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how was the texture compared to traditional wheat noodles?
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21 April 2011 pdf version here if you want it. Modernist Cuisine Errata.pdf
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Does the CSO need a burn-in period?
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Anybody use the Work Sharp Ken Onion edition? It uses belts of various degrees of abrasiveness. I’ve been pretty happy with the results.
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Y’all probably heard about this already, but in case you haven’t.
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Another player enters the sous vide field: Paragon Induction Cooktop
Vapre replied to a topic in Kitchen Consumer
I hope you can get it charging again, hopefully another cable/charger combination helps. Remember that you can check the battery level in the app. See my earlier post: My current Paragon troubles are as follows: On a couple occasions, I have set the probe for 185F in a gallon of milk for the initial heat-up for yogurt. Both times it has hung around 180 while the milk boils furiously. I'm a little befuddled by this. In the past I'd get the unit beeping at 185, correct milk temp, and no boiling/boil-overs. The probe was around 35-40% battery, maybe a recharge will help. If anyone ha -
Just got my copy today. I am hoping to get into more complex fermentations and black fruits/veg this year. This, combined with the Noma guide to fermentation (as well as both of Sandor Katz's books) will provide a good starting base. Anyone else get a copy yet?
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Eventually, yes. Maybe not for another year or two. Right now it sounds like they're working on 2 Searzalls, one with increased surface area and one that's souped up and should probably only be used outdoors.
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Here's to hoping Booker & Dax can produce an affordable one.
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The manual looks like Korean/English. OCOO-2700PRM user manual.pdf
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You've got Astrance. Nice!
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Here's one link: https://www.livescience.com/sanitizing-medical-masks-for-reuse-coronavirus.html
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Nice, have the original ed., but I can't pass this up.
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Just plug it in where the washer/dryer or stove goes* *do not do this
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Another player enters the sous vide field: Paragon Induction Cooktop
Vapre replied to a topic in Kitchen Consumer
Oh man, I gotta try those. I know the Paragon isn’t perfect, but precision induction is part of the future of cooking.