Cooking and Dining

Postby **dodint** » Sun Nov 19, 2017 10:05 pm

The podcast I listen to the most is now sponsored by a boil cooker so I'm pretty disgusted and not sure what to do. It's not as simple as just fast forwarding because one of the people involved considers himself a chef-type and actually talks about this stuff. Argh. Stick to sports.

Postby **count2infinity** » Mon Nov 20, 2017 11:55 am

There were 8 contestants in the pie bake off. According to a couple of the judges, I got 2nd. Best of the 4 apples that were brought in, but 2nd to a pecan cheesecake pie. Damn.

Postby **Dickie Dunn** » Mon Nov 20, 2017 12:54 pm

Should have went with the Frey Pie.

Postby **tifosi77** » Mon Nov 20, 2017 1:26 pm

The podcast I listen to the most is now sponsored by a boil cooker so I'm pretty disgusted and not sure what to do. It's not as simple as just fast forwarding because one of the people involved considers himself a chef-type and actually talks about this stuff. Argh. Stick to sports.

Just accept that you are the dopey outlier and welcome your eventual fate.

Postby **dodint** » Mon Nov 20, 2017 1:39 pm

The podcast I listen to the most is now sponsored by a boil cooker so I'm pretty disgusted and not sure what to do. It's not as simple as just fast forwarding because one of the people involved considers himself a chef-type and actually talks about this stuff. Argh. Stick to sports.
Just accept that you are the dopey outlier and welcome your eventual fate.

They're offering it from a convenience standpoint so they might as well be advertising Mcdonalds.

Postby **count2infinity** » Mon Nov 20, 2017 1:43 pm

I got to try my pie after lunch... I agree with the assessment. That other pie was stellar. For mine, it was labeled as bacon, but with the apple filling and the streusel topping, the bacon was completely lost. Should have ditched the topping and just done a bacon lattice on the top.

Postby **tifosi77** » Mon Nov 20, 2017 1:44 pm

@dodint You're usually much more thoughtful than this, so I get a kick out of the boiled meat posts. I imagine it's how I come off in.... well, I guess pretty much every other thread.

Postby **dodint** » Mon Nov 20, 2017 1:56 pm

@dodint You're usually much more thoughtful than this, so I get a kick out of the boiled meat posts. I imagine it's how I come off in.... well, I guess pretty much every other thread.

Keep in mind I'm going against the core of my annoyance with the boiled food stuff, as well. The sole reason I don't like it is because this thread (and it's predecessor) used to be really interesting. Then one day it became "how can I outdo the other guy who is boiling different crap in a bucket than I am!" and there wasn't any more talk about real cooking. I mean, ****, you have a guy that wants to boil sacks of chicken for Thanksgiving. Blech.

Now the only time I come in here is to make passive aggressive drops about boilers; basically ruining the thread for those that like it and perpetuating the boiling talk in general.

I'm in a bad place.

Postby **columbia** » Mon Nov 20, 2017 1:57 pm

Acting like grunty is not a good look.

Postby **dodint** » Mon Nov 20, 2017 2:01 pm

Acting like grunty is not a good look.

So I’m calling bullshit on this claim.

Postby **count2infinity** » Mon Nov 20, 2017 2:02 pm

My boil aversion is just that I don't have one, so when every single discussion is about it, I can't really contribute.

Once I get one though, it's game over for dodint. I'll join the boiling master race.

I also love that the boiling name stuck.

Postby **MrKennethTKangaroo** » Mon Nov 20, 2017 2:07 pm

c2i has been a pretty good contributor to this thread recently imo. and his posts have nothing to do with boiling

Postby **Miami Vice** » Mon Nov 20, 2017 2:08 pm

turkey breast cookers, i have roasted a stuffed one in the oven the past three years with good results. however, the skin is never very good and just comes off.

this year in an attempt to fix that im going to do the following:
-cut the turkey off the bone and flatten it tonight
-put it in brine until after work tomorrow
-sit it uncovered in the fridge from tomorrow night until thursday morning to dry it a bit
-before i go to add stuffing and roll it im going to grease up the skin

should i try searing it before roasting, or after? i just bought a torch, could that help?

Postby **tifosi77** » Mon Nov 20, 2017 2:08 pm

From a functionality point of a view (meaning, how you as the cook interface with the device) sous vide is no different than an oven. It's passive cooking.

Postby **dodint** » Mon Nov 20, 2017 2:08 pm

c2i has been a pretty good contributor to this thread recently imo. and his posts have nothing to do with boiling

Indeed. I'm off school this week and plan to batch some dough.

Postby **tifosi77** » Mon Nov 20, 2017 2:10 pm

should i try searing it before roasting, or after? i just bought a torch, could that help?

All your steps are good. I'm so-so on torches, probably get better results using a griddle or cast iron thing. I'd suggest a light sear to start, cook via your preferred method, then a hard sear to finish. Maybe under the broiler for a few minutes.

Postby **Dickie Dunn** » Mon Nov 20, 2017 2:14 pm

Anova Bluetooth at $94.95 and WiFi at $111.95 for today only on Amazon. dodint can step into modern cooking at a discounted price.

Postby **count2infinity** » Mon Nov 20, 2017 2:17 pm

I think my fundamental issue with boiling is it's super precise. My entire career so far is all about precision and recipes and following things to a tee. When I'm in the kitchen, I go by feel, taste, and my own preferences. It's my escape from being too technical.

Postby **columbia** » Mon Nov 20, 2017 2:21 pm

Acting like grunty is not a good look.
So I’m calling bullshit on this claim.

I'll admit that it was an insulting comment and offer an apology.

Postby **tifosi77** » Mon Nov 20, 2017 2:21 pm

It's not technical, it just mitigates the effect of one variable. All other aspects of cooking remain intuitive. I don't know how to make a sauce sous vide, for example. Nor would I really want to.

Postby **columbia** » Mon Nov 20, 2017 2:23 pm

I think my fundamental issue with boiling is it's super precise. My entire career so far is all about precision and recipes and following things to a tee. When I'm in the kitchen, I go by feel, taste, and my own preferences. It's my escape from being too technical.

Similar: I have no interest in sports metrics, because I earn my living dealing with data (and now supervising people who do). No need to turn something fun into something work-like.

Postby **count2infinity** » Mon Nov 20, 2017 2:29 pm

It's not technical, it just mitigates the effect of one variable. All other aspects of cooking remain intuitive. I don't know how to make a sauce sous vide, for example. Nor would I really want to.

It is technical... "boil at this temperature for this long" "make an x% salt solution".

Again, I prefer (and get more excitement if I nail it) just by feel.

Postby **tifosi77** » Mon Nov 20, 2017 2:44 pm

That's the thing...... you nail it every time with sous vide. (phrasing?)

Give it a try some time using one of the 'ghetto' methods: Hot water in your sink or an insulated cooler, pot of water on the stovetop, etc. They are more involved in that you have to hawk the water temp and constantly adjust, but it's an easy way to introduce yourself to the concept.

Postby **Shyster** » Mon Nov 20, 2017 2:45 pm

I'll join the boiling master race.

One of us. One of us.

Postby **count2infinity** » Mon Nov 20, 2017 2:46 pm

I have. Not a fan. I prefer active cooking for things that require temp, and for low and slow stuff, I don't care because it's typically less than 6-8 hours and there's no reason for me to be away from it should something go wrong.