Smoked mashed potatoes rock! I mash them by hand, literally. I put on a pair of heat resistant gloves and mash away. You can get them the texture you want easily!
Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
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Which sous vide cookers do you all use? I'm thinking about getting one and using it to try it out, esp for fish.
If you have a thermometer you can try ghetto sous-vide with a cooler and just get the water 1-2 degrees over what your final temp is, to try it out. The Anova is probably the best one on the market in terms of affordability+performance.
Lanx
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I use my crockpot along with a temperature monitor
Dorkfood Sous-Vide Temperature Controller (DSV): Rice Cookers: Amazon.com: Industrial Scientific
probably if anyone wants to get into sous vide now, like many have said
Amazon.com: Anova Culinary Precision Cooker (Black): Kitchen Dining
is the way to go
Dorkfood Sous-Vide Temperature Controller (DSV): Rice Cookers: Amazon.com: Industrial Scientific
probably if anyone wants to get into sous vide now, like many have said
Amazon.com: Anova Culinary Precision Cooker (Black): Kitchen Dining
is the way to go
Erronius
<WoW Guild Officer>
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I prefer to skin my victims
You really like everything chunky, don't you?
Adebisi
Clump of Cells
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My future sous vide plan would be to cut a larger hole into my six pack cooler lid to fit an Anova. Top insulation!
Is there anything about the Anova that might prevent me from doing this?
chaos
Buzzfeed Editor
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The big ass clamp you use to clamp it on the side of the thing. By cutting a hole in the top of a cooler I would imagine you wouldn't need the clamp. You also have to worry about depth (as usual AMIRITE), since the machine flares towards the top and has controls you would want to make sure were not obstructed by the cooler.
TJT
Mr. Poopybutthole
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I look forward to buying an sous vide soon.
I also discovered cooking chopsticks recently. I always saw them in the store, but never bothered to ask or wonder how they would be used. Very underrated kitchen item.
Lanx, I never saw you mention them earlier. Or maybe I was simply too dumb to avoid them. Either way, I am using them all the time now.
I also discovered cooking chopsticks recently. I always saw them in the store, but never bothered to ask or wonder how they would be used. Very underrated kitchen item.
Lanx, I never saw you mention them earlier. Or maybe I was simply too dumb to avoid them. Either way, I am using them all the time now.
Lanx
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I regularly use chopsticks to cook with, stir and shit like that. The long cooking chopsticks are really only used by restaurants cuz the wok burner is like 900f you can't really use regular chop sticks, that close, but aside from frying (in case of splash) i haven't had any heat issues using just regular chopsticks for cooking.
btw all my chopsticks are wood, so thats why i can use them for cooking. Every asian house i've been in also has wooden chopsticks for home use. And cooking as well, i've never seen the long cooking chopsticks outside of the restaurant.
Plastic is for restaurant use. BTW i also have at least 8pairs of the wooden takeout chopsticks to give to guests, i don't like ppl using my chopsticks to eat w/, unless they're family. Even tho many of these ppl i've changed their kids diapers, eh, regularly take bites out of each others food. But not chopsticks!
Why are you not just buying one of these?Amazon.com | Cambro 12189CW135, Polycarbonate Camwear Boxes, 4.75-Gallon, Clear: Lidded Home Storage Bins: Bowls
Are you seriously trying to save like $25 by cutting holes in a cooler?
Adebisi
Clump of Cells
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Lanx
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He's saying once/if you get an Anova you don't need the insulation ghetto cooler package.
Adebisi
Clump of Cells
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There are "restaurant supply stores" where they are even cheaper, btw
Someone smart with food check out these two cookbooks and tell me if they're actually worthwhile (I'm guessing they are, but sometimes I get ripped off)...
The Food Lab: Better Home Cooking Through Science: J. Kenji López-Alt: 9780393081084: Amazon.com: Books
Lucky Peach Presents 101 Easy Asian Recipes - Kindle edition by Peter Meehan. Cookbooks, Food Wine Kindle eBooks @ Amazon.com.
I'm definitely getting The Food Lab's book for Christmas. But my impression of the book is that it's more like his long-form recipes on website; lots of detail on why / testing. Something like this:The Food Lab: How To Make The Best Chili Ever | Serious Eats, just in book form. For me, the recipes are secondary to the 'why'. I'll dive into a book like this to get smarter on techniques, but not necessarily to follow a recipe to the tee.
The second book seems like it's more of a quick recipe book, which isn't bad per-se, just something to flip through for recipes when you're not sure what you want to cook. But this is just my impression though from looking at the cover and seeing the title.
The second book seems like it's more of a quick recipe book, which isn't bad per-se, just something to flip through for recipes when you're not sure what you want to cook. But this is just my impression though from looking at the cover and seeing the title.