gfweb

Its a technique that is great when applied properly. I'm not watching the video, because I can tell from your summary that she is a dope. Its like saying I hate baking because it messes up scrambled eggs.

and onions

pointing the wrong way looks more like a crab?

looks like a small chopper similar to the Miniprep, which shows up a lot with Flay and Pepin. I've had one for years. Very useful!

good for a braise

Its a (weird) Bermuda thing.

@MM73 How hot will it get in the oven?

Grilled bratwurst, apple juice braised cabbage, potatoes.

Pectin softens at around 185F. When I'm testing a potato for doneness I look for 190F.

184 is low for veg. A few degrees higher is a big difference. I'd do 190F for carrots. Seasoning is often a lack of salt,esp with SV. I'd SV it, then salt the surface and maybe some sugar and then sear it.

@Bernie Good point, like viruses, prions require a living cell to multiply.

To be sure. But the regulations aren't always rational. This stock was sterilized... literally. I recall Ruhlman advocating leaving it out.... uncovered... on this very site. That was a bad idea.

The science isnt questionable.

I just saw this on some cooking show

Pawpaw are nearly ripe!