gfweb

They do review some interesting ...uh...devices.

@C. sapidus You went to school in Philadelphia perhaps?

Nice. The pan is probably better for this than a heavy turkey anyway

I have two and a seedling. Animals got my crop this year :-((

Plochman's is somewhere between Gulden's and French's.

@btbyrd what was t he occasion for this chop-a-thon?

I do skin on the board..more tolerant of a less than sharp knife

@btbyrd Nice work. I did expect something finer than a knife pinched from the HS cafeteria though. 😉

Pork tonkatsu

@AAQuesada Woof! Looks great! That's a lot of work.

@Tempest63 what tapas did you serve?

I have a vac sealer, but rarely use it, favoring the displacement methods that you use. Another factor to consider is the counter space needed for an oven.

I tend to cook salmon in the steam oven and pull it out at ~113F. But it is fairly thin and cooks fast. A fat chunk of halibut or cod takes longer in the steam oven and the outside is overcooked by the time the center is done. These, I've SVd to 130ish and was happy with the result.

One need not seal the top of the bag. Just keep the open top clipped to the SV vessel. Water pressure will hold the meat tight to the plastic.

Fish temps vary so widely. What's good for halibut is too high for salmon.