher. Here is one way to try to rescue it
  5. windyacres, I agree with Lisa, start with the usual suspects - yeast , and hydration. Are you measuring your ingredients by weight- you will get much more consistent results that way. BTW, some people use bread machines just to knead the dough, then proof it and then bake in it their home oven. Also, it sounds like the machine is under cooking your bread - check it with a thermometer next time, the loaf should be above 200F when it is done.
  6. Dual-fuel ranges

    Rotus, BS makes a few different ranges. The Platinum actually has 25,000 btu burners, The Nova, aka, the RNB has 22,000 power burners, 15,000 medium, and a simmer burner that is lower. I bought the RNB, after many problems with a Viking Dual Fuel, due to the simplicity of the design, and so far it has worked fine. As to sealed v. open, some think the sealed are more work to clean, because any spot shows, on the open, any major spills fall into a roll out tray, and minor spots don't really stand out. When you do go to clean it, the open burner is more work to clean in terms of taking out pieces.
  7. Whatever you do, it is helpful to keep a log of what you did and how you liked it. For babybacks, I have tried various times and temps, 24 hours at 155 was fall off the bone, which is overcooked for me, 24 hours at 142 was pretty tender. I have settled in around 36 hours at 142 for St Louis Style ribs, then on the grill or under the broiler with some sauce..
  8. Dual-fuel ranges

    Have you considered an induction cooktop and a combi wall oven - that might really suit your needs. I had a dual fuel and have read a fair amount about them. Most suggest that they are more expensive than they are worth. Not sure if you are asking if you will need a new vent if you go with a gas burner of a certain btus. The common reference I see is add up btu's for the burners and divide by 100 not sure if that is right. You would also need to check the manual for your existing microwave and see what it says.
  9. Sous Vide Log

    A log is a great idea, I would add some entries for pre sous vide activities - sometimes I sear or smoke before sealing and sous vide, or brine before sous vide, I would also add an entry for whether the protein had been frozen before sous vide. Also add entry for whether you froze it after sous vide before finishing, otherwise, you are good to go. The main things are time and temp, since they have the biggest impact. I like your conclusions line, though it gets tough to accurately describe moistness in words.
  10. Baking pizza solution

    AlaMoi, I have never used one, but the PizzaParty is a wood fired oven, that is mobile, and fires up pretty quickly, under half hour , and most users are pretty happy with it. I have the Blackstone which is great for pizza, but not designed for bread.
  11. Baking pizza solution

    Franci, the main issue I see is that I don't know how you will get the high temps needed for Neapolitan and at the same time get top heat to balance the bottom heat without a broiler. I did want to point out that the Unii gets mixed reviews If you can afford the Blackstone, and have the space to use it outside, that would be the way to go, it gets mostly positive reviews on
  12. Petty, it is a shame that the phrase pasta machine means two entirely different things. One use, which is the Phillips machine, you dump in flour and eggs, the machine mixes and kneads the dough, then extrudes it through a set of dies into different shapes. I had one, it was very heavy, pretty loud, some of the dough would be left behind in the machine and not get extruded and took quite a bit of time to clean, so I gave it to a charity. Purists will say that unless you get one with metal dies, which cost a lot more money, the results will not be very good, though I thought the results were definitely satisfactory. If you don't have that type of machine, you can mix the dough in a regular mixer, like the Kitchen Aid or better yet a food processor ( extremely quick to make in a food processor ) and then you let it rest 20 or 30 minutes, and then you roll it out and cut it into the desired shape. For the rolling out, you can use a regular rolling pin - and some semolina flour for dusting the board, and that works pretty quickly. The other option is to buy what is referred to as a pasta machine or pasta maker - Atlas and Imperia are two well known brands. The machines are not as heavy as an extruder, but are very sturdy, and you clamp it to a surface, and run the dough through the machine a number of times, each time you adjust the rollers closer so the pasta gets thinner. Then you put on an attachment which cuts the pasta into fettuccine, or spaghetti , or if you have different attachments, some other size. The Atlas or Imperia can be fitted with an electric motor, I have one and it does make the process much easier, you can keep two hands free to feed the pasta through the rollers and retrieve it. If you used a rolling pin to flatten the pasta into a big sheet, it is pretty easy to cut into fettucine sizes, I haven't tried cutting it into spaghetti. Even though I have the Atlas with the electric roller, I more commonly use a rolling pin, it takes about the same amount of time to roll it out, but a lot less time taking the machine out of a cabinet and putting it away when I am done. Here is clip from Jamie Oliver making pasta with a food processor and a pasta roller machine My advice is to ask around and see if someone you know has a pasta roller machine and ask to borrow it and try it a few times to see if you like it. I am not a fan of an extruder machine for the reasons above. If you don't have a food processor, your money would be better spent on that, because it can make pasta dough, dough for bread, and many other things. BTW, after you finish resting the pasta, warm it up in a microwave for a minute or so, it makes it much easier to roll out.
  13. Tovala Smart Oven

    I looked at the kickstarter page briefly, and maybe I misread it, but it does not appear to be a true combi. I read it to say that it switches from different modes such as steam to bake very quickly, that would suggest it does not have a steam bake mode , but again I may be mistaken.
  14. Paul, another option is the Super Peel, I have never had a pizza stick to it, no matter how high the hydration Plus, I have let a pie sit on the peel for quite some time ( 5 to 10 minutes ) and it still launched cleanly. I don't have any interest in the company, but am a big fan.
  15. Franci, nice oven. It depends on what type of pizza you want. If all you want is a crispy crust, good heat from the bottom will do that - your oven bottom may work fine. For many, the main issue is balancing top and bottom heat - and as Scott pointed out, get high heat to both the top and bottom will get a pizza that is light and airy, with a puffy crust. If you add just high heat from on top, with no extra boost from the bottom, the top will get burned before the bottom is done. The other example, which is your case, is that the bottom will get nice and crispy, but by the time the top starts to brown, the bottom will be black.