gfweb

@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.

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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.

Sous vide, steam oven are big ones.

The piece's headline has the phrase " abandoned Italian ghost town". Do they come any other way? Otherwise nice article 🙂

OMG are you in Reading or somewhere? Steak-ums are NOTHING like what goes in a cheesesteak in the city. Greasy mystery meat. Shave sirloin or rib eye ...griddle hot and fast...chop up as it cooks...finish on top of the onions as they cook. Place sliced american or prov on the meat and melt it with the roll on top. Flip it over and eat.

Must everything be seen through the lens of climate change?

Just look at facebook

Maybe two single burners that you could space more conveniently would work out better? The BSO is a great partner for this. Its amazing what it can handle.

store them in the fridge/freezer?

I regularly read the health dept inspection reports for local restaurants. Some pretty gross stuff is reported, but nobody seems to get sick. There's lots of infractions even in places that pass. So I'm not moved by the high number of violations that were found at BH. But the descriptions of the place show a spectacular lack of attention to sanitation. Yet the feds didn't shut it down on sight. Does this mean that they tolerate similar stuff at other deli meat places/ meat packers?

How much differently?

That countertop hot plate doesn't look like it would accommodate more than two smallish pans. Would that fit your needs?

Costco has had it here. And wild fork has it on the internet

SV TriTip (134F 5 hours), basil pot salad, broccoli salad