gfweb

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!

If you left it in the closed pot , even though vented, i dont see an overnight risk The 15 min at pressure referred to the original cook. And I'm sure it was longer.

Although some food safety rules would have a problem with the stock, if it stayed sealed in the IP it should be fine. Even moreso if it was cooked for >15 minutes at pressure cooker temps which is the equivalent of an autoclave.

I forgot about that. I still use the Anova 1 and the more ancient sous vide supreme.

That first calimari looked nasty. Today's is much better. I suspect seltzer and perhaps corn meal were involved in #2?

I have and love each of these.

.

Costco!

Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top (eG-friendly Amazon.com link) Anyone ever use these? Looks like just the right size for me. Great size for experimentation.