tekobo Posted August 29, 2020 Report Share Posted August 29, 2020 That chilli looks so good @MacKenzie! No, no, no I am not going to fall for the KK shopping channel. Get thee behind me Vermicular Cast Iron Induction Cooker. Luckily they don't seem to be available for sale in the UK. Hurrah. 3 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted October 29, 2020 Report Share Posted October 29, 2020 (edited) Making Laurie some Rogan Josh, for our 15th wedding anniversary. Edited October 29, 2020 by Syzygies 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2020 Report Share Posted October 30, 2020 That is going to be sooo tasty. Happy anniversary to you both. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 30, 2020 Report Share Posted October 30, 2020 Best wishes and cheering you on for another 15!! I'm sure that the anniversary dinner will be spectacular! Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted December 16, 2020 Report Share Posted December 16, 2020 I looked at these months back and was intrigued, but i misinterpreted the pricing - thought the price for the kamodo didn't include the pot, putting the price for both over $1000. After reading through this thread, i realized my mistake and checked it out again. Mine was delivered on December 4th. I'm happy with it so far, but haven't had much luck finding a forum to share ideas and techniques for using it but did find a Facebook group - it's not very active with just 2 members before i joined. If you do the Facebook thing and wanna share, please join: https://www.facebook.com/groups/715840642295686 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 16, 2020 Report Share Posted December 16, 2020 Jeff, I am enjoying mine more and more and will check out your link to the Facebook Group. Thanks. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 19, 2021 Report Share Posted June 19, 2021 So 106 F here, second day in a row, and a spare the air day also. Our usual way to cook salmon is to brine it, then smoke it in the KK in a cazuela over a bed of basil. Too hot outside... We're finding more uses for the "indoor K" Musui Kamado. I bought their white Dutch oven so Laurie could see ghee cook. So why didn't I realize before today it's a perfect "court bouillon" cooker for fish? Court bouillon is such a classic French technique that it has fallen from favor. I don't know why. Using the Thermapen, and aiming for 125 F internal temperature in a bath held at 200 F, this was spectacular. 4 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 25, 2021 Report Share Posted July 25, 2021 The Musui Kamado (Laurie calls it the "indoor K") is perfect for making ghee. Throw in the butter, set on extra low, leave unattended half an hour or more. The new jar is Marcus Samuelsson's Ethiopian spiced butter, a version made by his wife Maya’s tribe, the Gurage. Ghee with aliums and spices. Incredible aroma. I'm reminded of a fish cookbook from decades ago (I've been unable to identify since) where a Portuguese chef is baffled he has to instruct his staff to put the paprika in fat not water, the best parts of spices are fat soluble. Tonight's recipe also calls for a bit of Madras curry powder. We don't buy curry powder, like Indians we make a custom blend per recipe. I'm looking up what this is. Samuelsson's single best recipe could be his Berbere Spice Blend featured for example in his Black-Eyed Peas with Coconut Milk and Berbere; it's better than bought berbere from upscale sources. So of course we want to make Madras curry powder from scratch. It calls for curry leaves I happen to have just bought... Huh. Curry leaves have an amazing flavor, usually unlocked by tempering in oil, somewhat lost if dried for a spice blend. Huh. The Marcus ghee comes back to me. I should make a Madras curry powder ghee, with generous curry leaves. Huh. I should make a custom ghee for rogan josh, and use sous vide to cook a lamb shank confit. I identify with Samuelsson's trajectory and existential culinary questions. I've been listening to his Yes, Chef: A Memoir that he narrates. I love international food from everywhere, but French technique reaches greater heights than just checking off spice boxes. And whatever I do, my Indian tastes muddy, but my best French gets boring. Samuelsson left his Swedish restaurant to open Red Rooster Harlem, where he applies all of his classic training to world and soul food. I'm reminded of Alex Stupak's Tacos: Recipes and Provocations: A Cookbook where he applies his classic training to tacos. 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 7, 2021 Report Share Posted August 7, 2021 (edited) I just did my first batch of local corn in the Vermicular this evening. The corn was 3 days old so I didn't hold out much hope for it and thought I'd better bring out the big guns to try and rescue it. 2T of water in the Vermicular and 25 mins. at low and we have this.- Finished steaming. Where the corn caramelized where it touched the bottom of the casserole and it added an extra nice flavour. Dressed with, ghee, salt and pepper. I was amazed at the flavour, it was truly wonderful, no hint of it's age. The end. Edited August 7, 2021 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
feltinavo Posted November 12, 2022 Report Share Posted November 12, 2022 I had a Zojirushi induction cooker NS-ZCC10 for 7 years and looked forward to new inductive heating in this model (one tier higher than my old rice cooker). I have seen here the pros and cons of more induction cookers. There is something not perfect I think, which I want to say needs to improve. First of all, Inductive heating and additional membrane make cooking a bit louder than the old version. Not terribly loud, but comparing to the old model (non-inductive) it is certainly louder. Another annoying part is a hissing sound that happens every minute or so during the keep-warm stage. The cooking pan does not have handles and rotates when you try to scoop rice. The old model had plastic handles, which both - allowed you to hold/lift it with your bare hands and at the same time prevented the pan from spinning when taking the rice out. It is very surprising to see a newer and more expensive model get worse in this regard. The old model had a cable retractor; the new model does not have it. For now, I will continue with the old one. Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted January 20, 2023 Author Report Share Posted January 20, 2023 Hello All, if anyone is still on the fence about purchasing the Vermicular Musui-Kamado they are having a sale now through 1/27 offering $100 off. Think I will finally take the plunge! Cheers, Paul 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 21, 2023 Report Share Posted January 21, 2023 Mine had become one of what I consider and essential item in my kitchen and I also love their lightweight enamel coated cast-iron frying pans. 3 Quote Link to comment Share on other sites More sharing options...
braindoc Posted January 21, 2023 Report Share Posted January 21, 2023 I was more intrigued by the frying pans but my wife set me straight. That $100 off clinched it and we pulled the trigger for the Musui Kamado. BTW, I checked out with the Shop app and they did not add sales tax or a shipping charge. 1 Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted January 21, 2023 Author Report Share Posted January 21, 2023 Same here, $570 total (no tax or shipping) and BTW I love their frying pans! 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted January 22, 2023 Report Share Posted January 22, 2023 Yes! I own one in each kitchen. It's pretty simple: We cook anything in it that makes sense to cook in an enameled cast iron Dutch Oven, and where feedback (constant temperature rather than constant energy flow) makes sense. Once one gets the point of an autopilot in the kitchen, it's hard to romanticize fiddling by hand inside. I'd much rather fiddle by hand outside. It's called fire. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 22, 2023 Report Share Posted January 22, 2023 15 hours ago, PVPAUL said: Same here, $570 total (no tax or shipping) and BTW I love their frying pans! Me too, Paul. Quote Link to comment Share on other sites More sharing options...
PVPAUL Posted January 23, 2023 Author Report Share Posted January 23, 2023 I’m very excited to receive my Indoor “K” as Syz calls it. I think the sale pushed me to make my purchasing decision…..along with the post by Syz on making Court Bouillon. It’s funny as I have been making Emeril’s version of Court Bouillon for years which after some research (prompted by Syz) i figured out Emeril’s is a Cajun / creole version of this classic French dish. I’m pumped to do a salmon in the classic version. It’s funny that I started this thread and it’s taken me 3 years to make the purchase. I’m glad that some of you have jumped in and are sharing pictures and information on your cooks. In any event I look forward to the experimentation with this Slow Cooker on Steroids! Cheers, 2 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 24, 2023 Report Share Posted January 24, 2023 13 hours ago, PVPAUL said: It’s funny that I started this thread and it’s taken me 3 years to make the purchase. That must be a record! Full marks for pulling so many people into the pool and for finally jumping in. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 24, 2023 Report Share Posted January 24, 2023 (edited) PVPAUL, guess who didn't jump into this pool? I think she needs a nudge, end of January is just around the corner. Edited January 25, 2023 by MacKenzie 1 3 Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 24, 2023 Report Share Posted January 24, 2023 Keeping my feet dry on this one, no thanks to @MacKenzie! The KK shopping channel still works on me but my current interest is @jeffshoaf's Ninja combo grill and air fryer. Another few months of resistance and I will feel I deserve it when I finally get my hands on one. 1 Quote Link to comment Share on other sites More sharing options...
