Paul Fink
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Posts posted by Paul Fink
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35 minutes ago, Tatoosh said:
No, no, no ... the shared thing is my fault, kinda sorta.
Your a good spouse
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On 3/26/2017 at 9:36 AM, dcarch said:
Sometimes I think 98% of the home kitchens have very very very dull knives. and 95% have very dull knives.
On 3/26/2017 at 8:51 PM, daveb said:I think the numbers are higher than that.
Can't get much higher than a 193% (98% + 95%)
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I have select collection of 54 classic cook books. I haven't bought any in years.
But I'm the guy who believes in the classical cuisine
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I don't understand the "sharing" problem.
Why can't she have her piece & you have yours?
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My guess would be because of the relative thickness of the pan and handle.
(the handle is too thick)
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I can't think of anything more bland than pouched pork with cream sauce.
Pork needs to be well seared & complemented with good flavors.
Like apples, mango, carrots, mushrooms, & herbs
Sometimes recipes don't turn out because they are poor recipes.
Think about it. Where is the flavor going to come from?
The pouched pork? I don't think so. The cream sauce? Not much there ether.
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1 hour ago, JoNorvelleWalker said:
I have never seen spot welds on the inside of a pan before.
I won't debate which is better. I hope the spot welding holds.
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10 hours ago, JoNorvelleWalker said:
The picture looked like there were rivets?
Those are spot welds not rivets.
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Ahhh, that recipe seems like a pretty bland sauce to use with pork.
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23 minutes ago, dcarch said:
Sometimes I think 98% of the home kitchens have very very very dull knives. and 95% have very dull knives.
Huh?
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35 minutes ago, paulraphael said:
Searzall?
Need video for that.
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I generally use my slicer for tomatoes.
Its thinner and usually sharp.
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33 minutes ago, cutter said:
the question i had was not about a serrated knife being used on the tomato but it was the cutting tech. he used with the serrated knife on the tomatoe....,it is a tip down on board with serrated knife and a forward down cut. something i think would only be done with a chef knife................ just thought i would remind every one.
He is enamored with his serrated knife
He uses the serrated knife like a chef's knife which is the source of the question.
The cuts he demonstrates are standard and can done with an ordinary knife as well as his serrated knife.
Different chefs have different methods. I do red peppers differently than he does but that doesn't mean ether of us are wrong.
He is quite skilled and the courses are well done.
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43 minutes ago, cutter said:
its free.....but dont want to waste my time if he is teaching the wrong tech. yes i agree it sure is practice, but when comes down to picking up a knife you should know the right way to use it.......or the efficient way.
I signed up at Craftsy and watched the first couple knife skills lessons.
Yes he does have a serrated knife in his kit but he uses it for special purposes.
He is very skilled and does a great job of teaching classic knife skills.
He instructions are very clear & detailed.
I would recommend the course.
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What's the point of all this?
A 28 cent chop ain't going to be anything else.
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I don't understand why you pay for a online class. The are many, quality vids on you tube that will show you the basics.
Check out the one I posted.
After that its just a matter of practice like @daveb said.
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Is it a serrated knife or a knife with flutes?
See this video
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I would find a differ class.
The only serrated knife I have is a bread knife
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20 hours ago, winedoc said:
I haven't used marrow in risotta alla milanese because of lack of availability
Is been a while but I used get "marrow bones" at the grocery store.
Most folks use these for dogs.
I would ask. Most butchers can slice a bone for you.
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In the end you will have what you started with, a thin, rather uninteresting pork chop.
No matter how you cook it its not going to be a thick juicy chop
We ate these when I was a kid because we didn't have much money.
As I posted before my mother would season them caraway seed, sear, and finish in the oven.
She was after a fully cooked chop because in those days you had to fully cook your pork.
Throw the dang thing in a hot pan for a couple of minutes. Flip for 30sec
Next time get a nice thick, bone in chop.
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You certainly can freeze part of it.
However, I would stay away from the slow cooker,
Sear the roast and put in 350° oven
cook to 140° and let rest
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Congratulations what a wonderful story.
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17 minutes ago, scubadoo97 said:
Understood. But the issues is the same, Bluetooth or wifi. Can't control from one device
I guess I wasn't clear. Bluetooth is a point-to-point solution. So you can control one one device..
If you had a WiFi solution you could easily control multiple devices.
I use the Roku WiFi interface to control several Roku on several TV's in my house.
I never liked Bluetooth because of it short range & general unreliably.
But its cheap to do so manufactures use it as a selling point.
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Just to correct this thread. Bluetooth is not Wi-Fi.
Bluetooth is short range device to device protocol.
Wi-Fi is a wireless networking protocol.
Which is the answer to the question. No you can't have multiple Anovas paired to the same phone
Difference between coffee and espresso?
in Coffee & Tea
Posted · Edited by Paul Fink (log)
Many differences.The roast. The grind.
But what defines espresso is the brewing method.
I typical cup of coffee is brewed at about 200° with the water slowly passed through the grounds.
Espresso uses a smaller amount of water, at similar temps that is quickly pushed through finely ground coffee.