gfweb
-
Posts
12,302 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by gfweb
-
One need not seal the top of the bag. Just keep the open top clipped to the SV vessel. Water pressure will hold the meat tight to the plastic.
-
Fish temps vary so widely. What's good for halibut is too high for salmon.
-
This feels like a way for Breville to be able to say "new and improved". To my eye, its different but not improved As @rotuts said speed isn't the goal with SV.
-
Well, no. You said you'd never do a steak SV, therefore whatever followed in the post must apply to something other than steak. But it really doesn't matter.
-
Except if I'm doing a bunch of steaks of varying size, then SV makes it easy and lets me have more time to be a host.
-
Its a technique that is great when applied properly. I'm not watching the video, because I can tell from your summary that she is a dope. Its like saying I hate baking because it messes up scrambled eggs.
-
and onions
-
pointing the wrong way looks more like a crab?
-
looks like a small chopper similar to the Miniprep, which shows up a lot with Flay and Pepin. I've had one for years. Very useful!
-
Its a (weird) Bermuda thing.
-
@MM73 How hot will it get in the oven?
-
Grilled bratwurst, apple juice braised cabbage, potatoes.
-
Pectin softens at around 185F. When I'm testing a potato for doneness I look for 190F.
-
184 is low for veg. A few degrees higher is a big difference. I'd do 190F for carrots. Seasoning is often a lack of salt,esp with SV. I'd SV it, then salt the surface and maybe some sugar and then sear it.
-
@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.
