Author Topic: cooking  (Read 279648 times)

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Offline Gooch

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Re: cooking
« Reply #200 on: December 27, 2013, 02:52:08 PM »
Reverse periscope.

Offline HerrSonntag

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Re: cooking
« Reply #201 on: December 27, 2013, 02:56:17 PM »
Is that an immersion water heater circulator?

I've seen some Maker articles on building your own that I've want to try, they look pretty neat.  You use them to dial in water to a very specific heat, most famously to make ridiculous poached eggs (pictured)

You can do other things, like cook a vacuum packed steak to medium rare all the way through, then just slap it under a heat gun or blow torch to sear a perfect steak.  You can even use it to warm up avocados to a temperature where their browning enzymes break down, for guac that never turns dark on you.

Offline ChiComCat

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Re: cooking
« Reply #202 on: December 27, 2013, 02:57:47 PM »
What is that?

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Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.

Offline asava

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Re: cooking
« Reply #203 on: December 27, 2013, 03:38:24 PM »
Been having all sorts of fun with this guy



 :Wha:


Offline cDubya

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Re: cooking
« Reply #204 on: December 29, 2013, 02:32:50 AM »
Got one of these bad boys,  cant wait to try it out!


Online Cire

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Re: cooking
« Reply #205 on: December 29, 2013, 08:52:41 AM »
What is that

Offline cDubya

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Re: cooking
« Reply #206 on: December 29, 2013, 09:07:52 AM »
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.

Offline pissclams

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Re: cooking
« Reply #207 on: December 29, 2013, 12:18:12 PM »
that's pretty cool, I've not heard of it and this is my cooking board


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Offline cDubya

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Re: cooking
« Reply #208 on: December 29, 2013, 12:38:45 PM »
that's pretty cool, I've not heard of it and this is my cooking board

Check this site out : http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks

The guy seems to know what he's talking about, and his cookbook has been sold out on Amazon recently.

Online Dugout DickStone

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Re: cooking
« Reply #209 on: December 29, 2013, 01:06:27 PM »
that's pretty cool, I've not heard of it and this is my cooking board

Check this site out : http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks

The guy seems to know what he's talking about, and his cookbook has been sold out on Amazon recently.

He writes like a twerp but that thing looks great

Offline star seed 7

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Re: cooking
« Reply #210 on: December 29, 2013, 01:15:30 PM »
i saw some of those things at the salt store on pier 39.

that salt store rocks btw.

(i'm kind of a salt-o-phile)
Hyperbolic partisan duplicitous hypocrite

Online Dugout DickStone

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Re: cooking
« Reply #211 on: December 29, 2013, 01:28:32 PM »
Sodium

Offline Asteriskhead

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Re: cooking
« Reply #212 on: December 29, 2013, 02:14:40 PM »
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.

i've got a buddy who absolutely swears by it for steaks.

Offline pissclams

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Re: cooking
« Reply #213 on: December 29, 2013, 02:31:12 PM »


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Offline ChiComCat

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Re: cooking
« Reply #214 on: December 29, 2013, 02:32:38 PM »
What is that?

Sent from my KFTT using Tapatalk 2



Immersion circulator for cooking sous-vide.  Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.

i've got a buddy who absolutely swears by it for steaks.

Perfect mid rare from the edge on in.  I like to use mine when cooking for guests.  Can chuck the entree in there, leave it alone and only have to worry about the sides/dessert or whatever.  Super simple.  Mine was like $300 but I think there was a kickstarter for a $100 version recently, no idea how well that one works though.

Offline jtksu

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Re: cooking
« Reply #215 on: December 30, 2013, 12:17:12 AM »
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?

Offline HerrSonntag

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Re: cooking
« Reply #216 on: December 30, 2013, 12:24:16 AM »
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.

Offline jtksu

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Re: cooking
« Reply #217 on: December 30, 2013, 02:35:00 AM »
I freaking love corned beef.   Hash, Reubens, etc.   Not sure if I'm up to the entire pickling process...  Are the cryovac ones any good?
Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.

Sweet.   :thumbs:

Offline asava

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Re: cooking
« Reply #218 on: December 30, 2013, 11:14:53 AM »
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.

oh, dude. i have one of those. its a legitimate brick of salt. have no idea how to really use it, though.

Offline cDubya

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Re: cooking
« Reply #219 on: December 30, 2013, 01:17:19 PM »
What is that

Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.

oh, dude. i have one of those. its a legitimate brick of salt. have no idea how to really use it, though.

Check out that link I posted. LS is right, his writing sucks, but the info is solid.

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Re: cooking
« Reply #220 on: December 30, 2013, 01:19:45 PM »
So, you take a block of salt and cook on it?  Seems like that first fish would either contaminate the salt block enough so that the next several things you cooked would taste like rancid fish, or in cleaning the block for the next use, you would have to basically dissolve away half the block.  DNR link.

Offline puniraptor

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Re: cooking
« Reply #221 on: December 30, 2013, 01:48:43 PM »
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.

Online steve dave

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Re: cooking
« Reply #222 on: December 30, 2013, 01:50:48 PM »
no, I have not done that puniraptor

Online Tobias

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Re: cooking
« Reply #223 on: December 30, 2013, 01:54:22 PM »
i've made waffles in a hamburger iron before

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Re: cooking
« Reply #224 on: December 30, 2013, 01:55:40 PM »
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.

Could result in something like tear a way burger nuggets or something.  Basically a George Foreman but with texture.  Could also solve the problem of lettuce, tomato, pickle, etc wanting to slide off once they are stacked and ketchup is introduced. 

I say go for it.