Recent content by GoHokiesGo

Oh that's an awesome idea! I saved my spent grain from last week's batch, and I was going to dry it in the food dehydrator this week (need to do that tonight). Do you all just pulse it to breakdown in a food processor, or is it better to blend in a blender to a flour consistency? I was thinking...

Alright - so I finally had some success with sous vide beef last week! We had a beautiful set of grass-fed Hangar steaks that came out perfectly, and I think I've got my technique down now for future cuts. My two main take-aways were: Salt- I felt flavor was lacking and somewhat bland with...

Another +1 for these being fun, light-hearted movies about food to watch- Chef No Reservations Hundred Foot Journey Netflix users, check out "Chef's Table". It's more documentary style about the top restaurants in the world and how the chef's got there. It's pretty interesting, they have huge...

Have any of you guys ever used the smaller table top wood fired ovens, like the Uuni or Pizzacraft? I love my pizza steel, but these seem like they'd be really cool to get that nice wood-fired smokey flavor; the high temperatures would be great for searing meat and other grilled foods also...

Definitely make sure you give it enough time to properly heat up- they can take 30-45mins for everything to really reach equilibrium temperatures. If you struggle with the crust burning before the top is finished, I typically switch my oven over to broil once the pies for in to keep things...

If you have a local shop that can do it for you - go for it! I think you could come out way ahead of the name brand versions. Make sure they deburr the edges and round the corners for you, and you'd be golden. Mild carbon steel would be better than a stainless from a heat transfer...

I have a 3/8" thick steel made by Nerd Chef, they're sold on Amazon for $60-80 each. Enjoyed it for the past few months since getting it. Great for pizza crusts and other things, like crispy roasted potatoes, due to the large amount of heat transfer. They do take some time to warm up in the...

You may want to give the Serious Eats article on sous vide eggs a read. They recommend that you parboil/blanch the eggs for 2-3 mins first in boiling water and cool. This let's the outermost portion of the white set up a bit since the egg cooks from the outside in. Then transfer into the...

Different strokes for different folks! I probably need to try a few more cuts of beef before giving up with steaks, and I'm planning to try it again using the broiler to sear at the end. I'm typically a med-rare to medium fan, depending on the cut of meat; I'll push closer to medium on the more...

Another vote for simple Oxyclean or PBW. I had a few bottles that I would soak with dishsoap overnight and tried to scrape the labels/adhesive off with a knife, but it was still a heck of a chore. I switched to using Oxyclean and the labels came right off after as little as 10-15 minutes with...

Ironically, I actually made a number of trips to Belgium 1-2 years ago and would usually bring back 6-10 beers every time. Of course, it was before I started homebrewing, so I never saved those bottles - go figure! Just a few more bottles of Westvleteren left, but those are closer to standard...

Thanks for the reassurance folks! Being an engineer I wish I had numbers to calculate, but I'd rather stick on the conservative side if there aren't any steadfast rules. My wife might be a bit upset if bottles exploded in the bathroom of our brand new house, and rightfully so! (I claimed the...

It's that time of year for soup. I made some homemade Tonkotsu Ramen over the holiday week since we had a few extra days off from work - the broth base is a 24-hour bone broth made from pork hocks and chicken carcasses to extract all the delicious collagen, based loosely on the serious eats...

Another Anova user here - I definitely love the sous vide for fish. My two favorites are- Chilean Sea Bass - bagged with butter, garlic, ginger, onions and white wine. Sous Vide at 130-134 (depending on quality) for about 30 minutes. One of the first things I cooked and still one of our...

Happy New year to everyone! I just bottled my second brew last night, and I ended up second guessing a number of things. My beer was a Belgian Tripel extract kit, which calls for a CO2 volume of 3.3 since this style typically has a higher carbonation than average. The Northern Brewer priming...