scubadoo97's Profile

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Carnegie Deli or Katz's?

I was at Katz with my brother. He was in line in front of me and asked for extra lean. No fat. The cutter looked him in the eye and asked "do you wanted that on white bread". I was on my knees laughing. Too funny

about 12 hours ago
scubadoo97 in Manhattan
1

Why are chicken breasts so HUGE?

That's really odd looking. It almost looks like two breast glued together with some kind of filler. Time to get that stuff tested. A medical technologist at your local hospital could run that through a spectrometer. I bet that picture would peak their interest

about 14 hours ago
scubadoo97 in General Topics

Wolfgang Puck Pressure Oven

Good to know

about 18 hours ago
scubadoo97 in Cookware

Navy Bean Soup Failure. What happened?

Either they soften or they're old

about 18 hours ago
scubadoo97 in Home Cooking

Need advice on how to sous-vide steak to different temps

Should work. You doing any post searing?

Dec 25, 2014
scubadoo97 in Home Cooking

electric pressure cookers - automatic pressure regulation - no watching needed?

I use a regular PC. Once I get the heat set with a gentle hiss of steam I walk away without worry

Dec 24, 2014
scubadoo97 in Cookware

1st time cooking a leg of lamb--tips?

Yikes, I've not seen rubber netting. Then again I usually remove the netting since the leg has several different muscle groups an grill it rolled open

Dec 24, 2014
scubadoo97 in Home Cooking

1st time cooking a leg of lamb--tips?

If yours has netting around it you can keep the netting on if you want to cut full round slices

Dec 24, 2014
scubadoo97 in Home Cooking

Two cuts of beef, one gas grill

Reverse sear has many advantages.

Our loves we will not admit

Okay I like fruitcake, I'll admit it

Best fish to be served with a mushroom risotto.

Branzino is all over the place because it's the new farmed fish on the block that can command a higer price tag on name value alone. It's also a mild white fish that is enjoyed by many dinners

Dec 22, 2014
scubadoo97 in Home Cooking

Can we sous vide straight from cryobags?

You should remove from the original packaging and remove any congealed blood, clean up the meat and reseal in approved bags.

Aldi Dutch Oven--anyone have experience?

Soups, stews, braises, beans..... To name a few

Dec 21, 2014
scubadoo97 in Cookware

A truly new cooking technique from Japan

Bang Bang Shrimp

Dec 21, 2014
scubadoo97 in General Topics
1

Making latkes with red potatoes--bad idea?

There was plenty of starch in the liquid I pressed out with the ricer. This was added back with the egg when forming. Worked well. Good texture and crisped up well

Dec 20, 2014
scubadoo97 in Home Cooking

Making latkes with red potatoes--bad idea?

Used reds because that's what we had. Worked well. Used a ricer to squeeze the water from the grated potatoes

Dec 20, 2014
scubadoo97 in Home Cooking

Aiming Heat Lamp on Viking Range Hood

I take that back. It does point toward the back wall

Dec 20, 2014
scubadoo97 in Cookware

Aiming Heat Lamp on Viking Range Hood

Never used the heat lamp in mine (no bulb) but pretty sure it would not be shinning on the back wall

Dec 19, 2014
scubadoo97 in Cookware

Food For The Afterlife

Would be a good start. Low and slow

Dec 19, 2014
scubadoo97 in General Topics

Hake Fish from Namibia

I was not a fan as well. Very watery when thawed and didn't care for the taste

Dec 19, 2014
scubadoo97 in General Topics

Hake Fish from Namibia

Our Florida strawberries taste pretty poor even at the height of the season these days

Dec 19, 2014
scubadoo97 in General Topics

substitute for fleur de sel?

It's more a textural difference. I bet most couldn't tell a difference in taste in a blind tasting if it was milled to the same size as kosher table salt

Dec 19, 2014
scubadoo97 in General Topics

Eating Raw Oysters, Is it safe?

Scare tactics keep irradiated food a pipe dream. It could save a lot of lives

Dec 19, 2014
scubadoo97 in General Topics

Food For The Afterlife

Depends on the direction I'm going

Dec 19, 2014
scubadoo97 in General Topics

Which Anova Sous Vide Device?

Yes 20 hrs was excessive. But Thomas Kellers recipe is 180 for 8 hrs. I pulled mine after 15-16 hrs done at 160. I didn't find my previous attempt to be dried out. The meat was tender and moist

Dec 19, 2014
scubadoo97 in Cookware

Which Anova Sous Vide Device?

Still have a couple of days to go but will post what ever I make with it

Here is a pick of chicken thigh confit

Dec 19, 2014
scubadoo97 in Cookware

orange flame on weber grill

Also agree with a good scrubbing with a wire brush and checking the air intakes. The burners look good to me. I've had mine for around 15 yrs and the burners look and work fine. The only thing I've had to replace are the flavorizer bars and the electronic starter. Well the rails to the drip tray just rotted out but the rest of the grill is still functioning fine.

Sous vide steak safety?

Don't sweat it you'll be fine and if you are sweating, I was wrong ;)

Which Anova Sous Vide Device?

You nailed in on the chicken. I pulled them at 16 hrs and chilled them down. I did 3 packs of 4 thighs. One will get used in the next couple of days, one in a week or so and one will go in the freezer for much later. The oxtail is a MC recommendation. I've seen the results of this time/temp on another forum and it looked good. I'll use it like I would for beef cheeks or similar fatty braise.

Dec 18, 2014
scubadoo97 in Cookware

Texas Sausage - concept & recipes

A friend from Huston picks up ribeye sausage from Don's in Louisiana and has brought to some of our get togethers. . It's excellent.

http://www.donsspecialtymeats.com/fre...