We made pork chili and braised lamb with tomatoes, thyme, and Mediterranean spices. Eating both with rice.
Over the course of the Good Eats series, Alton Brown went from advocating a sturdy pot and a digital thermometer to a restaurant-style countertop deep fryer and back to pot for just that reason. The countertop models still couldn't maintain a consistent oil temperature.Ding, ding, ding! We have a winner... though not for lack of trying on my part. I was using the frying thermometer that came with my countertop deep fryer. It's just horribly inaccurate and/or too slow to be used as a frying thermometer. I tried it yesterday with the thermometer just clipped to the inside of the big deep pot I was using in place of the too-small countertop model, and watched it fail to keep track of the rapid temp change that comes from dropping frozen spring rolls into hot oil. Then I used my two digital thermometers, which had a 6 degree temp difference between each other, but a 40 degree temp difference between their average and the temp on the analog thermometer.
The ones you can actually afford can’t, anyway. Most countertop ones just can’t hold a sufficient mass of oil to survive the temperature drop caused by plunging anything bigger than a single breaded shrimp into it.The countertop models still couldn't maintain a consistent oil temperature.
Hey, that (and a clip-on candy thermometer) is exactly what we use, and it has worked well every single time. Reclaiming the oil can be a chore since it means having to heft and slowly pour a Le Creuset full of oil through a coffee filter, but that ends up being my job.I always go back to my le creuset dutch oven as my defacto fryer
Thanks, it turned out to be my best one yet, but I still can't get it to live up to my memories of the ones I had in Barcelona. It is my white whale.That's not paella, the only real paella in all of Spain is made by my Spanish grandma.
There, I've now made Halforum like every single paella recipe video on Youtube.
Side note, that looks delicious.
I definitely prefer my chili to be chunky than loose. So to me, this looks absolutely delicious.Another batch of chili (variation #7). Really liking the TVP and forest mushrooms I added in, though I think I need more liquid in there next time--a smidge too on the chunky side (more of the kinda chili you'd want to top a bun, rather than in a bowl).