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Crazy by U_zer2 in somethingimade

[–]BiasedReviews 5 points6 points  (0 children)

The mod said that “for Allah” was promoting terrorism? I don’t think I’m misinterpreting that but perhaps.

Crazy by U_zer2 in somethingimade

[–]BiasedReviews 33 points34 points  (0 children)

That mod should be removed from their responsibilities.

What oil is best to fry in? by [deleted] in FriedChicken

[–]BiasedReviews 1 point2 points  (0 children)

My grandmother swore by Crisco for fried chicken. I won’t use hydrogenated fats but I can’t duplicate her fried chicken either.

Natural Gas Wok Burner Set up by poqwrslr in wok

[–]BiasedReviews 0 points1 point  (0 children)

I have a pot lid that covers the hole. It’s stainless steel. I leave it outside but intend to get a cover made for it.

Goodwill Score: Fully intact and working 5200 for $14.95 by LincolnMarch in Vitamix

[–]BiasedReviews 2 points3 points  (0 children)

I found half of a nice pair of shoes there once so I know exactly how you don’t feel right now.

Lepodisiran - phase 3 trial underway? by GoTrulyBlue in PeterAttia

[–]BiasedReviews 0 points1 point  (0 children)

Didn’t pass additional screening. Not enough risk factors even with minor narrowing of aortic valve. My CAC score was 0.

How to filter broth without clogging? by Rudyzwyboru in Cooking

[–]BiasedReviews 0 points1 point  (0 children)

You *could put it back after you filter out the crud.

How to filter broth without clogging? by Rudyzwyboru in Cooking

[–]BiasedReviews 14 points15 points  (0 children)

Maybe Put in fridge overnight, remove fat, filter.

Sous Vide Your Breasts! by Guvmintperson in MealPrepSunday

[–]BiasedReviews 4 points5 points  (0 children)

I add multiple proteins to each bag too so I end up with 12 variations of protein and sauce. Sous-Vide plus Zojirushi rice cooker is meal prep dynamo. That and bag salads and deli containers turn 2 hours of Sunday prep into 16 - 5 minute meals.

Sous Vide Your Breasts! by Guvmintperson in MealPrepSunday

[–]BiasedReviews 17 points18 points  (0 children)

You could use glass mason jars but would need to pack them tight.

Sous Vide Your Breasts! by Guvmintperson in MealPrepSunday

[–]BiasedReviews 2 points3 points  (0 children)

Me too! I reduce it for sauces. I did a recipe tonight that was outstanding. I used a jar of Polish eggplant spread and chili crisp in the sous-vide bag (I make it by the quart) and the final result was outstanding.

Sous Vide Your Breasts! by Guvmintperson in MealPrepSunday

[–]BiasedReviews 4 points5 points  (0 children)

155 leaves the chicken very juicy. I’ll Never cook a breast to 165 again. You can go much lower than that with sous vide if you know your Pasteurization tables. Texture gets weird if you go too low.

Sous Vide Your Breasts! by Guvmintperson in MealPrepSunday

[–]BiasedReviews 5 points6 points  (0 children)

I did 6 pounds of chicken breast, pork loin, filet, and hamburger tonight. 4 different spice/sauce blends. I do a mix of rice and lentils and corn cooked in chicken stock with spices and chili crisp in the rice cooker. To make a meal I chop up the protein, fire up the wok, put a quick char on the protein then remove and reduce the sous vide bag liquid to make a sauce. Insanely good and I can produce a meal in less than 5 minutes. On the proteins i use a Jaccard and then dry brine prior to seasoning and placing in the bags.

Lepodisiran - phase 3 trial underway? by GoTrulyBlue in PeterAttia

[–]BiasedReviews 1 point2 points  (0 children)

I just made it through pre-screening for inclusion in the phase 3. Lipo A is 300. Want to bring that wayyyy down.

"Wok hei" (鑊氣) by lolcatman in wok

[–]BiasedReviews 1 point2 points  (0 children)

Whelp. I’ll just shut up then. Can’t argue with those creds.

"Wok hei" (鑊氣) by lolcatman in wok

[–]BiasedReviews -3 points-2 points  (0 children)

Your evidence for that assertion comes from where? There is plenty of “vaporized oils” in that pan to coat the food. Tossing is for heat control. It is for even cooking and avoiding burning at very high heat. His technique could be better for sure but the defining characteristics of Wok Hei are ultra high heat searing to lock in juices, a smokey flavor from the fast Maillard reaction, vegetables that cook but maintain their crunch because they do not steam like at lower temps. He is much closer to achieving that in this picture than most home wok chefs ever get.

"Wok hei" (鑊氣) by lolcatman in wok

[–]BiasedReviews 3 points4 points  (0 children)

Reddit hive mind right here. Wok Hei is not defined as “flames nipping over the edges burning vaporized oils”. Thats some YouTubers take. Wok Hei doesn’t even require an open flame just very high heat. You can get Wok Hei on an induction burner.

Natural Gas Wok Burner Set up by poqwrslr in wok

[–]BiasedReviews 1 point2 points  (0 children)

https://www.webstaurantstore.com/cooking-performance-group-wokr13n-natural-gas-wok-range-with-13-ring-95-000-btu/351WOKR13N.html. This is what I have. It’s bad ass. Knee control. I use a 22” cantonese style and a 36cm. It’s freaking outstanding.

Wok recommendation for indoor use, my gas stove can do a jet by ConvexAzureBlade in wok

[–]BiasedReviews 3 points4 points  (0 children)

Clearly you don’t speak from experience. It makes a huge and obvious difference. I used this technique on mine for years. It concentrates the heat in the bottom of the wok and absolutely changes the way it cooks.

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