Thermopop comes to temperature slower (3-4 seconds instead of 1 sec), so maybe she didn’t leave it in the right spot long enough? If you stick it in ice water and boiling water and get accurate readings, that is the most likely explanation.
One of mine is a Thermapro. Is that just some sort of cheap knock-off?
That’s not one endorsed by Serious Eats, which isn’t a great sign, but you can test it yourself with heavily iced water and boiling water to see how quickly it comes to temperature, how accurate, and how steady it is in those conditions.
Lot of good advice so far, and also worth mentioning that as a best practice you should take the temp several times. Whenever I temp anything, I’m always testing it 3+ times to get multiple readings from the area that I perceive to be the bullseye.
Another tip is to wiggle the probe around a little when inserted, this will help you find the center.
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Yeah, always at least a couple pokes, unless at least one is definitive that the food needs more time. Even then I still might use a few pokes to make sure I got the minimum and to get a better estimate of how much more time.
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Anyone grow herbs indoors with grow lights over the winter? Just starting to look into it, I’m sure I’m now on a DEA list somewhere.
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Fixed this for you. Tell your wife to find a better cheat sheet.
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I’ve been growing basil indoors for a few years now. No clue what I’m doing.
But that’s socialism
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This might be blasphemous to some but I bought a smaller Aerogarden last year and the thing just pumps out all sorts of herbs. Throw a couple of the different kinds of pods in, keep the water level up, add some food occasionally and it grows more than I can find recipes for. Also nice to have some green/light in the house in the middle of cold/dark winters.
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Accidentally made something really epic.
Was looking to use up some beef mince I accidentally defrosted. So threw a salad together.
- baby cos
- red peppers/capsicum
- jalapeno peppers, chopped small
- baby tomatoes
- red onion
- avocado
Fried the mince with soy sauce, fish sauce, chinese rice wine and black sesame oil.
Tossed it through the salad with some olive oil and spiced Filipino rice vinegar. (Elite ingredient if you can find it)
10 / 10
Mix of spicy, crunchy, creamy, with the mince being a flavor bomb.
Will definitely make again. Hope I can recreate it. Amazed.
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Sounds pretty good, but I have no idea what this is short for.
And just for curiosity’s sake, fresh jalapenos or pickled?
Google says it’s romaine.
Fresh Jalapeno. I think I that was essential. Super crisp, fresh and spicy in with the sliced red onion and the slightly oily mince.
Yeah, that looks like baby romaine to me.
My wife and I love this Cambodian restaurant in Phoenix so I tried to replicate one of the recipes at home: Chicken and Rice Soup with Chillies - Flour & Spice.
I added some bok choy because I wanted some more veggies in it. Very pleased with how it came out except I probably should have added more of everything, namely more rice, more bok choy, and more salt/pepper (luckily these can be mostly rectified). Mostly mentioning it here because I was really pleased with the stock; I used whole chicken legs because that’s what the Asian grocery store had and now I think that’s all I will use for stock (usually use carcasses or bone-in breasts). Don’t think I’ve ever had a stock come out so silky smooth thanks to all the fat and connective tissue. The dried chilis gave it a subtle but still noticeable amount of heat, where it lingers on your tongue but doesn’t really pop you in the mouth. It’s also nice that the ingredients are dirt cheap, maybe save for the lemongrass. If anyone has suggestions for my next batch feel free!
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Going to Cambodia next week. Never really had Cambodian food. What should I look for?