law_doc89's Profile

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Le Creuset Skillet Burned Please HELP!!!

Boil water and baking soda for 10 minute. Repeat if needed.

2 days ago
law_doc89 in Cookware

'nduja

Campfire marshmallows in DC/MoCo

Buy em by the box!

Defining cuisine the statistical way

Jul 20, 2015
law_doc89 in Food Media & News

Campfire marshmallows in DC/MoCo

Weird stuff in your kitchen

Jul 19, 2015
law_doc89 in Cookware

Asked to leave the building after ordering take out

You should have asked first.

How do folks feel about restaurant restroom attendants?

Most people today are slobs, who indulge in grunge look anyway, so it is fitting that they do not need servants. Attendants hale from a need to refresh, have help with a tie, or help with hair. They also make sure the room is clean at all times. Sic transit gloria mundi.

Jul 19, 2015
law_doc89 in Not About Food

Weird stuff in your kitchen

Weird or highly specialized?

I have lamb cake mold, it has a single use. I also have a mulling iron, among others. I do not have a duck press.

Jul 19, 2015
law_doc89 in Cookware

I am looking for a way to thicken my home made salad dressing

What and WHY are you trying to do? Otherwise we are blindly shooting darts.

Jun 26, 2015
law_doc89 in Home Cooking

I am looking for a way to thicken my home made salad dressing

You need to tell us why you want to do what you want to do

Jun 23, 2015
law_doc89 in Home Cooking
1

I am looking for a way to thicken my home made salad dressing

So you'd better use corn starch. Or heavy cream!

Jun 22, 2015
law_doc89 in Home Cooking

Ancient spices

For National Herbs and Spices day!

http://ancienthistory.about.com/od/fo...

Jun 15, 2015
law_doc89 in General Topics

Do you believe in being a food snob?

Ah, but is it a parody? ;~)

Jun 09, 2015
law_doc89 in General Topics

Do you believe in being a food snob?

"Snob" is an appellation used to intimidate insecure people by other insecure people. Technique and knowledge allows a person to utilize whatever is available is the market or tools in the kitchen to create a good meal. Baking is formulaic, and while good baking is a marvel, it is still largely the province of servants. Slavishly following recipes is no different than paint by numbers. There is a reality that is unpopular these days, that some people know what they are doing, some do not. People who aspire are to be admired, but poseurs ruin things for everyone. Having a Viking stove makes you a spendthrift, not a cook.

Jun 08, 2015
law_doc89 in General Topics

Sous Vide cooking...are you on board?

I look at SV as an additional cooking method, not a substitute. The food comes out very different from slow oven or braising. So when you say the texture takes getting used to, it is different, and not all things come out pleasing.

Jun 07, 2015
law_doc89 in Home Cooking

Help me build my kitchen

Exactly! That is why you shouldn't do what others want, but figure out what you want. Just because a serious freak who lives in his mother's basement and has plenty of time to print out opinions based on non peer-reviewed blogs and spews, don't listen. Figure out what you want and go from there.

Auf Wiedersehen

Jun 02, 2015
law_doc89 in Cookware

Help me build my kitchen

A few people here always recommend buying a bunch of expensive stuff, and quoting engineering reports that have nothing to do with cooking in the kitchen.

Determine what YOU want to do. THEN determine what works best for YOU to do THAT. everything else is BS from people with too much time on their hands. My work brings me into constant contact with some of the top chefs, and also top scientists ( I work with upper level confounding variables, and publish in this area, especially in forensic statistics). I can assure you, that the top chefs find those who engage in endless expensive gadgets, and those who stock high end kitchens to be a source of endless laughs. Any really expensive knife should be a wonder. Whatever you buy, it will wear out, Keep that in mind. There is no "best" knife, but there are many good ones. Even cheap ones do great, but don't hold an edge as long as expensive ones. Nonetheless, a series of cheaper ones, bought on sale or closeout, will be more cost effective over the long run. If you are a poseur, who must have a Viking stove, and esoteric Japanese knives, you will not be happy with the mundane, but workable. If you want to cook and enjoy yourself, just find what you like and ignore some of the incredibly stupid advice you will get around here.

Jun 02, 2015
law_doc89 in Cookware
1

Help me build my kitchen

Here is the key language from your link:

"Estimates of the

T
temperature differentials indicate
that soda lime silicate glass cookware can be expected to
survive moderate temperature changes that are experienced
in a household kitchen. However, documented reports of
incidents of dramatic shattering failures during what most
kitchen cooks would consider normal use suggests that the
margin of safety for avoiding thermal stress failures of soda
lime silicate cookware is borderline. It does not appear to be
adequate for all household cooking"

If this were not the case, I would be at the of the line filing a class action. Alas, those who have shattered glass are people who do not follow instructions and have themselves, and only themselves to blame. So, ordinary Pyrex, used according to instructions, is fine. Do not use it for banging in nails either, it will break.

Jun 02, 2015
law_doc89 in Cookware

Help me build my kitchen

Tired? Really? Wow! If you read the instructions, you will have no problems, but if you don't read the instructions, you will. You do not need laboratory glass in your kitchen. If you insist on putting something from the freezer into the oven, then expect what you get. A few anecdotes posted on blogs prove nothing but that some people refuse to read instructions. European Pyrex is still made from borosillicate, so you can buy it new, the old stuff was from NY.

Jun 02, 2015
law_doc89 in Cookware

Sous Vide cooking...are you on board?

2 points:

But the more expensive, self contained baths

SV is for denaturing proteins, so it is not really for vegetables for the most part.

Jun 02, 2015
law_doc89 in Home Cooking

Help me build my kitchen

Yup, like dumping a chunk of sodium in water.

It is really funny to read how people do not understand the difference between science and engineering. Ah well, I have never cooked crack at home, so never have needed lab grade glassware.

The whole exploding pyrex scare is old, and false, news. Look at the dates of the scare stuff. If one actually bothers to read and follow instructions, it is safe.

Jun 02, 2015
law_doc89 in Cookware

Help me build my kitchen

One of the issues is grooves in plastic. But with wood, you have to talk about what type. The harder the wood the smaller the pores, the quicker bugs die, but the quicker your knives dull. Softer woods that preserve knife edges have larger pores where the bugs hide.

Jun 01, 2015
law_doc89 in Cookware

Help me build my kitchen

You make crack in yours?

Found this:

http://www.popsci.com/science/article...

Jun 01, 2015
law_doc89 in Cookware

Sous Vide cooking...are you on board?

Butterfly leg of lamb. Pink all the way from crust to crust; veal shanks also.

May 31, 2015
law_doc89 in Home Cooking

Help me build my kitchen

You only need borsilicate glass for making crack. Soda-lime glass is fine for home use.

May 31, 2015
law_doc89 in Cookware

Help me build my kitchen

I fear that many today are too young to remember when everything came in glass, paper, or tin. Non-breakable for kids is very attractive. I can still remember what a pain "deposit bottles" can be. Everything has a down side. Frankly, however, I would limit, not exclude, the use of plastic, and stay wary of plastic getting heated in the microwave.

May 31, 2015
law_doc89 in Cookware

Help me build my kitchen

People do not understand that on any one occasion the odds are almost always in your favor for being OK. You can butcher a chicken or fish on a wooden board, then use it after wiping down without getting sick most times. It is a matter of dose, immune system, attenuation, etc. So, while one in 250,000 may sound remote, if you are the one, whoo boy! In more esoteric terms, these numbers get changed into number of exposures per one event.

I find the dulling effect of plastic a problem, but agree, that cheap, disposable boards are a potential solution. The bigger problem is that the dollar store ones are from China, and the labeling is far from accurate. There is no perfect solution.

I buy cheaper knives when they are on sale, or remainder, and dispose of them often as they get dull.

May 31, 2015
law_doc89 in Cookware

Help me build my kitchen

Re-read what you posted carefully and you will see it is not as definitive as you suggest. Further it is one report only, and so far as I can tell, not even subject to peer review.

It is full of sentences such as:

"Although the bacteria that have disappeared from the wood surfaces are found alive inside the wood for some time after application, they evidently do not multiply, and they gradually die. "

And that is true even for your counter tops if you let them sit long enough, So go ahead and butcher a chicken on a wooden board, then cut your raw lettuce on the board if you wish. The odds are in you favor for any one instance, but the one where you get sick will be a dousey.

A lay discussion of the nuances:

https://news.ncsu.edu/2014/09/cutting...

Here is something tangentially of interest:

http://www.washingtonpost.com/news/mo...

May 31, 2015
law_doc89 in Cookware

Help me build my kitchen

Plastic boards are for sanitary uses. Wood is for preserving knife edges, but are unsanitary. That is all. Everything else you hear is pure tabloid science. Even if the plastic ones gave off toxic fumes, the concentrations are way to low to be any more than what is in the background already

May 30, 2015
law_doc89 in Cookware
1