gfweb

http://stm.sciencemag.org/content/10/452/eaar6115 This isn't good. The multidrug resistant bacteria are learning to tolerate alcohol disinfection. And they will spread that ability to other bugs soon enough.

I'll put scallops on a paper towel in the fridge for an hour to dry out before frying in butter. They brown beautifully. FWIW, @Shelby, the scallops sold frozen by costco are real scallops and OK to decent quality, if a bit on the small side.

SV machines have gotten so cheap that I wonder how they make money on them. $100 sounds like a lot of money for Anova, but not when the item is a low volume seller and middlemen have to be paid. I wonder if the nano is an attempt to shave product cost at the expense of usability.

I find that lasagna and au gratin potatoes benefit from 20 minutes rest/cooling. The starches set up a bit and they serve better. Eta @Lisa Shock just said that.

I'm sorry to hear that. Terrible, but you have had an atypical experience. This isn't typical Philly. Probably they were New Yorkers.

Sound advice in general.

@saluki Haven't had to clean them yet

or foil

Ad blocker Plus is a fast and effective and free download. eGullet is about the only site where it isn't needed for me

What a useful website!

What's the set-up you are using?

Hoisin salmon salad (cross-posted from Dinner tread)

Pork Piccata Chicken Parm Pork with apple/mustard sauce Wings Hoisin Salmon salad

If there is a government agency that inspects restaurants...they'd be the ones to talk to

Conversion is never my goal , but it seems I'm a pretty good SV evangelist

Interesting contrast between sous vide and BBQ practitioners. SV cooks talk about results and BBQ guys argue about technique.

That's the thing. Too cloyingly sweet. No real flavor either unless charred. But that's so s'more And the texture...

Not a fan of marshmallow in any form.

I do two kinds of lists. For shopping, the S-note feature on my Samsung phone is perfect. For big meals with a bunch of people coming over, I use a paper list of the dishes listed in chronological order of their preparation with annotations on prep (eg "salt at the end").

RE SV steak.I agree with @btbyrd, the texture can be off. I like a little bite to my steak. I've found that the solution is to have them cooked to a higher temp than I would if using traditional methods. Traditional methods overcook the outside to get the inside to the right doneness. This results in a red center but a chewy-er outside. Cooked SV., there is no overcooked layer to supply texture and the thing tastes mushy. So if I like MR I'll SV a steak to a higher temp...135 or so ...to get more texture.

Dry tasteless breast meat is overcooked. Lightly salted and SVd at 137 F or so (better look it up) is very different. Moist and flavorful.

That doesn't overcook the breast? Do you put it in later?

@MetsFan5 SV make a lot of things easier and doesn't expose bad technique (perfect for me). You can't accidentally overcook. eg Shrimp have moments between nicely done and overcooked. You can make the tough cuts tender and juicy. Pork loin is a great example. Or a chicken breast or turkey breast which are actually tasty done SV. You can deal with an unpredictable arrival. Have the strip steak in the bath at 128F and sear when he gets home. Times and temps are here on eG or on the webs. SV isn't great for everything though. Hamburgers are , to me, better cooked traditionally. SV makes them too soft. I like the taste of a braised short rib much more than a SV one.

not even in the trunk?

Lol. Turns out Anova's site has a SV grits recipe.