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small h

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My mother did her custards that way too, and I've done my custard likewise. In these situations you're getting a gentle, slow transference of heat from the steam helping you avoid scrambling, aided/caused by the fact that the heat is set at a low setting. On high settings steam can be pretty hot -- steam-burns-worse-than-boiling-water-burns and all that.

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44 minutes ago, MitchW said:

Only if you do things to it after it turns to steam though, right? Like, under pressure.

Not totally. Steam's a gas and can, in general, be heated to any temperature, without needing particular pressures.

But there are complex thermodynamic issues here involving interactions between pressure, temperature and volume. And, there's the odd phenomenon of superheating.

As a cooking instruction, though, go gently into that good steam -- don't rage.

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A few days ago, I received an email from The Rice Factory, letting me know that they had restocked many of their rices,with a shipment of the 2023 rice harvest; so I jumped. Bought 10 lbs. of rice, half of which is this:

Akita Akitakomachi Japan Organic -無農薬 秋田 あきたこまち- 2023 Crop

Cooked a couple of cups of it last night - and it's so good!

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Japanese scallops over Akitakomachi organic white rice, with a white wine, butter, lemon and pan jus sauce.

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Posted (edited)

Fried spaghetti with ramps & mint, very nice. And watercress & boiled egg salad with a dressing not quite as good as the one I made last night, because lime juice < rice vinegar. I had to use up some lime juice, though.

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Edited by small h
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--Rock cod fillets en papillote, topped with sauteed onions and mushrooms

--Leftover sides from my friend's Seder: roasted Brussels sprouts with cranberries, pecans, and a balsamic glaze, and a quinoa dish

--For dessert, Pavlova with homemade custard and berries from our garden (last year's crop, frozen)

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Fancy? No. Long-braised tripe with carrots and onions. I reduced broth from the tripe with mustard and red wine, realized I was out of butter so it was never going to be glossy. But anyone who eats meat should be eating tripe, the textures and flavors are always satisfying.

 

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Chicken Scarpariello. Over a bed of polenta.

Instead of how I usually make this dish (i.e.: on the stovetop), once the chicken and sausage were browned, and the onions and peppers were sweated out, it went into the oven (well, the countertop oven) to cook uncovered, which I don't think is called braising, but perhaps called broasting.  Made the skin much more crispy, as it was exposed to the dry heat. (Of note, since I don't usually eat a ton of skin (except at KONO), I'd stick with actually braising on the stovetop, covered.)

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Shiitakes and yu choy with oyster sauce, which did not cook down as much as I thought it would.

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Long-cooked squid with red wine and tomatoes, which cooked down way more than I thought it would.

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A night full of surprises. While I watch the NYPD invade, and say for the 100th time to H that it was not like this in 1985.

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Medium H & I took a day trip to Valley Shepherd Creamery to visit with the spring lambs. I brought back some sheep's milk ricotta, and we also stopped off at a farm stand where I scored some nice asparagus. Throw in some of the ramps and parsley I already had in the fridge, et voila.

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So after our vaccinations late Saturday, and feeling lousy, I did manage to pull together something to make us feel better:

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Fortunately, I had made chicken stock early Saturday, so chicken noodle soup was a no-brainer.

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