gfweb

I don't think there were wrong comments, just ones that address different aspects of the question.

Theres enough O2 in water to oxidize, but thats not what id see as the issue. The color change in fruit and veg is usually enzymatic. Heat inactivates the enzymes which is one of the reasons to blanch veg. To me the bigger reason to start with hot water is determining cooking time. Water volume determines time to boiling. If you start with boiling, the cooking time will be the same, big pot or small.

But other than for those who can't use a knife, does this offer any advantage?

Other than for those who can't use a knife, does this offer any advantage?

Classic Raynor. A no content column. 1000 or so easy-reading words that leave me no better informed. (As if that were possible in the first place)

Unless all the brits i see on BBC are eating French breakfasts I think the evidence favors "no effect"

You snooze you lose. " You take it...no you take it...oh I couldn't...lets split it" Barf

Salting meat gets some water out. I think I'd salt it and place it on a paper towel in the fridge.

I had a ton of tomatoes that I was going to make sauce out of and grabbed the food mill (which I had never used). The product was a homogenized sauce, which I guess is the point, but what a lot of work and a bit of wastage too. It did filter out the seeds. Any tips from food mill pros? Other than the seed extraction I'd rather use a stick blender.

Steak, twice baked potatoes and tomato basil salad.

Why?

I don't have the APO, but if I did I think I'd welcome removing wifi. I can't see what it offers but trouble in an oven esp one made by a non-wifi type of company. Now it it was a Sony oven...

As I understand the term you are making a stock...which should be great. Bone broth is the result of cooking bones free of attached meat with no vegetables.

Any cramping or GI stuff?

So fill the carrot bag with water. This is not difficult especially since NathanM has already done the work for you...right here in this site. Did you ever look up his posts? I love it when a poster gets an attitude and then says "no need to be snide".

If you thought about it, you'd probably realize that a test of the tape does not require a brisket. You are on your own now, my friend.

One cannot make the world perfect, but one can make damn sure that olives are pitted if they might hide in a salad. I mean at least give a shit about your customers and use pitted olives.

Easy enough to test. Im sure Nathanm bought something already extant. Id be surprised if he hasnt named it somewhere on eG

Its not being made solely for sous vide. I bet it exists cheaper under another name...like weather stripping? Bingo! https://www.google.com/search?client=firefox-b-1-e&q=Closed-cell+foam+tape+with+adhesive+backing

https://www.thermoworks.com/ths-600-470/ Here you go

There are self sealing tapes that can be pierced and will seal. The older SV threads here mention them. I'll poke around. The alternative is to put it in an unsealed bag that is suspended from the top and just open the bag to add your stuff

If boneless wings need not be boneless then what meaning do words have? The court is an ass.

Pimenton seasoned pork tenderloin with a confit of peaches, bacon and onions

Ebay has plenty of fissler parts/gaskets. I'm in the minority re instant pot. I gave mine away and am happy with my old school Kuhn.

You can use the lower temp for 2 days and approach pull-apart texture. I routinely do pulled pork at 150 for 2days