Random Food Questions Thread - Page 224

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?

High temp for the browning, low temp for the cooking.

Slice thin on a mandolin, deep fry like a chip, sprinkle a blend of curry spices and sea salt = great snack

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.

sous vide machine. blow torch. problem solved

Thanks Piob.

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

You could find somebody who would cut the plexi for you easily enough. That's just a job for someone with the proper tool.

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?

...

I agree. Thank you for the elucidating post.

i'll try that

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