Dave W

Can you really spot treat animals for illness at this volume? they’re pure commodities. Sick bird is trash bird, sadly.

Kerry, the microwave and hot water serve the same purpose as scraping the sides, which is to heat the immediate exterior of the container and thus loosen any ice that would've adhered to the sides, allowing it to get spun and broken up. Randomwalk, results seem to vary machine to machine based on my reading on reddit and facebook groups (and this thread). There's also differences from user to user on freezer temperature. This thread seems to indicate that running your freezer at the lowest temperature is desirable. Mine is currently at 0F/-17C which is the middle of the range recommended by Ninja Shark (a broad range of -7F to +9F). I think some of the ice crystals might be user error and they're not bad enough to make the result unpalatable, but like most on this forum, for me, less than perfect food is well, not perfect. Custard base shouldn't require any stabilizers to my understanding since the egg serves a similar purpose with lecithin and fats.

Thank you Kerry. It seems the heat is needed for the carrageenan in this particular product even if not for the guar gum. My first experiment with the “perfect ice cream” additive was successful, I made a basic milk and cream base with vanilla and peppermint extract and green food coloring. Quantities based on the Ninja recipe but I skipped the cream cheese. last night I microwaved, used hot water, spun the top half with some milk on top, one spin on “ice cream”. Hand folded some crushed Oreos. Consistency was pleasing but a bit loose like soft serve. tonight I skipped the microwave and milk, and just ran about 15 seconds of hot water around the vessel and spun once on “ice cream.” this was the texture I’m looking for and I’m pleased I didn’t have to respin. I am feeling emboldened because the first ~half dozen attempts were tasty but the iciness was not encouraging.

Hey esteemed egulleteers, it’s been a while! I recently bought a creami deluxe and have been putting it through its paces. My first few attempts suffered from some gritty small ice crystals. So I picked up some modernist pantry “perfect ice cream” and “perfect sorbet” stabilizer blends to address the iciness given that you all rave about the texture and it couldn’t be icy given the discerning mouths of this forum. They’ve been successful for that purpose in early testing. my question is: the “perfect ice cream” product states a hydration temp of 180F on the label. But it also says it’s guar gum and not xantham gum. I understood that guar can hydrate at room temperature, while xantham needs heat. In your experience can you use the MP perfect ice cream with an immersion blender and no heat?

Yeah this is my favorite part you can do 1-2 servings in just a cup of oil in a small saucepan

Cold oil fries method works great, I use it all the time! I don't know if it will get OP the crispness desired, but it is an extremely serviceable french fry.

I have 4 aluminum half sheet jelly roll pans from restaurant depot and they function flawlessly and have for years

Tableside guacamole is less tasty than guacamole that has been marrying in the fridge for hours.

Charge more, hire more employees.

I have a stovetop griddle that's made of carbon steel and is 24" x 13" and it's not big enough for some big griddle projects (eg pancakes for company). It's heavy and plenty stable due to weight and my stoves continuous grate design. A nominal 12" integrated griddle does not add any appreciable functionality to a stovetop and it costs two burners of space. Two large skillets on two burners will get you almost as much cooking space as it would. Griddles are easy to clean with scraping and heat but cleaning isn't the issue, the issue is real estate.

I realize my post was more a review of my ARPS than an answer to the question in OP. I think the best way to shop for stoves is feature set and size above all. Feature set will impact your enjoyment of using it. Size can be driven by design or by volume requirements but a 30" is big enough for most families. I only use 5 or 6 burners on my 36" a couple times a year. Dont get a 12" integrated griddle.

36" probably overkill but I got an American Range performer that size with 3 25K , 2 18k and one 12k open burners, a convection oven big enough for a full sheet pan with 6" to spare that takes 45 minutes to heat up, and a "1800 degree" ceramic broiler. It's pure joy to cook on. I've never been disappointed. Cooking on it is like driving my 4Runner in the snow.

Boneless skinless. A little marinade I use with balsamic, lawrys seasoned salt, and garlic powder.

Grilled b/s chicken thigh, melts yellow American cheese, pickled jalapeños, white hamburger buns. Sublime

Just get in the habit of washing some things as you go. Hot pans rinse and wipe out very quickly and self-dry or can be put back into circulation rather than getting crusty in the sink. Similarly, blenders and food processors get clean very quickly right away with a quick rinse but take a scrub or dishwasher session if left to dry before washing. Work on mise en place so you only have to wash cutting boards and knives once. These should go go a long way towards lightening the load.

Pasteurization times for 150F is quick. 165f chicken is not necessary. Nothing wrong with well done when dealing with chuck and fatty chorizo. Or, make the chorizo into a sauce.

Yeah this

I understand there is almost zero incidence of trichinae in the US commercial pork supply. To OP, with such thin chops I would slice, velvet then cook in a stir fry.

Can we talk a little more about the egg bites? I just bought 12 half pint jars to make these for next week. I'm reading that 68F is a desirable temperature. Once pasteurized what's the shelf life for these in sealed mason jars at 35F?

Cumberland sausage, onion gravy, mash. Hard to beat. Who knows if Costco bangers are authentic. Called bangers because of large rusk content causing them to split easily during cooking.

But what about the problem with conventionally cooked steaks not pasteurizing the interior either? The issue isn't sous vide.

Yes I understand what blade tenderizing means. That's what I meant when I said it doesn't matter if the meat is minced when you pasteurize it, because you can pasteurize to the core as paulraphael also notes.

Why would tenderized meat preclude SV? If you're dancing in safe temperatures and pasteurization curves it shouldn't matter if it was minced, no? and if you're worried about non pasteurized steaks in short SV cooks how is it too different from conventionally cooked meat that doesn't reach pasteur's temps or times?

Sunday bagels here

Sourdough with garlic sautéed mushrooms, pecorino Romano and sharp cheddar. Levain, bread and all purpose flour, water and salt comprise the dough. I sprayed with water before baking uncovered on a preheated steel griddle 450F. Delicious! Any tips for making my crust more glossy rather than matte?