gfweb

Maybe an induction plate for long cooks?

Interesting. But I don't buy it. Mainly it tastes bad because they don't give a shit about preparation. I've had a few quite good meals aloft. So a noisy cabin pressurized to the altitude of Denver does not destroy the taste buds...that's just an excuse to cover for sloppy technique.

Badly plated SV duck breast over maple/mustard sauce and fried polenta; with roasted beets over beet greens Lasagna and salad with pickled cauliflower Pork tenderloin with apple/mustard sauce and rosemary sweet potatoes

"Call backs" are good comedy technique. Well done!

To me it's an easy solution to cook white and dark separately so that each is nicely done. Maybe even SV the breasts. Its an an interesting challenge to cook a whole bird well. But why bother when there are easier ways with better results? A nicely composed platter of sliced turkey is as good to my eye as the midieval "presentation" of a browned bird.

Think like a Chef, by Tom Collichio. Good book on basic techniques and strategies.

Indeed. Id say to be classified as fast food there ought to be a drive-thru

You will have so much fun!

FWIW I'm happy with the sous vide supreme too. Once upon a time it was the cheapest. Only disadvantage is the counterspace it occupies. So I keep it in the cellar.

eBay has them for around $100, some are new-in-box. I'm happy enough with my original "classic" Anova. Its a bit big (so what), doesn't have a height-adjustable clamp ( a minor inconvenience) and has a keypad to enter time and temp ( a big advantage ). I'm all in favor of improvements, but wireless control of a SV machine seems like a pointless advance. And who wants North Korean hackers messing with my tri-tip?

Nah.

https://en.wikipedia.org/wiki/Heat-stable_enterotoxin

Think I'd rather have a .44 magnum, which as Harry Callahan said, is the most powerful handgun in the world. I could get off more rounds with it, I think.

right there, plain as day.

Looks good. But the proof reader missed the milk (or whatever) for the panade and missed when to add the breadcrumbs. Perhaps the water in the veg moistens the breadcrumbs?

If the air is squeezed out of the zip lock it cannot freezer burn. As far as I know freezer quality does not prevent freezer burn, packaging does. And Since freezer burn comes from liquid sublimating out of a meat, I'm not sure how stock could even do it.

Yup. i buy them, "deli containers", on amazon. Great for stock or leftovers or giving guests stuff to take home. Dirt cheap and last forever.

If the stock is in a ziplock it won't freezer burn or Melt. Zip locks frozen lying flat can then be stacked and keep forever.

I make it about once a month. Free form loaf so the grease can drain. I find that the amount of panade and the time the panade is given to soak before mixing is key to texture. Wait 30 seconds...no good. Wait 3 minutes ...just right. Spiced with Worcestershire, salt, pepper, garlic and diced onion. I usually include diced andouille sausage and dress with Major Grey's mango chutney before serving.

We struggled with the choice of gas vs induction. Finally it was the aesthetics of cooking with fire that won.

Its all healthy

How do you do the port and fig sauce?

Purifying the salt might remove character. Terrior etc If biological contaminants are a concern, boiling would fix that. Boiling doesn't reliably kill spores so this stuff might not be great in food that will be prepared and then stored. Hard to know if there is arsenic or something in the spring ...this does happen...but if used in small amounts as a finishing salt it shouldn't matter.

I'd take a filter paper approach. Wouldn't surprise me if much of the non salt stuff is particulate. So I'd re dissolve it and put it through a coffee filter once or twice ... and rinse with a little fresh water to maximize salt recovery.

Audubon spent a lot of time down there whilst using a shotgun for birdwatching. Great bio John James Audubon: The Making of an American