Recent content by jrut

Do you gain anything by taking a package of store bought ground beef (in the little styrofoam trays covered with plastic wrap) and vacuum sealing it? Will it last longer in the fridge? Can you leave it in the original store packaging and vacuum seal it or do you have to remove it for any benefit?

Well, after searching a lot of online stores, they all seem to be about the same price regardless of quantity bought (about $16-18\piece). Even Costco is $300 for 18 pieces ($16.67 per piece). I can generally get 2 pieces from the grocery store for $25 when they are on sale (normally $30)...

Halibut is very expensive here in NC (and probably everywhere else). Would like to purchase maybe 8-10 lbs in precut portions. Looking for the best deal. Anyone have experience in ordering halibut? Looking for a reputable company that offers a great value.

After reading some more reviews I decided to try this 12" Kitchenaid pan (https://www.amazon.com/gp/product/B08GDV8WHT/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1 It has a super flat bottom (cooking surface), heavy sandwiched metal plate on bottom and heats up quickly. If the nonstick...

Well, the 10" Misen worked well so I ordered a 12". On my large burner set to Hi, the 12" pan would hardly heat butter. Not sure. Maybe I got a bad one with a bad sandwich of metal.

Wow! That looks great. Wish that was in my price range.

My current G.E. induction cooktop has cracked. Looking to get a replacement but wondering if other brands offer anything better. The current one has been fine. No problems. Also like that the new G.E. model has the ability to bridge two burners for when using a griddle. Don't see that in...

If you only had around $200 to spend on a Japanese chef's knife, what brand would you choose? I've been looking at these lately and would really like to jump into these waters but there are so many choices and steel types that it is very hard to choose. Watched youtube videos ad nauseum and...

Usually to 160-165.

Perhaps it is the cook! I have tried pan frying and grilling. Both ways are usually tough unless pounded really thin. Usually use a thermometer to verify doneness.

The chicken breasts I buy at the local grocery stores (Food Lion, Harris Teeter, Lowes Foods) are usually pre-packaged and very large. I struggle with being able to cook these to where they are not tough. Not sure whether to blame the meat quality or the cook :) I've tried cutting them in half...

Just ordered a pan from Misen. Hoping it will be good. I do have some SS from Tramontina and they are excellent. Might try them next if this doesn't work out.

Does anyone make a decent non-stick fry pan that actually has a flat bottom. Almost every one I've tried in the last few years are domed in the middle. All the oil\juices run to the outside edges. Looking for an induction compatible pan.