Where my fellow cooks at???

[dodint]

Things like that tend to be what Alton Brown calls 'uni-taskers'. The only uni-tasker you should have in your kitchen is a fire extinguisher.

Unless you also like to make custards and melt chocolate, that is.

But then how else would you do it? The only other thing I've seen is an insert that goes over a regular pot. Won't I have to buy something to poach eggs with to keep them together whether it be a complete item like that, an insert, or even poaching cups? I could just make over-easy eggs and call it a day but that's not the same.

[count2infinity]

I could be way off base here, but what's wrong with a pot of simmering water for poaching eggs?

[FreeCandy44]

Hmm...never heard of Kewpie Mayo.

[dodint]

I could be way off base here, but what's wrong with a pot of simmering water for poaching eggs?

I'm way off base, not you. Didn't know this was possible. I assumed the white would just feather into a gross egg broth. Interesting. I like to cook but am surely not a chef, I learn as I go.

[shmenguin]

Things like that tend to be what Alton Brown calls 'uni-taskers'. The only uni-tasker you should have in your kitchen is a fire extinguisher.

Unless you also like to make custards and melt chocolate, that is.

I have a giant ice cream maker as a permanent fixture in my tiny kitchen. It's worth it.

[shmenguin]

Did the frozen steak thing again. This time with a nice thick tenderloin. It was beautiful. I skipped the 2nd sear. I think that was a mistake. That extra textural bump goes a long way.

[tifosi77]

Hmm...never heard of Kewpie Mayo.

Seek it out, available in Japanese markets or perhaps the Asian food section of a really good grocer. It's like a super savory version of mayo.



Honestly, I consider it to be one of the 3 or 4 greatest condiments in the world.

[tifosi77]

I could be way off base here, but what's wrong with a pot of simmering water for poaching eggs?

I'm way off base, not you. Didn't know this was possible. I assumed the white would just feather into a gross egg broth. Interesting. I like to cook but am surely not a chef, I learn as I go.

My bad, I thought you wanted the poaching pot so the eggs would come out a certain size/shape for presentation.

Yeah, that's the traditional way to poach an egg. The vinegar keeps the white from threadding off into nothing. Now that I'm Mr Sous Vide, I just slow poach whole eggs in the shell. You can do it on the stove top, but you'll need to rig up a way to keep the eggs off the bottom of the pan. Or you could do the famous Arzak egg, which is a very simple technique.

[columbia]

Mayo is Satan's seed.

[mac5155]

Marzettis all day for potato salad and Cole slaw.

[tifosi77]

Things like that tend to be what Alton Brown calls 'uni-taskers'. The only uni-tasker you should have in your kitchen is a fire extinguisher.

Unless you also like to make custards and melt chocolate, that is.

I have a giant ice cream maker as a permanent fixture in my tiny kitchen. It's worth it.

I do, too. It's called my stand mixer + dry ice.

Did the frozen steak thing again. This time with a nice thick tenderloin. It was beautiful. I skipped the 2nd sear. I think that was a mistake. That extra textural bump goes a long way.

Yes, if you want to skip a sear, skip the initial one. But it's really best if you do both.

[dodint]

I could be way off base here, but what's wrong with a pot of simmering water for poaching eggs?

I'm way off base, not you. Didn't know this was possible. I assumed the white would just feather into a gross egg broth. Interesting. I like to cook but am surely not a chef, I learn as I go.

My bad, I thought you wanted the poaching pot so the eggs would come out a certain size/shape for presentation.

Yeah, that's the traditional way to poach an egg. The vinegar keeps the white from threadding off into nothing. Now that I'm Mr Sous Vide, I just slow poach whole eggs in the shell. You can do it on the stove top, but you'll need to rig up a way to keep the eggs off the bottom of the pan. Or you could do the famous Arzak egg, which is a very simple technique.

Cool.

I ended up buying a similar pan to the one I posted. Worst case it can also be used as a shallow 8" pan for other things when the insert isn't being used for poaching eggs. I did want a particular shape, but didn't know there was a way to poach an egg using just a shallow pot. I'll try it soon just to see if I have the knack for it. Sorry to cloud up your cool thread with my short order level of competence.

[shafnutz05]

Made Chicken Divan tonight...really liked it, but definitely some tweaks I want to make for next time. The broccoli in particular came out great.

[shmenguin]

Things like that tend to be what Alton Brown calls 'uni-taskers'. The only uni-tasker you should have in your kitchen is a fire extinguisher.

Unless you also like to make custards and melt chocolate, that is.

I have a giant ice cream maker as a permanent fixture in my tiny kitchen. It's worth it.

I do, too. It's called my stand mixer + dry ice. 8-)

Did the frozen steak thing again. This time with a nice thick tenderloin. It was beautiful. I skipped the 2nd sear. I think that was a mistake. That extra textural bump goes a long way.

Yes, if you want to skip a sear, skip the initial one. But it's really best if you do both.

No liquid nitrogen? Not impress.

[tifosi77]

Sorry to cloud up your cool thread with my short order level of competence.

As long as you're cooking, it's all good.

Post pics.

[eddysnake]

made BBQ pork meatball hoagies from the meatball shop cookbook recipe. so good, can't wait to make more stuff from this. can't remember who mentioned it in here, but thanks for the heads up. great book!

[mac5155]

I made ribs yesterday, made 3 racks and my wife decided to not eat them. Sooo I have a rack left over.. no seasoning on them at all. Pork carnitas?

[ville5]

I wouldn't eat them either. Who in the hell makes ribs without seasoning? WTF mac? :lol: :lol: ;)

[count2infinity]

You ate 2 full rack of ribs in a sitting? Not sure if disgusted or impressed...

[mac5155]

lol... no. I ate like 3/4 of a rack yesterday, then took 3/4 of a rack today for lunch, and she took the other 1/2 for her lunch.

[mac5155]

I wouldn't eat them either. Who in the hell makes ribs without seasoning? WTF mac?

Haha. My wife doesn't like BBQ sauce. I made mine with sauce.

[ville5]

Ribs reminds me I have a question for those with electric smokers. If you do a brisket in the electric smokers can you get burnt ends? Thinking of buying one but if I can't get some burnt ends up in here, then I have to reconsider.

[shmenguin]

Ribs reminds me I have a question for those with electric smokers. If you do a brisket in the electric smokers can you get burnt ends? Thinking of buying one but if I can't get some burnt ends up in here, then I have to reconsider.

it's basically just an oven, so i wouldn't think so

[mac5155]

I see no point in an electric smoker, but that's just me.

IIRC Shyster has a smoker/roaster oven that he highly recommends.

[columbia]

I have news for you: You’re gonna die. Stop treating food as if it’s medicine and you might just be able to enjoy life before the inevitable catastrophe that awaits us all.

http://ruhlman.com/2015/02/is-the-gover ... this-time/" onclick="window.open(this.href);return false;