The Mac. Ports Project - - Home. The Mac. Ports Project is an open- source community initiative to design an easy- to- use system for compiling, installing. X1. 1 or Aqua based open- source software on the Mac. To that end we provide the command- line driven Mac. Ports software package under a 3- Clause BSD License, and through it easy access to thousands of ports. Mac. We provide a single software tree that attempts to track the latest release of every software title (port) we distribute. Vs. Other important help resources are our online documentation. A. K. A The Mac. Ports Guide, and our Trac Wiki. Latest Mac. Ports release: 2. Getting involved. There are many ways you can get involved with Mac. Ports and peer users, system administrators & developers alike. We're always looking for more helping hands that can extend and improve our ports tree. Mac. Ports itself beyond its current limitations and into new areas of the vast software packaging. We're eager to hear from you! A Bastion Square restaurant offering inventive vegetarian and vegan food, fresh juices and desserts. Includes menus, recipes, reviews and location map. Converting a traditional ceiling to a vaulted ceiling is not simply a matter of removing ceiling joists and nailing wall board to the bottom of the rafters. Learn how to easily make a cigar box guitar using scrounged materials. No two are ever the same, so build your own to create your own sound. Vectron point of sale systems are trusted by 3000+ hospitality venues. We provide fast, reliable POS solutions for restaurants, cafes, hotels, bars & clubs. Buy ElevEase Shower Step - White Corner Bathroom Step - Ideal for Shaving, Tanning & More - Suitable for Pregnant Women & Back Pain Sufferers - Reduce Body Strain. Combi Oven: The Best New Chef Tool. Star chefs like Daniel Boulud swear by the amazing cooking powers of combi ovens, but the price has shut most home cooks out—until now. F& W's Daniel Gritzer looks at how new, more affordable options can revolutionize our kitchens. I never really questioned the adequacy of my oven. As long as it got hot, I pretty much figured it was doing its job. But as more and more chefs are upgrading their kitchens with a professional . That makes combis the Swiss Army knives of ovens, with a staggering range of capabilities: They can brown a roast with high, bone- dry heat or cook rice with the steam on full blast (there's no risk of the rice scorching as it can on a stove top). They can dehydrate fruit when set to a very low temperature and zero moisture, or keep dough perfectly supple during proofing—same low temperature, but with added humidity. In the past, only a few wall- mounted models have been available for the home cook, some costing upward of $8,0. But recently, I learned of Cuisinart's CSO- 3. My first shot at trying one out, I immediately place an order. Alcohol-free beers have had a bad rap over the years – accused of being bland, tasteless or at worst, downright unpalatable. But new brewing techniques, and the. While I wait for my oven to arrive, I turn to the combi chapter in Modernist Cuisine, the 2. But its discussions of dew points, relative humidity and wet- bulb versus dry- bulb temperatures lose me in a thermodynamic fog. For help, I call Scott Heimendinger, Modernist Cuisine's director of applied research. As Heimendinger explains it, humidity has a profound effect on how food cooks. Not only does humid air transfer heat more efficiently to food, cooking it more quickly, it also helps prevent the water in the food from evaporating, keeping the moisture locked inside. That can be a good thing when you want a deeply browned crust on a prime rib, but it can be a problem with foods like potatoes, which is why you typically wrap them in foil before baking to capture the steam. When I arrive, chef de cuisine Eddy Leroux is using one of the combis to steam a silicone tray filled with tiny domes of eggplant custard. The combi oven, he says, allows him to cook egg- based dishes without the standard hot- water bath. Sitting nearby is a tray loaded with deep- red dried- sumac bobs, berry clusters to be ground into a tart spice. We taste this latest batch, so fresh it leans more toward fruit than spice. Boulud soon joins us and begins raving about all the things a combi oven can do. He tells me it's great not just for proofing bread but also for baking it, since the combi can deliver the initial blast of steam that is essential for a good crust. In fact, he's such a fan that when he renovated the home kitchen in his apartment above the restaurant last winter, he decided to install Gaggenau's high- end home combi unit ($7,3. It looks more like an oversize toaster oven than a high- tech cooking toy. I quickly realize that there's a bit of a learning curve to get the most out of it: Adding steam while cooking may sound simple, but it feels like I've just discovered a new dimension. Roasting a chicken typically comes down to choosing between high or low heat, something experienced cooks rarely agree on. But using a combi oven also requires deciding whether to opt for humidity or not. I go with the CSO- 3. The chicken cooks in about 2. We all agree it is the juiciest roast chicken meat we've ever had, but the skin isn't brown enough. Dry heat, it turns out, would have been a better option. Heimendinger had suggested I try cooking steak at a low temperature with high humidity, a fabulous trick that mimics sous vide. I set a rib eye to gently cook in a dense cloud of water vapor at exactly 1. I go to a meeting. When I return 4. 0 minutes later, a thermometer shows the meat is exactly 1. I take it out, pat it dry and toss it into a smoking- hot skillet to quickly sear both sides. The result is a beautifully pink, tender steak, which makes me think what a great solution a combi can be for timing- challenged folks at home: Instead of fretting about when to start cooking something like a steak, they can just throw it in a combi, make the rest of the meal while the meat slowly comes up to temperature, and then sear it in the pan right before eating. After my steak success, I try bread in my . Obsessed with the combi's potential for cooking eggs, I next poach several ramekins of the most delicate chawan mushi (savory Japanese egg custard) imaginable, then take advantage of the combi's drying power to dehydrate green olives. For a $3. 00 countertop appliance, this thing is pretty fierce. Even so, I am excited to report that the price of wall combis is starting to come down as more appliance companies enter the market. Miele's new model costs $3,4. Jenn- Air's, about $2,8. Wolf is releasing new ones in two sizes, 2. As a renter, it may be a while before I can replace my home oven with something—as Boulud says—a bit more serious. In the meantime, I have some roast chicken to perfect. Related: How to Cook Steak Sous Vide. Gifts for the Advanced Home Cook. News and Recipes from Boundary- Pushing Chefs.
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