gfweb

I'd cook it sv without roasting. Breast will be juicy at 140f for 3 hrs

You'll get more impressive results from using a pork loin. super juicy and ⁰tender

Cubeb! First and only time I heard of that was from Prof Harold Hill.

I confess to not being much of a toast person.

No toaster since I left my parent's house..... some time ago. Toaster ovens...of course. Now, with the CSO and BSO, I toast my bread on a steel pan on the stove. Takes < half the time of the CSO/BSO.

Sausage and potatoes

In Minneapolis I once asked for some cheese after dinner in a "fine dining" place. They happily served me a stack of Kraft singles.

Pizza. Should've been bigger 🙂

Great question. Hmmm.... I'd say 180 is too high for most meats except stuff you'd braise like spare rib and pork shoulder. I've made pulled pork in a crock pot and it was OK but the meat was a bit dried-out. Never made spare ribs, but it might be just right for that. For most root vegetables 180 is not-quite-cooked eg potatoes. The PID controllers can get you any temp you want, but why not just SV?

This is all true.

Transglutaminase. An enzyme that links proteins together. Amazon has it. It's fun. eG has threads on using it.

Confirms all my crock pot biases. Too damn hot. Fit only for teenager "queso dip"

Short rib ragu

https://thecounter.org/why-restaurants-are-closing-nyc-los-angeles/ The writer mostly makes sense. Lots of competition from non-restaurant food sellers like trucks and supermarkets.

Lovely stuff. Flat iron is so underrated. It's still cheap, tastes like beef and does great w sous vide and sear.

Agreed. I use t he uWave for warming plates and pre heating hotdogs before I char the crap out of them on the stove. CSO is just better at everything else

@heidih thanks! Looks great. I’d add a splash of soy...just because

Recipe won’t open. Just a few lines then a blur

The more bitter the better. Soften it with bacon fat.

Slide out pantry shelving is even more critical for the heavy appliance shelf. That big KA mixer is much easier to handle when sliding our on a shelf

NY Strip with sauce Diane, warm sprout slaw and roasted potatoes. More than Gourmet roasted chicken demi played a role in the sprouts and the sauce.

Don't think it matters if you are dissolving it. Kosher salt is large grained and good for finishing a meat. Otherwise salt is salt and one is a good as another on a weight basis. On a volume basis, table salt will fit more grains in a spoon than kosher, so a tbsp of table salt has more NaCl than one of kosher salt

Beautiful meal and table!

Their Reuben is OK. Clearly better than their beef to me.

Somewhere on eG, I have. But it is pretty much as simple as I outlined...rub the beef strips with a corned beef rub and pop into the SV at (IIRC) 145 or 150 F for 12 hours. I've done it a few times and it works well. Looks and tastes like corned beef. I got the idea from a TV show where a sausage maker injected cure and hot smoked at the same time. I've only tried it with bavette which is about 1.5 cm o r so thick. I recall that cure penetrates about a cm /day, but I presume that this was done at refrigerator temps, so perhaps its speedier at 150F.