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Dave W

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Posts posted by Dave W

  1. 13 minutes ago, jedovaty said:

    Hi, I tried from-cold fry with potatoes, confirmed, worked well, so far the crispiest fries I've been able to make, including the double and triple-cooked methods, freezing, etc. Super easy for a single portion!  😁

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

    • Like 2
  2. 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.  



    • Like 2
  3. 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. 

    • Like 2
  4. 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. 

    • Like 4
  5. 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. 

    • Like 6
  6. 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. 

  7. 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 

  8. 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. 

    • Like 2
  9. 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. 

    • Like 1
  10. 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. 

  11. 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?

    • Like 3
  12. 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?



    • Like 4
  13. 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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