New and Improved TnT Foodie thread

shnkrmn

shnkrmn

Well-Known Member
I am designing a new kitchen and thinking of replacing my range with a countertop oven and an induction cook top. Just ordered an offbrand but highly rated convection oven/airfryer to see if we can live with it. Also there's this dedicated induction wok burner I have my eye on. It's a concave induction plate that conforms to the surface of the wok. Looking for a very minimalist but highly flexible and effective. kitchen space.
 
drsaltzman

drsaltzman

Well-Known Member
shnkrmn said:
I am designing a new kitchen and thinking of replacing my range with a countertop oven and an induction cook top. Just ordered an offbrand but highly rated convection oven/airfryer to see if we can live with it. Also there's this dedicated induction wok burner I have my eye on. It's a concave induction plate that conforms to the surface of the wok. Looking for a very minimalist but highly flexible and effective. kitchen space.
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Countertop ovens are great for everyday cooking for two.
But there are techniques they can't accommodate and if you entertain you'll still want a full size oven.
I have a countertop that I use frequently. Cuisinart. It also steams.
But I can't finish a frittata in it for instance. Or bake a loaf of French bread,
Hell, I can't even bake a tray of cookies.
It has it's place but I consider it more of a complimentary appliance.
 
shnkrmn

shnkrmn

Well-Known Member
drsaltzman said:
Countertop ovens are great for everyday cooking for two.
But there are techniques they can't accommodate and if you entertain you'll still want a full size oven.
I have a countertop that I use frequently. Cuisinart. It also steams.
But I can't finish a frittata in it for instance. Or bake a loaf of French bread,
Hell, I can't even bake a tray of cookies.
It has it's place but I consider it more of a complimentary appliance.
Click to expand...
Yeah, I don't want any limitations or a complementary appliance. I have a tight footprint in my 1868 house. The one I ordered goes to 450. I bake bread at 460. Maybe I can make a time adjustment. Alternative is to get a full size wall oven. I just have a hatred for my range....I want.to cook at eye level going forward.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
drsaltzman said:
Countertop ovens are great for everyday cooking for two.
But there are techniques they can't accommodate and if you entertain you'll still want a full size oven.
I have a countertop that I use frequently. Cuisinart. It also steams.
But I can't finish a frittata in it for instance. Or bake a loaf of French bread,
Hell, I can't even bake a tray of cookies.
It has it's place but I consider it more of a complimentary appliance.
Click to expand...
I want a steam injected deck oven.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
solakani said:
I can't get my scalloped potato to thicken properly. It often splits and curdles no matter what I have tried. Taste is good. Just needs a rich thick béchamel sauce. It is just yellow potato, cream, butter and salt.
View attachment 5083763
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3 tbl flour
3 tbl butter

Make a white roux ( in other words don't cook it too long)
1 1/2 - 2 Cups Milk (full fat but not cream) whisk it, when it begins to simmer add in
1 1/2 Cups grated cheese. I like a blend of gruyere and white cheddar, cook until melted
Salt, pepper and a dash of nutmeg

Peel then thinly slice about 2 lb of russet potatoes (I use a Mandolin but be careful if you do)

I usually spray my dish with some oil
Then I lay down a layer of potatoes pour in some sauce and repeat until I'm bored and dump it all in.

Try that and see if it works better for you
(Essentially you want the sauce to not be as thick as gravy because the russets will thicken it.)
 
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drsaltzman

drsaltzman

Well-Known Member
shnkrmn said:
Yeah, I don't want any limitations or a complementary appliance. I have a tight footprint in my 1868 house. The one I ordered goes to 450. I bake bread at 460. Maybe I can make a time adjustment. Alternative is to get a full size wall oven. I just have a hatred for my range....I want.to cook at eye level going forward.
Click to expand...
450 is the max in the Cuisinart too. But it's the space that is more limiting than the temperature.
You can always get a wood fired oven for the backyard!
 
solakani

solakani

Well-Known Member
curious2garden said:
3 tbl flour
3 tbl butter

Make a white roux ( in other words don't cook it too long)
1 1/2 - 2 Cups Milk (full fat but not cream) whisk it, when it begins to simmer add in
1 1/2 Cups grated cheese. I like a blend of gruyere and white cheddar, cook until melted
Salt, pepper and a dash of nutmeg

Peel then thinly slice about 2 lb of russet potatoes (I use a Mandolin but be careful if you do)

I usually spray my dish with some oil
Then I lay down a layer of potatoes pour in some sauce and repeat until I'm bored and dump it all in.

Try that and see if it works better for you
(Essentially you want the sauce to not be as thick as gravy because the russets will thicken it.)
Click to expand...
Thank you but that is a basic recipe. I want the full flavour from potato starch and not flour. No cheese for me. Liquid is a mix 2 parts 35% cream with 1 part whole milk adjust as needed. It is only 2 - 3 potatoes so I will just slice with a knife. I precook the potatoes in the liquid in order to gauge the amount of starch in them. It always ends up not enough starch and too much liquid. I stack the potatoes to 3 inch and bake at low oven for 2 hours. There aren't that many variables. It must be the yellow russet potato I buy. It does not have enough starch to make my recipe.
 
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drsaltzman

drsaltzman

Well-Known Member
solakani said:
Thank you but that is a basic recipe. I want the full flavour from potato starch and not flour. No cheese for me. Liquid is a mix 2 parts 35% cream with 1 part whole milk adjust as needed. It is only 2 - 3 potatoes so I will just slice with a knife. I precook the potatoes in the liquid in order to gauge the amount of starch in them. It always ends up not enough starch and too much liquid. I stack the potatoes to 3 inch and bake at low oven for 2 hours. There aren't that many variables. It must be the yellow russet potato I buy. It does not have enough starch to make my recipe.
Click to expand...
There are many flours you can make a roux with including potato flour. I keep a bag of sorghum flour on hand for gluten free guests. It makes a nice roux and adds less flavor than wheat flour.
2-3 potatoes, of any kind, won’t have enough free starch to substantially thicken your liquid (cream or milk) on their own.
 
solakani

solakani

Well-Known Member
drsaltzman said:
There are many flours you can make a roux with including potato flour. I keep a bag of sorghum flour on hand for gluten free guests. It makes a nice roux and adds less flavor than wheat flour.
2-3 potatoes, of any kind, won’t have enough free starch to substantially thicken your liquid (cream or milk) on their own.
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You are probably right. These are my trial runs and I must keep the sample small to avoid excess waste. I will go for a 5x recipe and only if the potato has high starch content. I do have some thickeners like potato flour on hand.
 
PadawanWarrior

PadawanWarrior

Well-Known Member
raratt said:
Where has @Metasynth gone to, he could critique your knife skills.
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An ex military chef taught me how to use a knife the right way, lol. I've tried to get my wife and kids onboard, but they resist doing it. It's super easy to use your curled fingers as a guard. They sliced tomatoes and shit for burgers last night and there's big ass slices of tomato. Everything is a different size, lol.
 
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