gfweb

@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.

This feels like a way for Breville to be able to say "new and improved". To my eye, its different but not improved As @rotuts said speed isn't the goal with SV.

Well, no. You said you'd never do a steak SV, therefore whatever followed in the post must apply to something other than steak. But it really doesn't matter.

Except if I'm doing a bunch of steaks of varying size, then SV makes it easy and lets me have more time to be a host.

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!

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.