gfweb

Pork tenderloin isn't a cut that I usually cook SV. Its so tender to begin with. I can pan sear it and oven roast and have it MR and perfect in about 20 minutes tops. The perfect last minute meal Having said that, @HungryChris meat looks perfect.

Although I had my sweet tooth extracted years ago , I do look forward to seeing what you all are up to. Now if eG had a cheese workshop...

I'm leaning toward sage sausage stuffing (un-avoidable), jalapeno cornbread, braised spiced red cabbage, potatoes dauphinoise, and maybe greens or smoked yam with rosemary. Pretty prosaic, I'm afraid. But no jello, no fruit salad, no macaroni and cheese. So there's that anyway.

British food writer. We see this.

I love mine. I use it as much as the steam oven. I just bought one for my daughter, who is intimidated by the CSO (don't ask me why).

Williams Sonoma has 40% off Breville ovens. Website and stores

I used to despise roast turkey. Dried out boring meat. Try cooking the white and dark meat sous vide....much different...esp the breast. Its still not steak or duck, but it's just fine once or twice a year.

I had a commercial Vulcan range for years. My new Blue Star kicks its ass , burner and oven wise.

I looked at size, power and simplicity. Seems like what breaks down on a range is all the electronic stuff. So I got one with minimal electronics and a lot of heat, a Blue Star. I downsized to 36 from 48". There was too much unused space in that 48 incher. 36 is more than enough for me

Just use my survey. It has the right answers.

good luck with this

I'd love to see you blog the rehab of the place

If you re-SV at the same time and temp why do the first SV at all? I'd say the rule would be to warm it in the SV to no higher than the original temp. But not for any longer than needed to bring it up to temp for eating. If it was frozen there is no need to re-pasteurize

@JoNorvelleWalker Vetri's books are great. Have you seen Rustic Italian Cooking?

John Updike had Rabbit's son refer to the place as Taco Belch. Seems even more apt

I know its heresy, but I SV the turkey and serve it already sliced. Perfect doneness

Might be Oral Allergy Syndrome. The allergen for apples is in the peel.

Copper can have trouble with leaching out metal and weakening over time. IIRC acidic water makes this worse.

My red cabbage braises for up to an hour and is quite purple.

Thanks @weinoo . I'm not sure I buy that link that says that only copper can withstand the pressure in a tall building...but maybe so. No kitchen and no bathroom...where do you go?

@TicTac Just to be clear, you were converted to the blanch first method?

You will note I said "claims"

I think that if you cook it less and with a very little bit of acid it will stay purple and look better

I live in the heart of mushroom farming/industry near Kennett Square, PA; which claims to be the producer of more mushrooms than anywhere in the universe. Its a different kind of farming, taking place all indoors and it goes on all year round, harvesting daily except Christmas, 364 days a year. They are grown in sheds made of cinderblock that are climate controlled and contain shelf upon shelf of trays of growing spawn. One of the reasons for the concentration around KS is that t he support industries are all right there and can cheaply service multiple operations. Biggest of them are the companies who make mushroom soil which is a mixture of various plants and a bit of manure that get composted for months. Before mushrooms see it it is pasteurized to remove any remnants of poo bacteria. The result is a black loamy product that the fungi adore, but is too rich for many plants. If you want to spread spent mushroom soil on your lawn it must age for a few months in the rain to cool it down lest it burn your grass. The composting used to smell horrible if the wind blew the wrong way, but they've gotten the stink out of it somehow. Besides the growers and suppliers there are the packers, like this place who kindly has a fridge full of ultra fresh fungi for sale to civilians at great prices.

Copper pipes are code? No PVC?