Posts by Scubadoo97

Quote:Originally Posted by ChrisLehrer Drumroll please...The gasket still smells just slightly funny, but everything else is clean. I made a batch of chicken stock after the cleaning was done, and I can no longer detect any...

Even with decent knife skills a mandoline is good if you want very consistent thickness in cuts. You can go very fast as well. As to chopping your finger off, it can happen with a knife just as easily. I don't use my Benriner often but...

Tapatalk just disappear on my phone. Was able to reload but had to pay again. Was able to reload all my forum sites except chef talk

I have a stainless Bron and an inexpensive Benriner Japanese mandoline. Don't use either that often but use the Benrenier way more than the Bron. I find the main thing I use it for is making carrot threads and things like that. I've...

Gene your pasta and mussel dish had me seriously drooling.

FF, I've only seen sold at Amazon and they are out of stock at the moment. Supply seems to trickle in in small quantities

Quote: Originally Posted by Mike9  I took a quart of chicken stock and enriched it with clove of garlic, scallion, parsley and dried Porcini.  I let that simmer to fortify it then strained out the veg and cooked...

Quote: Originally Posted by French Fries  Quote: Originally Posted by Scubadoo97  Still playing around with sous vide cooking.   That sounds (and looks) amazing. Do...

Still playing around with sous vide cooking. This weekend I tried pork belly. First time ever cooking pork belly. The belly with skin was cut into 4 slabs, rubbed with dark brown sugar, salt, coriander and placed in zip bags and a...

Quote: Originally Posted by Koukouvagia  Going to 140 would definitely not result in pulled pork, in fact it would be undercooked.   I also stay away from reading temperatures, not because it's wrong...