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bearnaise rouge

Made some fried chicken last night in the Darto....one step seasoning of the pan

It is as you say @scubadoo97 SV really shines with fowl, where the margin of error is less than zero with white meat...and with tough cuts that need a long cook. NY strips, tenderloins of all sorts...steakhouse cuts...can be better done by a skilled cook traditionally than by SV. But SV lets the inexperienced do a capable job. And SV is great if there are many steaks to prepare to all be done at once...at least in my inexpert kitchen.

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Brock does have a point about texture of some SV meats. I believe that if your mouth expects an oven roasted MR texture, then you need to SV at higher temp to give it the greater "bite" that you expect...ie have it more done. I see this in filet mignon that I do for a big dinner using SV. My workaround is to slightly oversear it so that there's a few mm of well-done surrounding MR.

10 to 15 min in a steamer at 400 with an already 135 degree tenderloin seems like a really long time. I usually pan sear very quickly after SV and have done well with pork T-loin.Though I often do the old school sear and roast because its quicker and I never plan ahead.

This is testable

Temple Alum?

@ElsieD I score after SV, pre sear. Not sure that matters

When asked what his ideal last meal would be, Craig Claibourne said it would involve ground beef for sure.

The fat is such a good insulator that the duck meat never sees the heat of the pan and stays at MR even with an aggressive sear.

Yes. liberally

I will SV duck with skin on. Comes out looking foul, but then a few minutes in a hot pan crisps it right up.

Thanks @Porthos Which Bluestar? The cheapest! BlueStar Culinary Series RCS366BV2. Open burners, so crud falls into a tray underneath. About 1/2 the price of a Wolf and 2/3 of a Viking or GE. Made locally and has great reviews. Feels solid. I love it. It takes some getting used to; the burners are hot. The old Vulcan it turns out was wimpy. The fridge is opposite the fireplace. In the above photo it is behind me and to my left.

I've made waffles with leftover turkey stuffing. I think I ate them with the rest of the leftovers as a sandwich IIRC. Been a while.

At this point, all I really need is the time temp tables. I plug SV meat into standard recipes, so a book on it isn't so much help anymore.

I remember the silverskin issue. He was busting a contestant's chops for removing it. Contestant rightly pushed back with something on the order of "you want to eat that?"

We have the same Bilco door @rotuts. Good place to stash stuff,isn't it?

Beautiful stuff. People will steal them, @gfron1

@rotuts Here's that 90 degree view. Lots of paint samples on the woodwork. But the kitchen is finally in use. First thing cooked was an omelet.

@GlorifiedRice What a shame. I'm still missing the Genuardi's in my area. Great store high quality foods.

Agreed. But he said it. In vino veritas

Tom C is half FOS esp after a few glasses of wine. Great chef, but he says silly things...like the silverskin on a pork tenderloin should be left on because "fat is flavor". Or SV dries meat out. But he's in a position where nobody tells him to get stuffed.

I've not eaten at Mama's, just heard the buzz. I've eaten all over the Wailea area...nothing special and very pricey. The Spago there is not up to mainland standards re food and service. In general I'm not a fan of Hawaiian classic dishes. The "plate lunch" is a pile of sloppy carbohydrates with gravy and kahlua pork. Eh.

On Maui, Mama's Fish House near Kahului is the one everybody talks about. Star Noodle in Lahaina has a Top Chef contestant running it and is supposed to be good. The big name joints in Wailea aren't worth it and are not uniquely Hawaian...they could be anywhere.