Anyone heard of or have Darto pans?



I hear they're really heavy and I love the fact there are no bolts for the handle (where food gathers and is hard to clean in my experience)

I get to keep it for 2 weeks (i'm at 11 days right now).

I'll say upfront that i'm probably not their target audience (i'm guessing this targets people who are more new to cooking). It wasn't even clear to me before using it what problem they were trying to solve with it, and now after using it, it just seems stupidly over-engineered to me. Chefsteps said there were specific dishes they wanted me to prepare, but i never heard back from them, so the first thing i tried to do was sear a sous-vide chicken thigh.

I set it all up, and install the app, which crashes several times. It also takes several attempts to pair with the device(s). Fine, whatever, teething problems. I get it all working, and go to pull up chicken thigh instructions. Except it doesn't have it. It has 100+ much more complex recipes, like chicken breast with tomatoes, garlic and some other stuff. Not ideal, but i'll just use that and skip to the part that concerns me.

Except it doesn't work that way. Each step in the recipe has a little instructional clip that accompanies it, and you can't skip them and each new clip autostarts (with a loud DING), so even though its supposed to make the cooking process more linear, it makes it more restrictive, because you have to be right there for each part. About 3 minutes into this whole episode i just got frustrated, because it wasn't doing what i wanted it to, and just took over manual control of the induction stovetop and finished searing it on my own. Then i washed it all and put it back in the box, where its sat since then.

Its a nice looking induction stovetop, and if it was at the right price point i wouldn't mind that (esp with the ability to control it from your smartphone), but the "smart" pan, app and whole ecosystem seem pretty poorly thought out, and i def wouldn't spend $500 on this.

Any good deals for Prime Day on kitchen equipment? I browsed but wasn't able to spot anything.

i haven't looked through them yet to see what's there but apparently you can take an additional 20% off their warehouse deals if you already have prime. i'm guessing there isn't much there that would be interesting since they're already in the 'warehouse'.

what's the best price you've seen for anova? $99 on prime now. wouldnt mind pulling the trigger.

Annova has a new unit called the Nano coming out, I bought 3 for $199, you can preorder one for $89

Bluetooth or wifi? I think the Bluetooth was $99 on cyber Monday.

hoping to move back to east TN before november, so might not work.

forgive my stupid question, but you can't sous vide in cambro containers, right?

Anyone make a killer haemul pajeon? Made one last night and it was fine but I'd be embarrassed to serve it at a restaurant.

Pretty sure cambro is a preferred container. 6qt is a little small though, unless you're cooking small portions in single bags

Definitely this.

nice. thanks.

I use a Cambro, but have polycarbonate not plastic.

Brrrr,

Wifi anova on sale for prime day $129 https://www.amazon.com/dp/B01HHWSV1S..._dSozzbJ12SHSK

I bought a Cambro container + lid from Amazon and cut a hole for my circulator out of the lid with a Dremel. Works awesome and much more convenient than wrapping the whole thing in plastic or whatever during super long cooks like 72h short rib.

Firehouse Subs' pickle buckets are sold for like $2, it goes to charity and is a great container with a lid once you cut a hole in the top. I got 5, they're great for storing stock and other stuff too.

Gobbo,

Kenji!

Part 1

Happy national mac and cheese day y'all



Upgraded Kenji 3 ingredient mac and cheese
Photo credit: Crappy iphone camera in bad lighting

it's national mac-n-cheese day?
that might just make spouse happy enough to allow me to get some tonite....yeah me!!

Been pretty busy this week, didnt cook as much.

Wife made bun bo hue earlier in the week. Didnt have beef shank available, used beef hotpot meat, still delicious.



Went italian mid week



Chicken parm not nearly as good looking as MRW's. Couldnt get center of cheese to char for some reason.





Sausage stuffed calamari braised in puttanesca sauce.

Cooked mostly chinese food for rest of the week



Mapo tofu.



Chow fun/gan chow niu he. Beef flat rice noodles.

This is a really hard dish to get right. Flat rice noodles stick so much.

This is a testing dish for certain culinary schools. Mine would not pass (too many broken noodles/stuck noodles). Beef a bit tough. Forgot bean sprouts. Flavor was right on as was charred wok flavor.



Kung pao chicken.



Shui zhu niu rou. Water cooked beef. This was a general success. A bad picture though, there was actually more red oil than pictured here.

The following is a good recipe

http://thewoksoflife.com/2016/06/sichuan-boiled-beef/

Holy hell that all looks awesome.

Re charring the cheese on the parm: if the cheese is too high-fat, it won't char.

Thanks ChrisV. Thats a good tip.

+1

It all looks really great, amazing how well y'all eat.

I love flat noodles and that dish looks really good (your noodles look better than mine come out)

What's your recipe for Beef flat rice noodles?

Also, where do you buy your noodles? I use these:

I use a similar brand also from houston. Mine is presliced though.

I prepare the noodles like the package instructions (usually involves microwaving in the bag. Then i separate the noodles by hand after its cooled a bit.

Marinate beef in shaoxing wine, pinch of salt, corn starch 10 min before stir fry.

Slice onions and scallions.

Heat up wok/pan. Wait until very hot then add oil. Wait until oil is hot. Few ginger slices and garlic in the oil. Quickly remove after 5 to 10 seconds. Put in beef, stir fry until medium/mostly opaque. Remove beef.

Mix sauce of 50% dark soy 50% light soy (dark soy for color, light soy for salt). Black pepper. Pinch of sugar. Set aside but within reach.

Put in onion mix, stir fry until softened. Add noodles. Sitrfry quickly for 5 to 10 seconds. Add sauce. Add back beef. Add bean sprouts if desired. Stir constantly.

Once there is no liquid, stir fry for 5 more seconds then plate immediately. Garnish with sesame seeds if desired.