gfweb

Ive done this and it works well for shorter cooks where evap isn't such an issue. But ziplocs are so easy.....

This cut will do well w sous vide too. I've done the @shelby method and SV. Both are great.

Sears should still be in business by then. So good for you!

As though prodding a roast is productive. But yes, SV is like baking in that the die is cast once you bung the bag into the water.

Ain't all that different either.

Of course my dad was known to say that pan-fried dogfood wasn't the worst thing he's eaten

Hey homie! Fried mush with maple syrup. Never had it in school. Just at my grandparents at my father's request. I thought my father was stuck on depression food. Who knew it was polenta we were eating?

@IANSTUART do this experiment. put water in a large frying pan and heat it on a Max Burton induction thing. Look where it boils first. Or cover the pan with a layer of cream and see where it scorches.

Nope. Its a Northern thing. Esp Penna germans/dutch. Texans eat grits Basically grits= polenta= mush. Polenta may be ground more finely and grits may be from hominy, but its all pretty similar.

Corn meal mush

Guess it depends on how much all that would cost...

I have limited, but recent, induction experience. Using a small Max Burton unit I found it hard to keep the pan heated evenly. The induction mechanism heats a ring of the pan which must then diffuse outward to heat the whole pan. The result was a scorched sauce and unevenly browned meat. It was a fancy All-Clad pan which I would've thought would conduct better. If this is representative of better units, I think you'll be unhappy.

Sounds like real food @DiggingDogFarm. Are they really at a dollar or less?

We've got no Dollar General nearby. Other Dollar stores, yes. They sell trash bags and extension cords. What kind of food does DG have?

We eat out once maybe twice a week or cook from scratch. Edited...after reflection ... when I make lasagna I use barilla pasta, whatever jarred sauce is around, costco meatballs and premio sausage and mozzarella that somebody else made. I call this scratch, while recognizing one might actually make all the components really from scratch just as one might breed and raise the cow that makes the milk for the cheese. But it isn't a tray of Stouffer's lasagna that I pop in the oven and heat up either.

@JohnT Not sure many in the US buy Heinz mayo. Hellman's/BestFoods rules in the North and West and Duke's in the South.

Corn dogs are polenta battered.... Maybe freeze the Mozz....batter-up ....and drop in the oil

Sounds right re buttery/soft. Only trick I learned is to cut the polenta to the final serving sizes before frying. Can't neatly cut after frying

I more often do turkey salad.... with SV smoked breast. For that medium chunks...slivered red grapes...candied pecans

I could imagine that having a separate induction thing (burner? no...hob?...no) would be great for boiling pasta or deep frying both because of speed and safety. I suppose if frying is being done it ought to be under the hood. I still am not sure about how to avoid the superhot ring in the pan effect of the magnet. I suppose the diffuser thingster would do that, but at a loss of power and responsiveness

@palo I was not using the thing that lets you use any cookware. I have some ferromagnetic pans that I used. In fact it was the beautiful darto of which @rotuts speaks and an all clad. I don't think my unit has a temperature option.

Not sure that 's true that microwaves cook inside out. I thought they cooked the outer cm or so.

Yes

Can I click "like" twice?