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@Okanagancook I'm a control freak too. That is why I SV a lot and rarely grill. Grilling is so imprecise. Hamburgers may be the one exception. I'll SV steaks and finish them on the grill for show just to please the guests.

Lol. Me too. SV takes away the pressure. I just checked my notes. I do 130 f x 15 minutes. Just enough bite but no toughness.

I've been known to say "youse" on occasion. Only ironically though. In Pittsburgh they say "yinz" instead. Which is why Philly folk refer to our western brethren as yinzers.

I too thaw , peel and then SV. Definitely do a test or two to see how you like them done. Im fond of a bit of butter and sherry vinegar and pimenton in the bag for a tapas-y thing.

I've recently taken to SVing shrimp. I had thought it was over doing it, but I became convinced after a restaurant dish. The pros are..its quick IIRC <15 min.... that you can do a zillion shrimp and they all are perfectly done...you can do flavoring eg poached in butter with pimenton and sherry vinegar. For me, its better than frying or boiling

They don't get hot at all.

Any crud on the burner near the igniter will stop lighting of the burner. Even some water sitting in the hole gas comes out will do this. Ream each out with a tooth pick.

The open burners on BS are wonderful to clean up.

That was our logic with the blue star. I think it was 5k , not cheap but it isn't a POS (like our GE Profile fridge) and will last forever

Sounds like t hat was a pretty classy reception.

Can it fit more than I think?

I'm fine with hot and humid. Better if warm and comfortable...but summer in all its forms is fine with me.

I'd say 15 to 20 min, at most. But remember , it's a BIG FRIGGING OVEN...full sheet pan. These things take some time

For sale at a cooking outlet store affiliated with Kitchen and Company. A miniBGE. So tiny it could hold one NYStrip. $400 less stand.

Cooked meat is less rolable than raw. Cooking first, even w SV, will make it hard to stuff. A butterflied loin that is coated with stuffing and then rolled will hold its shape well after SV. You might need a string or two to hold it together, but , if careful, the vac sealer will keep it rolled well.

@rotuts I agree, I'd rather do pork loin than t loin. Bigger, butterflyable, can be rolled up pretty after stuffing. maybe stuff with a peach and sriracha paste?

Both are possible. The SV stuffed t-loin would hold together much better when sliced. The answer also depends on what the stuffing is and whether it will be "done" at 134F or so Stuffing? onion/apple/sausage w mustardy jus for the sauce

Don't recall saying that you can never go wrong with NYC pizza. I've had some bad slices. I do recall saying that the pizza in Penn Station is the only thing I'd eat there. And I like @weinoo

Thats BusterPoindexter, not the overrated Springsteen

Monounsaturated

I'm not so sure about this. Goat cheese +sweet stuff? Maybe if it were very salty.

Adjusting recipe cooking times/temps with the CSO is tricky. In general, the idea is to cook shorter and cooler (since steam is a better heat conductor) but by how much? My thinking is that with a big chunk of meat, the conduction with in the meat is unchanged so rather than go shorter by a lot, I go cooler by 10% (so as not to over cook the surface). With a little thing, like a shrimp, I go both shorter and cooler.

Dinner for our new neighbors. Pulled pork (sous vide 24h 160F) Sauce for pork Cole slaw SV Corn (180, 30 minutes, cooked in butter). Really sweet Charred sweet potato salad (sweet potato, yukon gold, onion) Strawberry shortcakes (pre strawberry) Henry

So, @Kerry Beal , what was that stuff on your plate on the plane? Cheese, right?

In Iceland I think they do...or some northern island.