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I don't own an instant pot, but my zojirushi is rad as hell.
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Jan 22, 2017 02:11
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I'm extra careful about avoiding cross contamination at home. Probably more than I need to be, but I've had food poisoning before (from a restaurant) and never ever want to go through that again.
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Feb 6, 2017 16:54
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Verisimilidude posted:My roommate moved out and took his Vitamix with him, so now I'm blender-less. Anyone have a recommendation for a solid, if somewhat cheaper (let's say $50 max) blender that can hold me over until I'm ready to purchase a Vitamix/blendtec of my own? Beg your roommate to come back.
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Mar 29, 2020 05:30
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7qt minimum. The initial cost is high, but it will last a lifetime.
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Mar 30, 2020 05:23
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Man, i need a bigger microplane.
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Apr 1, 2020 05:28
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Who cares. Authentic Pecorino "Romano" is made in Sardinia now.
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Apr 1, 2020 05:58
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Anne Whateley posted:I'm sure he still ate it and enjoyed it, I'm just saying a medium-soft thing grates faster than a hard thing They age 8 months according to their website. I don't know what that means for grate-ability.
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Apr 1, 2020 06:01
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That is in line with traditional Italian farms.
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Apr 1, 2020 06:06
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Thinking about it, your original statement isn't true anyhow. At least with microplane graters, a hard cheese will grate much easier than a medium-hard cheese like cheddar.
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Apr 1, 2020 06:09
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Sorry, I don't know why I'm getting mad about this.
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Apr 1, 2020 06:16
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Anne Whateley posted:There is a point where cheese is too soft to grate easily and smears. Above that there is a point where cheese is not very hard and grates easily because it doesn't offer much resistance. Above that is a point where cheese is hard and you need to put more effort into grating it. Think about softwood vs. hardwood. I know how grating cheese works. I'm a loving professional cook. I'm saying those rules don't necessarily apply with a fine grater such as a microplane. And to think I was concerned about being an rear end in a top hat.
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Apr 1, 2020 06:27
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Anne Whateley posted:Yeah I have no idea why you've posted 6 times freaking out at me. I thought we were talking about Pecorino.
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Apr 1, 2020 07:28
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pseudanonymous posted:Can you two just gently caress already. I'd rather you gently caress off entirely.
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Apr 1, 2020 07:30
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Anne Whateley posted:Yeah I have no idea why you've posted 6 times freaking out at me. Why the gently caress would you believe that unless you were incredibly naive. Think a little about what makes Parmigiano Reggiano a great cheese.
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Apr 1, 2020 07:40
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I mean, I agree that this argument is all incredibly stupid and unnecessary.
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Apr 1, 2020 07:44
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Anne Whateley posted:I don't know why you've been so eager to poo poo on me, but can you please just loving try it before you continue multiposting WRONG WRONG WRONG!!! I can't even tell you how many dozens of times I've experienced the difference. You have literally said nothing while trying to say everything. Please shut the gently caress up.
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Apr 1, 2020 07:53
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Soft cheeses are sometimes hard. You heard it here first.
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Apr 1, 2020 07:55
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You are Wendys trying to be anything other than Wendys.
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Apr 1, 2020 07:56
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Camembert is sometimes Pecorino. You heard it here first.
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Apr 1, 2020 08:01
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You heard it here first. I wish I had a better catchphrase, but i don't so whatever. Deal with it
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Apr 1, 2020 08:03
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gently caress insurance, and doctor visits
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Apr 1, 2020 08:20
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Goddamn, graters gave me way more trouble than knives and mandolines ever did.
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Apr 9, 2020 05:26
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Copper pans basically are the Rolls Royce of pans in that they are a waste of time and money. Don't bother. I mean you look pretty set as far as skillets go. Maybe take some time to experiment with what you have. Cast iron is only lovely if you don't take care of it.
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Apr 13, 2020 08:55
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Skyarb posted:Been cooking with what I have for years and years. And I take care of my cast iron, but my point is that is a pain in the rear end. Do I do it? Yeah. Am I a lazy gently caress? Also yes. Carbon steel is the same deal as cast iron. Its a smoother surface than cast iron, but you still have to treat it the same way.
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Apr 13, 2020 09:00
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Skyarb posted:Isn't it lighter and typically easier to manuever? Yeah, but not by much.
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Apr 13, 2020 10:08
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Yeah, I switched to a Kuhn Rikon stovetop model from an electric, and it gets to pressure a lot faster.
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Dec 24, 2020 03:06
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i got an ooni pizza oven. man i hope this works.
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Dec 24, 2020 08:39
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BrianBoitano posted:Post trip report please! We're definitely getting one (or a competitor) as soon as we buy a house, but that could be a year away. I did a test run today, no actual cooking. It was tough for me to light since I have no experience without a chimney starter. My normal newspaper was a huge failure and produced a shitton of ash. I finally got the thing going with some cotton balls soaked in petroleum jelly, but buying a Firestarter would probably be a lot easier. Once I got it going it was pretty easy, just keep adding wood/charcoal in small amounts. I had some hickory chunks, and it seemed to work well. It gets hot as poo poo. I'd recommend getting an infrared thermometer. I'll let you know when I actually cook a pizza, but the weather is going to be poo poo for next couple days.
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Dec 31, 2020 07:39
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Josh Lyman posted:My Instant Pot arrived today and I made a stew with chuck pot roast, potatoes, celery, and baby carrots. It was... okay? I let it naturally vent for 40 min after cooking to help reduce the liquid but it still wasn't enough. Is this a situation where I should just make it on the stove in a stock pot? Or I should've just put less water in to start with? I would depressurize it quickly and reduce with the lid off.
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Dec 31, 2020 08:03
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| # ¿ Apr 26, 2024 20:08 |
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whos that broooown posted:I did a test run today, no actual cooking. Update on the Ooni Karu. It owns pretty hard.    Well worth the money if you have outdoor space, imo.
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Jan 17, 2021 07:41
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