Claire actually did a write up on Anova vs Joule, and I was surprised with her findings. I’ve never had a problem with my now-ancient Anova, finding that the biggest difference was the container that I used. I covet the newer wifi model, but I’m a bit of a shut-in outside of work what with that there “social anxiety”.
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Carl
612wharfavenue
With chickpeas, however, they contain a lot less fat and thus don’t readily turn into a smooth, creamy paste
This was very well written, Albert. Thank you.
Bizarro Loch Ness?
The Mahlkonig Kenia that Claire linked early on is out of of production. Comparable models from Mahlkonig start at about $1800 and quickly go up by the thousands. It took me a month to decide on spending $40 for my burr grinder.
I’m drinking workplace-cafeteria iced coffee and reading about $2000+ coffee grinders while fantasizing about that undermount sink and oiled brass faucet.
Perhaps in another life, Carl.
It’s somehow romantic that you’d spend the time getting a forklift operating license in order to murder me.
how is the garlic configured? is it whole bulbs, cloves, peeled, minced, roasted? is the dropping simultaneous, or will i have time to enjoy it on some bread before my demise?
seems to take some of the less than desirable flavor out of the 20% or so of solid matter that makes up celery, and I find that it breaks down a bit faster in a mirapoix as well as just general eating, which is a good/bad thing since carrots take like FOREVER.
I am incapable of being silenced, unless my mouth is filled with moussaka.
It is now!
- Socrates
Now playing
Don’t be sad ThisGuy! It wasn’t directed at you, but the people with terrible potato management skills and hands like this:
Opening the lid of a dutch oven during a roast/braise is going to release any residual heat and steam/condensation/drippings that has/have built up and will have a hugely negative impact on your dish. Even something as basic as a pot roast benefits from that precious moisture and hot air.. LEAVE IT ALONE.
You…
I don’t know his/SE’s process well enough, but I think that their recommendations/recipes are tested well enough on higher quality ingredients and cookware to be consistent. Such as, if you bought a “steak” from the dollar store, don’t expect it to hold up to a 650 degree+ searing.
- Put pizza in a blender
Love my butcher block and various boards for various purposes.
You don’t need to refinance your entire life to get a Boos end cut board. A couple of lexan boards, a large “prep station” board (like, $60 on Amazon) and some smaller wood boards are my regulars, with a single large board with a trough for…
Kenji thought police
I would think that the dehydration effects of excess sodium would only intensify the headaches. I’m leaning more toward protein, but more specifically fat and cholesterol being the “miracles”. I’m 32, so if someone tells me that a footlong steak and cheese from Subway is a fix, I will be there with a coupon.