AlaMoi

regrets to say, , , , if any of the "brand names" produces something really reliable and especially "good" - it's sheer accident. the "brands" farm out the engineering and construction to Asian/Chinese sources based on "we need an oven than cannot cost more than $X/YEuro/whatever. their costs, of course, do not resemble the "retail" cost at the consumer level.

nice loaf. for ears I've found a scissor snip to be exceedingly effective.

I want to make some nice New England clam chowder. I've tried many many recipes - from books / on-line - none have ever impressed. good, yes. stellar . . . no any tried&true recipes?

lots of good points. I think the most 'best' approach is simply the "use less" idea. one crust done very thin.... I am going to try reducing the fat, though. just wondered if anyone had already tried it. btw, I've done an almond crust for a lemon tart - veddy tasty:

well, 3:2:1....52 g in cups, 3 cups flour+2 cups butter+1 cup water. KA AP flour they list as 120g butter comes in a 8 ounces/cup = 226g so - 360 g flour 452 g butter ~250 g water I've never ever used 1 cup of water = 70% hydration - for a pie crust. so something is seriously misunderstood here. for top&bottom i.e. two crusts - my classic is 3 c flour + 2 sticks/8 ounces butter = water as needed - which is done in tablespoons, not cups. it's half the butter of the 3:2:1 ratio. I have indeed considered simply rolling the pie dough thin thin thin and using 50% - ie one crust amount for both top & bottom. the other option I'm leaning toward is: no bottom crust, just a top crust. using water/vodka/pixie milk.... I'm open to any ideas.... I'm also willing to sacrifice the pretty browning for a functional good tasting crust. I suspect a zero fat crust could be 'brushed' with melted butter and 'look the same'

I've found the most convenient/quickest/dirtiest way to organize the (chest) freezer is mid-sized topless/flapless corrugated boxes. on for beef, one for chicken, one for fish, one for pork. oh, and one for homespun stewed tomato pizza topping qt bags.... now... I keep large unopened "stocked" frozen veggies in the chest freezer, but they move from chest freezer to refrigerator freezer when opened and 'in use' curiously our Costco runs focus on stocking up on prime grade meats - typically rib-eye and tenderloin - plus steelhead trout - which nobody carries locally. I'm moving to Berkshire pork from a independent supplier, but previously we've found Costco pork chops (frozen, thawed, brined) quite delicious. one can make the argument that freezing prime is a mortal sin. however comma frankly the prime tends to a degree of tender than freezing has really minimal impact on texture or taste. ymmv. local supermarkets rarely have prime on the shelf - and if...it's super super super expensive. Costco prime is priced in line with Giant Choice. some other things - frozen shrimp, scallops. but note: Aldi often has dry pack frozen scallop mega-size at fantastic prices. do you have a store you shop at for one single item?.... and mineral water. Costco has half liter Pellegrino 24 count for +/- the Giant 12 count price, so a single 24 count block pays for the 60 miles round trip. I buy three at a clip....

anyone tried reducing the fat content of pie crust to a minimum? (it's the LDL thing....) the typical old school recipes use one stick of butter (4oz) per crust.... I've reduced the butter in - for example - drop biscuits from 6 T to 3 T - the only effect noted is less butter dripping off the sheet and smoking up the house when it burns on the oven floor.... taste/texture seems to be unchanged at 50% we enjoy homemade pot pies of every sort - so I've been looking for a way to avoid two full stick = 1/2 pound of fat/butter in a double crusted pot pie.....

heated oil / fat in a pan, any pan, will "crawl" into a pattern, the pattern varies quite wildly by gas/electric/induction/quartz light/etc. the pattern makes itself more/less evident with the depth of oil/fat in the pan. deep = no pattern the basic reason is: liquids gather together - aka coalesce - based on their surface tension, which varies by temperature. on a gas top with fingers/grates to support the pan, you get a pattern resembling the grate. coiled electric elements - you get a spiral == coil pattern induction leaves the middle dry as the edges heat more.....

soft doughs in "pans" always rise fast/quicker/more around the edges. makes common sense - that's where the heat is..... is is also not at all uncommon for doughs to "rise up then sink" as they finish cooking / and or cool. except that around the edges, doughs may stick to the walls. an issue noted in souffles, for example - butter/sugar the wall of the pan/pot so the souffle can more easily "climb" . . . multiple xxxxx-berry buckles and xxxx-fruit cobblers exhibit that behavior. if I don't turn back the oven temp when the edges are set to a 'pretty& browned' stage - the middle eventually gets done but the edges wind up burnt/dry/crispy/un-nice..... the mini-craters on the bottom is likely due to water content in butter in / near directly in contact with the baking surface aka pan/sheet/stone.... the water "explodes" when turning to steam and makes a hole....

mentally we try to do two "out" dinners a month. I do most of the cooking, from scratch, so it's a nice treat for me to sit down and order something that takes lots of detail and effort and have it plated up for consumption.....but only if it's really good. nuked frozen stuff I can do at home..... some of the best restos in our area have gone belly up - closed, not reopening.... pretty serious OMGs. we simply have not been able to maintain a 2x/mo routine. we did manage to sneak in a really super anniversary dinner between the cracks of 'closed' - 'partial' - 'somewhat' covid restrictions. the good news is one of (my favs) restos that folded (Milton Inn) will be reopened by spectacular Chef Cindy Wolf of Baltimore fame. she got biggie shoes to fill from prior - but I have mucho faith - she's good, really good.... lunch po' boys better than NOLA and/or DelMonico

hmmm. eel skinning clamp. eel is much more popular in Europe than US....

looks to squeeze or hold something that - that is already tapered in width and thickness or to squeeze&taper&elongate in thickness like a dough. the mechanism appears to "lock" at specific 'thickness' - so squeeze&taper&elongate would be tedious. 'holding' a cheese wedge comes to mind - but I doubt it....

the oven light bulb does a decent job of bread rising.... should work gas or electric.

here's a mini-pullman, bit pricey.... https://www.ebay.com/itm/Tiger-crown-Steel-Square-Bread-Mold-with-Lid-baking-pan-2375-shipfree-from-Japan/143385827346?hash=item2162761812:g:UksAAOSwGKBdgNtw or, just get some alum sheet cut&fold it up into any size you want....

it's an adjunct technique to the main bit of "roasting" used with proper "technique" it works - has benefits - yadda-yadda as a magic procedure for anything going into the oven as some unspecified temp . . . not so much

dead simple. keep the eggs in the same spot in the fridge all the time. bring a pot of water to the boil. poke a hole in the big end of the egg(s) put them into the boiling water set a timer. for me, 4 minutes 45 seconds. DW needs 5 minutes 30 seconds - she's not fond of gooey.... adjust boiling time to your personal preferences. there is also the "steaming method" double boiler put eggs in the top basket lid on steam for x.y minutes steaming is 'more gentle' than boiling - but it takes longer ...10-15 minutes, adjusted to preference. go 'fer it - whatever works best for you is the absolute softboiled egg BOMB! ignore the critics. they don't live in your kitchen.....

there's a difference in using "stuff" for aroma - vs. "taste" if you want something to have the 'taste/nuance' of celeriac, add it early on. if you want the dish to steam the aroma of celeriac to the diner's nose, add it at the end. or both . . . for desired result . . . most stocks are about the taste thing. ala minute preps tend more to using stuff that already has 'the taste' and just pimp up the experience with the aroma.

methinks the whole situation is a whole lot simpler than the issues presented. cook any protein to a too high finish temperature and you get tough/dry/stringy/chewy/inedible/(whatever) this is true for beef, chicken, fish, pork, eggs, etc etc etc. sous vide a usda prime steak to 190'F and it won't be all to juicy, tender, tasty or edible..... not the method, it's the temp..... larding is similar to basting - keep the meat moist by flooding it with liquid fat..... for 'not basting today'.... the trick is to use a temperature that melts the larding but doesn't kill the meat. poultry - larding aside, I slow roast poultry at 145'F because it takes about 135'F to render out chicken fat.... for beef - I use 155'F because it takes about 145-150'F to render out the beef fat. for those who get home at 6:30 and pop a roast in the oven at 475'F so it's ready to eat sometime 'today' . . . . nothing applies.

"Bored of my usual eggs, I decided to try the dish — and loved the elevated brunch recipe." says everything your need to know about the life experience of the author.

I prefer the 9x5 size pans for sandwich size slices. just bake it in a 9x5, let it cool, cut in half, freeze one half.

say Hello! to our dinner . . .

ah yes... yea olde Microsoft interface "to turn off, press the Start button...." looked (partially) at the link. while any of the videos are playing, right click - "copy video URL" paste to Notepad and or other to bookmark or . . . far too many options to describe/detail in the blind.

in short said, yes. most any video file can be played/viewed on any device. find the video look for the download link - for some, right click, menu, download download to your preferred location. navigate to that location double click to launch video if it's some strange format, you'll have to download/install a video player for that weird format.

I treat mine like cast iron - haven't had any of those issues...

I have the n.27 thick error from the original batch. super pan - definitely recommended. has steeper sides = more floor area for same "nominal" diameter