gfweb

eG is perfect for this very thing. Prowl around and see what has been done for sous vide recipes and methods.

Has the white striped chicken breast issue been sorted out? When last I looked, the thought was that it was some kind of myopathy, perhaps viral. Made for tough breasts.

I have made test recipes of varied potato gratins in cupcake molds or ramekins. You could test 8 or 10 versions and see which comes close. They cook quickly

I basically use Bourdain's recipe with modifications I'm of the opinion that the common additions to scalloped potatoes lessen the dish. Esp cheese. Put a sprinkle of fine diced garlic on the bottom of a baking dish...not too much...maybe 1/3 tsp for a 8x 11 dish. Salt the dish lightly and then each potato layer as it goes in. Maybe pepper...I don't. layer mandoline sliced peeled yukon golds to just short of filling the dish pour in cream to about 3/4 up the potatoes...maybe more cover with foil and bake at 375 till potatoes are soft to a skewer pierce...maybe 45 minutes. taste the liquid and correct salting bake uncovered 10 or 15 min more to brown. let sit 20 minutes to firm up before serving ...DON"T rush the rest period

After seeing those you tubes of turkey fries gone bad, I would buy a few bricks and boards to level the spot on the driveway; and do it nowhere near the house.

I love MR duck breast done SV with a savory lingonberry sauce (chicken demiglace, touch of garlic, few drops of soy, pepper, )

The PITA was the chilling and searing and then reheating. Not huge as PITAs go but a PITA nonetheless. And the results are good

@HungryChris How's that differ from a chef's salad?

I have SVd breasts with the skin on, chilled them (to lower meat temp and protect it from being overdone) and then crisped up the skin in a hot pan. I think the SV temp was something like 140 for 2 to 3 hrs. It worked, but was a PITA.

Why did you buy it if it was all battered?

@btbyrd Agree re sous vide being perfect for turkey. I actually like turkey breast now. I haven't roasted a bird in maybe 10 yrs

A familiar look 😉

I can think of some human exceptions to that

Breast that's pullable will be dry. Why not cook it to 145 SV and cut in thin slices as though it were pulled?

Do the breast sous vide.

This must be recorded @Kerry Beal

American is all over the place. Lousy on domestic. Usually good or better on international flights.

88a does not sound like business class.

I'd trust you completely, gfron. But not some perhaps careless, perhaps ill-trained jabroni. If I wreck my liver it'll be done the old fashioned way.

Mushroom foraging is so risky. Liver and kidney damage potential. Not un-do-able. There rare so many great and safe cultured mushrooms, why even consider taking the risk?

I'm no good to you.

What does helping look like ?

I vote "yea"

This is exactly what eGullet does well !

Taking nothing away from the guilt of the restaurant ...if I had a lethal allergy there is no way I'd trust some random numbnut to make my food.