I simply can't do that
Cooking is an art form to you. It requires skill and care and loving attention. Most importantly, it requires your stove. Nobody else's. And it requires years of you adjusting how you behave for the various things you cook and the temperatures you have to get them to. It requires you to be able to eyeball and smell and taste at various points. All of these are learned over years and many failures.
I don't accept the failure. I accept the possibility. I try to work with cheap ingredients to start off with when I'm learning a particular skill. But for the most part, there should be no skills involved.
It is science and technology to me. If I can't create a formula that anyone can follow given the right tools, the first time, then I don't want it.
How hot is a medium flame? Game over.
I want to add on the temperature/flame versus electric electric burner versus default induction without temperature control.
Every single one of them requires a thermometer probe hanging on the pot and hitting a point. And that point beeps and tells you to get off your lazy ass and do something. Each one has different ability to hit a point at a different speed and maintain it. None of them will actually maintain any temperature. They'll maintain a level of electricity or flame. You throw something in there, temperature changes. Potatoes go in, temperature changes. Again and again. There are adjustments to be made while cooking that are specific to your stove and none of them would work for me.
I bet they don't work for most people but they don't know any better. They just try again and again. Sometimes it works. Sometimes it doesn't and it's never consistent.
And they'd never be able to walk next door and do it there. Most people would not be able to walk next door and do 99% of what you would do on a stove by default on your next door neighbor's stove. Even if it was the same supposed type.
I carry this burner with me. Besides setting the pan to fry as hot as possible for the oil type, and not burning the herbs during the initial pass of pulling the oils, I can simultaneously have the probe inside the meat to turn it off when it hits temperature.
You'll approximate. You'll find something that works generically. You will pay close care and attention. But you won't be sure. You'll get it close enough.
Drook: Would you do your rib roast recipe on someone else's oven if you were paying for the meat? I love that recipe. I definitely screwed it up. I don't remember how. I got it right the first time so I was hooked. But then I think it was a different kitchen because I moved a lot. I did something differently I'm sure. That was an expensive failure.
In the case of oils, you're supposed to heat max to a smoke point? A bit less? Unacceptable. Dial it in. Every time you throw something in there that's a different temperature. The heat will turn on and get it there as fast as possible. But it won't overshoot.
Every oil has its own temperature.
It's perfect every time. No reading a thermometer, never adjusting, always being sure. As opposed to when I use any other method I am ending up with something undercooked and soggy or overcooked and burnt.
I'm the same way with pressure cooking. Futzing around on the stove with pressure cookers was very painful. I have a very large metal electric sterilizer that pressure cooks as well, but does it after you've just dialed in the pressure rather than screw around with that bouncing top or have to go watch the pressure dial and adjust the stove because it varies.
I don't accept the failure. I accept the possibility. I try to work with cheap ingredients to start off with when I'm learning a particular skill. But for the most part, there should be no skills involved.
It is science and technology to me. If I can't create a formula that anyone can follow given the right tools, the first time, then I don't want it.
How hot is a medium flame? Game over.
I want to add on the temperature/flame versus electric electric burner versus default induction without temperature control.
Every single one of them requires a thermometer probe hanging on the pot and hitting a point. And that point beeps and tells you to get off your lazy ass and do something. Each one has different ability to hit a point at a different speed and maintain it. None of them will actually maintain any temperature. They'll maintain a level of electricity or flame. You throw something in there, temperature changes. Potatoes go in, temperature changes. Again and again. There are adjustments to be made while cooking that are specific to your stove and none of them would work for me.
I bet they don't work for most people but they don't know any better. They just try again and again. Sometimes it works. Sometimes it doesn't and it's never consistent.
And they'd never be able to walk next door and do it there. Most people would not be able to walk next door and do 99% of what you would do on a stove by default on your next door neighbor's stove. Even if it was the same supposed type.
I carry this burner with me. Besides setting the pan to fry as hot as possible for the oil type, and not burning the herbs during the initial pass of pulling the oils, I can simultaneously have the probe inside the meat to turn it off when it hits temperature.
You'll approximate. You'll find something that works generically. You will pay close care and attention. But you won't be sure. You'll get it close enough.
Drook: Would you do your rib roast recipe on someone else's oven if you were paying for the meat? I love that recipe. I definitely screwed it up. I don't remember how. I got it right the first time so I was hooked. But then I think it was a different kitchen because I moved a lot. I did something differently I'm sure. That was an expensive failure.
In the case of oils, you're supposed to heat max to a smoke point? A bit less? Unacceptable. Dial it in. Every time you throw something in there that's a different temperature. The heat will turn on and get it there as fast as possible. But it won't overshoot.
Every oil has its own temperature.
It's perfect every time. No reading a thermometer, never adjusting, always being sure. As opposed to when I use any other method I am ending up with something undercooked and soggy or overcooked and burnt.
I'm the same way with pressure cooking. Futzing around on the stove with pressure cookers was very painful. I have a very large metal electric sterilizer that pressure cooks as well, but does it after you've just dialed in the pressure rather than screw around with that bouncing top or have to go watch the pressure dial and adjust the stove because it varies.
