Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 I cook sous vide at least once a week It's a great hack for indian cooking. I make a version of Sheela's Malvani mutton curry with sous vide mutton that's really tasty Thanks and regards Narendra Shenoy On Mon, 25 Feb 2019 at 00:02, Jitendra Vaidya wrote: > 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 do not see how it would > impart any flavor to the meat. I think a pizza stone in an oven will likely > work equally well. > > 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 >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 would be those in contact with the glass. I do think the temperatures are too low in sous vide for there to be any issue with the plastic though. As long as it’s food grade for the temperature, the plastic should be fine. I’ve done it before and steaks are absolutely fantastic sous vide, though that’s the only thing I’ve tried. Cheerio, Ashim Design & Build The Random Lines www.therandomlines.com On Sun, 24 Feb 2019 at 20:58, Venkatesh H R wrote: > 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 > who’s one of my all-time favourite writers. > On Sun, Feb 24, 2019 at 10:40 AM Suresh Ramasubramanian > > wrote: > > > > > > > > > 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" < > > jitendra.vai...@gmail.com> wrote: > > > > > > > > > > > > > > > > > > > > > > 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 do not see how it would > > impart any flavor to the meat. I think a pizza stone in an oven will > likely > > work equally well. > > > > 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 > > > > > > > > > > > > >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 who’s one of my all-time favourite writers. On Sun, Feb 24, 2019 at 10:40 AM Suresh Ramasubramanian wrote: > > > > 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" < > jitendra.vai...@gmail.com> wrote: > > > > > > > > > > > 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 do not see how it would > impart any flavor to the meat. I think a pizza stone in an oven will likely > work equally well. > > 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 > > > > > >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 a try, but two issues come to mind. First, the idea is to cook the food under vaccum, so you will need to figure out some way to get the air out of the glass bottle. The second, it's kinda hard to get a piece of steak or salmon into a glass jar :). -Jiten
Re: [silk] Hi, I’m Geetanjali
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 for > > adding me to the list! I’m excited to be here. I’ve known a few list > > members for pretty much all my life, and I look forward to meeting > > more of you soon. > > > > I’m Geetanjali Chitnis from Bangalore. I did my schooling at Mallya > > Aditi International School and then got an undergraduate degree in > > Communication Studies, Psychology and English Literature from Mount > > Carmel College. > > > > I began my career as a trainee content writer at a marketing > > communications agency in 2011, where I primarily developed content for > > IT clients. I moved into the account management & client servicing > > space before quitting my full-time job a few years ago. I currently > > head branding and communications (as a consultant) for Geist - a local > > craft beer brand which also happens to be South India’s first > > distribution craft brewery. The transition has been fascinating, to > > say the least :) > > > > I love biryani, romance novels, cats, makeup, movies and Bangalore > weather. > > > > Have a great Saturday, everyone! > > > > Best, > > Geetanjali > > > > >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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: 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 do not see how it would impart any flavor to the meat. I think a pizza stone in an oven will likely work equally well. 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
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 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. landon -- Violence is the last refuge of the incompetent.
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 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. landon -- Violence is the last refuge of the incompetent.
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 do not see how it would impart any flavor to the meat. I think a pizza stone in an oven will likely work equally well. 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
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 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 > https://m.recipes.timesofindia.com/recipes/patthar-ka-gosht/rs61829923.cms > > > >--srs > > > > > > > On Sat, Feb 23, 2019 at 9:09 PM -0800, "Ra Jesh" wrote: > > > > > > > > > > > Have coal, willing to invest time. :-) Don't have any specific recipes in > mind. > > But having become pretty good with oven cooking and a range of stove top > cooking, I'd love to learn a few Hyderabadi Mughlai (preferably beef, > mutton or veg, not chicken) dishes. > > On Sun, Feb 24, 2019, 10:06 Suresh Ramasubramanian > wrote: > >> >> >> >>What specific dishes do you have in mind? Keep in mind, a lot of >> them need hours of cooking over a wood or charcoal fire for the taste >> you're thinking of.. >> >> >>--srs (15 years in hyderabad so totally interested in where this >> thread takes us) >> >> >> >> >> >> On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh" >> wrote: >> >> >> >> >> >> >> >> >> >> >> Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on >> the list itself? >> >>> On Sun, Feb 24, 2019, 09:08 Huda Masood wrote: >>> >>> Welcome Jiten! >>> >>> My current favourite cookbook is actually The Food Lab! >>> >>> I might have a couple of recipes from my mum that you might like - she is >>> hardcore about Hyderabadi mughlai food. >>> >>> >>> On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya, >>> wrote: >>> Hello all, Geetanjali's intro email reminded me that I have not sent mine, and so >>> here is a quick email about me. I grew up in Aurangabad (Maharashtra), went to college in Bombay and >>> moved to the San Francisco bay area in early nineties. I am married, have two kids and a pet cat. For most of my career I have been a backend infrastructure engineer and manager. But fun fact: I have also written an Android app that saw over 100,000 downloads. I also did a short stint at the USDS (United States Digital Service) in Washington DC. I am now the CEO of PlanetScale ( http://planetscale.com), a company I founded in early 2018. Our goal >> is >>> to build a scalable multi-cloud transactional database-as-a-service based >> on the open source project Vitess (http://vitess.io). I love to read. My all-time favorite prose author is probably Milan Kundera. I also end up reading a lot of science fiction: in the last >>> year I have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is >>> an all-time favorite. I also like to cook and make cocktails. The current cookbook I am >>> browsing and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen: Home-cooked food brought to you by Darjeeling Express". The cocktail I >>> like to make and serve the most is Vesper Martini which I make with Gin, >>> Vodka, Dolin's Dry Vermouth and Cocchi Americano. Thank you Udhay for inviting me and look forward to stimulating discussions. -Jiten >>> >> >> >> >> >> >> > > > > >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
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 > https://m.recipes.timesofindia.com/recipes/patthar-ka-gosht/rs61829923.cms > > > >--srs > > > > > > > On Sat, Feb 23, 2019 at 9:09 PM -0800, "Ra Jesh" > wrote: > > > > > > > > > > > Have coal, willing to invest time. :-) Don't have any specific recipes in > mind. > > But having become pretty good with oven cooking and a range of stove top > cooking, I'd love to learn a few Hyderabadi Mughlai (preferably beef, > mutton or veg, not chicken) dishes. > > On Sun, Feb 24, 2019, 10:06 Suresh Ramasubramanian > wrote: > >> >> >> >>What specific dishes do you have in mind? Keep in mind, a lot of >> them need hours of cooking over a wood or charcoal fire for the taste >> you're thinking of.. >> >> >>--srs (15 years in hyderabad so totally interested in where this >> thread takes us) >> >> >> >> >> >> On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh" >> wrote: >> >> >> >> >> >> >> >> >> >> >> Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on >> the list itself? >> >>> On Sun, Feb 24, 2019, 09:08 Huda Masood wrote: >>> >>> Welcome Jiten! >>> >>> My current favourite cookbook is actually The Food Lab! >>> >>> I might have a couple of recipes from my mum that you might like - she is >>> hardcore about Hyderabadi mughlai food. >>> >>> >>> On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya, >>> wrote: >>> Hello all, Geetanjali's intro email reminded me that I have not sent mine, and so >>> here is a quick email about me. I grew up in Aurangabad (Maharashtra), went to college in Bombay and >>> moved to the San Francisco bay area in early nineties. I am married, have two kids and a pet cat. For most of my career I have been a backend infrastructure engineer and manager. But fun fact: I have also written an Android app that saw over 100,000 downloads. I also did a short stint at the USDS (United States Digital Service) in Washington DC. I am now the CEO of PlanetScale ( http://planetscale.com), a company I founded in early 2018. Our goal >> is >>> to build a scalable multi-cloud transactional database-as-a-service based >> on the open source project Vitess (http://vitess.io). I love to read. My all-time favorite prose author is probably Milan Kundera. I also end up reading a lot of science fiction: in the last >>> year I have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is >>> an all-time favorite. I also like to cook and make cocktails. The current cookbook I am >>> browsing and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen: Home-cooked food brought to you by Darjeeling Express". The cocktail I >>> like to make and serve the most is Vesper Martini which I make with Gin, >>> Vodka, Dolin's Dry Vermouth and Cocchi Americano. Thank you Udhay for inviting me and look forward to stimulating discussions. -Jiten >>> >> >> >> >> >> >> > > > > >
