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  1. Loving the silpat idea. The oven has enough supports for 4 rows? Wonder if getting extra racks would be worth it, not so much for putting massive quantities away but would be cool making roll up fruit sheets
  2. Very true and you can still bag sous vide in an oven. I wouldn’t give up a water bath but want the ability to do more that don’t require some weird platform type setup to use ramekins or making egg bites in Teflon coat cups, or making just a ton of stuff where temp control and not having to resort to jars is ideal.
  3. I’ve had sous vide meats that have been sous vide in an oven before. The pork belly skin ain’t anywhere near as soaked and actually developed a crackle that was very nice, red meat was still just as juicy but the outside sear was just better from not having soaked in it’s own juices. I love sous vide, I use it all the time (almost daily) but I want more from sous vide that I can’t get from the bagged approach. I should clarify, the meat itself wasn’t better because it was sous vide in an oven over a bag, it was still as tender and delicious, the results where the same
  4. Would people who already have an APO please start using and posting more and making more YouTube videos so that I can fight harder to not buy one please! These things seem so good, I’d love to do a sous vide pork belly in one.
  5. Put the rice seasoning in a spray bottle with a fine mist and lightly mist the rice as you fold and fan. It will more evenly coat the rice and also add less seasoning. Most people are far to heavy handed with the seasoning. Also make sure the rice is well washed before cooking. you really don’t need much seasoning.
  6. I do this a lot, I’ll cook the vegetables at a higher temp then add meat and cook at a lower temp since the protein cooks so much lower effectively the vegetables don’t continue cooking. I make all the vegetable parts together chill then bag (either into a fresh bag or more often go from a pot) with the meat I’m using and let it cook. I also reduce the amount of liquid going into the bag by evaporation or starting off with less liquid because the meat will put a lot into the bag too. It is a far better way of cooking and when bagged properly can sit in the fridge for a week withou
  7. He ain’t wrong, it’s delicious far better then any Moroccan lemons I get at the store!
  8. Hey guys, need a small amount of help. About 6 ish months ago I was given a pile of lemons that I decided that since I couldn’t turn it all into lemon curd I’d use a few and make cured lemons. I then promptly forgot about them in the back of the cupboard (in plain sight) not it appears the lemon juice and salt has created a jell and I mean that rather literally the lemons are encased in a jell of lemon juice and salt and can’t be poured out of the jar. The top oxidised but the smell is lemon and the ones under the top are still nicely yellow.
  9. EatingBen

    Ras el hanout

    I’m definitely gonna need to try a few other blends... I wouldn’t use mine in a cookie but I could see with a few adjustments it would be good
  10. EatingBen

    Ras el hanout

    Use it not just on chicken but in sauces as well. It’s a fantastic addition to gravy it goes well in any kind of braise and depending on what’s in it can go really good with roast vegetables. You can do tagines with chicken or beef and pork as well. Find yourself some salted lemons (they have a name I can’t think of it right now) which goes well with chicken tagine too and beef if you eat it. Pretty much anywhere you would use spices of any kind you can use Ras el hanout (well, excluding sweet dishes I suppose)
  11. I use the method on chef steps https://www.chefsteps.com/activities/equilibrium-brining I usually do about 1% and be happy with that. There are dozens of different ways to do it with lots of maths designed to figure out times of spend in the water but I’m waaaaaay to lazy for those. 1% in enough water to cover the meat with whatever container I have on hand to put it in. Leave it overnight in the fridge. Done
  12. I think you need the things you want to cook with. No fancy gadget is going to make you a fantastic cook or motivate you to cook the food you want if you just can't be motivated to learn. I've an air frier I'm trying to palm off on friends its useless and takes up space. Warms the kitchen up in winter nicely though but it was a learning experience for me I paid for it thinking it would make things easier but it didn't and it didnt make things "faster" either its just a gimmick. Otherwise I use a sous vide setup, a few induction plates, a pressure cooker (because rice
  13. I’m pro using whatever method gets you to your end result that wont hurt other people. So I am opposed to using other people to cracking open eggs for cooking reasons. I use the edge of the sink, or chopping board or counter or bowl or pot or even the back of a knife. As long as I don’t beat the hell out of the egg the yolks don’t normally break. I don’t believe there is a “correct” way to open an egg at least none that has been proven in any scientific way.
  14. Quite possibly, I use a lot of oil and make the texture very smooth I also use a good amount of water and tahini. I use a recipe that a restaurant owner gave me which is heavy on pretty much everything but tastes damned good but takes a long time to cook and blend and is made in a high speed blender.
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