AlaMoi

does your Costco carry steelhead trout? looks like salmon, slightly different, really good. our fav use for the rostissed chick is 'a meal' + chicken salad, then simmer down the carcass for chicken noodle soup base. when it gels, you get super stock for the soup!

Nuwave and Salton came up in my searches for "with probe" Salton seems to be 'only x left' on most sites - are they still a viable company? the Nuwave - at 1/10th the price - looks like a decent alternative . . .

I always froze excess garden green beans 'uncooked - unblanched - whole - untrimmed' I would chill them, then spread very thin on a cooking / roasting sheet, into the freezer. my 'take' on IQF - put the frozen beans in a freezer zip lock. that way I could extract/cook as many as I needed. in my experience, cooked/boiled/steamed green beans become greenish mush when frozen-then-thawed....

right / wrong / other, fish I salt about one hour prior to cook start.

thanks for that lead! edit to add: !! $1499 . . . ahhhhh, I think mebbe I look for alternatives....

one can read the specs and the marketing blurbs, but whether what they say is supported in real life . . . requires a different source.

I'm thinking on getting a stand alone induction burner - however with "temperature" control . . . I realize the sensor may 'err' - seeing only the pot and not the 'contents' - however, have thermometer, can overcome . . . I also see it would be very handy for 'many pots holiday cooking' type things - as well as long slow stuff, which I seem to be morphing more and more into.... thinking in the 6-8 inch range. kitchen has three separate 20 amp 110v circuits - I'm leaning toward higher wattage models. a lot has changed over the years - anyone have current experience/recommendations on 'temp control induction' doohickies?

quick pressure release . . . at lower pressure, water boils at a lower temperature. this is the whole point of a pressure cooker - increase the pressure, boiling point also increases, makes things 'cook faster' at a higher temperature. it's not impossible that quickly releasing the pressure could result in (some) moisture inside the meat 'boiling off' rapidly, leaving the meat dry / drier / tougher.

the usual seasonings are semi-consistent across recipes - as for 'too thin' one approach I've used is start with a roux, cook it to dark, use that as a base, adding beef stock as needed to adjust consistency to your liking. for wine I like Marsala - has a nice flavor twist. another very successful trick: make it, cool, chill overnight in the fridge, reheat&serve next day. (the baby potatoes below were boiled and added on service second day....)

hmmm. I may resort to some sort of wash - but methinks I'll go with slight modifications first. the recipe - used also for mini-baguette - makes two. next go I'll do one loaf, one + one epis style.

well, first attempt in the books . . . disappointing.... followed Bouchon Bakery book recipe & technique precisely. I do not have a steam oven.... the bread did not brown - the technique calls for baking at 460'F imho, this is too hot. baked in a preheated oven on a preheated stone,,,, it's 'done' before the crust has time to brown. lack of rise - altho the 'times' were done by a timer, I suspect my kitchen is too cool for the prescribed times. next up: reduced baking temp multiple 'misting' for humidity extend rising times to make results vs. timer going off . . .

grew up on the Delaware Bay, married a Chesapeake Bay girl . . . our crab cakes are: lump crab meat beaten egg to bind liberal Old Bay Seasoning sprinkles of panko, as needed, to sop up any loose liquid to allow hand patty formation. the one thing I've learned over the decades . . . . it takes more Old Bay than one might initially use . . . DW - the crab expert:

if you're going to do an external / remote fan & ducting, check with a local sheet metal fabrication shop. you can likely get a to the nth dimension/size stainless steel hood. with filter rack and drip pan and e-z drains, for half - or less - of the big name stuff . . . and features you may not get in the biggie names.... btw . . . 'oversized' is a most excellent choice. I have a 36" six burner top, with a 36" 'hood' to fit the space, and windows with lots of 'film deposits' from hi-temp searing/frying, even on the highest fan/CFM setting.... given my 'druthers, I'd go for 8" each side and 8" front to back . . . to capture the 'issue' of real cooking.

went Schwaebisch - Jaeger Schnitzel / spaetzle / etc....

it's cute when the publisher insists on including volume measures to by-weight recipes . . . to all - appreciate the tips / info / etc - this project could be a bit easier than I initially thought!

wow - sure does! thanks for the lead!

I'm fixing to develop a copycat of the Bouchon "rolls" they serve (warm) with brunch. looks like: two issues: 1 - the bread itself 2 - the technique at first I thought they did the scissors-snip thing to create the 'outcroppings' - but on closer exam it appears they make individual taper/torpedo shape rolls and overlap / glue them together & let rise . . . note also what looks to be the 'cut surface' . . . like each was cut on diagonal from one long baguette(?) then 'stuck together' the crust on these is not hard-crisp; the softer crisp could be an artifact of baking/holding at humidity? it's the crumb where I have no good experience. the crumb is fairly 'fine' - no big holes/etc ala 'good rustic bread' the texture is not soft/mushy like a typical 'dinner roll' - it's 'firm' - tears easily - stands up to a knife spreading butter&jam my thinking is a well machine kneaded baguette dough - thinking the extra kneading may produce a finer crumb. any ideas / experiences / advice along the line?

chicken thighs are a bit more forgiving that white meat - 'make ahead' seems entirely doable. since it gets reheated, I would only cook the thighs to about half done - then prep the whole dish and chill. I agree with Tropicalsenior - make extra "sauce" - and perhaps a bit thin to start, as it will thicken on re-heat. then reheat at a low temp - high temps in my experience makes for tough meat(s). ~235'F - _covered_ - for a longish time. 2.5 lbs of chicken+sauce, I'd be guessing at 60-70 minutes to heat thru from chilled + finish temp the thighs. hold off on the fresh parsley until service.

some of the best sourdough starter I've used . . . 7 day 'creation time' using buckwheat flour. especially good twang/taste to the bread.

I'm not a big germ-a-phobe, but given the likely 'stuff' in a sandwich construction, I' lean to the 'ice packs in transit' so that when presented you are more in the timed "safe" zone. the meats are statically not the biggest problem - it's stuff like mayonnaise that goes super-south first.

many cuts can be used. the real issue is 'how it is cooked' for such dishes, I much prefer to do a long braise, followed by overnight chill, second day reheat. looks like: top round/bottom round . . . all work - if they are properly braised to temps that 'dissolve' connecting tissue. makes for an entirely controllable "shred factor"

opted to try the enamel CI for a cheese souffle . . a five egg, for two - worked out well.

I have a Bourgeat "evasee" - 28cm=11" I use it (mostly) for stir-fry dishes - flat bottom, rounded-up, high sides, 5.4 quart or anything where you add a lot of pasta/bulk to "something' mostly used for the ability to stir / fold / mix stuff as it cooks. I also have a real round bottom wok, and 'fire ring' - so it can 'sit' on a gas cooktop. it does not have a flat bottom, which deters one from searing larger pieces prior to continuing the dish. for flash frying strips of chicken/beef/etc - it's very good at that. a pork chop, , , not really.... I routinely sear/fry stuff in flat bottom, straight high side "pots" as a step in the dish prep - stews/chili and the like. sear the meat, remove&reserve, add & cook the rest . . . I use the word "pots" because every manufacture comes up with new and different names for the same blinking 'form,' not changed since the Middle Ages . . . i.e. I have similar diameter flat bottom, straight sides, but not high sided, 'pan' they call a 'saute' not sure that the pan 'name' makes the dish - so pick it on form and function.

scallions spring onion green onion salad onion chibols sybows . . . they get around a lot!

stumbled into some absolute fabulous (everbearing?) local strawberries - so today was strawberry crepes (mascerated&stuff into...)