I can't comment on kefir. But w/ a sous vide it is impossible to mess up yogurt. You can get off brand ones from amazon for pretty cheap these days. 41.5 for 6 or so hours if you don't scald the milk first.
The Official Food Thread
- Thread starter lowfat
- Start date
Shadowmeph
Well-known member
thats the issue I have been having is cant get my slow cooker to not scald the milk lol maybe I could grab a huge pot and try on the stove to simmer
LaughingCrow
Well-known member
Secret to stronger pour-over coffee with no extra beans unlocked by scientists
Pouring water slowly, steadily and from height is key to achieving ‘avalanche’ mixing effect
https://www.theguardian.com/food/20...ee-with-no-extra-beans-unlocked-by-scientists
Pouring water slowly, steadily and from height is key to achieving ‘avalanche’ mixing effect
https://www.theguardian.com/food/20...ee-with-no-extra-beans-unlocked-by-scientists
Marzipan
Well-known member
yeh... I've made some French Press coffee using that method to see how it affected the flavor. my butt hair grew hair and I've never done it again.
Marzipan
Well-known member
FreeKnight
Well-known member
Tried making Oklahoma onion burgers as the first cook on the new griddle insert. Didn't cook the onions as long as I should have after the flip (they were cooked, but could have crisped up more). Did the 'onion towel' method from J Kenji Lopez as well.
Not my prettiest, or best cook, but a good first attempt and really impressed with the griddle. Worked great for a smash-burger style sear on the onion burger and was really easy to clean. Going to do a lot of burgers this year I suspect.
Lysrin
Well-known member
Just curious, in the BBQ setting, why would you pick a griddle over the grills? Or is it just for specific recipes?
Marzipan
Well-known member
cthulu?
FreeKnight
Well-known member
In a charcoal bbq, you'd probably loose out by using a griddle, less smoke and radiant heat exposure from the coals. Basically like putting a CI pan on your kettle bbq.
On a propane or NG BBQ, you don't get any wood-smoke flavour, and only some flavor from 'drippings' that have flare ups causing a kind of smok-ish flavor, but I've never found it very prevalent. It's part of why purists crap on gas bbqs compared to charcoal. An advantage though is that the grills are basically the easiest thing to clean. Heat and scrape and you're done.
A griddle helps you get a better sear in the same way cast iron does, and also lets any meats soak/cook in their own juices instead of them dripping bewteen the grates and down into the bbq, at the expense of no exposure to flare ups so a guarantee of no potential extra 'grilling' flavor. The downside is cleaning is more difficult and it's usually a lot more money for a griddle compared to bars as it's a lot more steel.
I think there's an argument for both. I never felt the 'flare ups' add any real flavor compared to a wood or charcoal cook. I'll likely still use both for different things at different times. You're right that some recipes it's basically a must for a griddle though. For smash burgers, a really good even sear on a steak, or teppanyaki style cooking a griddle is better (or the only option). Same thing for eggs, hashbrowns, etc.
For some basic burgers, hot dogs or skewers, I'd probably stick with the grills, or if I want the visually nice 'X' pattern on a cooked steak. Fortunately on my Napoleon the infrared side burner is still there so I always have 'grill' too. It's easy enough to remove the griddle and put the bars back in that it's not an issue. The stock Napoleon pro bars are very thick stainless so they do a much better job than the cheap thin steel ones on some bbqs.
