gfweb

So I did it. I cut up yukon golds in small pieces and put them in a sauce pan and added enough heavy cream to just short of cover them. And salt. Cooked for 17 minutes and mashed. The result was silkier and much deeper flavored than anything I've made in the past (photo on dinner thread). I didn't measure the cream, but it was about what I'd end up using when cooking the traditional way. Given the enhanced texture (probably from retaining the potato starch) I think some milk could be subbed for some of the cream (but I have no intention of doing that). I think this is the new standard MP for me. There may be problems scaling this up for large volumes of mashed pots. I suspect that a big pot filled with potatoes might have trouble cooking all evenly with a small volume of liquid.

A one person-sized lasagna SV pork loin (135F x 3 hrs) with maple-mustard sauce and mashed pots cooked just in the cream they'd be mashed in (as suggested on another thread). They were much creamier and rich even though no more cream than usual was used. SV flank steak (135 x 24 hrs) over tomato jam Italian sausage

A quite contaminated board can still pass the peroxide test. I wouldn't rely on it.

Sounds like a Pittsburgh thing to do. Usually a dubious strategy.

The presence of that steam blog (cited above) is encouraging. Discouraging is that most of the entries are cookies and brownies as opposed to real food.

Me too. I looked into "full sized" steam ovens when we redid the kitchen. They are expensive and small, mostly. And most aren't plumbed even. Much better stuff is sold in europe.

We have a CSO and a Breville Smart oven. Both are great. BSO is a little bigger and accommodates a 1/4 sheet pan easily. Great little oven

There is a chance that these are knocked-off sausages that aren't actually Johnsonville. So they might actually be good.

I want one!

You were married to Christopher Kimball?

I've made corned beef with it. Good if cooked SV.

I am coming to the point where I will SV a steak/pork and then chill it a little so I can put a really harsh sear on it without over-cooking it.

It was lateish and I was cranky. Apologies to whoever needs one. I do find the logic of most vegans defective, but they should eat what makes them happy.

Yes, it was. I stand by it ;-)

These same people don't eat eggs or cheese or milk or butter or mayo(OMG), for which no animal died or even suffered. Logic is not in play here.

So Frankenmeat is OK but good old GMOs are still evil?

I was there a couple years ago. All the places shown in the thread were picked by the locals and were great.

I have no answers but agree completely

I'd take photos of the damage and leaking unit. Might be covered by your insurance...

I don't recall. Might've.

Countertop ovens make so much sense. They are quick to come up to temp and are efficient. Comparatively cheap to replace. I use them way more than the regular oven...like 100 times more frequently.

So how long does your bleach soln last?

I don't have any idea what code is, but It would depend on what the sanitizer is, I think. Some eg chlorine are volatile and eventually will lose their zip. Detergents are less-so, but will be inactivated by too much biologic material in solution. I cannot imagine a sanitizer that is active forever.

pepperjack or sharp cheddar here in mild defense of American cheese...its "processing" makes it very melty...and it need not be tasteless

what is a melt function?