pinball wizard
Honorary Master
Weight (of brisket) and time?
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: What is the ultimate French toast topping?
What's for supper - Second Course
- Thread starter RanzB
- Start date
- Status
cerebus
Honorary Master
No sauce? Damn you rawdogged that brisket
dualmeister
Honorary Master
Was a spur of the moment choice after everyone had grabbed all the pork roasts.
Will do better next time
pinball wizard
Honorary Master
It did look a little dry and over done, but I like a brisket in any form.Was a spur of the moment choice after everyone had grabbed all the pork roasts.
Will do better next time
dualmeister
Honorary Master
/resists a Mom joke.
Last edited:
cerebus
Honorary Master
Looks underdone to me. Brisket is hellishly tough meat. I've never tried a smoked Texas style brisket before, it's one of my goals but I don't have a good smoking method at home with my weber.
dualmeister
Honorary Master
It does look like the fat hasn't rendered properly from a too-quick cook, but then again food pics can be deceiving.It was surprisingly tender and delicious
Cooked for 3 hours at 150'C.
I need to smoke a brisket, but I can't find many decent cuts.
akescpt
Honorary Master
Was a spur of the moment choice after everyone had grabbed all the pork roasts.
Will do better next time
Which butcher?
dualmeister
Honorary Master
Checkers, but was from another company. Can't remember the name.
Butcher was too far. I was lazy.
newby_investor
Executive Member
You okes with induction stovetops - do you have ones with large coils to fit larger pans? Do they also on-off at lower power levels?
I've got a portable one which I (mostly) love, but delicate stuff is just such a pain because of these two things. The "coil" is only about 15cm across, so for larger pans it only heats the middle. And it doesn't really have a 'low" power, it switches full power on and off.
I'm hoping that better ones don't have these problems, but I want to kind of assess how much I'd need to spend in order to get to the required level of "better".
I've got a portable one which I (mostly) love, but delicate stuff is just such a pain because of these two things. The "coil" is only about 15cm across, so for larger pans it only heats the middle. And it doesn't really have a 'low" power, it switches full power on and off.
I'm hoping that better ones don't have these problems, but I want to kind of assess how much I'd need to spend in order to get to the required level of "better".
SauRoNZA
Honorary Master
I do suffer a bit with the “small coil” problem on my Xiaomi with my largest stainless steel pan, but my cast iron skillet this is much less of a problem presumably because the pan just works better for it.
My large pasta pot sometimes has it overheat where it errors out and then resumes a minute or two later when filled with lots of non-water liquid, presumably because it covers too much of the surface.
I don’t have too much of an issue with the low heat after figuring out that low really means 1/100.
But that all being said I think these issues are part and parcel of portable units and you aren’t going to get away from them until you go built-in.
pinball wizard
Honorary Master
I'm confused. The way the induction works, it shouldn't have "hotspots" like you describe, no matter the size of the pot.
Is my understanding of electromagnetism just wrong?
Using cast iron pots and pans will greatly alleviate most, if not all, of the problems you're experiencing.
cerebus
Honorary Master
If you go induction you really need a 2-phase power model that can handle high power delivery. The smaller ones aren’t adequate for real cooking imo. I’ve got one now and it’s great but it’s also a learning curve from gas.
newby_investor
Executive Member
Does your Xiaomi have such fine-grained control? My Snappy Chef just goes from 1 to 9, and the first 3 are on-off with varying levels of on vs off. Only from 4 onwards does the power actually stay on constantly.
Yeah I'm thinking so, but my concern with that is, finding information on this is difficult - how expensive built-in do you need to go before you don't have the issue?
I'm going to kick myself for passing up this opportunity to make fun of your understanding, but I think you're not wrong completely.
The magnetic coil induces currents in the ferrous material in the base of your pot / pan, so the pan in essence becomes the element. But the size of the heating element in the pan coincides with the size of the magnetic coil. So if you have just a small coil but a large pan, then the middle of the pan will get hot while the edges will stay cooler.
These videos illustrate perhaps a bit better:
The other issue with the portable units, other than the size of the coils, I haven't seen one yet that doesn't do this, is that low powers are just high powers switched on and off on a short-ish time scale. With light pans (I have experienced this with both my old crappy aluminium Teflon pans and my newer fancier stainless steel), that ultimately means that it's super easy to over-heat delicate stuff like fish or egg.
I have a feeling you're right, but the thing is my wife and mom-in-law do most of the cooking around the home. They already complain that my stainless steel pan is too heavy. I'd probably have no issue cooking on cast iron, but then I'd have to take over more of the cooking which I have little enough time for due to work commitments and how much time I spend on this forum. Maybe I should cut back forum time to do more cooking...
Can you point me to the one you have? For information purposes.
SauRoNZA
Honorary Master
Does your Xiaomi have such fine-grained control? My Snappy Chef just goes from 1 to 9, and the first 3 are on-off with varying levels of on vs off. Only from 4 onwards does the power actually stay on constantly.
Yeah I'm thinking so, but my concern with that is, finding information on this is difficult - how expensive built-in do you need to go before you don't have the issue?
I'm going to kick myself for passing up this opportunity to make fun of your understanding, but I think you're not wrong completely.
The magnetic coil induces currents in the ferrous material in the base of your pot / pan, so the pan in essence becomes the element. But the size of the heating element in the pan coincides with the size of the magnetic coil. So if you have just a small coil but a large pan, then the middle of the pan will get hot while the edges will stay cooler.
These videos illustrate perhaps a bit better:
The other issue with the portable units, other than the size of the coils, I haven't seen one yet that doesn't do this, is that low powers are just high powers switched on and off on a short-ish time scale. With light pans (I have experienced this with both my old crappy aluminium Teflon pans and my newer fancier stainless steel), that ultimately means that it's super easy to over-heat delicate stuff like fish or egg.
I have a feeling you're right, but the thing is my wife and mom-in-law do most of the cooking around the home. They already complain that my stainless steel pan is too heavy. I'd probably have no issue cooking on cast iron, but then I'd have to take over more of the cooking which I have little enough time for due to work commitments and how much time I spend on this forum. Maybe I should cut back forum time to do more cooking...
Can you point me to the one you have? For information purposes.
Yeah it goes 1-100 and has a few mode settings as well which can do things like vary the up and down cycle.
I think probably why built-in would do, many have a 2-plate option and you can probably find the coil designs somewhere, but also these are a lot more available to test in stores.
Was shopping with my sister a few months ago and was actually very impressed with Grundig who I didn’t even know do cooking stuff at not unreasonable pricing.
I assume what @cerebus means by 2-phase is actually 2-coil where there’s a smaller and then a larger coil around it for differing sizes.
SauRoNZA
Honorary Master
Unfortunately yes.
It very much fires directly upwards from the coil in anything but cast iron really and heats the stuff inside the pan/pot directly rather than the pan itself.
Cast iron tends to heat the pan and therefore alleviates these issues by and large but it’s not all gone if you look at a boil test comparison.
Ideally the concept to the right size burner for the pan still applies.
pinball wizard
Honorary Master
No need to make fun of me. Thanks for the replies.
cerebus
Honorary Master
It’s a Kitchenaid 90cm model with 10 hot points. I had to get the kitchen rewired completely to install it
- Status