David Chang

@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 …😝

made it a day early, it was pretty good, not the glass skin i was looking for but crispy. some patches of the skin did not brown and keeping it roasting longer may have burned it so it got pulled.. i basically sat in front of the oven for 3 hours tending to fire and rotating the roasting pan😓

i've never heard of this machine. thanks for the introduction.

starting the preparations... i cut off the feets (can't eat them and will burn anyway) washed it in beer, rinse and dry. split the bottom of the mouth and split the spine so it opens up flat. sprinkled a bit of salt in the cavity and back in the fridge to dry. roasting it thursday night. further video research, i think i will just do a gentle prick of the skin on the second half of the cook skin side up.

bored saturday afternoon bake

that looks a lot better than mine. i made this on the anova apo. i took it too far and didn't get that skin i want..

so from observation of videos on youtube, the spanish way, as opposed to philippino lechon, or any other way i've seen, is roasted skin side down with aromatics in the cavity. the piglet is lifted on a rack in a casserole dish so not to braise the skin, but water added inside the bottom of the casserole dish. half way through, its flipped and finished skin side up. i've seen some pricking of the skin, but not so much that its completely perforated. and the skin is painted with lard. the wfo is running on embers (so no live flame), and its cooked with no door on, so the temp is not so blazing hot. i tried the phillipino way on a small leg, and it didn't turn out the way i liked, so i'm gonna try the spanish way this time. i think if the heat is too much, i can use one of my spare floor bricks as a heat shield but we will see what happens.. ever since ate at el sorbrino, i've always wanted to get that glass skin, but it constantly eludes me..

@tekobo next week, i'm planing to do a little segovian cochinillo, probably a third of the size of what you made. but roasted the ALFA with wood embers. kind of like how they make it in El Sobrino de Botín, but it's hard to find any solid recipes, but we will try anyway..aiming for glass skin that can cut with a dinner plate. http://www.signaturetastes.com/recipes/botin-suckling-pig this is the only method i found, and it's still kind of just winging it..

morning pizza in the effeuno. 90 second cook. 450C/840F 7835cd333f594852804900d79cffce14.mov