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AlaMoi

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Posts posted by AlaMoi

  1. there's another issue methinks . . . .

     

    "crispy skin" - that requires high heat to surface-deep-fry the skin to 'crispy'

    now....  high heat and really good prepped duck meat - two things that don't get along.

     

    super known/controlled temps conditions, et. al., may result in a fatty leg with a crisp skin and tender meat -

    but that's a stretch.

  2. when I bought the first Bourgeat copper, my DW posed the question . . . as it was coming out of the box . . .

    "And who is going to polish that stuff?"

     

    SS lined, it gets "polished" only rarely.  really bad conditions get the CarbonOff treatment.

     

    we have natural gas, so my "precision" cooking thing involves turning the knob - and I'm very adept at knob turning....

    I fry/saute mostly by ear - it's not difficult to tell when the pan is too hot/cold by the sizzle sounds.... 

    braising is done by eyeballing the bubbles . . .

     

    the ability of any metal to even spread heat across the bottom is the metal (bottom) thickness. 

    heat moves perpendicular to the heat application source.

    a thick bottom with a high heat transfer co-efficient moves the mostest heat the fastest across the bottom.

     

    this methinks this the origin of the 'thin copper can't hack it' idea.  I've seen arguments that thickness past 3mm is 'wasted' in terms of 'performance'

    thinner copper in the oven / low burner temps will perform quite well.

    using gas, I have the thick BellaCopper diffuser plates - they are absolutely essential in many cases - using _both_ copper and 5 ply Zwilling Aurora.

    even the smallest BTU gas burner can be 'too much.'

     

    and one has to vigorously question the "thickness" as given by the brand.  I bought Bougeat because it supposedly was a full 3mm of copper.  could be - this was decades ago.  but, the fused SS inner and copper out plate is made only by Falk.  so while decades ago Bourgeat may have 'special ordered' 3mm copper plus SS inner, one is left to wonder if Bourgeat's 3mm claim was 'thickness of copper + stainless.' 

    interesting questions, but I bought it, I own it, I'm very please with the Bourgeat performance - so facts notwithstanding . . . there is that.

     

    the ability of a metal to "hold heat" is controlled by the mass of the pot/pan.  aluminum actually is better at "holding heat" on a normalized scale, but you're not likely to find an aluminum pot/pan as heavy - aka with same mass - as copper or cast iron or 'carbon steel,' for a similar size.

    that reality is usually overlooked by the pundits.....

    • Thanks 1
  3. we did dinner at Morimoto's last night - been on my list for 3-4 years....

    I took pix.  no one objected


    on the other hand, there was a ~10 party group, drunk, loud, screeching females, ear splitting guffaws . . .
    continuous, non-stop....

     

    we requested to be re-seated.  worked, sorta' - but their obnoxious behavior could not be ignored or missed.
    other customers were canceling orders and requesting their check.
    absolutely ruined the whole dining experience for the entire restaurant.

    so, take as many pix as you like - there's definitely a lot of worse behavior.

     

    I'd say the best calamari - tempura batter type prep - greens dressed separately so no calamari was 'saturated'

    IMG_2613.thumb.jpg.d729bede58a3b308c442a46937023a18.jpg

     

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  4. the nutritional balance of wheat flour and buckwheat flour is rather a bit even.

    I don't put a lot of stock in the livestrong sites - they're selling too much stuff,,,  but they did tackle the subject with some factual information.

    https://www.livestrong.com/article/463615-buckwheat-vs-wheat-nutrition/

     

    to me buckwheat pancakes are like wholewheat pancakes - same as refined white flour pancakes, just taste different.

    I ate a lot of them while visiting/staying with my grandparents - which is a nostalgia issue indeed - my grandfather was diabetic and buckwheat products were, at the time, a dietary recommendation....

    buckwheat pancakes and black strap molasses - the breakfast of pioneers . . .

     

  5. I cannot speak to insulin levels, etc.  not been there, haven't done that.

     

    but, in 70 years of experience based on my grandmother pancaking on a coal stove . . .

    there's two methods to buckwheat pancakes.

    'instant' rise using baking powder/baking soda

    or

    overnight yeast risen batter.

     

    "over night" is the operative clue.  absolutely not "fast food"

    my grandmother kept a "starter" - vs "tomorrow's active yeast"

    she ran a hunting/fishing lodge - so a starter was the standard thing for everyday fixings.

     

    I keep buckwheat flour in the freezer - I make buckwheat pancakes as the mood strikes.

    done both instant and yeast raised.  if you have the "luxury" of doing an overnight yeast rise - it is seriously better.

     

    I don't do the starter bit as I don't make buckwheat pancakes every morning for a plethora of B&B guests.

     

    my brother and my cousins used to have buckwheat pancake eating contests . . . so when they are house guests l, , , yeah, I go with Granny's starter . . . min five days alert time needed , , ,

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  6. if one is willing to make simple efforts like adding water and an egg, it's not much of a stretch to start with

    flour

    pinch of salt

    baking powder

    granulated sugar

    I use egg whisked into the milk, or buttermilk.

     

    powdered buttermilk is also available

    or use faux buttermilk

    or use real buttermilk.

     

    flavoring adds

    vanilla extract

    almond extract

    peppermint extract

    rum flavor

     

    other adds

    blueberries

    banana

    strawberries

    pecans

     

    the home made mix is always fresh, no 'funny tastes' from preservatives/flow agents/etc/etc.

     

    note:  using buttermilk, after opening the container of powdered buttermilk, transfer it to a glass jar with tight lid - it will turned into a rock in about 2 weeks if left in the original container.

     

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  7. cast iron has to be well seasoned before it is non-stick

    fry your bacon in it - flip so both sides get hot and the fat soaks in.

    wipe dry, do not wash.

     

    for cast iron fry pans, etc., I've found just cooking fatty stuff in them is a lot faster to 'well seasoned' than the oiling in the oven thing.

  8. I have a pair of oven mitts with silicon stripes - they will "play handle" to any bowl or inverted pan....

    push come to shove . . . get a big stainless bowl, punch/drill a hole in the top for the handle/knob of your big box store choice . . .

  9. I always prefer scrambled-in-the-pan vs some yellowish blob of egg 'something'

     

    here's my version of egg mcmuffin with sausage - egg is done in a ring, yolk punctured as the white sets....

    IMG_2372.thumb.JPG.d7ffb59136b75056fa164d15f2802dcc.JPG

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  10. fyi, Dave Smith, founder of The Boardsmith, passed away in April 2020.

    Prior to his death he turned over the business to long time associate John Loftis.  the manufacturing/etc is currently located in Plano, Texas.

     

    I got a 16x22 Walnut with Maple field in 2017.

    it is used every single day, multiple times per day - it resides on a granite island top so it is the defacto counter top for cutting/prep of 'everything'

    just ordered a 16x22 Walnut with Cherry field (house warming gift) for our youngest.

    Boardsmith produces absolutely top quality products. 

  11. we have the typical 'can' lights - the bulb protrudes slightly, the bulbs are not recessed.

    I've switched most of them over the 'daylight' LED floods.  very white light, I'm seriously happy with them.

    recessed lighting tends to be much more "restricted" to 'just down' - the protruding flood bulbs provide much more area coverage

     

    I got several of the three panel 'as seen on tv' LEDs - used in the garage and in my workshop.

    in the garage I had to make up & put them on a pendant cord - the old screw in sockets in the ceiling were not in a good location for the new adjustable panel thingies.

    • Like 1
  12. best contributions, imho

    @FauxPas had a good reference - I've copied those recipes
    @lemniscate presented some interesting things to try
    @Bernie mentioned some on the sweeter side - I'm a (real) maple syrup fan, so that'll be tried

     

     

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  13. 2 hours ago, blue_dolphin said:

    So, a combination of at least 4 but less than 19 vegetables? 🙃

     

    I love roasted vegetables but I’m not a guru so it is not common practice for me to combine that many for roasting together. I’m just not as gifted as some in determining the optimal cut size for each veg to allow them all to reach doneness simultaneously. I may put a few different veg (always less than 4😉) on a tray but I keep them separated so it’s easy to remove one and return the rest to the oven to continue roasting. 

     

    sorry.  the concept is simple.

    some number of vegetables - par-cooked or not - roasted in a pan.

    read the list.  how many types of onions squash potatoes would any sane person decide to roast in the same "dish?"

    hence the idea to seek out a guru - they've been there, done that, have some idea of what I'm talking about.

    • Like 1
  14. not exactly.

    not a recipe.

     

    looking for ideas to season the typical pan roast of mixed vegetables.

    exact combination not specified.

     

    "...at the same time..." almost - but I already know one has to par-cook/boil specific veggies so that the roasting makes them "all done" at the same time.

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