Random Thoughts
Submitted by Stuart Broz on Wed, 12/23/2009 - 6:11pm
Hopefully, this will tide you over for the next few days. I'm leaving for Nebraska (?!?) tomorrow, and I don't know how much I will post while I'm gone.
Yes, I could have pre-written posts and scheduled them to go out, but I'm a slacker.
Here are some random thoughts:
- Michael Ruhlman notes that sandwich bread should cook to an internal temperature of about 200 degrees F. Would there be any benefit to baking bread in a sealed environment in a temperature controlled water bath? Perhaps not, but maybe...
- Mesh onion bags can make acceptable impromptu strainers/ colanders.
- Tonight, I'm making a 2+ lb porterhouse from Peter Luger that I won. I'm thinking of bringing it up to temperature first, and then searing it. I'm inspired by Kenji's prime rib method.
- Does anyone know of anything interesting to do in Omaha?
Comments
Omaha
While the weather leaves something to be desired this Christmas season... the Old Market is usually an interesting place to visit.
Yes!
We're staying in an apartment at the Old Market Lofts, actually. The area is surprisingly cool.
Kenji's low and then high
Kenji's low and then high method is the same as Alton Brown's method, for the same reasons. It works, and isn't all that difficult to manage. You can do steak that way, too, I suppose, but it seems like it would be hard to manage. I've tried the pan to oven method but generally it seems not really worth it for medium rare steak. Just sear on both sides and turn the pan down.
I always buy onions separately but I suppose that an onion mesh bag would indeed make a useful disposable colander, especially with some keyboard.
Beyond that, I have no comments. I don't bake and have never been to Omaha.
The only thing to do in Omaha
The only thing to do in Omaha is to form an indie band.
Yale has an interesting online course called The Psychology, Biology, and Politics of Food: http://oyc.yale.edu/psychology/the-psychology-biology-and-politics-of-food .