Welcome to Silk, Jiten!
I'm a big sous vide fan but Sheela has the same concerns you have - cooking
food in a plastic bag or long periods. She's surprisingly well read on
additives and plasticizers in extruded plastics!
But sous vide is so good for meat, especially things like chicken breast,
that
The point of the vacuum bag in sous vide is so the meat is in direct
contact with the water heat source but without actually getting wet. I
think a glass jar with a vacuum would actually insulate the meat and
prevent the heat from transferring. So the only parts of the meat that
would receive heat
Welcome Jitendra. And hello from the Bay Area! I live in Menlo Park and
have been cooking for myself for the first time. Working my way up from 101
stuff now...excited that the wonderful land of cooking lays ahead. By the
by, one of my favourite books is The Pedant in the Kitchen by Julian Barnes
On Sun, Feb 24, 2019 at 10:36 AM landon hurley wrote:
>
> Jiten,
>
> If a problem, is not the alternative a glass bottle, as in a stoppered
> Erlenmeyer flask? Or one of those mason jars which are now popular for
> whatever reason. Just try not to put the seconds into tupperware.
>
That's worth
Welcome Geetanjali. Having a great Sunday!
On Sat, Feb 23, 2019 at 7:39 PM Huda Masood wrote:
> Welcome Anjali!
>
> So nice to see you here!!
>
>
>
> On Sat, 23 Feb 2019, 12:27 Geetanjali Chitnis,
> wrote:
>
> > Hello!
> >
> > Udhay, thank you for inviting me to the last Silklist meet-up and
Charcoal smoke flavors
And the stone heats up comparatively slowly
You could replicate this with pizza stones and liquid smoke plus controlled
temperature
--srs
On Sun, Feb 24, 2019 at 10:32 AM -0800, "Jitendra Vaidya"
wrote:
On 2/24/19 1:31 PM, Jitendra Vaidya wrote:
> Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> to try it but the thought of cooking food in a polyethylene bag for long
> periods of time puts me off.
Jiten,
If a problem, is not the alternative a glass bottle, as in a
On 2/24/19 1:31 PM, Jitendra Vaidya wrote:
> Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> to try it but the thought of cooking food in a polyethylene bag for long
> periods of time puts me off.
Jiten,
If a problem, is not the alternative a glass bottle, as in a
Thank you for the welcome, Huda and Deepa.
Huda, "The Food Lab" looks quite interesting. Thank you for the
recommendation and yes, would love to get the recipes from your Mum.
"Patthar ka gosht" looks like a recipe I would like to try but the coal
used for heating the stone seems incidental as I
The ghosths of skillets past, so to speak?
--srs
On Sun, Feb 24, 2019 at 12:47 AM -0800, "Bhaskar Dasgupta"
wrote:
I’ve made this. Used a cast iron skillet But skillet ka ghosth doesn’t really
have the same cachet.
> On
I’ve made this. Used a cast iron skillet But skillet ka ghosth doesn’t really
have the same cachet.
> On 24 Feb 2019, at 09:12, Suresh Ramasubramanian wrote:
>
>
>
>
>
>
>Start with paththar ka gosht - you technically need a hot stone but a
> really thick tawa might help too
>
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