Random Food Questions Thread

Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.

  1. Rambo

    Rambo Senior member

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    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?
     


  2. b1os

    b1os Senior member

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


  3. Bradden

    Bradden Well-Known Member

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


  4. Bradden

    Bradden Well-Known Member

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


  5. Rambo

    Rambo Senior member

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    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.
     


  6. indesertum

    indesertum Senior member

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    sous vide machine. blow torch. problem solved
     


  7. Rambo

    Rambo Senior member

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    Thanks Piob.
     


  8. indesertum

    indesertum Senior member

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    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
     
    Last edited: Jan 19, 2012


  9. impolyt_one

    impolyt_one Senior member

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


  10. indesertum

    indesertum Senior member

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    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
     
    Last edited: Jan 20, 2012


  11. edinatlanta

    edinatlanta Senior member

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    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?
     


  12. Bhowie

    Bhowie Senior member

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    ...
     
    Last edited: Jan 20, 2012


  13. edinatlanta

    edinatlanta Senior member

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    I agree. Thank you for the elucidating post.
     


  14. indesertum

    indesertum Senior member

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    i'll try that
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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


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