gfweb

I still contend that Puck stepped over the line in his corruption of pizza.

You have a lot of mouse traps to bait?

Amazing how much money you'll save and have fun too

re-gift it

You renounce your continent?

Just to be clear ...you have 2 chops each 3" thick or 2 chops a total of 3" thick? Looking at the weight, I'd guess 2 chops are in that package. Could be wrong or you could have two packages. I love sous vide for pork. I like 140 to 145F x 3 or 4 hours for 1.5 inch or so. Sear off the fat last.

Look like strip steaks (NY or KC)

He's just screwing with us now

Yup. Me too. reproducible and worry free.

Me too I think Still trying to figure which 7 fishes

He doesn't google, unless the composer had in interest in physics.

Ive been dragooned into doing the 7 fishes. Just 4 well-isolated/vaccinated people will be there. Thought I might touch all 7 bases with a single terrine, but it was an unattractive mess So now it'll be small plates, tea sandwiches etc. (And the Worcestershire sauce in the pimento cheese counts as 1 fish)

Does that yield firmer potatoes?

I avoided thermodynamics and differential equations (and P-chem for that matter) like the plague. I can tell you a lot about glaciers and the size of sparrow's beaks though.

So whats the application here? Thoroughly confused. How does this explain my thermometer reading 240 f in a steamy oven?

so what does Modernist Cuisine say?

hmmm.

Roast chicken, Sprouts, Twice-baked potato with a chicken skin crackling.

In less than 100% humidity the Wet bulb is maintained at 100C by the cooling effect of evaporation. At 100% humidity no water can evaporate from the wet bulb, so its temp can rise.

Or cook it sous vide. I do this with meats that need gentle handling eg smoked turkey breast, or meat that needs a long cook to make it tender eg pork butt.

Doubtful. Most of the blue cheese molds are Penicillum. IIRC

Thanks! That was more clarity than I could muster earlier. So to amplify... 100% humidity..... speeds cooking by increased heat transfer...minimizes water loss from food...but still cooks at the temp at which the oven is set. 100% humidity doesn't cook everything at 100C no matter what the temp Browning still happens at 100% humidity since browning has no dependence on meat water loss.

Exactly what is meant by "100% steam"? It can't mean that the only molecules in the oven are heated water. There's air in there too

Steam can exist in an oven hotter than 212F. As I understand it, the wet bulb temp applies to a water-soaked object eg a piece of meat or a rag around a thermometer. The temp of the object wont get above 212F till at least the surface water is evaporated off. It doesn't mean that the oven cannot get hotter than 212F and still contain steam. I just put a thermometer in the cuisinart steam oven. Set the oven at 350F+steam. Within a few minutes the steam-filled oven was at 240F and climbing.

Looks tasty to me. @JoNorvelleWalker?