Cooking and Dining
Posted: Tue Aug 18, 2020 2:07 pm
Mind your business.
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Cooking and Dining
http://www.fifthavenueforum.com/forum/viewtopic.php?f=7&t=42
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Cooking and Dining
Posted: Tue Aug 18, 2020 2:10 pm
I mean this is America. if you want to drive a $60,000 jeep rubicon gladiator that can drive on the surface of the moon but get 10 mpg on the way to the grocery store, I'm all for it. If you want to use a flamethrower to boil some water for some top ramen, go for it. I'm not here to pass judgement; it is a genuine question
Cooking and Dining
Posted: Tue Aug 18, 2020 2:11 pm
It's the juxtaposition between scorching the living **** out of the outside of the egg without solidifying the inside. I am using the 'Power Burner' so maybe I'll shift over to a different one next time.
Cooking and Dining
Posted: Tue Aug 18, 2020 2:28 pm
More is almost always better. I'd actually prefer it if all 5 burners were 18k, or at least 15k.I mean this is America. if you want to drive a $60,000 jeep rubicon gladiator that can drive on the surface of the moon but get 10 mpg on the way to the grocery store, I'm all for it. If you want to use a flamethrower to boil some water for some top ramen, go for it. I'm not here to pass judgement; it is a genuine question
I mean, it's not a 200,000 BTU wok burner. But that'd be kinda neat.
Cooking and Dining
Posted: Tue Aug 18, 2020 5:02 pm
That would melt most of my pans, I’m guessing.
Cooking and Dining
Posted: Wed Aug 19, 2020 7:01 am
Preferred searing oils, especially after SV? I used to go with grapeseed oil but recently switched to avocado oil for the better nutrition profile. Those seem to be the two standard bearers?
Cooking and Dining
Posted: Wed Aug 19, 2020 7:03 am
Been using sunflower oil on the cast iron recently. It’s ok
Cooking and Dining
Posted: Wed Aug 19, 2020 9:07 am
If you're just talking about searing, there's next to no oil absorbed by the protein after cooking. Making a decision on the grounds of 'nutrition profile' is like worrying about the drag coefficient of a knee scooter. It's just not a thing that has any practical value.
Smoke point. Flavor/lack thereof.
Smoke point. Flavor/lack thereof.
Cooking and Dining
Posted: Wed Aug 19, 2020 10:35 am
Safflower. Inexpensive, no flavor, not terribly unhealthy, widely available.
Dodint, I went from gas to propane. I don't know if I noticed a difference whatsoever... I assume the orafice is correct?
Dodint, I went from gas to propane. I don't know if I noticed a difference whatsoever... I assume the orafice is correct?
Cooking and Dining
Posted: Wed Aug 19, 2020 11:10 am
Even my wife told me to suck it up and try harder so it's probably just me. 
Cooking and Dining
Posted: Wed Aug 19, 2020 12:19 pm
Heat is agnostic to fuel source. If there is a palpable difference, it's the range itself, which can be thermal output, dispersion/diffusion of the heat, etc.
Cooking and Dining
Posted: Wed Aug 19, 2020 12:29 pm
I wasn't aware of that, thank you.If you're just talking about searing, there's next to no oil absorbed by the protein after cooking. Making a decision on the grounds of 'nutrition profile' is like worrying about the drag coefficient of a knee scooter. It's just not a thing that has any practical value.
Smoke point. Flavor/lack thereof.
Cooking and Dining
Posted: Wed Aug 19, 2020 12:35 pm
I've watched way too many Guga Foods and Sous Vide Everything videos, and now I'm trying to figure out if buying a joule/sous vide circulator is worth it for the few times that I do cook something.
Cooking and Dining
Posted: Wed Aug 19, 2020 12:40 pm
It's only worth it if you like perfectly cooked food, so....
Cooking and Dining
Posted: Wed Aug 19, 2020 1:21 pm
Guga is great (that dude is a happy MFer) and sous vide is awesome and circulators are very reasonably priced nowadays.
Cooking and Dining
Posted: Wed Aug 19, 2020 2:16 pm
This might be the splittiest of split frosted tips right here.Heat is agnostic to fuel source. If there is a palpable difference, it's the range itself, which can be thermal output, dispersion/diffusion of the heat, etc.
Cooking and Dining
Posted: Wed Aug 19, 2020 4:04 pm
I thought Anova was the deal. No?
Cooking and Dining
Posted: Wed Aug 19, 2020 5:29 pm
I might be able to get you a promo code for Joule.
Cooking and Dining
Posted: Wed Aug 19, 2020 6:22 pm
Currently have some chicken thighs in the oven. 3 seasoned with Kinders Woodfired Garlic rub and 2 with Katie's Moroccan seasoning.
My kitchen smells amazing, and I can hear the juices bubbling. Can't wait to see how they turn out.
My kitchen smells amazing, and I can hear the juices bubbling. Can't wait to see how they turn out.
Cooking and Dining
Posted: Wed Aug 19, 2020 6:43 pm
My brother has an Anova, and I have a Joule. Both are good products. The Joule is a bit thinner and smaller than the Anova, but the Anova has on-unit controls, while the Joule requires a separate phone or tablet with the Joule app installed to use.
Cooking and Dining
Posted: Wed Aug 19, 2020 6:47 pm
For those that SV, what kind of containers do you use? I have a feeling that would be another added cost.
Cooking and Dining
Posted: Wed Aug 19, 2020 6:55 pm
I have something like this for my joule for bigger things. I just use a deep pot for smaller pieces of meat
https://www.webstaurantstore.com/cambro ... SFSCW.html
https://www.webstaurantstore.com/cambro ... SFSCW.html
Cooking and Dining
Posted: Wed Aug 19, 2020 7:23 pm
He’s back!
Cooking and Dining
Posted: Wed Aug 19, 2020 7:35 pm
I've just been using a couple of different metal pots with foil over the top if I'm doing a long cook. I do have my eye on a dedicated plastic container with a lid that's cut to fit my Joule. There are many of those on Amazon and other places.
Cooking and Dining
Posted: Wed Aug 19, 2020 7:50 pm
I use this with a lid that I cut a hole in.