- Location
- London
I meant me, not you, Mark! the prospect of breaking things, which I fear has indeed happened on my few induction encounters, is what alarms me.
Hmmm. Maybe not then!I meant me, not you, Mark! the prospect of breaking things, which I fear has indeed happened on my few induction encounters, is what alarms me.
Poach the bird in hot but not boiling water (60c or so I guess) for 3-4 minutes, remove and pat dry, into a hot pan to brown for 2 minutes and then a hot oven (220c) for 3-4 minutes to finish and rest. That will produce a reasonably rare grouse.Not sure this is the right thread BUT I recall the best way to cook game (grouse, partridges...) was to poach them, roast them and pan fried them. It was widely discussed on this forum or its previous version but I am unable to find details and/or a recipe. Would anyone be so kind and able to help me?
Tried reversing the leads and lead shot and sand under the worktop, no improvement.have you checked that you have the right cables and connectors. Maybe solid silver interconnects might be the key to unlocking the correct performance from your setup?
Those temperatures and timings will result in a grouse that is indeed reasonably rare if one's name is Simon Grant.Poach the bird in hot but not boiling water (60c or so I guess) for 3-4 minutes, remove and pat dry, into a hot pan to brown for 2 minutes and then a hot oven (220c) for 3-4 minutes to finish and rest. That will produce a reasonably rare grouse.
What have you broken (hob or saucepan..?). And why is this an issue unique to induction?I meant me, not you, Mark! the prospect of breaking things, which I fear has indeed happened on my few induction encounters, is what alarms me.
Thanks; what do you use it for apart for bread? I understand that it can be used for sous-vide, but that you still have to cook in plastic, which puts me off that method. So I am not sure if I would use it for anything other than bread over the long term. Still having an extra oven would always be useful for large scale cooking eventsLove my steam oven. Use it almost every day. Brilliant with bread.
Yes, I am concerned that it might be a waste of money. I am looking at the Miele and Wolf options, but expect that N. American models are very different from those in EuropeA friend with a new steam oven is rather disappointed, it doesn't work at high enough temperatures for breadmaking apparently.
It can be a right PITA. I do quite like the magnetic knobs (I think Bosch sometimes do them) which seems like an honourable compromise.Which reminds me, I am going to install an induction hob. I hate the cooktops that don't have knob controls, but it seems that most induction cooktops have digital screen controls currently. If your fingers are covered in flour/oil, etc., I wonder how much of a pain these controls are to use. Also, I expect that they might be more likely to fail/have a shorter lifespan and be more difficult and costly to replace (don't know though). The Gaggenau induction cooktop here has knob controls and I like the look of it, but it seems not to be well-favoured here, not least because of the apparent lack of immediately available spare parts.
("Do you want an expensive cooktop? Yes, with knobs on")
It seems that the Wolf can go up to 230 CA friend with a new steam oven is rather disappointed, it doesn't work at high enough temperatures for breadmaking apparently.
The energy use alone suggests to me that using a sous vide machine to do sous vide is a better solution. But yes - two is the minimum number of ovens. We have four and I am really pleased.Thanks; what do you use it for apart for bread? I understand that it can be used for sous-vide, but that you still have to cook in plastic, which puts me off that method. So I am not sure if I would use it for anything other than bread over the long term. Still having an extra oven would always be useful for large scale cooking events
We have a Neff one with a magnetic puck - so called "twistpad". It's like a removeable knob, it's magnetic, and it's *awesome*.Which reminds me, I am going to install an induction hob. I hate the cooktops that don't have knob controls, but it seems that most induction cooktops have digital screen controls currently. If your fingers are covered in flour/oil, etc., I wonder how much of a pain these controls are to use. Also, I expect that they might be more likely to fail/have a shorter lifespan and be more difficult and costly to replace (don't know though). The Gaggenau induction cooktop here has knob controls and I like the look of it, but it seems not to be well-favoured here, not least because of the apparent lack of immediately available spare parts.
("Do you want an expensive cooktop? Yes, with knobs on")
Have you opened a bakery?We have four and I am really pleased.
I'd like a general keep warm oven, I must say, just as I'd like a freezer with varied coldness areas so that ice creams and sorbets could always be at the perfect temperature. I suppose I should do something about my primitive arrangements. I always feel that ovens are profligate for general cooking but I have probably got the fuel consumption figures wrong.Well @Thom Blach - i am prepared to accept that on the topic of cooking, even more than any other, anything upon which we disagree is something that i am wrong about. With that said - surely four is the minimum number of ovens? One for the meat, one for the potatoes, one for pudding and one to keep the plates warm?
Sounds like you have an Aga like me.Well @Thom Blach - i am prepared to accept that on the topic of cooking, even more than any other, anything upon which we disagree is something that i am wrong about. With that said - surely four is the minimum number of ovens? One for the meat, one for the potatoes, one for pudding and one to keep the plates warm?
Ha funny you say that - since getting our smart meter I am using the ovens much less. I also found the sous vide was using even less energy than I though.I'd like a general keep warm oven, I must say, just as I'd like a freezer with varied coldness areas so that ice creams and sorbets could always be at the perfect temperature. I suppose I should do something about my primitive arrangements. I always feel that ovens are profligate for general cooking but I have probably got the fuel consumption figures wrong.