gfweb

Jack Daniel's is banana flavored paint remover.

Not at all. I get the pepperoni ultra thin crust. Some other varieties aren't as great and have a bread-y crust

Sausage and peppers with ziti

Our store bland at Acme, Signature Select, has pretty decent pizza, esp the ultra thin crust. Thinking of it as flatbread is a good move.

Just a big wad of paper towels.

I'd wipe it out after each use.

Thanks @Duvel and @rotuts. I did 3 hours 137F (58.33C) for the breast. Was just right.

Sous vide (137F 3 hours) goose with cranberry gravy (with MTG demiglace), potatoes, apple juice braised red cabbage (with a little allspice), roast broccoli. It was good, but not a cheap meal. A $50, 11 lb goose had breast enough for just 4 servings. I suppose I could squeeze 5 servings out of this one. The legs have confit in their future :-).

Looks like teflon on a thin aluminum pan. Which may be why he needs all that oil to get a crust. Forget a pan sauce with this method. I'd have trimmed off those big chunks of fat.

I recall the TV ads. I wanted one even though I did no cooking.

All true, but I sense that sanitizing surfaces has as much to do with consumer confidence as it does with actually preventing infections. This is a respiratory spread virus that seems to have somewhat limited survival on objects. It would have to go from the shopping cart to your hand and then your nose( in an infectious dose) to infect you whether or not you are wearing a glove. If your mask is on, your contaminated hand can't reach your nose or mouth. Masks trump gloves. If you have no hand sanitizer in your car, then maybe gloves do something . What do I do? No gloves but frequent Purell. Just to be safe. But my quibbling isn't important.

Gloves are pointless. Wash your hands or gloves, whatever.

Not me. If a topping doesn't add grease it is heresy Veg like what you might find in a normal salad are exempt.

Prosciutto and rosemary wrapped SV chicken thigh, roasted tomatoes, sherry vinegar braised onions, potatoes. A deconstructed cacciatore if I were on TV.

Maybe some details on how you run your business would help

Varies with steak temp, thickness and pan temp. Usually I sear each side and finish in a 350 f oven. Sous vide makes it even easier. Pick your temp and sear when it's done. Sous vide takes out the effect of steak thickness unless there are cook times that are too short. it also makes cheaper cuts tender.

Agreed, the one flip is a great way to mess up a steak. Multiple turns give the most even cooking. Deciding doneness is a matter of predicting internal temp by the initial meat temp, time to cook and pan temp which I don't do well enough to trust. I just use a thermometer and pull the steak 5 degrees short of the desired temp and let it rest. Or just sear the surface and put it on a rack(not a pan) to finish in the oven. And take the temp as above

@Kim Shook @BKEats, I agree. For me the thought of sweet potato fries always exceeds the execution. The best they get is crisp-ish and rarely brown. Cinnamon and salt help them out a little. But as you say, processing tricks might fix this. McD has a multistep process involving precook and freezing to get their pretty decent FFs. Potatoes are easier, clearly, to FF than SPs, but maybe SPs need a process to fix them for frying.

@Duvel or anyone I'm so bored with this virus thing that thawing the goose in the freezer was interesting. I was planning to SV the breasts as I do duck, 2-3 hours at 135F (57C) followed by skin searing, but the goose cooking times on various sites vary widely; from 2 hours at 135 F (57C) to 24 hours at 150F (65C). Is a farmed goose breast so tough that long cooks are needed? Thoughts?

King Arthur says 210F is "done" for pastry. So boiling would work, as you've shown. SV can reach 210F, but that's pretty much boiling. Would SV add any advantage?

I bet another few hours in the pool might fix the texture

My best effort at recreating a diner staple, meatloaf with mushroom gravy, mash with blackened onions. Diner would've had peas. I hate peas.

matchsticks fry up nice in a pan

That’s my bet. Just a big ass turnip when all is said and done.

Strong agreement. Its like finding a cockroach in a sweet roll