gfweb

Flour will certainly lump up in an aqueous pan "gravy". That is the strength of using Wondra, no lumps in aqueous sauces but you still get the gravy look without the sheen of a starch-thickened sauce.

So in an air fryer you spray oil on the food and bake it with a fan going. Is the fan stronger than the BSO or something?

Where do you put the oil? Is it spraying around inside? Like a steam oven but with oil?

Damn you all. Now I'm getting interested. So what separates this from a convection oven? Why not just put the Breville Smart Oven at 450 with convection?

I just got some choice sirloin. Unlike the last few NY Strips, the sirloin was tasty and tender.

Costco has it in a not-too-crazy size

@rotuts a sandwich or a wrap would OK from an FT. But plastic forks...feh. And Styrofoam plates balanced on your lap ...annoying and awkward. Give me a table to eat at, it'd be OK I guess.

Yes. That's true. But its just really unattractive to me.

Food trucks. Stand in line. Eat with plastic utensils off of styrofoam trays whilst standing outdoors. Id rather do McDs And I despise McDs

I've got a couple inches on you and low stuff is indeed the issue and becoming more-so.

I've relied on Costco for beef for years. The USDA Choice NY Strip was well flavored and tender. The past few ones I've bought were neither. Not even SV (130 F 3 hrs) made much difference. Makes me sad.

Occurred to me too, Rotuts.

I could use less snark from him. And bring back that old drunk Jeffery Steingarten as a judge. But it was OK

Turds in turducken

and sriracha

I'd mix italian sausage, both sweet and hot...and put it in uncooked. The grease will flavor the whole dish. Healthy? Perhaps not, but this is war. I find the barilla "no boil" pasta makes a perfect lasagna and holds together better than the fat sloppy things that you pre boil. The cooking time on the box is always too short...I think 400 F x 30 minutes...Its done right at an hour. There has to be sauce of some sort on every layer to cook the pasta. Finally it really needs to rest and set-up for 30 minutes or so after baking.

True. And the SABRE stuff also misses character and desire issues.

This debate reminds me of the issue of "advanced metrics" in baseball. Old school says the scout's eyes and stopwatch are the only way to judge talent. Modernists say that a wealth of stats can be analyzed to predict who will be a great player and who won't. Who's right? Both are right in their way. The two methods complement each other

Down boy. The post wasn't defending bad behavior it was wishing it wasn't true.

You had good taste in your youth.

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).