David Chang

i have not yet but i know people do and it's steam injected so moisture can be controlled

worst part is the aroma is in the house for two days and you can't eat it.

first time using the APO to sous vide beef ribs. i've never sv anything for this long before.. first i smoked them in the kk for 3 hours. then sous vide for 40+ hours? 12 hours in right now..

this was australian pork. i got it because it was the only chilled pork rack i can find. i think if i cooked it without ageing, it would taste very pedestrian. i've never had middle white pork. i don't think i can get this in hk..

it tastes brined, but without the added salt or water. the taste was mildly more porky, but im still getting my senses back after getting covid so what i am describing may not be accurat. it was dry to the touch when butchering, but very juicy when cooked. there was definitely a breakdown in proteins, because you can literally bite into it without the aid of a knife and fork..it’s definitely different dimension to pork non-aged..

some pork was pulled from the dry ager today...30 days.

can someone just ask dennis? you know, the guy that makes this stuff? 😆

yup i use caputo blue as well. also doubles as bread dough should u want to bake just a small batard. IMG_0837.MOV

@jeffshoaf there is a through the glass sensor in the middle of the unit which i guess is infrared and there is also probe sensor that bypasses the pan sensor. how it all works is a mystery me, but it's a very neat machine... here's a video of an omelette being made. you can walk away in the middle of the cook, take a number 2, and come back with a perfect omelette..😄 and never break a sauce with the probe...

@Poochie looks really good. glad it worked out. was the bread done in the kk or norma oven?

i'm not an electrical engineer, but if they make a PID controller to modify the wattage of a cheap induction plate to the temperature set, then you've got yourself a cheap control freak...

i'm keen to try out this machine and see how accurate it is, but the asking price is a bit high.. it seems like a fairly simple thing to control induction cookers to the degree, but all the home use pedestrian induction cookers are low, medium, or high... the one i have for hot pot is basically controlled by steps in wattage. i could see this being useful tempering chocolates, cooking sabayon, or searing without burning.. https://www.amazon.com/PolyScience-Temperature-Controlled-Commercial-Induction/dp/B01G5MZZ5Q?ref_=ast_sto_dp

i guess this is the deluxe model

@Cheesehead_Griller i have fb pro and had one thermocouple break. wires came out, tried to reseat but didn't work. i switched to thermoworks. better quality thermocouple probes and more selection for all types of uses.

first time dry ageing fish. tried a piece just to see if it was edible and it was so delicious. will definitely be doing more, but i feel like i should have gotten the larger dx1000 ager. 😆

i tried to make a bone in rib roast on a rotisserie a long time ago but it wasn't great so i'm not going to give any advice. but i will say prime rib roasts taste better au jus!

wow, cooked everything on the first cook, including skate wings..

happy holidays steak frites for xmas breakfast

@tekobo you guys did a great job. i love osso buco. my arm is getting tired looking at those hand sawn cuts.

made some spanish casina (similar to old breed rubia gallega) rib eye yakitori's tonight. after handling and skewering the beef, my hands still smell like raw beef. it's pungent but sweet and has some beautiful streaky marbling.. this is unlike any farmed beef you can buy in the shop. it tastes like a wild cow. almost feral..

@tekobo thats a great deal on the veal. there's a youtube channel called the bearded butchers. i would have to study them to take on this job. i'd cheat and borrow a bandsaw. but nobody is going to lend me a woodshop bandsaw to cut meat...

ive never burned wood in this , but heres what it looks like with different size pieces

i put in a casina "old cow" rib eye today in the new unit. crossing my fingers it won't be a catastrophic failure like last time when umai bagging 3 cuts (all spoiled due to fridge shutdown)

my options were take the loss for the fridge purchased used. repair the fridge at almost the same price as i bought it. or trade in the fridge for a new one at a discount, which if you add the cost spent on the used one, came to be a little less than buying a new one to begin with.

old dry ager blew a condenser. meet black edition dry ager. purchased using a trade in program by giving them my busted one. i’m on my second unit and haven’t dry aged a damn thing …😝