Rickbern

@Duvel I think there’s a lot of approaches to braising. If cooking at a hard boil works for you , more power to you. In my experience, I like to keep the temperature lower, I find the parchment paper helps me out. May not work for you. As far as the pressure cooker goes, there’s danger in quick releasing the pressure, every pc braise recipe I’ve ever looked at encourages natural release, perhaps it’s the same problem kenji was pointing out. I’m not that knowledgeable on the subject. I’ve made brisket in a pressure cooker, it turned out pretty good, I don’t tend to do it so much anymore because I like the lower temperature approach and I’ve gotten away from using brisket all that often. Nowadays my pressure cooker is only used for making stock, just personal preference.

I dont think a braise at the boiling point of water would be very succesful. Thats much too hot. Thats the 20 f difference he’s talking about

just found this from a search, but this is what I mean by overheating, particularly the kenji reference. Heats builds in a covered pot. Follow the kenji link, he goes into (surprise!) considerable detail near the end of the article. Harold McGee, in his "Guidelines for Succulent Braises and Stews," advises braising with "the pot lid ajar to allow some evaporation" (On Food and Cooking, p. 163). J. Kenji López-Alt, in his Food Lab article on Great Chile Verde Without Hatch Chiles, notes that a pot with its lid left slightly ajar "stays a good 20°F lower, keeping the meat inside at a temperature far closer to the ideal." Edit- here’s another from Thomas Keller. There’s a link in the bottom to his short rib recipe https://www.masterclass.com/articles/cooking-101-learn-how-to-cook-with-a-cartouche

I think the biggest trip up for a lot of people with oven braising is the lid. Get one of those colorful cast iron pots and put the lid on tight and your braise will overheat even in a very slow oven (ask me how I know!). Lately I’ve been following a small variation of this method, but instead of using aluminum foil I make a parchment paper cartouche on top of a small roasting pan. I have an anova oven so I’m at about 250 with 30% steam.

See above. Forgot to reply to you

Yes, happy to. there is a mobile version that works on both phones and tablets. The license at the time I bought it was 15 for lifetime. It has full functionality. Works great for browsing websites and adding them to your library. You can copy and paste from a kindle but Amazon makes it a bit of a PITA. in addition there’s a desktop version. Again, 15 bucks for life. I have a large kindle cookbook library and it occurred to me that using a desktop would make this more enjoyable so I ponied up the fifteen dollars and now I can more easily add this content for my money this was worthwhile. If you have an extensive amount of your own content that doesn’t follow the web rules of how to format a recipe I would suggest budgeting for both, but I happily used the phone version only for probably four years before I bought the desktop version

I’m a devoted user of paprika, I think it’s great. I use it on my phone, two iPads and a Mac, it’s always in sync. Only downside, and it’s not their fault, is that it’s difficult to get a recipe from a kindle book into the app. That’s why I bought the desktop version

I’ve never used them but I’ve always been intrigued by Opinel https://www.amazon.com/s?k=Opines+paring&rh=n%3A8521791011&ref=nb_sb_noss

J knives are perceptually sharp more because of the thinness of the blade behind the edge than any particular sharpening angle. That’s why the wusthoff knives et al don’t cut as well and why the chef’s choice style sharpeners aren’t so hot. You can’t just change the sharpening angle on a German blade and end up with Japanese level performance. Pictures can hint at the thinness behind the edge, that’s why the choil shots are so useful Here’s a pretty exhaustive discussion of this if you’re interested. You can see from the chart that sharpening angles are all over the place https://www.kitchenknifeforums.com/threads/thin-behind-the-edge.69329/ and some illustrations https://www.kitchenknifeforums.com/threads/what-is-thin-behind-the-edge-anyway-and-kujira.42359/

I love this little paring knife from Japanese Knife Imports. Super pointy blade, really sharp, I actually have the 105 but only the 90 is in stock now https://www.japaneseknifeimports.com/products/gesshin-90mm-paring-knife?srsltid=AfmBOorEaWEHT42ChTriHHtbU6kalH4_njLXaZBIBEjtUZ-WURZrk_ir action shot of me degerming garlic:

Had a standout meal at Akara in borough market. Coming from NYC there’s few cuisines that are underrepresented, but this sort of upscale African inspired food was new to me and I enjoyed it greatly. Service was great and friendly as well. https://guide.michelin.com/us/en/greater-london/london/restaurant/akara

This one doesn’t roll but it’s pretty sturdy. Also available in a four foot size https://www.ikea.com/us/en/p/vadholma-kitchen-island-black-oak-40366115/

If you set your oven to 200f/100%humidity/sous vide, nothing will boil. Put a glass container in it with water, check on it after an hour. It should not be passing bubbles

Thank you! They’re from zafferano. I have three of these on an 8’ table with no overhead light available, works well, very moody https://zafferanoamerica.com/products/pina-pro

I made a baby shower for my gf’s daughter, we had 30 people, I decided to channel my inner Lulu and make Le Aioli Monstre. I did the entire thing in the anova oven, pretty much pegged the thing to 212f/100% humidity. It was really great, nailed everything, best surprise was how delicious the cherry tomatoes were with a 15 min steam. Iirc, the baby squash took something like 7 minutes. Supplemented the aioli with toum so I didn’t have to worry about raw eggs and pregnant women. great summer dinner, particularly for a crowd.