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Random Food Questions Thread - Page 224

post #3346 of 7194
Interesting. Why not a consistent temp throughout? I assume the drop in temp is to keep the tops from burning. Would flipping them midway and draining off the juice/fat alleviate that?

Question on rack spacing - how much room should there be between the 2 racks? Can I place them one under the other, or should I leave at least 1 rack of space between?
post #3347 of 7194
High temp for the browning, low temp for the cooking.
post #3348 of 7194
Quote:
Originally Posted by mgm9128 View Post

Good uses for taro root?

Slice thin on a mandolin, deep fry like a chip, sprinkle a blend of curry spices and sea salt = great snack
post #3349 of 7194
Quote:
Originally Posted by Rambo View Post

Interesting. Why not a consistent temp throughout? I assume the drop in temp is to keep the tops from burning. Would flipping them midway and draining off the juice/fat alleviate that?
Question on rack spacing - how much room should there be between the 2 racks? Can I place them one under the other, or should I leave at least 1 rack of space between?

Can you do an initial sear of the thighs and then finish in the oven ?
post #3350 of 7194
Quote:
Originally Posted by Bradden View Post

Can you do an initial sear of the thighs and then finish in the oven ?

I could but it would just be extra steps. I've been cooking them on the stovetop in my non-stick skillet but I have to run through about 3 batches and each one takes at least 10 minutes of constant work. The oven seems to be the better option.
post #3351 of 7194
sous vide machine. blow torch. problem solved
post #3352 of 7194
Quote:
Originally Posted by indesertum View Post

sous vide machine. blow torch. problem solved

Thanks Piob.
post #3353 of 7194
seriously tho. one of these days i'm going to make myself a sous vide machine. i just have to figure out how to cut acrylic.


also i left out the vacuum sealer part


i was reading in the momofuku cookbook about how at the hyatt hotel? in tokyo they had one guy for protein. at what basically was a steakhouse. ONE. cooking hundreds of steaks all by himself with the help of sous vide machines
post #3354 of 7194
You could find somebody who would cut the plexi for you easily enough. That's just a job for someone with the proper tool.
post #3355 of 7194
yeah. the problem is i dunno where to find somebody who can cut it for me. i asked friends at school and i dont think they were comfortable with the idea
post #3356 of 7194
Quote:
Originally Posted by indesertum View Post

yeah. the problem is i dunno where to find somebody who can cut it for me. i asked friends at school and i dont think they were comfortable with the idea

Ask Home Depot if they can or know someplace where you can.

Also, I remember some link a while back about a kit to make vinegar at home. Anyone care to share? It was a barrel with a starter, you just poured your wine into it. I've got about 1/3 a bottle of port, would that work?
post #3357 of 7194
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post #3358 of 7194
Quote:
Originally Posted by Bhowie View Post

...

I agree. Thank you for the elucidating post.
post #3359 of 7194
Quote:
Originally Posted by edinatlanta View Post

Ask Home Depot if they can or know someplace where you can.
Also, I remember some link a while back about a kit to make vinegar at home. Anyone care to share? It was a barrel with a starter, you just poured your wine into it. I've got about 1/3 a bottle of port, would that work?

i'll try that
post #3360 of 7194
Quote:
Originally Posted by edinatlanta View Post

Ask Home Depot if they can or know someplace where you can.
Also, I remember some link a while back about a kit to make vinegar at home. Anyone care to share? It was a barrel with a starter, you just poured your wine into it. I've got about 1/3 a bottle of port, would that work?

I think it was your ebro foodguy. You can buy mother online, or at a local winemaking shoppe.
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