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Random Food Questions Thread - Page 471

post #7051 of 7386
You know, in thinking about this, a truffle has never survived long enough at my house to make this an issue.
post #7052 of 7386
Quote:
Originally Posted by Manton View Post

You know, in thinking about this, a truffle has never survived long enough at my house to make this an issue.
check out my sig. he's trying to avoid the tragedy.
post #7053 of 7386
Quote:
Originally Posted by Manton View Post

You know, in thinking about this, a truffle has never survived long enough at my house to make this an issue.

Home use is different. I'm a big timer who buys in bulk.
post #7054 of 7386
Quote:
Originally Posted by mgm9128 View Post

Home use is different. I'm a big timer who buys in bulk.
what if piob and mgm are actually the same person.
ffffuuuu.gif
post #7055 of 7386
a lot of people buy stuff in bulk
post #7056 of 7386
Quote:
Originally Posted by foodguy View Post

what if piob and mgm are actually the same person.
ffffuuuu.gif

PIob is, at best, a medium timer. MGM is the real deal.
post #7057 of 7386
What do you think about ebook cookbooks? I have reservations because I like to annotate cookbooks with my results from trying them
post #7058 of 7386
PSA:

Thermapens for $74:
http://www.thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_jan_2014.html

Open box (but direct from the manufacturer)...pretty good deal
post #7059 of 7386
Any tips to cooking tapioca pearls? Can't seem to get all these boogers cooked equally.
post #7060 of 7386
Never mind. Just read the box
post #7061 of 7386
I'm a huge steak eater and while I can usually cook a killer steak there are times when it is under or overdone still. Quite fickle. I've read about cooking steaks with a sous-vide cooker. Worth getting one or should I just stick to the awesome, but annoying Ducasse method?

Source of sous-vide idea: http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html?ref=title
post #7062 of 7386
See my link 3 posts ago
post #7063 of 7386
Sous-vide cooker nay, thermopins yay?
post #7064 of 7386
Quote:
Originally Posted by patrickBOOTH View Post

I'm a huge steak eater and while I can usually cook a killer steak there are times when it is under or overdone still. Quite fickle. I've read about cooking steaks with a sous-vide cooker. Worth getting one or should I just stick to the awesome, but annoying Ducasse method?

Source of sous-vide idea: http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html?ref=title

Sous vide makes it idiotproof for sure. I enjoy Ducasse and still use it but with sous vide from Anova costing $200 it's harder and harder to say no. I know you can afford that, and it opens up new fun things to play with. You will need to add a Food Saver to the tab, however.

Be aware that the Anova is freaking tall and it may not fit your stockpot (it doesn't fit mine, and mine is fairly standard-issue Cuisinart tri-ply, Macy's quality stuff). I bought a 5-gallon Homer bucket at the Depot.
post #7065 of 7386
For the non-M&M, non-heismatt cook I will suggest www.sousvidesupreme.com (which pB's article mentions too).
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