scubadoo97's Profile

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Can you use a sharpening steel too much?

Depends on the knife. Softer German steel, maybe. Harder Japanese steel preforms differently and in my opinion benefit from more frequent time on stones. Steeling just doesn't cut it. Not advocating frequent coarse stones but frequent higher grit sharpening has it's place. I do strop often but use a balsa wood strop with an ultra fine compound instead of a steel. Gives me more control to strop at the correct angle

Jul 21, 2014
scubadoo97 in Cookware

Sarasota: Best Seafood - Shrimp and Fish

We were in Sarasota last weekend and ended up at Owens fish camp. Lucky pelican was just a bit further than we wanted to drive from lido. OFC was a neat place that I would return for grilled oysters and beer next time. We had full meals most recently and the fish appeared fresh and tasty. Liked the vibe and the food.

Jul 19, 2014
scubadoo97 in Florida

"I Don't Cook"

Haha, that's really funny

How do you melt tofu???

Jul 18, 2014
scubadoo97 in General Topics

I never used a grater before

Personally I'd go with a microplane. More versatile and very easy to use and clean. Cheap too and very sharp

http://www.amazon.com/Microplane-4000...

Jul 18, 2014
scubadoo97 in Cookware

I never used a grater before

Wrong grater for the job.
A micro plane would have turned a clove of garlic or a small knob of ginger into a small pile of purée in a matter of seconds with very little loss

Jul 17, 2014
scubadoo97 in Cookware
2

I need advice on cooking fish

Thanks

Jul 17, 2014
scubadoo97 in Home Cooking

I need advice on cooking fish

Can you get the skin really crisp when starting flesh side down. I do the majority of my fish searing on one side to develop a nice crust and quickly finish on the other side.

Also what kind of pan do you use?

Jul 17, 2014
scubadoo97 in Home Cooking

Sushi question: white tuna v. albacore

There is some legitimate white tuna. But if it's pearly white it's most likely escolar. You have to eat a bunch, like greater than 4-6 oz to have the laxative effect and even then it varies by consumer. I had it once as a seared fish at a restaurant. A nice size portion before I knew what it was. No issues at all from its consumption

Jul 15, 2014
scubadoo97 in General Topics

salsa gels after refrigerating

Sure do

Jul 14, 2014
scubadoo97 in Home Cooking

Stock Pot vs. Slow Cooker (for broth AND chicken)?

I think I uttered similar words

Jul 14, 2014
scubadoo97 in Cookware
2

Stock Pot vs. Slow Cooker (for broth AND chicken)?

I did that once. Put the strainer in the sink without the pot. Slap head! I said once. Caught it at the halfway point. Hang head in shame

Jul 14, 2014
scubadoo97 in Cookware
2

Tell me how to cook frozen shrimp

I don't do the sugar thing but don't have an aversion to sugar. Brown sugar goes in my other brines for meats and fish like salmon for lox and for corning meats. Mostly for color as I can never taste any sweetness in the final product

Jul 14, 2014
scubadoo97 in Home Cooking

Stock Pot vs. Slow Cooker (for broth AND chicken)?

Just lucky

Jul 14, 2014
scubadoo97 in Cookware

Stock Pot vs. Slow Cooker (for broth AND chicken)?

As to the paper towels, we buy the good ones ;). No lint, bits or dust as far as I can tell. I wet them down first as I do for paper coffee filters before use. 80% or more of the fat stays in the filter. Stock is quite clear with very little fat globules. I often reduce the stock and to cool the pot goes in the sink of cold water with ice or ice packs immersed in it. Cools down fast

Jul 14, 2014
scubadoo97 in Cookware

Tell me how to cook frozen shrimp

Farmed shrimp tend to be a bit mushy. Brining with salt water similar to the salinity of the sea will firm them up and give them the snap of fresher shrimp

Jul 14, 2014
scubadoo97 in Home Cooking
1

Stock Pot vs. Slow Cooker (for broth AND chicken)?

Picture of my set up. To filter out the fat and small debris I line the strainer with a paper towel

Jul 14, 2014
scubadoo97 in Cookware
2

Stock Pot vs. Slow Cooker (for broth AND chicken)?

I just put a strainer that fits into the top of a large pot and strain the contents of the PC into the pot and I either cool it in a sink of cold water or simmer and reduce it down and cool for later use

Jul 13, 2014
scubadoo97 in Cookware

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Good thing you measured the salt by weight. When making a brine it's the most accurate method. The recipe is calling for around a 4% brine

Jul 13, 2014
scubadoo97 in Home Cooking
1

Does brining chicken make a big difference?

I have to disagree on the later part of your reply

Jul 12, 2014
scubadoo97 in Home Cooking

VitaMix Blender, is it worth it?

The vitamix lid is vented so no explosions should occur. I do hot liquids with the vented lid without issues

Jul 11, 2014
scubadoo97 in Cookware

Nasty chicken legs

They were boned out but not cleaned. Not a big deal to remove tendons, veins and fat. The meat is tasty so worth working for

Jul 11, 2014
scubadoo97 in Home Cooking
1

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Not pickles yet

Jul 10, 2014
scubadoo97 in Home Cooking

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

Agreed. Nice looking pickles

Jul 10, 2014
scubadoo97 in Home Cooking

Ground my meat: what went wrong?

Air. More oxidation

Jul 10, 2014
scubadoo97 in Home Cooking
1

Why is hummus expensive?

I've often heard it pronounced like this, hemoos

Jul 09, 2014
scubadoo97 in General Topics

Why is hummus expensive?

I don't have that problem with my homemade. Could be the amount of lemon juice used. I use a 1/4 cup per 15 oz of cooked chickpeas

Jul 09, 2014
scubadoo97 in General Topics

Ground my meat: what went wrong?

Wet or dry Aging must be done under certain conditions. Sitting on the foam tray wrapped in plastic wrap is not of those conditions

Jul 09, 2014
scubadoo97 in Home Cooking
1

WashPost declares end of gluten-free fad

The information could be placed in the nutritional panel not pastered on the front of the bag. Instead they are pandering to the current food fad

Anyone remember SnackWell's fat free campaign?

Jul 08, 2014
scubadoo97 in Food Media & News

WashPost declares end of gluten-free fad

My only issue is gluten is becoming demonized unfairly in a fad kinda way. I have no issue with people that are truly intolerant. It's the pseudo intolerant that bug me. And these are the ones that will jump from one food fad to another proclaiming health benefits that are unsubstantiated or swearing off another "food poison"

I should also add, when Skinny Pop popcorn plasters gluten free on their packaging you know the whole thing is pure BS

Jul 08, 2014
scubadoo97 in Food Media & News
5

I'm so over...

Thank you, thank you. Done!

Jul 07, 2014
scubadoo97 in General Topics