Fifth Avenue Forum

Source of the post f you up the budget you can get a Thermapen with an IR sensor opposite the probe. (I have one and it's my go-to)

I almost did this, but just couldn't justify the cost.

It's really useful when frying and also checking how well (or not) your oven is calibrated. Less so at taking your own temperature in the early days of a pandemic when you discover that you and your wife have gone through 17 years of relationship without a body thermometer.

Some heirloom Royal Corona Beans from Rancho Gordo dwarfing a 50-cent piece:



The flavor is pretty mild, and honestly the taste is basically similar to other white beans like cannellini beans or navy beans. If you just want some beans for soup or the like, those would be way cheaper. But if you're doing something like a salad or a dish where appearance matters a lot more, these things are going to make an impressive visual impact because they are just massive.

It's really useful when frying and also checking how well (or not) your oven is calibrated. Less so at taking your own temperature in the early days of a pandemic when you discover that you and your wife have gone through 17 years of relationship without a body thermometer.

Did the same thing myself.

I’ve got my second attempt at pasta sauce simmering, and my first attempt at Alton Brown’s chewy chocolate chip cookie dough in the fridge. Looking forward to both, and certainly hoping to improve on the sauce.

Also, can’t help but think of this any time I open a bag of chocolate chips.

@tifosi77

I want to do an au poivre sauce with my steak tonight now that dairy is back. but I put it in the oven for a while after it’s off the pan.

Should I just have the sauce simmer for a while? Is there a practical time limit here?

Alton’s chocolate chip cookie recipe is outstanding. This is my new go-to.

I've been using America's Test kitchen chocolate chip cookie recipe for a while. You brown your butter, which gives it a unique, nutty flavor.

I've been using America's Test kitchen chocolate chip cookie recipe for a while. You brown your butter, which gives it a unique, nutty flavor.

That’s very close to Alton’s recipe, minus the added time with the butter over heat. I don’t want a nutty flavor in my cookies, so I’d never go that route, personally. I will say that keeping the dough in the fridge for an hour prior to starting, and in between batches seems to yield good results.

Just froze a bushel of Jersey Fresh corn for the winter/holidays.

Only yielded 10 pounds of kernels, but it’ll be great on Christmas.

tifosi77

I want to do an au poivre sauce with my steak tonight now that dairy is back. but I put it in the oven for a while after it’s off the pan.

Should I just have the sauce simmer for a while? Is there a practical time limit here?

Anything with dairy can break if you don't manage heat properly, not really something you can just leave unattended. Unforgiving in that regard. Au poive is def something I'd do a la minute, like a few minutes before you take the steak out and rest it before serving. The steak should wait for the sauce in this instance, not the other way around imo.

While I went hunting tonight, my wife went to her mom's for dinner. She sent home hand breaded chicken tenders, pulled pork, green bean casserole and her own BBQ sauce.

My wife struggles to order takeout.

The One Bite frozen pizza from barstool is pretty darn legit.

Anyone have a good recipe for oxtail? Picked some up at Costco today and am thinking about maybe doing braised oxtail or something similar.

Oxtail tartare

Mrs K is making burritos. It's my job to shred the cheese and I forgot that I broke the grater last time I used it, threw it away, and forgot to get a replacement. Knife and cutting board it is then...

Good processors typically have a grater. If not, knife it up.

That was quicker than I expected, and we both actually preferred the slightly thicker cut. Maybe I won't bother getting a replacement.

I'm curious how you break a cheese grater lol

Anyone have a good recipe for oxtail? Picked some up at Costco today and am thinking about maybe doing braised oxtail or something similar.

I forget, do you have a sous vide-o-lator? I often do oxtail in a ragú.

I’m offended that you - the person who made the suggestion to me, driving my purchase - forgot that I own a Joule.

I have yet to do anything with the ox tail, so I’m still open to suggestion.

Are Thermapens worth the money? Or does anyone have a recommendation for another brand of instant-read thermometer.

Amazon doesn't seem to carry ThermoWorks products from what I can see, so I'm wondering if its worth the extra money/hassle to order one from another place.

I have a thermopop. I think I got it on sale for $20 a while back.

I needed one that went to candy temps for some of my baking stuff. I got the lavatools javelin pro (on sale right now) and I don’t think I’ve used my thermopop since I’ve gotten that thing. I like it quite a bit.

I have like 5 or 6 Themoworks products, including 2 Thermapens (1 with IR). Worth it imo, especially if you do a lot of sous vide tender cuts on the low end of their doneness scale.