Відео

Can you sizzle/sear with the diffuser plate? That’s half the point of the device, right?

Thank you. I almost purchased this.

Here in Japan most households don't have an oven so reverse searing is a no-go. So, I do this flipping method. I came upon a UA-cam video over three years ago showing this 30 second flipping method, tried it, and haven't looked back. Works for me and my family "Constant flip method" video: ua-cam.com/video/8Qit966koC4/v-deo.htmlsi=uO4UupbUId65NO8S

This is oxidized and polymerized dirty oil. Keep cooking utensils clean.

I've used Combustion for more than a year and I'm completely happy with it.

Just like all the other cooking myths on the internet. One youtuber does "research" by watching other youtube videos. Authors "research" via google and just repeat the same unverified nonsense over and over. It's just a big echo chamber in reality.🤷‍♀️

Great comparison. How does moving them to a low and slow oven then searing change things?

To me "flipping a steak only once" is not a myth. As a chef, you just have to work economically. There is no benefit in flipping meat over and over again. Sear it on one side, sear it on the other side and then put it in the oven until it is done. When you have ten pans and griddles at the same time to take care of, you'd look like an idiot, by flipping and flipping and flipping. Once is enough.

Cheers from BRANTFORD ONTARIO

C’mon…. Hexclad was cooked up by marketing men, not cooks. It survives on marketing not on improvements over standard cookware. General rule of thumb: if cookware needs celebrity endorsement, don’t buy it. My choice is Stargazer, Lodge, deBuyer, AllClad. Nonstick is hype, get over it and get cooking. …KoolAid, anyone?….

Hehe. I need both. I use both with TFal. Looking to get away from this teflon product. I don't have a Dutch oven. Had never known what they're for.

4:12 no.

If your grill is that deep and isn’t getting hot just stop. It’s the thin grills where you can’t stack the charcoal where folks would have this problem. Chimney starter idea I like though.

I bought one. It's really well made.

I put my stainless steel in the cupboard, and it works great. It holds my cast iron pan perfect .

Bought one at a garage sale for 50$ 🎉🎉🎉

From my experience, it does need to be perfect all the time. It can be a little hotter than a calm mercury ball & it's still fine.

The Quality and Precision of information and Production are just on another level, Thanks and Good Job 👍🤜💪

Thanks for the significant review.

Thanks for the great vid. What would you recommend between the Inkbird (x 2) and the thermopro twin temp spike?

Bar Keepers Friend contains oxalic acid which is a naturally occurring compound in many fruits, vegetables, nuts, and whole grains.

Found the Combustion with display last night for $159 and was ready to pull the trigger . . . only to see your video this morning to learn that Meater stepped up with the 2 plus and a completely new to me Typhur (also at $159). I don't really cook thinner cuts of meat, so I believe the Typhur is probably the best deal at this point. Thanks for the video. PS - I really wish Fireboard would do a wireless - I love their wired probe/fan controlling set up.

The best method I found is chainmail in kitchen sink with dish soap. Takes a few minutes, but gets the job done very well.

I’m terrified of using grill brushes, I always just use an onion

I have a 12 5/8 & 9 1/2 Matfer. Loving them so far.

Have a weber kettle yes I agree kingsford charcoal is best. I have tried others not even close. Also agree with the chimney and baskets. Suggest let the coals in the chimney get a little gray so you don't have a charcoal taste

Should add a link to the first video in you description or add pinned comment.

If you're cooking burgers or dogs, Kingsford is OK, but B&B is king. It lasts a lot longer for low & slow cooks.

I’ve got the same portable induction stovetop as you. I’m having heating issues. I’ve used the temp setting to set it at 400 but it goes all the way to 490+… is the temp how much it adds from a base? Also there are times where it doesn’t heat at all i appreciate any information I’ve been on a Google mission tonight.

Let's face it, if you _really_ care about cooking you have at least one of each.

which one can be connected to two phones? (e.g.: in case two people want to watch the temperature?)

Can you do a torture test on the fake one? Im planning to buy one for $6 and want to see if i can use it for cqb for stabbystabz

Anyone have luck with using butter instead of oil and not burning the butter?

I'm a complete newbie so pardon my ignorance. You mention about a limit of circa 5 hours for low and slow with the diffuser plate. But I've seen others using the snake method and doing pork butts for upwards of 8 hours. I understand the difference in the 2 methods. But to me it is possible to get an all day cook. Am I misunderstanding (a very real possibility 😂)

Any you would recommend that don't have rivets inside the pan? I have a cast iron. Wanted something lighter and to get away from..teflon that i have but its peeling off now.

Surprised there was no mention of semolina flour for pasta making. I've made different pasta dishes from scratch and find semolina flour can make a big difference in some dishes.

Very good…just got a stainless…what are you your best top 5 for beginners? Thanks.

Excellent content. A take away is that using a Meater where smoking, say a rack of ribs at 225° for 3 hours or a butt at 225° for 12 hours, where staying close to 225° consistently is the goal vs. internal temperature, the Meater is not very useful vs. a separate probe plus the lid gauge being a better measure over time.

Been using Barbeque Daddy, from same company that makes Scrub Daddy. Works great

Thanks

Who else fell asleep with bells ?😊

eXpecially

For precision BBQ smoking the ambient temp feature is useless. General cooking, too. Meater itself says it only reads the ambient spot temp at the sensor. While an analog oven temp showed 375, the ambient reading never went over 330. So, what use is it?

... do people really be out there just rawdogging nonstick pans without any oil?

Oh my gosh… love your channel.. always wonder what was happening with these two temps 🤩👌👌

New to Master Touch Premium and enjoyed going through your back catalogue. I found the music to go great with the video!

You can adjust the app. You can also move the base away from the grill and extend your range to the phone

I heated mine to what I considered the correct leidenfrost effect. At that temperature I got a reading of 150f with the infrared gun. As soon as I added oil(tallow) it jumped to 350f. I have no problem with eggs sticking. I heat the oil on low or medium to an indicated 350 with the tallow in it, drop the eggs, and reduce to low. I use the same tallow for about a week before washing and getting fresh. Or after searing steaks or whatnot.