Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

rotuts

rotuts

I believe I first saw these 

 

cq5dam_web_1280_1280.thumb.png.9fd79b044843159dbe62616301e3350d.png

 

via @blue_dolphin    I got around using it for my TurkeyRagu ( iPot )

 

IMG_2377.thumb.jpg.3e78e8fffd9a552f442b23068e30f45b.jpg

 

here is 1/2 brick  resealed and kept Fz 

 

IMG_2378.thumb.jpg.c54cf53c8d2baed7606cb6085a66849d.jpg

 

Ive learned to thaw semi-solid and wet ingredients out of the SV bag.  messy otherwise

 

IMG_2382.thumb.jpg.02e7635468832baabc1001c15ea0019a.jpg

 

1/2 bag IMG_2390.thumb.jpg.24cdcb4e047236571fef425925c0bd63.jpg

 

boiling in the saucier  I try to add just enough water so it evaporates by the time noodles are cooked

 

IMG_2393.thumb.jpg.d1ec8e7dc519c8dfde3a21fc1264a0ed.jpg

 

I stir as they boil , and use a fork to separate the noodles as they cook  I try to get my initiaL water volume

 

so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be 

 

added to the finished pasta , and no boiling water needs to be poured off.

 

IMG_2385.thumb.jpg.1832e3f4c1c87c16dc25cab706886e63.jpg

 

the TR heated in a small pan .  the TR is not that red.

 

IMG_2397.thumb.jpg.16373282abc4d1f331eff549170c92c6.jpg

 

topping the noodles .

 

IMG_2398.thumb.jpg.4f208128cb3b23cbb2ade14a56ac5b19.jpg

 

mixed up

 

IMG_2402.thumb.jpg.bac8fbb2b867ebc5da4b12a40c350fe4.jpg

 

toppings : Window green onion tops , Tj's parmesan-ish

 

the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water

 

but it was very easy to do , and eaten right out of the saucier .

 

this is a tasty dish ,

 

 

rotuts

rotuts

I believe I first say these 

 

cq5dam_web_1280_1280.thumb.png.9fd79b044843159dbe62616301e3350d.png

 

via @blue_dolphin    I got around using it for my TurkeyRagu ( iPot )

 

IMG_2377.thumb.jpg.3e78e8fffd9a552f442b23068e30f45b.jpg

 

here is 1/2 brick  resealed and kept Fz 

 

IMG_2378.thumb.jpg.c54cf53c8d2baed7606cb6085a66849d.jpg

 

Ive learned to thaw semi-solid and wet ingredients out of the SV bag.  messy otherwise

 

IMG_2382.thumb.jpg.02e7635468832baabc1001c15ea0019a.jpg

 

1/2 bag IMG_2390.thumb.jpg.24cdcb4e047236571fef425925c0bd63.jpg

 

boiling in the saucier  I try to add just enough water so it evaporates by the time noodles are cooked

 

IMG_2393.thumb.jpg.d1ec8e7dc519c8dfde3a21fc1264a0ed.jpg

 

I stir as they boil , and use a fork to separate the noodles as they cook  I try to get my initiaL water volume

 

so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be 

 

added to the finished pasta , and no boiling water needs to be poured off.

 

IMG_2385.thumb.jpg.1832e3f4c1c87c16dc25cab706886e63.jpg

 

the TR heated in a small pan .  the TR is not that red.

 

IMG_2397.thumb.jpg.16373282abc4d1f331eff549170c92c6.jpg

 

topping the noodles .

 

IMG_2398.thumb.jpg.4f208128cb3b23cbb2ade14a56ac5b19.jpg

 

mixed up

 

IMG_2402.thumb.jpg.bac8fbb2b867ebc5da4b12a40c350fe4.jpg

 

toppings : Window green onion tops , Tj's parmesan-ish

 

the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water

 

but it was very easy to do , and eaten right out of the saucier .

 

this is a tasty dish ,

 

 

rotuts

rotuts

I believe I first say these 

 

cq5dam_web_1280_1280.thumb.png.9fd79b044843159dbe62616301e3350d.png

 

via @blue_dolphin    I got around using it for my TurkeyRagu ( iPot )

 

IMG_2377.thumb.jpg.3e78e8fffd9a552f442b23068e30f45b.jpg

 

here is 1/2 brick  resealed and kept Fz 

 

IMG_2378.thumb.jpg.c54cf53c8d2baed7606cb6085a66849d.jpg

 

Ive learned to thaw semi-solid and wet ingredients out of the SV bag.  messy otherwise

 

IMG_2382.thumb.jpg.02e7635468832baabc1001c15ea0019a.jpg

 

1/2 bag IMG_2390.thumb.jpg.24cdcb4e047236571fef425925c0bd63.jpg

 

boiling in the saucier  I try to add just enough water so it evaporates by the time noodles are cooked

 

IMG_2393.thumb.jpg.d1ec8e7dc519c8dfde3a21fc1264a0ed.jpg

 

I stir as they boil , and use a fork to separate the noodles as they cook  I try to get my initiaL water volume

 

so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be 

 

added to the finished pasta , and no boiling water needs to be poured off.

 

IMG_2385.thumb.jpg.1832e3f4c1c87c16dc25cab706886e63.jpg

 

the TR heated in a small pan .  the TR is not that red.

 

IMG_2397.thumb.jpg.16373282abc4d1f331eff549170c92c6.jpg

 

topping the noodles .

 

IMG_2398.thumb.jpg.4f208128cb3b23cbb2ade14a56ac5b19.jpg

 

mixed up

 

IMG_2402.thumb.jpg.bac8fbb2b867ebc5da4b12a40c350fe4.jpg

 

toppings : Window green onion tops , Tj's parmesan-ish

 

the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water

 

but it was very easy to do , and eaten right out of the saucier .

 

this is a tasty dish ,

 

IMG_2397.jpg

rotuts

rotuts

I believe I first say these 

 

cq5dam_web_1280_1280.thumb.png.9fd79b044843159dbe62616301e3350d.png

 

via @blue_dolphin    I got around using it for my TurkeyRagu ( iPot )

 

IMG_2377.thumb.jpg.3e78e8fffd9a552f442b23068e30f45b.jpg

 

here is 1/2 brick  resealed and kept Fz 

 

IMG_2378.thumb.jpg.c54cf53c8d2baed7606cb6085a66849d.jpg

 

Ive learned to thaw semi-solid and wet ingredients out of the SV bag.  messy otherwise

 

IMG_2382.thumb.jpg.02e7635468832baabc1001c15ea0019a.jpg

 

1/2 bag IMG_2390.thumb.jpg.24cdcb4e047236571fef425925c0bd63.jpg

 

boiling in the saucier  I try to add just enough water so it evaporates by the time noodles are cooked

 

IMG_2393.thumb.jpg.d1ec8e7dc519c8dfde3a21fc1264a0ed.jpg

 

I stir as they boil , and use a fork to separate the noodles as they cook  I try to get my initiaL water volume

 

so most of it boils away , but there is some left in the bottom of the saucier so no more water needs to be 

 

added to the finished pasta , and no boiling water needs to be poured off.

 

IMG_2385.thumb.jpg.1832e3f4c1c87c16dc25cab706886e63.jpg

 

the TR heated in a small pan .  the TR is not that red.

 

IMG_2397.thumb.jpg.16373282abc4d1f331eff549170c92c6.jpg

 

topping the noodles .

 

IMG_2398.thumb.jpg.4f208128cb3b23cbb2ade14a56ac5b19.jpg

 

mixed up

 

IMG_2402.thumb.jpg.bac8fbb2b867ebc5da4b12a40c350fe4.jpg

 

toppings : Window green onion tops , Tj's parmesan-ish

 

the noodles needed about 30 seconds longer in the water, and the final dish needed about 2 Tb more hot water

 

but it was very easy to do , and eaten right out of the saucier .

 

this is a tasty dish ,

IMG_2397.jpg

×
×
  • Create New...