gfweb

sandwich assembly is an often overlooked thing optimal warming...proper stacking so as to avoid slippage...optimal bread thickness critical stuff

Looks perfect!

I usually find Kenji to be a tedious pedant, but this is pretty good. https://www.nytimes.com/article/how-to-cut-onion.html?smid=nytcore-ios-share&referringSource=articleShare

I dice a lot. Two or 3 potatoes at a time. I can have it done faster than I coukd set up that new instrument

For the sake of science!

amazon today CUISINART CSO-300N1C Combo Steam Plus Convection Oven, Silver (eG-friendly Amazon.com link)

Amazon has it in 1.25 gal size... I thought that it looked pricey.

Baking soda raises pH which enhances the Maillard browning rxn. It doesn't need to have an acid added like it does when it is used as a leavening agent; so the fizzing and order of addition is unimportant. You could just put it on the surface rather than mixing it in.

Mayo with meatloaf is great...but consider Russian dressing.....

https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-illnesses-diamond-shruumz-brand-microdosing-chocolate-bars-june-2024 For those who partake. Looks like they weren't microdoses

Agree with avoiding dilution of the liquid but I'll often reduce the liquid anyway.

@rotuts How are TJs fz pizza?

We are in good shape here. Uphill from the cows. No fracking or industry.

We have a well that has tasty water but occasionally a + bacterial test. So we have a UV sterilizer and a full treatment set-up. About the same price as getting city water.

I find that super-noisy places are more a NYC thing. Not sure why that should be, but there it is.

Stringy, tough turkey meat is usually overcooked. Try sous vide at 150F for 3 hours.

I can see the press being of great use in the trailer/camper. Can the power supply there handle it?

Ive had 2 bso in ...? 15 years. Pretty good considering the heavy use they get,I think

I'd do a Breville Smart Oven. We bake in it all the time. It'll take a 1/4 sheet pan We have a microwave that I use almost not at all

Heroic, @billyhill!

The table in that reference illustrates that vinegar and peroxide are not giving complete sanitizing. And it doesn't even address not removing grease etc which will hinder bactericidal activity.

We are not doubting you, but your "references" are not reliable sources. Clickbait, really. And trash science. H2O2 is also a lousy disinfectant esp at the concentrations available at home.

Vinegar won't dissolve fats/grease which is half the problem on a cutting board. Vinegar pH is in the same range as stomach acid at best. Think of all the pathogens that make it through the stomach and its acid. Vinegar wouldn't touch them on a cutting board. Boiling water would do better

#6 may be the most important. A few blocks in a walk-in will put a lot of CO2 in the air over time. A worker could pass out.

Re salting during SV. Salt penetrates from a rub at about a cm /day. So in a SV bag with liquid from the meat it is probably much less...maybe just the first few mm I usually salt prior to SV, but then after carving as well.