NEPolarbear

Bread is an excellent example of how and where to reheat.

When it comes to reheating, we have many options. What are the pros and cons to reheating either in the oven, microwave, or the stove? Example: Beef stew Microwave or on the stove? Do you have any preference for certain items that will go to a specific way of reheating? Thanks.

Thank you for the follow up and posting the images. What do you mean by "warm smoked" for the bacon?

Can you divide the batches of stock into smaller containers which will not only cool faster, but easier to handle?

Could you cook a couple of meals side by side in each pan in question? That may answer your question directly plus have fun doing it.

Try...... http://www.kenyonsgristmill.com/home.html I have also ground up my own corn meal in the Vitamix.

I place the eggs on the insert in the PC. Basically they are steamed, not boiled in the PC. Also recommend http://www.hippressu...ressure-cooker/

This company could be an option. Made of aluminum. http://www.allamericancanner.com/allamericanpressurecanner.htm

I've been using a Fissler 10.5 for several months. Mostly use it for my stocks. Could never simmer for more that 8 hrs before, but now beautiful thick gelatin stock (after refrigeration) in about an hour. My only advice is to get the largest pc that you can handle / afford.

Using straight butter.....LandOLakes salted. Start off using about 3 sticks and roughly a 1/2 cup of peanut oil. Temperature of the oil before chicken is placed is at least 350, then frying is watched carefully. Use a instant read thermometer to check the chicken. Will add oil and butter as necessary and regulate the gas to ensure no burning. Understand the difference between the butters. but never planned well enough in advance to make it. During the course of a fried chicken party, I will have used about 8-10 lb. of butter and peanut oil. In making clarified butter, can I make it in big batches using my CI dutch ovens? Sizes range from 7.5 - 13.5 qt. Or smaller batches in by 4 qt sauce pan? Thanks.

Just found this thread!!!!! A question at the end which many of you may pour hot grease on me. Been cooking fried chicken for years. Mostly use CI skillets for shallow frying, but have used CI dutch ovens for deep frying. My record for cooking was about 130 pieces for a crowd at my house.....2 skillets at a time. I breakdown whole chickens into eight pieces and generally follow most of the previous processes. Friends and family love the chicken and get many requests for it. Question is on what fat to use for frying. Have used Crisco, peanut oil, bacon fat, and vegetable oil in the past. But what I have been using is a combination of butter and peanut oil. Am I crazy??????

Ha! Think that I have been unintentionally reducing the bolster as I sharpen anyway. I know that it's in my head, but I like having the bolster vs no bolster. Thanks for all the feedback.

Have no issues with the bolster........that I'm aware of. Have a couple of other chef knives without it. Do see where the bolster may interfere with sharpening, but is there something else that I may not be aware of or am not noticing?

Borrowed a CC 1520 to compare with my Spyderco system. CC seemed quick and sharp, but the edges felt jagged. The edge was similar to the cheap pull throughs. Did not check them out under a magnifier as previously suggested. Over the past couple of weeks, I have been using DMT diamond whetstones coupled with ceramic and steel honing rods. What a difference!! Even my heavy Wusthof 12 inch glides through a tomato, even by the heel. Took time and practice, but I also enjoy the process of sharpening. There are pros and cons to every sharpening system. Whichever one works for you, is the best one. Thought of getting the EP, but wanted total control and to learn the feel of sharpening.

Thanks for the ideas on using a loupe or a USB microscope to check out the edges.

Does any system / manufacturer show before and after images from a microscope? Have seen plenty of diagrams, but no images. Have been using the Spyderco, but am looking towards using stones or EdgePro.

Pressure cooker info: http://www.hippressurecooking.com/category/ingredient/eggs/

Soup in a Vitamix does not reach boiling temperature. Think it's around 180º F.

Besides using my Vitamix for various smoothies, had no problem making peanut butter, grinding coffee beans, corn kernels, and meat. Quality of ice depends on how long you blend it. I use my immersion blender because it's easier for one pot meals.......less to clean up, transfer from one vessel to another, etc. Never saw a appliance that does everything expertly, but the Vitamix is quite the machine.

Whatever you buy, calibrate it using crushed ice water to see what it reads when it should be reading 32ºF.

Check out: http://www.thermoworks.com/ Great products.

ATK Season 10 Episode 8

Below is an updated process from ATK http://www.americastestkitchen.com/videos/1595-roast-beef-tenderloin?incode=MASAZ00L0

The BSO is one of my best purchases for the kitchen. Owned for at least a couple of years. The oven can handle a 4 lb chicken in my cast iron skillet.

Have had the large Breville for a couple of years and it's great. Use the broiler for my French onion soup. Have also roasted a 4lb chicken in my 10 inch cast iron skillet. Also this is my first post....just signed up.