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Everything posted by palo

  1. I would be interested in seeing the manual in order to check out what it can do. I tried their site but no info available. p
  2. @AnnN: Please tell me more, I have a CSO and haven't tried the steam function as I thought it would make it soggy. p
  3. Appreciate your giving the measurements in "metric" boilsover as for things like flour they are much more accurate than "cups" and easier to deal with for things like butter/yogurt etc. I googled "eggless brioche" and found that most posters found that the results were less brioche-like than they would have preferred. I will try this recipe when I get some eggs in. Any thoughts on freezing the dough at some point to make it more spontaneous as opposed the 24-48 first proof. Ideally l'd like to freeze after that time frame. @chris_s: l don't feel too bad about my hometown's lack of culinary delights seeing as how a city like Winnipeg has its own deficiencies. p
  4. So by whatever method/recipe you have produced some great fried food. Now presuming we are working in our home kitchen, we will need to prepare our food in batches due to cooking appliance limitations. Now my question is, based on your experience, what is the best way to maintain the first batch while you produce the second/third batches? Keep in mind the goal is not just maintaining the temperature, but the crispy fried texture of that first batch. A second question might be, how do you reheat something like fried chicken to get as close as possible to the original? p
  5. Consumer grade kettles will draw 1500 watts. Hats off to Andiesenji and rotuts who pointed out that it's the number of outlets on a circuit and the power draw of the total (they explained it better). I failed to point this out in my explanations. p
  6. Corningware has a contact us page that you might try: http://www.worldkitchen.com/en/contactus It's not the same as talking to a "real" person and you might just get a "form" response, but it's a start. p
  7. Watching water boil is just about as creative as I get. p
  8. Again in my neck of the woods, white is 110v/15amp 14 guage, yellow is 110v/20amp 12 guage and red is 110v/20 amp 12 guage. Not sure about orange unless it's for 220v p
  9. A thought about repair, your local library might be able to help for a nominal fee. p
  10. Interesting GFP means Ground Fault Protector, whereas my part of Canada uses GFI, Ground Fault Interrupter. Same thing just different names. p
  11. As mentioned, it's an individual choice. Personally cold soup/meal would be requested to be re-heated. Steak would depend on how far off it was from what was requested. I would live with a little rarer or a little over done and not complain to the waiter. I like my steaks rare so unless it was uncooked, that wouldn't be a problem. If it was closer to medium instead of rare but still somewhat pink again not a problem. My concern would be if the kitchen's "fix" would be more to my liking than what I have before me. Do we have a poet in residence or is the job up for grabs? p
  12. Agreed with all above regarding the need for good water, but good coffee, not necessarily expensive, and appropiate measure are just as important if not more so. p
  13. Well having never had one, (Canada eh!), I think it looked better before you cooked it lol Another thought, microwave to heat/cook then pan fry in a little oil, hey we're heading to where man has never gone before. p
  14. Condolences to family and friends, never knew the lady, but I'm sure she will be missed. p
  15. I'd remove the packaging and do it on a rack to elininate the possibility of steaming instead of crisping. p
  16. ^^ I don't think they sell infared beef :-) p
  17. You order a steak medium and it arrives rare, your food arrives lukewarm instead of hot. What is the best way for a restaurant to remedy this situation? Obviously back on the grill, salamander or microwave are the easiest remediation, but how does that affect the quality of the final result? A steak removed from the grill, plated, waiting at the pass for a pickup, delivered to the table, discovered to be not quite what was ordered, brought to the attention of the wait staff, returned to the kitchen, placed back on the grill, re-plated, waiting for pickup, re-delivered to customer has to affect the quality. Appreciating that the restaurant is in the business of making money and can not afford to be tossing out steaks is there an easy way out? From the customer's point of view re-firing would produce the best result. Unless a soup has gone stone cold re-heating should have little or no effect, but other foods may not be so forgiving of the reheating process. What's your take? p
  18. I don't believe it was a temperature/time controller, but wasn't Justin Timberlake promoting something similar a few years back? Not sure if the internal components were particularly unique. p
  19. Regarding sous vide vs infared, I don't think infared can come close to sous vide in terms of precision or consistency and sous vide will handle those thick slabs of meat. But in terms of convenience and time I think the infared grill has the edge p
  20. palo

    Chef's Table.

    Not to rehash old thoughts but this thread is a good read. I would look forward to dining at a chef's table. Watching how food is prepared in a professional environment, where time and consistency are the keywords would be fascinating. I wouldn't be interested in chefs showing off nor commenting to them. If a chef had a moment to speak to me that would be a bonus, not an expectation. Granted that in many instances it could be seen as a marketing ploy, but in the same vein so are wine pairings. It's not say they don't have value, but rather they are in the eye of the beholder. On another note, this thread must have occurred the month all the moderators were on holidays lol I'm all for spirited discussion, and this certainly was spirited at times, but the fact that the contributers managed to arrive at some point of agreement, compromise or understanding says something about the fundamental natures of our members. p
  21. Standard kitchen outlet here in Canada is 110v/20 amps/1800 watts. 110v/600 watts is well within reason. That being said, I'm not an electrician nor familar with electrical codes in your area. Safety should always be a main concern. Bad electrical wiring/installation never look bad until something goes wrong. p
  22. ^^Yes, apparently one company held the patent until it expired in 2000, not sure if it was Solaire. @dcharh It does what it does well. A lot of steakhouses claim to fame is their ability to sear at much higher temperatures than usually attainable at home, Ruth's Chris for example. I did mention that thick steaks (roasts?) were not suitable for this grill, I think though that a lot of home grillers are using grocery style steaks which are ideally suited to this style of grill. It would be good to hear from people who actually have used an infared bbq and there experiences/impressions. p
  23. It would be great to be able to set a temperature and have a device maintain it. I thought PIDs already were capable of that. Not being disparaging, but this seems like an idea in search of a problem, especially in terms of cost. On a side note, does everything need an app today? p
  24. Barefoot? Consequences of dropped knife vs electrocution? A lot of good/bad outcomes. I'd vote for in-floor electrical heating and shoes. p
  25. First off, I speaking about a BBQ that has one of those ceramic honeycomb burners, similar to those rotisserie burners situated on the back wall of the BBQ. I have a Napoleon grill, which looks like a table-top BBQ or one that might be found on a boat. http://www.napoleongrills.com/grills/product-details/productid/30/ccd/en-ca/freestyle%E2%84%A2-portable-gas-grill-with-infrared-bottom-burner This grill works really well for steaks etc, not so much for slower/indirect cooking (I have a regular grill for that). Additionally there is not a lot of cooking area available. Bottom line, I've found this unit produces the best steaks that I've had at home. I'm talking about standard grocery style steaks, not 1 1/2 inch slabs of beef that require a sear, then finishing in an oven. Generally 1 1/2 to 2 minutes per side and it's good to go (rare to medium/rare). This grill produces temperatures greater than standard propane grills and most charcoal grills. It is pricey ($360+) compared with standard grills. Has anyone else used this grill or one with similar properties and what has been your experience? p
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