jedovaty
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Posts posted by jedovaty
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FWIW, it works "okay" if using a foodsaver with the mason jar attachment. It takes 4 or 5 vacuums to get it, though, since the foam rises up the jar. I also use the mason jar attachment to quick pickle things like cucumbers, onions, and radishes. Works great for those.
edit: "it" being pulling vacuum on blender foam
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Hi: Sort of a two part question.
First part is specific: I have whole hulled oat groats and barley, decided to grind some into flour, and made a "cream of" with 1 part flour and 4 parts water. it took only a few minutes for it to come to a boil and thicken, which made me scratch my head because whole groats take 45 minutes or so. Same with brown rice. Other grains and seeds take 15-20 minutes. Instant oatmeal takes a few minutes, but.. that stuff is pre-cooked with steam. I figure this time is how long it takes for the water to be absorbed, soften, and "cook" the insides. Was my "cream of barts" cooked after only a few minutes? Do things change nutrition-wise if I let the flour soak in water for a while?
Which leads to the second part.. a more general question, maybe rhetorical. When does one consider food cooked? In the US, there's correlation to temperature which kills bacteria, but then, we do eat food at lower temps.
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In addition to bread, I recently saw someplace where the cooks use the chamber sealer to vacuum out bubbles created from high-speed blending - this may be old to many of you, but to me it was pretty nifty idea!
I had always wanted a chamber sealer but combination of cost (for the good ones) and "where to put it" kept me away. I saw a slightly used beefy unit on craigslist once for a great price, but sadly did not jump on it. Nowadays, I don't think I'd get much use out of one, I don't sous vide like I used to, and I figured out how to use my foodsaver to make the quick pickles (the jar attachment with mason jars works great). The only thing I might use it for would be to vac-seal stock to make for easier freezer storage.
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@blue_dolphin Aha, that makes sense, I've done that a lot, duh, shouldn't thought of that.
I found the spreadsheet that lists other members' recommendations for different foods in the oven. I'm going to try roasting a few small beets. I typically foil wrap then toss in my grill while roasting chicken. Should I foil wrap them for this oven, or leave them bare?
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Sorry to spam you all so many years later, it's a new toy for me
Having always grilled or pan seared fish, I was curious and attempted to steam a wild salmon fillet from costco for 8 minutes at 210F. It was way overdone, suppose since it was fairly thin. Still curious, I broiled the skin as well. This was just okay, prefer the pan searing.
Leftovers reheated.. holy crap, +infinity. Even the overdone salmon was great this morning and quinoa just like it was fresh! Outside of it taking four times as long, I actually could see myself getting rid of the microwave with this thing**
I'm interested in knowing why some of you are using the oven to steam eggs, when it is just as easy and probably faster on the stove with water (direct boiling or steam)...
For anyone interested, the warning about not putting it under cabinets are true
The previous owner put these cheap laminated cabinets*** all over the kitchen and they are peeling ugggh.
The toast boss, de toast! I keep toasting bread it is so delicious I ate my entire loaf yesterday what no I didn't write that out loud 🤪
** my microwave is an original advantium GE convection/microwave from 2004, and the LCD panel just went so I can only push the 30s button and know what's going on. It's also taking up the place where I want to put a hood, as this house does not have an exhaust over the range and I really need one but don't want to lose space to a microwave, topic for another day when I'm ready to remodel
*** the actual cabinet fronts are nice and solid, but the sides are all laminated crap, yet another motivation to remodel
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I've toasted some fresh breads, and am definitely team "it toasts well"!
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Thanks FlashJack. I'll try the bread again soon, I found some tips earlier in this thread and pretty much what I was thinking might work
@rotuts I could be wrong on the $130 at costco after going through this topic here, I just remember it being heavily discounted in 2018 or 2019, I forget when exactly it was. Eitherway, missed opportunity, now they run $280-290.
Given there aren't many toaster ovens with no non-stick interiors, I may just have to break down and get a backup if this thing continues to work well. I read in the history here how many love making chicken in it.. dunno, I might give it a go, but I have a method down with my outdoor gas grill that gives me perfect chicken and there's like no cleanup. I will certainly try steam roasting fish, that'll be later this week, I'm accustomed to pan searing or grilling only.
Meantime.. what's the purpose of using steam function with rice when it's in a container that's closed? To steam clean the container?
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Tried to bake a small sourdough batard simply on bread setting and it baked the bread, but no oven spring and dense loaf compared to same dough in the regular oven with stainless bowl + ice cubes. I think I'll swing by pottery store tomorrow to pick up a small kiln shelf, cut it to size, use the oven in dry mode to pre-heat, then bake with steam. Seems to be fine with a 400-500g loaf size, which is perfect. It heats up the house less, but, it costs more because electricity where I live is something crazy like over $0.40/kwh 🤑.
Can't wait to try toast once the doughs cool down. There's no bagel setting which is a little disappointing, and the manual isn't very clear on which elements are used in which setting? Did I not read it carefully enough?
Time to read through all three parts again to see what other tips/tricks I can glean with this giant (to me) countertop toaster oven.
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I broke down and got one instead of the balmuda. Pricey, but I wanted something nice, practical, and without any interior non-stick coatings. Paying for a recent vacation left me with sufficient amazon points on my credit card to purchase the unit for half price, so, there's that. But I still regret not picking at least one up at costco back when they were $130 bah! I like how it came with a sticker to change the display to french
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Bon Appetit online featured an eggless "carbonara" recipe a while ago using kabocha/butternut for the sauce. I didn't have bacon/pancetta or chicken stock on hand so improvised with dried shiitakes. It's no carbonara, yet still very tasty albeit unusual (squash + mushroom).
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FWIW, I gave this another try, cooked thirds to 18 and 20 minutes. Very little difference between them. There appears to be a thin, uncooked line inside both - maybe it is cooked, just shape or density prevents it from fully changing. The longer cooked texture was softer than my first attempts, but it's still unpleasant. I tried eating cold leftovers as a pasta salad tossed with mayo and veggies, and it kind of worked for the first few bites, however, after a few more the noodles reminded me of gloved hands at the dentist.
I've got one box left, anyone in this thread here that hasn't tried it, let me know before end of 2021 and I'll happily send it to you. Otherwise, I'll leave it at the office and see who picks it up.
Its redeeming factor: pasta water actually has the dusting flours/starches in it, unlike the typical commercial pastas. So, adding pasta water to my sauces does thicken them up
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On 11/20/2021 at 5:07 PM, gfweb said:
I'd suggest waiting for the all-clad version, although, it'll likely be twice as pricey.
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Not everyone has the space for that.
I tried to do my own composting for about 2 years, purchased a small-medium sized tumbling composter (only thing I had space for). It barely works because it's just too small to get to the right temps, and to actually make it work takes a lot of effort: waste needs to be finely chopped or better yet, blended. This is all super noisy, messy, takes several minutes, and then requires cleanup. Then I have to haul it downstairs to the garden. And on top of that, keeping it filled with proper ratio of browns to greens to prevent bad smells, I just don't have the leaves (sure, I can walk/drive/cycle around the block and rake up fallen leaves from the city... riiiiight..). Paper bags from grocery store work, or cardboard boxes, but.. again, now you need to shred those to be effective, and the amount you need is pretty high (or you can buy wood dust pellets for smoking.. but.. you are buying stuff again, plus carbon footprint now). After all that work, I ended up with a five gallon bucket of compost. This was not even close to enough for my small garden.
The gadgets like the vitamix foodcycler are fun and interesting. I think some versions try to fix the smell issue by cooking the stuff. It's not really going to work in the long run. They are very noisy, will need maintenance, and when they break, rather than fix them people will toss them and there you go, more e-waste, plastics, etc.
In the urban life, research energy really needs to go elsewhere, not at the individual level like this.
On the other hand: it's good people are thinking and working to come up with solutions
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9 minutes ago, Shelby said:
Thanks for this.
So, just to ask further, no matter how long you boiled it, it had the texture that you describe
I love allll pasta, but I don't like al dente that is too al dente if you know what I mean.
I'm sorry about the graphic description, I sat for several minutes wondering whether I should press "submit" and I can still go back and remove it if you all would prefer, but it is what I was experiencing and I am trying to be truthful. Same with me, I like all pasta, I sometimes even chew the dried stuff while waiting impatiently.
This could be a totally one-off with some deep-rooted childhood issue, who knows 😝
I haven't tried to boil longer than about 13-15 minutes yet. I'll give it a go later this week, and have pizza delivery on standby
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I gifted almost all boxes, and kept a couple for myself. Wish I had tried the pasta first, before gifting.
A few basic sauced dishes from one box and I found myself unable to finish each dish! It was a texture thing, which is weird because I'm all for exploring and enjoying variety, not to mention I've been conditioned to eat everything on my plate even if I don't like the food. The shape just kept giving me a sense of chewing on gums and teeth, like that bad dream where teeth fall out (I think everyone gets this once in a while, it is so bizarre). Ugh.
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Two year follow up. I forgot about these in my fridge, and needed the jars earlier this year. Opened them up, greeted by the aroma of apple ketchup. Mixed some with ketchup and mustard, made for an interesting spread atop a chicken sausage from costco. Rest transferred into container which I promptly forgot about and the contents spoiled, and as I was cleaning them out yesterday, I remembered this thread.
I think with horseradish it would've been good pairing for turkey, however, I had neither turkey nor horseradish on hand at the time. Adding lemon or lime would have made an interesting flavor combination as well. Conclusion: I will omit apple cider next time, I think this causes the ketchup association with my senses.
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I splurged and picked up a bunch of boxes as gifts to close friends a couple months ago. It arrived last week, the noodles look a lot "thicker" than I was expecting. To be tried in a few weeks when I've got time to make sauce, looks promising!
I was really surprised it was shipped from NY.. I thought it was made in CA. 🤷♂️
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I did a quick google and found this, has comments how to use agar without bringing to a boil, but, it still needs to be heated:
https://www.chefsteps.com/ingredients/agar
Has the recipe worked for you with a single batch?
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I don't have enough experience with agar agar, I tried it a couple times in the past and recall the heating was required to activate, just like the various starches. I did not know gelatin would gel without being heated. If you try the gelatin, let us know how it works, I'm really curious!
If you don't want to heat the thing, then maybe your best solution is to try the recipe as is, and if successful, make it in two separate batches.
Good luck!
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You probably can, but agar agar can be very finicky. I searched for agar pudding recipe and just kind of follow that to save what you have made - here's one I found, it even uses condensed milk. You can also use other thickeners like cornstarch or tapioca.
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This recipe might not work if you are using ultra-pasteurized milk and cream.
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I've completed a few tests, just to wrap up any lose ends. Following the technique of that Bruno dude's video I linked to earlier in making these pralines (3 coatings in pan).
1. Shaking the pan a lot near the end causes more white peaks, but a smoother praline
2. After three sugar coatings, I cannot tell the difference between roasted and unroasted hazelnuts and almonds, and even less so once baked into the brioche
3. Skinning the nuts doesn't really do much in terms of flavor or mouthfeel
4. Both the vegan and bug options of tru-color held up in the oven with my sourdough brioche
5. To maintain color, I had to use the tru-color in each stage, 15-20 drops (2-3g I think?)
6. I added various amounts of glucose from 5g to 20g during each of the three stages and couldn't tell what it did, if anything
7. Need to add WAY more pralines into the brioche dough at the end, I was doing 50% by weight, and they just migrated to the edges during final proof, rather than remaining inside
Picture shows tru-color food coloring before baking.. bugs on left, beets on right. In the pastry pic, I forgot which side was what, but, color clearly held up in both. Thanks for playing along and all the help in this thread
Brioche in the picture looks a bit gooey and doesn't do it justice, I opened it before allowing it to cool, but was one of the softest and fluffiest I've made (almost ate the whole thing in one sitting oops).
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Nooo, it'll be a while before I try anything. I'm on vacation in toronto right now 😁, and it'll be a month or two before I make more chocolate.
Both ideas will be challenging based on how I make chocolate. Dump/scrape a large amount is problematic because I make so little ~900g, i.e. I'll have to probably make a double batch which I'm willing to try. The piping method seems like it will be tricky keeping the chocolate at the temperature where it flows evenly, without getting lumpy. Not to mention extra messy, considering I'm already the world's clumsiest derp
Will report back when I try one or both methods!
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Had another thought. With my specific results, the big mark is always precisely where I first drop the molten chocolate. I'm just pouring a very steady 50g chocolate directly into each mold, since I work with at most 2lbs at a time, in order to minimize waste. You all think results would be different if I let the chocolate "drop" on another part of the mold, fill the whole thing up, then scrape off? I see the "pros" doing it this way, but again, I have such a small amount of chocolate, this method wouldn't work well with my lack of scraping experience (I suppose I could increase the amount of chocolate I make, but then, I want a roaster that can handle more).
Why don't you have a chamber vac?
in Kitchen Consumer
Posted
Interesting.. I have no issues attaching it to wide-mouth Ball or Kerr jars. I'm using the attachment with a foodsaver, not a chamber vac sealer, sorry that was not clear.