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The food thread
The food thread
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Old 10th July 2016, 01:58 PM   #6231
00940 is offline 00940  Belgium
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Quote:
Originally Posted by jacco vermeulen View Post
Reminds me, for those into smooth sauces : get yourself a space-age whisker.
Weight of a feather, doesn't scratch the insides of pots/pans, plus the performance of a whisker on steroids without breaking a sweat.
I'm curious, any reference for that whisker? With such a shape, I guess it only works to mix ingredients, not blend air in ?
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Old 10th July 2016, 06:00 PM   #6232
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Fun in the kitchen with new toys.
Last night I took the pork roast out of the fridge to bring it to room temperature. Early this morning I stuck the probe in it and set the oven to start at 8:45 am. When it reached the internal temperature of 140F about 10:30am, it shut off the oven at but kept the convection fan going to cool it. I now have perfectly cooked pork roast and not once did I touch it. Final internal temp 148F.
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Old 10th July 2016, 06:20 PM   #6233
DPH is online now DPH  United States
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^ That's the stuff I remember, Cal. Good and tasty work.

Jacco--I usually use rosemary in soups/water-heavy dishes. So I just pull the whole sprig out after it has steeped in the cooking liquid. Yes, a mortar would work, too.
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Old 10th July 2016, 06:38 PM   #6234
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by 00940 View Post
With such a shape
Depends, works beautifully for zabaglione if spinned fast between two hands (also how I've handled traditional whisks in the past)
Not recommendable for whipping cream, but who does that by hand nowadays.

For mixing/blending creme fraiche into a sauce, the computer-age whisk is like a magic wand (Hitachi or Harry Potter)
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Old 10th July 2016, 06:54 PM   #6235
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by jacco vermeulen View Post

All y'all should really visit Spain, can't think of a nation more diversified and many-sided. For a veritable food aficionado, The place to pilgrimage imo.
The diversity is amazing but like everywhere one must use caution, Had some 48 month old Jambon Iberico, very special, but the tapas in San Sebastian were a total crap shoot. As SY would say, seafood with industrial puss is not great cuisine. OTOH Arzak and his daughter made for a wonderful afternoon.

I sent my kids to Etxebarri and they thought it sucked, such as it is for us ugly Americans.
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Old 10th July 2016, 07:01 PM   #6236
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by jacco vermeulen View Post
Not recommendable for whipping cream, but who does that by hand nowadays.
I do when possible, artisanal heavy cream and a cold bowl and it takes only a minute. A traditional balloon whisk and copper bowl for egg whites here, they mound in seconds. OTOH that whisk looks neat and I like that it does not make metal on metal contact.
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Old 10th July 2016, 07:33 PM   #6237
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by scott wurcer View Post
copper bowl
With a round bowl in a 45 degree angle, all I need for a limited quantity is two forks held Jappy style, but who cares.
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Old 10th July 2016, 07:37 PM   #6238
billshurv is offline billshurv  United Kingdom
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The food thread
Oddly if you google 'space age whisk' you get Whisked off rocket whisk | Natural History Museum Online Shop which looks more fun, less good and a biatch to clean. In terms of new toys I am about to inherit my Mum's Kenwood chef as she can't pick it up to move it any more. This one is older than me and from the days where they cost the thick end of a months salary and were built to last.
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Old 10th July 2016, 07:39 PM   #6239
billshurv is offline billshurv  United Kingdom
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The food thread
Jacco: To show off you have to be able to whist egg whites on a plate held at an angle with a single fork. Two forks is cheating :P
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Old 10th July 2016, 10:32 PM   #6240
jacco vermeulen is offline jacco vermeulen  Netherlands
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There are days when I'd like to stick a fork in someone's forehead, but that would be showing off.
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