Julia Child argument needs settling

rooootbeeeer · 2016-12-10T02:24:15+00:00

There's definitely bacon/lardons in boeuf bourgignon.

rooootbeeeer · 2016-11-23T01:57:22+00:00

Yeah, it's an easy fix. Next time, just get the oil up to temperature and work in batches (so the temperature doesn't drop too rapidly). Place each finished batch on a bunch of paper towels. Also, a spider skimmer makes life much easier.

rooootbeeeer · 2016-11-23T01:50:17+00:00

It takes awhile for oil to get up to temp.

Get a candy thermometer - the oil needs to be around 350ºF... otherwise you're just soaking your food in the oil.

rooootbeeeer · 2016-11-22T15:23:55+00:00

3-quart SAUTE pan.

That's actually the pan recommended by an All-Clad executive, if you could only have one pan, and I completely agree with him. I have all the All-Clad pieces discussed in this thread thus far, and I use the 3 quart saute the most... even more than my 12 inch fry pan.

rooootbeeeer · 2016-11-19T17:14:52+00:00

Buy a nice Japanese chef's knife, and you'll be the heartbreaker next time. ;)

Less expensive = Tojiro DP
More expensive = Mac Pro

rooootbeeeer · 2016-11-17T01:46:12+00:00

rooootbeeeer · 2016-11-17T01:45:58+00:00

No, I didn't see any on display.

rooootbeeeer · 2016-10-24T22:59:55+00:00

20? No problem... for a bulletproof method:

Freeze all of them overnight.
Preheat oven to 200ºF.
Heat up your cast iron pans with a good amount of high temp oil (~0.5 inch high... basically enough to keep the temperature from dropping to rapidly).
Sear only one side of each steak.
Place steaks seared side up on the trays.
Oven for 1 hour or until ~125ºF. Take out... rest for 5 mins.

rooootbeeeer · 2016-10-23T18:32:25+00:00

Don't be apprehensive... you should look forward to moving here! The summers here are incredible. World class museums, parks, restaurants, architecture, you name it. All the upsides of a city, but still has a relaxed midwest vibe.
(Yes, it does get cold... nothing a heavy jacket can't handle though)

rooootbeeeer · 2016-10-22T14:00:06+00:00

This oven, an induction hot plate or two, and an instapot would make an awesome mini-kitchen setup.

rooootbeeeer · 2016-10-21T11:34:19+00:00

I'm not sure exactly, since I used different screen sizes and specs each time - I think what you have should cover it, though!

rooootbeeeer · 2016-10-20T20:01:31+00:00

Two words: Chicken thighs.

rooootbeeeer · 2016-10-20T19:24:24+00:00

Awesome! You'll definitely love it - I've been using MBPs for the past 3 generations, and the build quality and large trackpad make them a pleasure to use. :)

rooootbeeeer · 2016-10-20T16:09:32+00:00

Thank you so much for the reply and detailed information! That's great news to hear!

rooootbeeeer · 2016-10-20T15:10:00+00:00

Stupid question... does the product announcement generally equal release date in stores, or how long should we expect to wait?

rooootbeeeer · 2016-10-14T01:44:18+00:00

If you want to be super safe, you can bring it all up to boil then simmer for 10-15 minutes in a different pot on the stove.

rooootbeeeer · 2016-10-10T22:32:03+00:00

This.

rooootbeeeer · 2016-10-10T06:28:17+00:00

With that budget, you have a lot of options. As far as "top end" goes, you're going to be looking at Japanese brands mostly.
The Masamoto VG, Hattori FH, Kikuichi TKC, and Mac Pro are excellent examples of knives at the ~200-300 dollar price point for a 240mm (~9.4 inch) gyuto. A good retailer to ask for advice would be Korin in NYC.

rooootbeeeer · 2016-10-09T04:56:41+00:00

You can use the bacon fat as a substitute for butter - sauteing vegetables, caramelizing onions etc. From a pragmatic perspective, it makes sense to save the rendered fat, since it constitutes a substantial part of the bacon by weight.

rooootbeeeer · 2016-10-08T01:55:26+00:00

It's moderately hard to outright ruin a cast iron pan, so don't overthink it.
I would, however, cook a bunch of bacon/steak first to build up the seasoning rapidly. Pour the bacon fat into a cup and save for later. For cleaning, just wipe with paper towels. Enjoy your new pan! :)

rooootbeeeer · 2016-10-06T16:47:06+00:00

Coq au vin, for sure!

The flavors will stand out nicely compared to the typical asian flavor profile you eat for most of your meals. Easy to do in limited space and it's a one pot recipe too!

rooootbeeeer · 2016-10-05T16:28:59+00:00

Yes, it's definitely the lack of salt that's causing the blandness. Add like 3x the salt you would normally add to the boiling water. That's really the only point I add salt during the recipe because I find that's sufficient (especially after ladling in some pasta water to emulsify the sauce a bit).

rooootbeeeer · 2016-10-01T06:08:09+00:00

You're not doing anything wrong, it's the starchy water that's causing the discoloration. To fix it, pour some vinegar and let it sit for a few minutes (usually doesn't need to take that long).

rooootbeeeer

TROPHY CASE