Second try at doing a sous vide ribeye.
Came out much better. This was a giant hunk of meat, got 3 steaks nearly the same size at Costco for a shade under 30 bucks.
10 bucks for a perfectly cooked massive steak is a bargain.
I'm curious to try doing burgers via sous vide though.
Charcoal is almost opposite of gas in that putting the lid on actually lowers temperature. I'd leave the lid off when lighting next time which will feed more oxygen to the coals. As OnkelC said you want the coals ashed over. Also make sure your vents are wide open if you're going for grilling.
Anyone have any recommendations for solid kitchen islands that aren't ridiculously expensive? Or a nice DIY?
I live in a studio and use the tiniest amount of counter space. It's beginning to kill me
Anyone have any recommendations for solid kitchen islands that aren't ridiculously expensive? Or a nice DIY?
I live in a studio and use the tiniest amount of counter space. It's beginning to kill me
Ikea?
Ikea.
The Stenstorp line is legit, although I'd probably make my own. Islands are super easy to make if you have the space and the tools. The good thing about Ikea's Stenstorp is that the top is actual solid wood instead of the usual shoddy laminate, which means you can abuse it to hell and back and then oil it/clean it/sand it/replace it/whatever without issues.
I've never owned a deep fryer and have done all my frying in a dutch oven or wok. How does a dedicated deep fryer compare? The basket seems convenient.Sooooo some of you might remember that I got a fryer?
Chicken tonkatsu and some karaage that got to dark :/ but the first try went really well.
And yes I fried on the terrace again
Ikea?
Ikea.
The Stenstorp line is legit, although I'd probably make my own. Islands are super easy to make if you have the space and the tools. The good thing about Ikea's Stenstorp is that the top is actual solid wood instead of the usual shoddy laminate, which means you can abuse it to hell and back and then oil it/clean it/sand it/replace it/whatever without issues.
Best comparison would be boiling water on the stove to using a water cooker. A dedicated deep fryer is much more convenient to reach and keep the desired temperature of the fat / oil. The variants with a lid usually feature an active charcoal filter to keep smells at bay.
Ikea?
Ikea.
The Stenstorp line is legit, although I'd probably make my own. Islands are super easy to make if you have the space and the tools. The good thing about Ikea's Stenstorp is that the top is actual solid wood instead of the usual shoddy laminate, which means you can abuse it to hell and back and then oil it/clean it/sand it/replace it/whatever without issues.
The new Ikea catalogue will be available on September 1st
I know many people laugh at Ikea, but their kitchen cabinets and some of their kitchenware (pots, pans, containers and even garlic presses) are not only cheap, but surprisingly high quality. New catalogue means they are going to put on a huge sale, so any IronGaffers would do right by keeping an eye on their local Ikea shops to score some deals. I've seen folks setting up entire new kitchens at a 30% discount on top of the usual deals.
Signed,
Your resident Ikea fanboy.
they're called "Ajitsuke Tamago"味付け玉子 I think I saw your like on instagram After a night in the fridge, it was nice and firm and I could cut it.
what was left of the broth from the chashu I used to marinated soft boiled eggs for 12 hours. now they look like this:
not my picture tho. Forgot to make one
thank you
Kinda hard to get decent tex-mex around here, so I made my own breakfast burrito.
I'm dying now.
