dcole's Profile
Help with Gas Grill Options
So I already have a charcoal grill, but really do need a new gas (propane) grill.
What I am looking for:
Highest heat, durability (rustproof), good sized cooking surface. I don't really need much else in terms of bells and whistles. Don't want to say price is no object, but I am willing to spend money for top of the line if it is justified over other options.
Is there much of a difference between the Weber genesis and summit? What other brands should I be looking at?
Do the infrared grills really put out more heat? are there downsides to them? I use charcoal on the weekends, but want a high quality gas grill that can put out a lot of heat during the week and on weekends when the charcoal grill is full from company.
Thanks a lot!
Bodum Bistro Blender
Has anyone used the Bodum Bistro Blender?
http://www.bodum.com/us/en-us/shop/detail/11303-01US/?navid=-1
I would love to find a really terrific blender for making smoothies, ect - just have trouble justifying the price of a vitamix. The thing I love about the Vitamix is that it would blend up watermelon seeds, pineapple skin, ect. I doubt the bodum would do that, but I have always found there products to be a good value for the money - this blender seems to be in a higher price range than their other products, so I wonder if it is a good value there....
Boos vs. Boardsmith
I looked into Brooklyn Butcher Block about 4 months ago. They have gotten terrific reviews and do look amazing. The cost was more than I wanted to spend and I ended up getting an edge grain maple boos. I am very happy with the boos. I use softer steel knives and my knives seem to do just fine on the board.
link to Brooklyn Butcher Block:
http://www.brooklynbutcherblocks.com/Brooklyn_Butcher_Blocks/Welcome.html
Omakase for two around $150. Other sushi rec's?
I am just starting to appreciate sushi without overpowering it with wasabi and soy. What are your reccomendations for two people ordering omakase and keeping it around $150 before drinks and tip?
Also, what other less expensive sushi spots do you like for nights when keeping the budget smaller?
Thanks!
Recs for Basics Tools for A New Cook
Cast iron skillets. They are cheap and serve soo many uses.
She has a knife, but if she needs more: I think only a chef's, paring, and bread are ncessary, then look into Victorinox. Great quality and cheap. A steel for the knives is also important. A whetstone isnt a bad idea: this one is cheap and I have great results on my victorinox knives with it: http://www.surlatable.com/product/PRO-7277/King-Combination-Stone
Cutting board
Kosher salt - can make all the difference if she is using iodized table salt
Tongs, whisk, flat edged wood or silicone spoon to scrape bottom of pans while cooking
These are the things I really couldnt do without and really all you need to prepare basic, good food. I think a copy of Ruhlman's Twenty would be a great idea as well. Show her his blog Ruhlman.com as well. The book breaks down the 20 techniques of cooking with a lot of instructional pictures and shows what each step should look like.
Good luck!
Truffle Oil & Heat
Thats what I was worried about. Thank you for confirming that.
I might make a potato dish with some truffle oil, but I am not set on using truffle oil - i just thought if I could find a way to use it in the duxelles, it might make for a nice addition. Thank you though!
Truffle Oil & Heat
There really isnt much mustard on the tenderloin. I don't think it would compete with the oil.
Also, as for pitting the oil in the duxelles, i was thinking about drizzling it into the mushrooms after they were cooked, similar to the way you would a mushroom risotto
Cookbook recommendation for a REAL beginner. I mean, a REAL beginner.
I would suggest Ruhlman's Twenty. It breaks down the absolute basic twenty techniques needed in the kitchen, then has recipies that each require each technique. Good for multiple reasons: Can practice a technique you just read about, see the different ways each technique can be used, or when prepping a meal, choose from different techniques to make prep easier.
The book is also heavily loaded with photos of what each stage in the prep should look like. Wonderful book for begginners, but also for all cooks.
Yorkshire pudding recipes anyone?
Check out Michael Ruhlman's blog: http://ruhlman.com
His most recent post is on Yorkshire Pudding. Not hard: hot oven & hot pan are key. Using beef fat (or any animal fat in my opinon) will certainly make a difference.
Truffle Oil & Heat
I am making a Beef Wellington on Christmas. Pretty classic preparation: very quickly seared tenderloin, then a small amout of mustard spread over it. I let it cool, then wrap it in mushroom duxelles and prosciutto, keep that in fridge for a bit, then wrap it in pastry before putting in the oven.
I am wondering if after I make the mushroom duxelles, if I were to put in some white truffle oil to the duxelles, if the taste would get ruined when I put the wrapped Wellington in a hot oven? I have only used truffle oil after taking whatever I am making with it off the heat.
Thanks!
Michael Ruhlman's French Onion Soup
I had heard of Ruhlman from The Soul of a Chef and the various cookbooks he has collaborated on, but never really read any of his blog or his own cookbooks until recently. His method for making stock in the oven is terrific - easy and turns out a great stock. I just bought Ruhlman's Twenty and think it is a terrific book.
I had been hesitant to try the onion soup with water, just because I have always made it the way Thomas Keller describes in his book Bouchon (written by Ruhlman, oddly enough) with beef stock. After reading his post I will give it a shot this weekend with water and see how it works...it certainly does make the dish more economical, im excited to try it out.
Liquid Gold - Turkey Stock - What are you making with yours?
I did not have time to use my stock this year, so it is in the freezer (always a good idea to keep good stock in the freezer). I do love polenta made with stock, last year I made polenta with the roasted turkey stock, it was great!
pilot light on stovetop
Thanks a lot for the help...it started working just fine about an hour later...i think it must have been some ecessive moisture.
pilot light on stovetop
the pilot light on my stovetop keeps clicking on all the burners. when i turn on the bottom left burner, which seems to be a problem, the pilots stop clicking. Does anyone have any idea how to fix this?
If i turn off the circuit for the stove it is fine, so I can leave the house, but obviously would like to try to fix the problem without calling a repair man. any help would be great. thanks
Ruhlman's oven stock method
I tried it last night and Im feel terrific this morning, so clearly it is fine :)
It was the easiest/least maintenance stock ive ever made. I think the results are similarly as good when done on the stovetop, but not having to keep any eye on it is a huge plus.
Thanks for the reassurance before tasting it though!
Ruhlman's oven stock method
Right, I guess that makes sense. The stock would have been over 165 the entire time....
Ruhlman's oven stock method
This afternoon I tried Ruhlman's method for making turkey stock in the oven: brown the bones and veg (I used 4 big wings and a neck, 2 onions, 4 carrots, celery, garlic), put the bones in a stock pot covered by and inch of water, bring to a simmer, then transfer into a 200 degree oven for 8 hours. After that, bring back to the stovetop and add the veg and simmer for an hour.
People have used this method to success, and of course Ruhlman is very accomplished and would not put something unsafe on his blog. I am just curious as to how this is safe: wouldnt putting meat in water at 200 degrees for 8 hours be a breeding ground for bacteria? 200 degrees is safe to kill bacteria I take it? Before I serve it, I am just looking to understand why this is safe. Thanks.
Maple v Cherry for a cutting board
Thanks for the responses. Maple seems they way I am headed.
Maple v Cherry for a cutting board
What are the advantages/disadvantages?
I know maple is harder. Will this make the cherry noticibly easier on knife blades (i use victorinox/wushtof so not a super hard steel)? Will the maple be more durable than cherry and less likely to warp?
Thanks
looking for a stove top safe roasting pan
If you go on amazon and search roasting pan, you will find plenty. cuisinart has 2 - one that is clad and one that is not, both are safe for stovetop. If you are looking to sear on the stovetop, I would reccoment a clad one...but that is just being fussy.
Where to buy a Cutting Board in NYC
I need a better cutting board...mine is old, cheap and now starting to warp. I've been thinking of going with the boos block, but really just want something thick. Does anyone know a place in Manhattan with a particularly good selection? I want one thats big (24x18x1.5 or so) and hopefully can see a few different types of wood.
Thanks!
Spice/Tea Shops
What are your favorite shops for spices and/or Tea in NYC? Looking for the freshest and best ranges available.
Also, does anyone know where you can buy fresh spruce?
Thanks!
Your best lentil soup recipe?
I use a vegetable stock (onions, carrots, leeks, mushrooms, garlic, bay leaves, peppercorns) because i tend to make a big batch (consider that lunch for the week) and I try to keep the amount of animal products in my diet down.
I saute a good amount onions, carrots, celery, and garlic, (sometimes mushrooms, sometimes bacon if im feeling that way - bacon goes great in lentil soup. I know adding a ham hock while it simmers is popular, but I have never done it) then add the veg stock and lentils. Cook that until the lentils are done, and I like to puree mine with an immersion blender - just because i prefer the texture that way.
I typically stir in some vinegar before serving, most of the time sherry, but red wine works well. I like balsamic, as well, but that is admittedly, a little unusual.
I've added uncooked, cubed tofu to the soup right before i serve it plenty of times and really like that. I tend to do that more when i do not puree the soup for some reason.
Another thing I have enjoyed is mixing some wasabi in soy sauce and adding that right before serving.
I have thought about throwing in some baby spinach before I eat it, but never have...maybe this week.
Lentil soup freezes well, if you did not know that already...when i make it, I tend to make about 4 quarts worth at a time and freeze what I wont eat in a week. It makes getting an extremely healthy, homecooked lunch or dinner ready super quick.
I am excited to see what ideas other people have...great idea for a post.
Gelatinous sauce from stock
I made a sauce yesterday made from beef stock, red wine, balsamic vinegar
I browned onions, carrots, celery, added 1 cup of wine to it. Seperatly, I reduced 4 Cups of homemade beef stock, which was pretty gelatinous to begin with. Also seperatly I reduced balsamic vin. I put all of these together, then chilled over night it to seperate the fat. I scraped a very small layer of fat off the top.
My concern is that all the gelatin from the stock has made the sauce into, well gelatin while cold. I know it will come back to the consitency I made it at when heated, and I will also add some butter, which will thin in out. That said, will it get lumpy at room temperature? I dont want it to look bad on a plate while sitting around after dinner... Any thoughts?
Thanks
Pasta Drying Rack or Other Ideas
I really like the clothes rack, thats a great idea.
I cut my pasta right after rolling it. Typically I only roll and cut enough for what im cooking...ill keep the unrolled dough in the fridge. I need the space to store the cut pasta before i boil it, for large groups, thats a lot.
To store, cut the pasta and then make little nests with it. It doesnt need to be refrigerated or frozen and will last at least a few weeks. I was skeptical about not needing to freeze it because of the eggs, but sure enough, you do not.
Italian/French/Spanish or similar BYOB?
Does anyone know any good european style BYO restaurants in NYC? There are some great ones in philly, but rarely hear of them here.
Pasta Drying Rack or Other Ideas
I make a lot of pasta in the fall and am short on counter space. Does anyone know of a pasta drying rack with a lot of space to put pasta on or does anyone do anything creative for that matter?
All Clad is 40% Off at my local cookware store -- Should I get it?
I agree with Jay F...the All Clad 8qt stock pot isnt a stock pot in the sense of it being tall and narrow. I have a cheap tall and narrow stock pot and an 8qt All Clad "stockpot" that I use for making bolognese, ect mostly. It browns meat great, then can be used to simmer sauce.
If you like All Clad, check out the cuisinart multiclap pro. I love my all clad, but if I had know about these/done some research, I could have saved some $. There are plenty of other less expensive alternatives to All Clad if you do your research.
