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Do pizza stones vary that much in quality or can I just pick up any old cheap thing? I need one for the turkey I'm roasting this year using this Serious Eats method: http://www.seriouseats.com/recipes/2014/11/the-best-simple-roast-turkey-gravy-recipe.html (family wants a "traditional" bird this year so no spatchcocking) SE seems to be pimping their Baking Steel but the drat thing is like 80 bucks and since I live in NY, I can just walk like 50 feet outside my apartment and grab an amazing slice whenever I want, so I don't think I need something like that. Is there a size I should get? Probably a rectangular stone since I'll be putting a bakers half sheet on it, right?
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Nov 24, 2015 17:17
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| # ¿ Apr 23, 2024 07:28 |
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Any specific one you'd recommend?
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Nov 24, 2015 17:39
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I found a pizza stone I forgot I had bought like a year ago and used once. It was hiding out in the basement. Don't know the brand but hopefully it does the job! 
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Nov 24, 2015 22:12
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Swagger Dagger posted:Dry brine it! Yeah this is what I'm doing. Chef De Cuisinart posted:That is a stupid article. Nobody brines with just salt. You brine with aromatics, beer, sugar, molasses, etc. You want your turkey to taste amazing? Wet brine it in Guinness, 5% salt, pickling spice, and a bit of brown sugar. A dry brine isn't a "solution" at all. It's basically just a rub-down with salt, pepper and whatever other spices you want followed by a nice long rest in the fridge DARPA Dad fucked around with this message at 03:47 on Nov 25, 2015 |
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Nov 25, 2015 03:40
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Anyone have experience with home cotton candy machines? I'd like to make my own at home but I don't know what the criteria for a good maker is.
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Dec 3, 2015 00:13
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Does anyone think this Pantelligent thing that's been getting some press has any merit to it? https://www.pantelligent.com/ I mean they're using this image as a way to sell people on it, ostensibly:  If I were served any one of those steaks at a restaurant, I'd have the waiter send it back.
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Jan 16, 2016 01:37
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| # ¿ Apr 23, 2024 07:28 |
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SubG posted:Using a fry pan to cook a slab of protein is approximately the easiest loving thing you can learn to do in the kitchen, and having a thermal sensor and timer isn't going to help you with any more advanced techniques (like arroser or whatever). Oh, yeah, absolutely. But I'm wondering if there isn't a market for the lazy 20-something who just got their first apartment. Then again, if you're that lazy, an Anova and a cast iron pan seem like better buys for the same amount of money.
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Jan 16, 2016 01:57
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