Dave W
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Posts posted by Dave W
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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.
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I have 4 aluminum half sheet jelly roll pans from restaurant depot and they function flawlessly and have for years
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Tableside guacamole is less tasty than guacamole that has been marrying in the fridge for hours.
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Charge more, hire more employees.
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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.
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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.
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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.
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Boneless skinless. A little marinade I use with balsamic, lawrys seasoned salt, and garlic powder.
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Grilled b/s chicken thigh, melts yellow American cheese, pickled jalapeños, white hamburger buns. Sublime
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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.
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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.
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4 hours ago, JoNorvelleWalker said:
I would say garlic powder. I like garlic powder and I go through a good bit of it. Not the same as fresh garlic, mind you, but good in its own way. Garlic powder is one of the few spices I would add to an SV bag.
Your mileage may vary.
Yeah this
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12 hours ago, gfweb said:
Perhaps after a good freeze to kill the Trichinella
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.
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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?
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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.
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But what about the problem with conventionally cooked steaks not pasteurizing the interior either? The issue isn't sous vide.
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21 hours ago, dscheidt said:
A hunk of meat that's handled in typical meat processing facilities can be assumed to be covered in pathogens. if you leave it as a hunk of meat, searing the outside of it does a good job of killing the pathogens. If, on the other hand, you stick a bunch of needles or small knives into the hunk of meat, you move the pathogens into the interior of the meat, where a sear doesn't reach.
Of course, every hunk of meat that goes through the process isn't contaminated to start out with, but if you're doing this in a factory, when you jacquard a contaminated piece of meat, you contaminate everything after it until the next proper cleaning.
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.
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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?
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Sunday bagels here
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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?
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Just get some vintage cast iron with machined smooth finish. My Wagners are as nonstick as any PTFE or anodized aluminum. Same as my cast iron wok.
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2 hours ago, rustwood said:
With ribs, brisket and pork butts, the general rule of thumb is that they aren't going to pick up additional smoke after about 2 hours.
Excuse me for nitpicking but this isn't accurate. Smoke particles will continue to adsorb to the surface of the meat so long as both are present.
The chemical reaction that creates a pink smoke ring ceases above ~140F, so smoke ring formation stops after a couple hours but smoke flavor will continue to build.
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CMG is fine I guess, I usually only hit them up when I have a 2/1 coupon and then I can get 2400 middle of the road Mexican tasting calories for my $9 purchase.
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The quintessential smoked BBQ beans catching drippings from a nearly finished pork shoulder should be tried too.
Secret to CRISPY French fries?
in Cooking
Posted
Yeah this is my favorite part you can do 1-2 servings in just a cup of oil in a small saucepan