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  1. I just got curious if there was, for example, a chef named Denver who became world famous by dicing up ham or something.... sounds like the origins are a bit murky.
  2. ran across a recipe for a "Denver Casserole" potatoes layered with onion, green pepper, diced ham, cheese. tasty item - whole meal in one dish.... sounds like a "Denver Omelet" without the eggs.... anyone know how dishes involving diced ham&(stuff) got the meta-label of "Denver"
  3. does not appear to be frozen
  4. any set up that works is good. but first, set it up and check the long term temp - yeast does best in the 80-90'F range. too hot and yeast is killed. a light bulb on in the oven is the usual - but if you have to pre-heat the oven . . . . . I just put a plate/lid over the bowl, I don't worry so much about humidity. sometimes I lose track of things . . .
  5. I got one of this type in Sweden in the 1980's - you hold the jar and twist it open. max leverage Under-the-Counter Jar Opener (this one by Fox Run)
  6. norovirus survives 145'F and better. strip off anything 'coating' the roast and trash that bit, use the meat for a dish heated/held well beyond 140'F as noted, the infection occurred well prior to your 3 hour 'issues' - and regardless of "I'm careful" the potential of having contaminated anything handled is pretty high.
  7. AlaMoi

    DARTO pans

    fwiw, got an email today - DARTO is currently doing a 50% sale for USA
  8. not unlike the "exploding (fill in the blank)" done in a microwave. the water/liquid gets superheated, all it needs is a nucleation site to turn from super-heated water to steam. 1 drop of water expands 660 times in volume turning to steam. that's about 42 "cups" of steam - in microseconds. you will definitely be wearing something, hot something(s).....
  9. in this particular case, the problem is not accessing files - but accessing an application aka program. LC is apparently only available for Windows. so the only option is to run the program remotely on the pc using the iPad. now.... given the need for a geek to get it set up, and the distinct possibility that "next version" Apple software will not longer allow something like the mouse to function on the iPad, or the remote software to run comma anymore , , , might be smarter to invest $200 in an el-cheapo Windows tablet, network all the Win pcs together and let 'er rip. a dedicated cooking tablet, so to speak....
  10. limited solutions.... check https://www.techrepublic.com/article/how-to-access-a-remote-desktop-from-an-ipad/ in contrast to Mac desktops, Apple has made no software available for the iPad that will run / emulate Windows programs. however, the above solution lets you operate your Windows desktop 'remotely' from an iPad.
  11. AlaMoi

    Your egg journey

    ye olde standards - cheese (and other) souffle and keeshees...
  12. The Scientific American Cyclopedia of Formulas does say "closely resembling Berlin yeast flour" - which brings up a couple loose end tidbits.... it is essentially baking powder, and it does mention the carbonate of ammonia (baker's ammonia) may be omitted.... baking powder was invented by Horsford, an American who had 'chemical education' ties to Germany. a German 'chemist' aka today's pharmacist - Ludwig Clamor Marquart was first to produce and market 'yeast powder' - later renamed to 'baking powder' Yeast was used for brewing beer a 1,000+ years prior to either of these. there is a beer "Berliner Weisse" - which is produced using "Berliner Yeast Powder" "A blend of German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer" - in the 1800's probably not described in those terms. baker's ammonia - the pre-baking powder leavening agent - would likely not be used in a moist product like cornbread as the aroma lingers in moist products. which creates the possibility that the recipe is using a immigrant version of "Berliner Yeast Powder" and the use of "flour" vs. "powder" may be a simply language/usage issue. grains (= flour) were the source of beer brewing yeast, a powdered prep would probably look like "flour"
  13. that's the air temperature. all ovens fluctuate like that - and the fluctuation is a fairly rapid cycle. with the result that the meat - except for the 0.01mm top surface - sees an "average" temperature. the real question is whether the oven thermostat (a) is really accurate - most are not and (b) will hold that +/-5C' at low temps.
  14. actually they might do reasonably well. a fluctuation of +/-5C in _air_ would produce a steady state internal temp of whatever is being held. given the the mass of water typically used in sous vide, to "fluctuate" +/-5C over a short term/cycle like an air oven does requires a high capacity heat/cool apparatus. water conducts heat much better than air.
  15. " But -- there's no advantage to doing this to meat that is going to be poached, right??? " that's a no and yes. it's important to understand what "surface salting" does to a meat - beef, chicken, fish . . . the chemical reaction is similar. surface salt tends to 'extract' water from the meat. then the cells, subject to extracted water, decide to absorb "salty water" to balance the osmotic pressures. the freakasauri in the crowd thus attribute the (re-)absorption of salty water to "drawing the seasonings in." dealing with moisture at the cellular level, poaching modifies nothing. once salted and infused, baking/broiling/grilling/poaching/steaming/nuking . . . . the meat still retains it's 'more moister' moniker. arguments in 3 . . . 2 . . . 1 . . .
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