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PVPAUL

Vermicular Cast Iron Induction Cooker

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Wingman. look at it this way if you were Canadian you'd have to spend twice as much to get it. So, you are getting off cheap. :grin: :smt077

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If you haven't figured it out yet, Wingman, one of our favorite pastimes on this Forum is coaxing others into spending money on new toys! It's part of the rationalization process for us after we've bought it! 

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Wingman, it's the main way to earn badges. :-D  :smt077 :smt046

Edited by MacKenzie
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I thought I'd try a sourdough loaf in the Musui from the Vermicular. The edges are ground to make a super fit and I thought if the bread was baked in the Musui in the kitchen oven I might get a nice spring. Here it is-

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58 minutes ago, MacKenzie said:

I thought I'd try a sourdough loaf in the Musui from the Vermicular. The edges are ground to make a super fit and I thought if the bread was baked in the Musui in the kitchen oven I might get a nice spring.

Did you preheat the Musui then lower in the loaf using the parchment paper? In my cast iron days flinging the loaf into a hot Dutch oven always felt like the wild card in the whole process.

I also use my "aluminum disk" steam generator in our indoor oven. Comparing crusts with a Dutch oven always seemed to me to be apples & oranges, as in one can make great bread either way. I never did controlled experiments to articulate exactly what the difference is. Can you?

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Yes, put the Musui in the oven when I turned it on to heat. Used the parchment to help control the drop into the casserole. The bottom of the bread was well cooked, good job there  was a layer of paper under the bread. I'm not expecting to make many boules, rather have the loaf shape. Just wanted to try the Musui I thought it might keep more steam inside than a regular casserole.

It is still cooling so I have not cut it yet. :)

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Sprinkled a chicken breast with lots of spices, chili, garlic, pepper, salt, fennel, cumin, dry mustard, paprika and basil. Coated with finely freshly ground corn and then wrapped in parchment paper. Hit it with the rolling pin, driving the corn and spices into the chicken as well as tenderizing and flattening the chicken. A little ghee and oilive oil in the Vermicular, heater to 475F added the chicken, left untouched for 4 mins., turned the heat down to 300F, flipped the chicken and let it cook covered for 4 more mins.

The chicken was very moist and tender. I will be doing this again.

The Swiss chard is fresh from the garden.

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Looking good, as soon as the 220v version comes out of the vermicular I will buy one for sure.

I must say I am very happy with the" Control Freak" so far.

Edited by franciscusj
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Carnitas.thumb.jpeg.3feaa1c18b9af8244ac03a029a6bfb7d.jpeg

Mine is back from warranty repair. I had an extreme bean boil-over incident.

All of my recent photographs are of skewers on my Solo Stove, or my new wok made-to-order in Japan, or garden tomatillo salsa in my newest molcajete made-to-order in Mexico, or nixtamal turning into masa in my Indian wet grinder. But this picture is of pork carnitas about to simmer for many hours. An ideal use of our "Indoor K". It was the new puppy before I gorped it. Now it's just another dog in a large family. But I love it.

@Wingman505 The instruction manual is buried on their site. It appears at all in response to my feedback:

Vermicular Instruction Manual

I would say that one should read the manual before purchase. This isn't fair, for various reasons. I didn't. The instructions are easier to follow if one can try them out while reading. And it comes with an elaborate coffee table book that does cut to the chase on heat setting recommendations for various applications.

In addition to various rice programs, the cooking settings are MED (445 F, 230 C), LOW (300 F, 150 C), EXT LOW (230 F, 110 C) and WARM (adjustable, 90-200 F, 30-95 C). One can set a timer for up to 6 hours for MED, LOW, EXT LOW and up to 12 hours for WARM; there are two user presets. Otherwise, heating stops after 90 minutes.

Not having continuous controls is an interesting choice. I've made my peace with this design constraint. One learns what each setting does, and then trusts it. Less opportunity for user error. My friends with Sous Vide equipment are always calling me to ask "what temperature?!" Here at least the choice is quantized. Each level is handy and well-chosen; one moderates the shape of the cook in the time dimension, rather than fine-tuning the temperature.

I had thought I'd be using WARM as a kind of sous vide where I could take the lid off and stir. EXT LOW has taken over that role for me, even though it bubbles away. When I was in Morocco I took various cooking lessons, and saw tagines bubbling away. Somehow they never stuck to their clay pots. This cooker similarly envelopes the Dutch oven, so each temperature is more uniform than one would experience cooking over a flame, or even an induction hot plate. The effect is more like cooking in the oven, a great way to braise without burning, with the added convenience of stovetop access and not heating up the house in summer. In particular, EXT LOW is ideal for replicating how I saw tagines cooked in Morocco.

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