LaureltQ's Profile

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Most useless/useful kitchen thing you've ever been given?

My mother in law bought me a woven cotton "oven glove" with a fake fur cuff.

So it is thin cotton (strike a) which holds water (strike b) with a flammable and totally disgusting cuff that will get oil and crumbs all in it(strike c). It was also pink (strike d).

She bought this for me along with a large green plastic knife that was shaped like a handsaw, designed for cutting cakes. Because my real knives don't do the trick apparently.

Most useful: a Fluke Foodpro Plus food safety thermometer. A friend that works at fluke gave it to me. I didn't realize what i had been missing without the infrared portion of this.

Nov 25, 2014
LaureltQ in Cookware

Venison Stew

Here is a blog post that I made on the subject. Basically, if you're going to be eating it rare, leave it in the freezer for some time to be safe.

http://www.homeindisarray.com/2014/10...

Nov 21, 2014
LaureltQ in Home Cooking

Anyone else preorder the Anova Precision Cooker?

Sous vide is really the only way to have a grassfed steak that can be chewed and swallowed. The photo below is a sirloin steak I did in our DSV temp controller and crock pot.

We have an ipad laying around, so I too would be interested in the app. If you hear back, do you mind posting a link here?

Nov 19, 2014
LaureltQ in Cookware

Venison Stew

I was super concerned about this when I did a bourguignon, but I cooked it at a lower temp for a little longer than the Julia Child recipe calls for (followed the rest of the recipe as well as i do when I make it with beef) and the venison had the same texture as beef. Tender and moist. It was actually really surprising. My husband claimed (he is very picky) that if I had told him it was grassfed beef, he would have believed me.

Nov 19, 2014
LaureltQ in Home Cooking

Venison Stew

I don't have enough experience to say not to use those aromatics, I have rosemary growing on my deck so I would definitely always use that, but with a dish like a bourguignon, I don't know that their flavors were present. I'm sure dried would work fine.

Nov 19, 2014
LaureltQ in Home Cooking

Anyone else preorder the Anova Precision Cooker?

I am not entirely sure I'll be using bluetooth either. As is, I have a Windows phone, so without an app, I wont be able to control it via bluetooth anyway.

I got my signup notification with their website to update my address on Monday, so hopefully it gets shipped this week! (it'll still probably be next week)

Nov 19, 2014
LaureltQ in Cookware

Venison Stew

My husband shot a deer and I used hunks from the shoulder to make venison bourguignon. it was INCREDIBLE. I did brine it overnight with a bunch of aromatics, but i'm not convinced it made all that much difference.

Nov 19, 2014
LaureltQ in Home Cooking

I have seven butternut squash. I had ten. I used three, and used several more in the past few weeks... need more ideas.

I like peeling and cutting into squash fries. 425* oven in a sheet pan with avocado oil. Incredible steak fries dipped in homemade mayo mixed with sriracha. My husband and i cam go through a full squash in 24 hours.

Nov 14, 2014
LaureltQ in Home Cooking

Do you have to wait til food cools completely before refrigerating?

This. Our fridge is 15 years old and on its last legs. The last thing I need is a 150 degree pot of something going in and heating up other food that's in the fridge minding its own business.

Nov 14, 2014
LaureltQ in General Topics
1

Frozen cheese-board packets

Interesting. I will see if I can figure out a compact way to store this in the fridge!

Nov 14, 2014
LaureltQ in Cheese

Baking question: multicolor carrots for carrot cake?

Was the color offputting?

When I've grown purple carrots, they are notably more bitter than the orange ones mixed in with them. Have you had this experience in the cake as well?

Nov 14, 2014
LaureltQ in Home Cooking

stuffed peppers... something different??

Buffalo chicken stuffed peppers!!!

http://www.homeindisarray.com/2013/10...

Nov 13, 2014
LaureltQ in Home Cooking
1

first blind bake fail!

I always freeze my crusts before blind baking. Your mileage may vary, but my crusts are the CI vodka recipe, but i replace the shortening with home-rendered leaf lard.

Nov 13, 2014
LaureltQ in Home Cooking
1

Preprepared Products

Homemade - mayo.

I still buy thai curry paste, and most fermented things I haven't started monkeying around with.

Nov 13, 2014
LaureltQ in General Topics

Freeze homemade crab rangoon?

I know that cream cheese has a tendency to get a little "weird" in the freezer. Would the filling mixture of rangoon be too icky if I made a ton and froze some?

Nov 13, 2014
LaureltQ in Home Cooking

Anyone else preorder the Anova Precision Cooker?

Ugh. That would be a bummer!

Nov 13, 2014
LaureltQ in Cookware

Frozen cheese-board packets

This is with wheels that have already been cut open?

Nov 13, 2014
LaureltQ in Cheese

Anyone else preorder the Anova Precision Cooker?

I am incredibly jealous. Making hamburgers in the crock pot with the temp controller again tonight. :(

Nov 12, 2014
LaureltQ in Cookware

Anyone else preorder the Anova Precision Cooker?

You already have a foodsaver?

Nov 12, 2014
LaureltQ in Cookware

Frozen cheese-board packets

I was at Costco the other day and was perusing the cheese selection. Their prices are great, but the hunks are so huge that we'd never go through 5ish varieties before they went bad. I was thinking I could get 5-7 different cheeses (gouda, manchego, humboldt fog, brie, kerrygold cheddar, etc) maybe some salami, and ???, then vacuum seal it all in a flat bag. I figure it'll be a good option for the holidays when everyone is crazy busy and we tend to get drop-by guests. Then all I'd need for a pretty tasty cheese board is some bread or crackers, and 10 minutes to defrost!

What do you think, awful idea? I could even make some gingery cranberry sauce and stick it in a ramekin, freeze, top with a little waxed paper, and add to the "kit."

Nov 12, 2014
LaureltQ in Cheese

Anyone else preorder the Anova Precision Cooker?

As a kickstarter backer, this is the email that I got on Monday.

Hello Anova Community,

First off, lets address the elephant in the room - we're delayed a bit further with fulfillment of some of your Precision Cookers...

It was our hope and plan that we would have things wrapped up in time for the holidays at the latest, however as we began to fulfill, scale, and account for those who wanted to change their initial orders - we ran into some unanticipated issues. As a result, many of your 220v Precision Cookers are now the Christmas Grinch, rather than the Christmas Miracle. For that we are truly sorry.

But whether you are able to prepare Thanksgiving, Christmas, and/or reign in the New Year with Sous Vide, we guarantee that you will still be receiving the best Precision Cooker in - the - world. Something you will enjoy for years to come, so we hope you can bear with us a little bit longer as we try to calibrate our production process, and finish the initial delivery of this incredible project we've all collaborated on.

With this updated production schedule, many people now changing their menu planning for the holiday cooking season, which we sincerely apologize for. That said, we'd like to throw our cards back on the table so you can understand the issues we've run into.

Those who ordered a 120v Red/White Precision Cooker: As we ramped up production initially following our Kickstarter, the production of these two colors lagged behind as more orders had been placed for Black. As a result we offered people the option to change their color to black in order to receive it on time. The rest of these units will be shipping the week of December 1.

Those who ordered a 120v Black Precision Cooker: Many of these orders have already been fulfilled with the rest currently in process. Some of you changed your orders from Red and/or White to be able to receive your units faster, and we appreciate you adapting on the fly with us as we worked to get a large batch of units out to a big chunk of our loyal backers on time.

Those who ordered 220v Precision Cookers: Production of the 220v Precision Cookers was just not going fast enough, so we’ve undergone a retooling process to optimize our production process. We anticipate fulfillment of these orders the first week in January 2015, and delivery shortly thereafter.

We will be fulfilling all delayed units to our Kickstarter backers first. We anticipate having a batch of about 1,000 220v units (about 1/3 of their total order) fulfilled later this month in advance of the upcoming January fulfillment date; and moving forward, our Kickstarter units will be fulfilled before all others. These are not orders from Amazon, or anywhere else. These are orders that came from Kickstarter backers first, and then pre-orders - only from anovaculinary.com.

This is not the rollout we had anticipated, especially given the incredible support we have received from our community. However we hope that you can forgive the delayed delivery of some of your hardware. Our goal was to create the world best Sous Vide device for the home chef and professional chef alike - and we know that the Precision Cooker is just that.

We sincerely appreciate your patience, and please feel free to contact us at support@anovaculinary.com with any questions.

Team Anova

Nov 12, 2014
LaureltQ in Cookware

Frosting a frozen cake?

That the buttercream that's going on to make the cake look pretty should be soft.

When my house is extra cold and I'm frosting a crumb-coated cake, I find that the buttercream never goes on smoothly. Warmer buttercream(ambient room temp, if your house isn't a tomb like mine) fixes this beautifully.

Nov 12, 2014
LaureltQ in Home Cooking

Birthday Cake Booze Balls

I think you may be right. Maybe I'll try a batch with rum and a batch with birthday cake vodka and do a blind taste test shootout with my friends!

Nov 11, 2014
LaureltQ in Home Cooking

Birthday Cake Booze Balls

I work in real estate, so any time we do a potluck type gathering, I make jello shots. Favorites have been apple cider with home-infused cinnamon whiskey, pomegranate margarita, meyer lemondrop, and cosmos!

Nov 11, 2014
LaureltQ in Home Cooking

Birthday Cake Booze Balls

I am in full-on holiday-food-planning mode, and of course my primary objective is foods that you can sneak liquor into. We've all had (and maybe mindlessly eaten small bowls full of during family get-togethers)the midnight truffle balls (oreos, powdered sugar, cocoa powder, corn syrup, and rum/bourbon) and they're incredible.

For whatever reason, I am on a funfetti cake-flavored everything kick, and just ordered 2 packages of Birthday Cake flavored Oreos. I am planning on making the midnight truffle balls, minus the midnight bit, with the Sprinkley Yellow oreos.

What type of booze would be best? The obvious choice is birthday cake or whipped cream flavored vodka, but I'm trying to avoid buying any extra booze at this point (we have more liquor than fits on its own shelf in the pantry), so we are stuck with conventional liquors. Bourbon, Canadian Whiskey, Vodka, Rum? What do you think?

Nov 10, 2014
LaureltQ in Home Cooking

Gifts for a timid cook

Thank you!!!

Nov 10, 2014
LaureltQ in Cookware

Anyone else preorder the Anova Precision Cooker?

Yeah. For all of the kickstarter contributors, they finally released a timeline for approximate ship dates. Of course I wanted the white one, but not if it's going to take an additional month to get. Frustrating timeline, considering the "ships in October" thing and my assumption that because they were an established company with experience in product launches, they might ship on time. Unfortunately, my unit(which I changed from white to black to expedite shipping) isn't set to ship until the week of Thanksgiving. Bummer. I was hoping to use it for our dinner.

Nov 10, 2014
LaureltQ in Cookware

Let's talk about the accuracy of thermometers.

I'd totally have a thermapen if I hadn't totally lucked out and been gifted this from a friend who works for Fluke

Nov 07, 2014
LaureltQ in Cookware

Gifts for a timid cook

I had been thinking of an immersion blender. My cheapy hand-me-down recently bit the dust and I bought a vintage bamix on ebay. Would it be in bad taste to buy her a used hand blender?

Nov 07, 2014
LaureltQ in Cookware

Gifts for a timid cook

I have a friend who is interested in cooking, and cooks, but is incredibly nervous about failure(I keep trying to tell her that each time you fail, just use it as a learning experience, but she's still not confident enough). She is slowly outfitting herself with quality kitchenware, but I am not entirely sure what would be the best (not totally expensive) addition to her fleet of stuff. She bought a really nice knife that she takes good care of, last year I bought her a remote probe thermometer, a silpat, a couple of commercial grade aluminum half-sheet pans, a microplane and a little victorinox 4" utility paring knife. They're all items that I find indispensable in my kitchen, and she does use most of them pretty regularly. She has displayed a lot of interest in taking up sous vide cooking, and is wanting one of the new Anova ICs, which I THINK her boyfriend has ordered for her. The only thing that I can think of that may be in the $50-80 price range is a foodsaver, but without the circulator, it seems like it might kind of suck.

What sub-$100 gifts for a recipes-only cook that needs to build confidence in the kitchen?

Nov 06, 2014
LaureltQ in Cookware