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Nicholas H

  • Location: Columbia MO, USA

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Win a Copy of 'Heritage'

Cornbread, made with buttermilk and slathered with butter. None of that sweet stuff.

Cook the Book: 'Feast' by Sarah Copeland

Almost any variation on braised red cabbage. Anything from the classic braised with red wine, wine vinegar, apples, and chestnuts, to one I made recently with red wine, kecap manis, soy sauce, and caramelized onion.

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

I just received my Nomiku yesterday, so this is great timing. That said, I do know of one foolproof way to peel hard boiled eggs perfectly, 100% of the time. It's the exact opposite of the low/slow sous-vide method.

I put a steamer basket in my pressure cooker, and about 1.5 inches of water in the pot, then bring it to a boil. As soon as it is boiling hard, I place the eggs (max of 6 at a time) in the steamer basket, and close the lid. Then I steam for 5-6 minutes at high pressure, depending on how big the eggs are. When the time is up, the eggs get moved to an ice bath.

Eggs cooked this way practically fall out of their shells. Once in a while, one will crack during the cooking process, from the pressure, but the white is mostly set already, to the egg retains it's shape. Of course, it isn't quite as reliable in terms of how precisely the eggs are cooked, and it's only good if you want hard boiled eggs.

The New $199 Sansaire Sous-Vide Circulator is the Solution We've Been Waiting For

Interesting that this is coming from Nathan Myhrvold's people. Seems like a very similar design to the Nomiku, and Mr. Myhrvold's former company Intellectual Ventures has a ... unique relationship with the US patent system. All I can say is I hope the Nomiku people have a solid patent, and a good attorney.

Cook the Book: 'River Cottage Veg'

Asparagus, either simply grilled, or boiled and served cold or room temp with gribiche sauce.

Cook the Book: 'Try This at Home' by Richard Blais

Spareribs rubbed with chili, coriander and fennel seed, baked inside rather than smoked. Cut up and eaten like regular spareribs. An American cut with Italian flavors.

How to Stock a Vegan Pantry

I'm not a fan of faux meat as in veggie burgers or soy based "sausages", but I find that homemade seitan is really easy, and very much worth the effort.

My limited experience with store bought seitan has always been disappointing, however.

Mandolin couldn't cut sweet potatoes: what did I do wrong?

I find that sweet potato cuts fine on my benrinner. I start with the sweet potato held against the mandolin at the top, several inches from the blade, and move it down in a single swift smooth motion.

If I try to start with it right up against the blade, or if I pause halfway through a slice, it tends to get stuck. Probably has to do with the differences between static and kinetic friction, i.e. it takes for force to get something to start sliding along a surface than it does to keep it sliding.

Holiday Giveaway: The Amazing Thermapen Thermometer

leftover mashed potatoes, to see if they had heated through

Do you wash...

The only one of those that I wash is the salad in a bag, but only if it doesn't say that it has been prewashed, and then only to get rid of the dirt. My understanding is that washing salad greens doesn't do anything to eliminate salmonella or other food-borne pathogens; only cooking can do that. I had a sister in law that would wash pre-shredded cabbage (for coleslaw) in soap and water, but she was a bit paranoid. Washing meat does nothing but spread the germs around, from what I have read.

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

Have you compared these using the stove top / broiler mmethod? That's how I use my lodge pizza pan, and I get decent char on the bottom crust.

Naturally fermented pickles

The white film is not a problem, just remove it. I think it is a type of mold, and has appeared on some of my batches of pickles and not others. Cloudy brine is fine; I have not ever had a batch with perfectly clear brine. I don't think that adding a little bit of water to the brine is a problem as long as you keep the pickles in the refrigerator.

Cook the Book: 'The River Cottage Fish Book'

Lately I've been dredging cod in cornmeal and frying

Homebrewing: 3 Ways to Chill Your Wort

I use an immersion chiller, with a pre-chiller, which is essentially just another chiller that sits in an ice bath and chills the water coming out of the hose, before it goes into the main chiller sitting in the wort. This really cuts down the time it takes to get down to 65 F or so.

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