Kerry Beal

I found a very heavy SS one a couple of months back and bought it - made in Italy I recall.

I added a nice big slug of mother today to the batch that I've had going since Jan 11 - mother found lurking at the bottom of an almost empty bottle of vinegar in Anna N's cupboard.

Sautéed in skillet on the induction burner - then popped into the cso steam bake until the purée ready

Dinner - Cauliflower steak on cauliflower puree. My stick blender isn't the strongest so the puree isn't the smoothest.

Here are my inexpensive pork breasts - after sous vide I steam baked in the CSO for 20 minutes at 400, then glazed with a combination of bulgogi sauce and hoisin sauce (what I found in the fridge) and 350 for another 10 minutes a side. Ate a couple - took the rest out to the nurses station where they were snarfed down rapidly.

Used the trays from the pork as insulation for the sous vide. Decided to go 75C for 6 hours.

A few new items for my batterie de cuisine. Grabbed a couple of things at Sobey's on the way to work - pork breast very well priced! Just trying to decide how long I should sous vide the pork breast for tomorrow - and at what temperature.

Probably be better than cheese on banana bread!

Thanks for the heads up.

Pretty sure I've got some beeswax around here somewhere - this is something I've been thinking I wanted to try - but I'll need to pick up a cheap iron from a thrift store.

Our version 1 up north has a sturdy pan. Not it sure I see a big difference in the drain valve. Cleaning cycle is just super steam so not totally necessary IMHO So that said - I'd happily have a version 1

Oh my god - there are two of you in the world?

Neither of us carry a big enough purse!

Amazon.com has some refurbished ones for a good price here. The CSO I have at work is a refurbished one - it was one of the newer models in one of the older boxes. Works beautifully.

Thanks Stu - I shall await your video with bated breath!

Baked potato soup.

Yup! Too cheesy.

Agreed!

Here is where the discussion starts on it. The version I made here at work - was a bastardized version of the two mentioned above - onion, garlic, chicken stock, italian sausage with no other meat, spinach, salt and pepper along with a chunk of rind and some pasta that looked like little tear drops as I couldn't find the round ones. So much more than the sum of it's parts.

I've used them in Italian Wedding Soup - great the first day - should have taken them out I felt for the second day.

I tend to use boneless, no liquid, no salt. 72 hours at 55C. Then Big Green Egg at high temperature to brown (here I salt and pepper and perhaps a bit of oil). Slice. It's pretty rich.

I go one fineness - the texture I get with the larger blade on the Zyliss - other than that I might make shavings with a ceramic peeler.

My preference is a Zyliss Rotary Grater with the optional large blade. I usually break down the large piece with a chef's knife into vacuum sealable sizes. If I want chunks to nibble - something similar to this.

But do you have 5 kg like I now do?

Rob - Lookie here - just a bit back in this same topic I made a batch of this. Actually just made another batch today. And that stuff you linked to is likely not silicone - it can be remelted which silicone can't I believe.