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Jack.

My (Wife's) New Toy

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The weather here yesterday was so bad, my regular Saturday kamado cook didn't happen. It did, however, give me a chance to try out a 100*-500* Wolfgang Puck Induction Burner that my wife recently purchased on HSN special for $80, free shipping.

It's very lightweight, about 4#, very well built, clad in stainless steel, and saves turning on the stove burners on a hot day, or adds an extra burner, inside or outside, when you need one. It's REALLY fast to heat up, and boiled 1/2 gallon of water in 6 minutes.

Only ferrous cookware will work. If you place a non-induction compatible pot or pan on it, it tells you so. I used a very old Le Creuset CI, unglazed, and pretty rare, oval pot to cook some smoked sausage in stout and kraut, a Calphalon Induction skillet to make Mrs. Jack an herb and cheese omelette, and an AllClad brazier to make pollo asada con tomato out of a whole chicken that I smoked on the Primo a few days ago.

All in all this was a fun indoor cook, and I enjoyed learning to use an induction burner-something I'd never tried before. For $80, I'd almost buy another just to have around when needed.

Thanks for looking and Happy Cooking.

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Great looking grub!

 

These things intrigue me. My boss's wife bought a Nuwave months ago and it's been sitting in a box at the studio since. She's in Nashville right now so I think I'm going to borrow it and give it a spin myself.

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Thanks, Dave.  I was surprised at how light it is, even with the glass cooktop and SS sheathing.  Very portable, very easy to control temps in that it almost feels like a gas burner in response time to temp adjustment. 

I'd be interested in learning your impressions after using the Nuwave.

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I can relate to the nasty AZ weather. Glad to see you have found ways to get your cooking fix inside! Very nice induction burner and the food looks great.

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Thanks, AZted.  Today looks much more promising.  I think I'm going to take a page out of your book, "wash and wax" the Primo, and take it for a spin around some surf and turf. :)

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sounds like a great idea. weather forecast down in "The Old Pueblo" shows the monsoon should be done by dinner cook time. Tucson does have some amazing monsoon storms!

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I'm way up in NW Pima County, in Twin Peaks, just a few miles from the Pinal County line.  We get those wind and dust storms that close the I-10.  Factor in heavy rain, and cooking outdoors in basically impossible.

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I've played around with these in the past, they are cool. When training kitchen employees, we would use the $20 bill trick - put the bill on the cook surface, put a pot of water on the surface, water boils but bill doesn't burn.

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I have a 5 burner induction cooktop in my island. There is nothing better, no heat, if a pan cooks dry it will shut off burner when certain temp is reached. I also have a gas cook stove in the kitchen that I never use.

Ron

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I am really intrigued by these induction cook tops. In the reviews people seem to LOVE them or HATE them. The most comm on complaint was low temp simmering ---people said the induction had to cycle too much to hold a simmer.

 

Jack is that a induction set up to make taco shells? That would be wonderful and there would be no added fat from frying.

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I am really intrigued by these induction cook tops. In the reviews people seem to LOVE them or HATE them. The most comm on complaint was low temp simmering ---people said the induction had to cycle too much to hold a simmer.

 

Jack is that a induction set up to make taco shells? That would be wonderful and there would be no added fat from frying.

 

Marty-

I had no trouble holding the chicken at a pretty low 200* simmer, and didn't sense the induction burner cycling at all.  Maybe it did, but I never noticed.  I also dropped it to 150* with no discernible loss of what Jacques Pepin referred to as "smiling bubbles".  The temps on this one are at 50* intervals.

As for the taco shells, these days when I don't have time to get to a real tortilla factory and have to use store bought, I spray them lightly with grape seed oil on both sides (a brush would work fine), season them appropriate to the content (for example, salt, and Taijin for fish; salt, pepper and oregano for beef; sometimes just a little salt and Ancho chili powder for chicken) and toast them lightly in a skillet. 

When they are lightly toasted, I drape them over the taco rack to hold shape or over the handle of a wooden spoon. I never heat them so much that they become brittle; only long enough to crisp the edges a little and to release the flavors of the spices. They always remain supple enough to fold closed over the food.

I should have said at the beginning, these are flour tortillas.  We're not crazy about corn tortillas.

 

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I am really intrigued by these induction cook tops. In the reviews people seem to LOVE them or HATE them. The most comm on complaint was low temp simmering ---people said the induction had to cycle too much to hold a simmer.

 

Jack is that a induction set up to make taco shells? That would be wonderful and there would be no added fat from frying.

 

Marty-

I had no trouble holding the chicken at a pretty low 200* simmer, and didn't sense the induction burner cycling at all.  Maybe it did, but I never noticed.  I also dropped it to 150* with no discernible loss of what Jacques Pepin referred to as "smiling bubbles".  The temps on this one are at 50* intervals.

As for the taco shells, these days when I don't have time to get to a real tortilla factory and have to use store bought, I spray them lightly with grape seed oil on both sides (a brush would work fine), season them appropriate to the content (for example, salt, and Taijin for fish; salt, pepper and oregano for beef; sometimes just a little salt and Ancho chili powder for chicken) and toast them lightly in a skillet. 

When they are lightly toasted, I drape them over the taco rack to hold shape or over the handle of a wooden spoon. I never heat them so much that they become brittle; only long enough to crisp the edges a little and to release the flavors of the spices. They always remain supple enough to fold closed over the food.

I should have said at the beginning, these are flour tortillas.  We're not crazy about corn tortillas.

 

 

 

Jack thanks for the reply. Perhaps the reports of buzzing when trying to hold a simmer were for early models. They really do have a lot to recommend them. I will keep an eye out for one.

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