How about a Good Eats thread?

Discussion in 'Now Playing - TV Show Talk' started by doom1701, Apr 6, 2009.

  1. Sep 3, 2019 #121 of 171
    jr461

    jr461 Well-Known Member

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    The show just entertains me and I'm glad it's back in its original format (as opposed to the "reboot").
     
  2. Sep 3, 2019 #122 of 171
    tomhorsley

    tomhorsley Well-Known Member

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    But I am not gonna clutter up my kitchen with an immersion bath even if it does turn out a perfect hunk of meat in ten hours :).
     
  3. Sep 3, 2019 #123 of 171
    Drewster

    Drewster Connoisseur

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    I’m intrigued by the cheesecake-in-jars idea. I don’t know that I’ll buy one of these, but a few more inspired alterations like that and I might.
     
  4. Sep 3, 2019 #124 of 171
    tigercat74

    tigercat74 Lets go Bengals!!!!!

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    That made me want to get one.
     
  5. Sep 3, 2019 #125 of 171
    efilippi

    efilippi Well-Known Member TCF Club

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    Good episode. Interesting that he never uttered the Sous Vide words, just immersion etc.
     
  6. Sep 4, 2019 #126 of 171
    gschrock

    gschrock Active Member

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    I've thought about getting a sous vide machine because supposedly you can use it to temper chocolate fairly easily. But I really only do that once a year, so I've never been able to bring myself to pay for one, so instead I do it by hand.
     
  7. Sep 4, 2019 #127 of 171
    markb

    markb Well-Known Member

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    I tried that, and failed! I found a much more reliable method is seeding. That is, finely grate some already-tempered chocolate. Melt the rest of the chocolate (the microwave will do the trick), and then stir in the grated chocolate. The cocoa butter crystals in the grated chocolate act as seeds for the formation of more crystals.

     
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  8. Sep 4, 2019 #128 of 171
    gschrock

    gschrock Active Member

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    Yeah, that's basically what I do, although I don't bother grating and just use small chips. I tend to keep the chips going in cold, so when I add it to the melted chocolate it helps lower the temperature back to where I need it, so it helps speed the process up. I've gotten to where I'm pretty consistently succeeding, (more often than my caramel tends to succeed). And like I said, I only do it once a year, so it's never been worth getting expensive equipment to do it, even if it looks like it might work. But the water around the chocolate has also scared me a little from that method.
     
  9. Sep 4, 2019 #129 of 171
    markb

    markb Well-Known Member

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    My problem with the sous vide method was the chocolate just did not come out tempered. I don't think any water got into it, since it didn't seize. I followed Kenji Lopez-Alt's directions very carefully (multiple times!) and it just plain didn't work.
     
  10. Sep 4, 2019 #130 of 171
    gschrock

    gschrock Active Member

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    Interesting. The theory is reasonable for doing it, but yeah, if you can't get it to work, then there's not much point.
     
  11. Sep 4, 2019 #131 of 171
    LoadStar

    LoadStar LOAD"*",8,1

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    Well, the nice part is that the circulator is rather compact and easy to stash away when not in use, while the actual container you use as a bath can be used for any number of things in between uses as a sous vide container. It's not like you would have to dedicate counter space to hold the full bath/circulator at all times.
     
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  12. tomhorsley

    tomhorsley Well-Known Member

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    So the last pair of good eats were an interesting contrast. The dead simple ice box cake, and the painfully complicated shakshouka (which I will never be making). Actually, I won't be making the ice box cake either because I'd eat it all.
     
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  13. Drewster

    Drewster Connoisseur

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    I don't know if I'll make shakshouka, but I think I might order it.
     
  14. bicker

    bicker bUU

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    I've made shakshouka, but without the Aleppo peppers it is a bit disappointing.
     
  15. pdhenry

    pdhenry Ruthless

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    I've never heard of shakshouka.
     
  16. pdhenry

    pdhenry Ruthless

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    Check your APs: Alton Brown is saying on social media that tonight's episodes are at 8 EDT but my TiVo's guide still shows them at 10:00
     
  17. LoadStar

    LoadStar LOAD"*",8,1

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    Not to mention a new (well, probably an old, yet not yet aired) Cutthroat Kitchen. Apparently there was one last week as well, and I didn't know.
     
  18. tigercat74

    tigercat74 Lets go Bengals!!!!!

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    YouTube TV caught it the change.
     
  19. pdhenry

    pdhenry Ruthless

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    My TiVo never did...
     
  20. efilippi

    efilippi Well-Known Member TCF Club

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    I got the incorrect recordings as well. Would have liked to see the steak tartare ep.
     

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