Paul Fink
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Posts posted by Paul Fink
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2 minutes ago, paulraphael said:
With thin meat it's very difficult to get a good sear without overcooking the inside. Even if you have a commercial range and a million BTUs, the timing is difficult because retained heat can cook the meat through within just a couple of minutes of removing from the pan. It can be done, but the timing has to be maddeningly precise.
Don't get PO'ed but the way I read this is it takes skill to cook the chops.
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On 3/15/2017 at 9:53 PM, paulraphael said:
If you really wanted to make a pet project of it, you could,
1) sous-vide it medium or medium-rare
2) freeze it solid
3) sear it
Why not just sear them? No SV. No cryosearing.
If they are thin they should be done after a few minutes of sear
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11 minutes ago, paulraphael said:
USDA says hold at 130°F for 60 minutes, 140°F for one minute.
I cook pork to 140°F and let rest. That's generally somewhat pink.
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14 hours ago, boilsover said:
Not really. Specific heat is usually expressed in tems of mass. For instance, helium has roughly 6x the specific heat of brick. Bad physics to suggest that an oven sparged with helium will hold as much heat as the same one lined with brick.
My 1/2" pizza steel weighs 42 pounds, and that is significantly more mass than a 1/2" Cordierite tile of the same volume.
i think that is what i said or at least what I tried to say.
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Thin pork chops was a stable growing up. My mother would rub them with caraway seeds,
do a quick sear and then finish in the oven for a few minutes.
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11 hours ago, dscheidt said:
Not if there's good conductivity between the ceramic and the steel. The ceramic has a higher heat capacity (it requires more joules to raise it to a given temperature) than the steel does. The steel has a higher rate of heat transfer, which is why some people prefer it for some tasks. When you put someting on the steel to cook, it will transfer heat into the thing that's being cooked, and cool off. If there's a good conductive transfer between the steel and the stone, the stone will transfer heat into the steel, increasing the amount heat dumped into the food. When you take the food out, as long as the stone is still hotter than the steel, it will continue to transfer heat into the steel. That gets the steel up to temperature again faster.
That's the theory. I doubt it makes much difference, because the bond between the two is so poor.
You have the physics correct. I say its redundant because if the steel is thick it has good heat capacity.
The ceramic has higher heat capacity per mass but a 1/4" thick hunk of steel is going to be heavier
than that pizza stone. Think caste iron fry pan.
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4 hours ago, adey73 said:
Thanks Paul.
Have you also tried placing a Cordierite stone under the steel to aid thermal recovery?
won't that be redundant?
BTW @paulraphaelis correct. Any steel is food safe.
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Go to home depot and get some insecticide. Make a 3' barrier around the house.
Done & Done
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ants live outside and "march" inside to gather food. If you spread insecticide around your
house foundation they should go away.
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So I google some. In the US Starbucks is selling "Sweet Potato Shepherd’s Pie" with TURKEY.
I agree with @Tri2Cook Most folks around here think shepherd's pie is mash potatoes & hamburger.
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From this NPR report I understand that mechanically tenderized meat in the US
must be labeled.
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Do they blade tenderize prime beef? Crasy!
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I've made many sandwiches but never compared any to Subway.
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'grew up working on small, family farms in Minnesota. I've helped castrate hogs. The hogs recovered quickly.
I think many people want to eat meat but don't like meat production.
I remember taking an Indian friend of mine to the local county fair. He was resistant to tour the live stock barns but
he was amazed to see 4-H kids caring for their animals. Yup, after the fair many of the animals were going to be meat.
This didn't keep the farm kids from lovingly caring for the animals.
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9 hours ago, Johntodd said:
I'm merely a novice at this; what's the diff?
French baguettes have are crusty and won't bend
Italian bread is softer and will bend
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10 hours ago, Soupcon said:
Knives made specifically for slicing bread (not necessarily the same as a serrated knife) need to be replaced often as sharpening them is very difficult if not impossible. I use a knife (which I do replace every 2 or 3 years) made specifically for slicing bread for cutting sandwiches and have no problem no matter what the filling.
I agree but I sharpen my bread knife.
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Subway doesn't use baguettes. They use an "Italian bread."
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1 hour ago, FoodPrintTom said:
Has any one got thoughts on the last versions of 3D printed food machines?
Got links to those machines?
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6 hours ago, dcarch said:
Just a quick clarification.
I don't think he used galvanized steel. A welder will not use that for making heated cooking appliance.
galvanized steel and cooking is a bad combination And welding galvanized steel is a health hazord
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Thanks Duvel. That is helpful.
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14 hours ago, liuzhou said:
Why would you look for bouillabaisse in Paris?
Because I've had really good bouillabaisse in Paris before.
I also have had great Schezwan in Beijing.
Even fantastic cassoulet in Minneapolis
I've had greay sesoian in Bejing
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Its been over ten years since we were last in Paris. We are going again in May.
The was a seafood restaurant we've been to a few times that had the best bouillabaisse.
I fear they are now out of business.
So the question is who has best bouillabaisse in Paris?
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First you need a slicer. Thin blade and 30cm (12") long
Use the whole length of the knife. No sawing back and forth
Doughnut Pans
in Pastry & Baking
Posted
I'm with the fry dough crowd. No pan.
Like these:
http://allrecipes.com/recipe/33625/cake-doughnuts/