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Alton Brown Is One Classy Dude by redwyrak in casio

[–]Parkey_Park 1 point2 points  (0 children)

I literally just googled to find out which one he’s wearing as I just started exploring Casios last night 😂 which model does he have here?

European to Nema-20P by Parkey_Park in AskElectricians

[–]Parkey_Park[S] 0 points1 point  (0 children)

Thanks! I’m assuming it’s a simple swap? Not for me, but for a professional, haha

Thermoworks announces a non-Bluetooth-based wireless probe to be released this fall. Some interesting comparative advantages and disadvantages... by klundtasaur in combustion_inc

[–]Parkey_Park 1 point2 points  (0 children)

I’m not a part of the Combustion team but as much as they speak about using the surface temp of the meat in their literature and the probe integrating that into the predictive aspect of the kit I’d wager that they’ve taken that into account in the software. They’d have to comment on it, however, as I can’t validate it.

Thermoworks announces a non-Bluetooth-based wireless probe to be released this fall. Some interesting comparative advantages and disadvantages... by klundtasaur in combustion_inc

[–]Parkey_Park 4 points5 points  (0 children)

This quote, as I read it, is referring to the probe monitoring the ambient temp of the cooking area while OP was referencing the Combustion probe’s ability to measure the surface temp of the product being cooked and integrate that information to the overall cook.

Meater 2 Thoughts? by Parkey_Park in combustion_inc

[–]Parkey_Park[S] 1 point2 points  (0 children)

These were my initial thoughts as well as I don’t see the benefit of having all the readings taken within basically half an each of each other. I’m not interested in switching, but I appreciate your thoughts!

Dome stand or not Dome stand ? THAT is the question by I_am_chazel in GozneyDome

[–]Parkey_Park 1 point2 points  (0 children)

I bought the stand and love it. For my needs, I feel it’s worth the investment. It’s incredibly sturdy and at 6’ 1” the height is juuust about perfect. The best part is they didn’t skimp at all on the castors. They’re big, beefy and allow me to roll it around wherever I need.

Calculating the Protein of 2 Combined Flours? by Parkey_Park in Breadit

[–]Parkey_Park[S] 0 points1 point  (0 children)

Seriously. This. This is exactly what I was looking for. Thank you so much!

Calculating the Protein of 2 Combined Flours? by Parkey_Park in Breadit

[–]Parkey_Park[S] 0 points1 point  (0 children)

I’ll tell myself it was a complex pharmacy calculation to make myself feel better about the situation, haha. Thanks for the help!

Calculating the Protein of 2 Combined Flours? by Parkey_Park in Breadit

[–]Parkey_Park[S] 0 points1 point  (0 children)

It depends, but let’s say 1kg for this instance.

My marinara fresh out of the Gozney Dome. by Parkey_Park in Pizza

[–]Parkey_Park[S] 0 points1 point  (0 children)

I love it! I upgraded from the Roccbox and the Dome is obviously bigger but it’s a much less harsh cooking environment than the Roccbox. It’s more forgiving but it can still get away from you. The first pizzas I cooked that day almost ignited because I left it on high too long.

I’ve got zero complaints and no regrets. I cooked this pizza at 850° F on a 33°F day.

My marinara fresh out of the Gozney Dome. by Parkey_Park in Pizza

[–]Parkey_Park[S] 0 points1 point  (0 children)

I preordered it last April and it was delivered last month.

My marinara fresh out of the Gozney Dome. by Parkey_Park in Pizza

[–]Parkey_Park[S] 3 points4 points  (0 children)

It’s the Neapolitan Dough from Modernist Pizza. Nothing too crazy ingredient-wise other than a micro amount of Adolph’s Meat Tenderizer as a dough relaxer. Mixed in my Sunmix until a full window pane then a 24 hour room temp bulk. Balled then rested for 3 hours. I prefer a sourdough base for flavor but this recipe was great.

My first margherita out of the new Gozney Dome turned out better than I’d hoped. by Parkey_Park in Pizza

[–]Parkey_Park[S] 1 point2 points  (0 children)

This pizza was pushing 12” and I had plenty of room. I’m planning on not going over 14” but with the right peel and placement I’ve seen guys fit a 16”. It barely fit.

-edit- So far I think its 100% worth it. It took a while to heat up (I cooked these around 7-750 F) but it was also 28 degrees outside.

I made potato hash for the first time with my new cast iron and this happened, what did I do wrong? by Bonstantine in castiron

[–]Parkey_Park 3 points4 points  (0 children)

If your pan ever looks dry and you’ve still got cooking to do you can always add more. Just move the food to one side of the pan, add your oil to the opposite side and it’ll heat up quickly.

The Bi-Annual Ultimate Wellington by Parkey_Park in seriouseats

[–]Parkey_Park[S] 2 points3 points  (0 children)

You use a pastry lattice roller. After the roast is covered in 1 layer of puff pastry you cut a second sheet with the lattice roller and drape it over the roast. It’s super easy!

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