gfweb

@lesliec Sounds great. Ever try it without transglutaminase? I find that fowl white meat, if salted and rolled tightly, will self adhere nicely after SV.

Finger food dinner for tree-decorating Fish cakes w lime aioli, meatball sliders, stuffed mushrooms, glazed prosciutto shrimp Boursin- tenderloin- cranberry chutney things Probably ought to put the chutney underneath next time

I have a Matfer that is the most used pan I have. Its at least as slick as Teflon and indestructible. Only downside it that if you let it get hotter than you want, it doesn't cool off as fast as aluminum will when the heat is lowered.

The Vetri book is excellent

If it is skin-on, yes.

Or use the Instant Pot (with a little spoonerism)

Pan w oil is fastest and overcooks the meat the least

I've had no trouble with zip-locs. Re browning in the oven. That will undo some of the SV benefits. The oven isn't hot enough and air too poor a conductor to rapidly brown the surface. Instead it will be slow and thereby let a large portion of the meat to rise well past your target temp (which is well under the browning temp). It wouldn't ruin it, but... So I'd try for a pan with hot oil or a torch to brown it if possible. If the oven is it, then I think I'd at least broil it quickly.

Might be better meat up here. For decades the King Ranch in TX would ship cattle up to Chester Co, PA for finishing for a while. http://www.thehuntmagazine.com/feature/2011/06/when-cattle-were-king/

A hostile reviewer will get lots of mileage out of that name LOL.

I would use a screaming hot pan to sear. Oven roasting would send the meat past the temp you want.

Yes! So many stupid restaurant names. Formulaic crap. Thank God you didn't name it Bulrush's. Even though people will end up calling it that. Unfortunately

Not an idle warning. This really happens

Flap (bavette) steak (cooked SV to 130 x 2 hrs) in a mushroom/mustard cream sauce with fried polenta and arugula Duck confit glazed with reduced balsamic over braised kale, and diced potatoes and sweet potatoes.

I use a corn starch slurry to thicken stuff all the time. And Wondra if I want it to be gravy -like

I have a Sous Vide Supreme as well as an Anova. The SVS has no circulator and holds , I guess, 3 gallons. I've never seen more than a couple degree drop with a big chunk of meat and it recovers pretty quickly. Of course the lack of a circulator may make the thermometer not see how cool the water around the meat is. My suspicion is that you need something that controls temp better (that peak at 124!) and probably a circulator too. For a short cook like that you could even use a beer cooler and tap water that you adjust for temp occasionally.

I often use Zip Locs, sometimes for over a day, and I've not had this happen ever. So I don't think the problem is inherent to the bag.

I've occasionally made very nice corned beef from round that I cooked SV. Tender, not fatty (both a strength and a weakness). Good for sandwiches and breakfast applications. I believe that one of Boar's Head's corned beef products is made from round.

That'll cook em for sure

Pork shoulder does, I think

I would contend that you can't get decent pizza more than 20 miles from Amtrak's Northeast Corridor.

Costco.com has the duck breast and leg package on sale for $120 ($30 off) These are big hand-sized breasts x6 almost a pound each...and confited legs x6 http://www.costco.com/D'Artagnans-Duck-Magret-Breast-and-Duck-Leg-Confit.product.11607531.html

Slowly but surely this will creep across the country. Way back when airline flight attendants were paid low wages it was a job for a few years and done almost as a lark until one settled down. As wages and benefits got more realistic it started to become a career. I can see this happening with servers in more than just the big cities.

same temp if you like that done-ness.

I think I'd test a few little pieces for time's effect. If the US cut of top round is the same (different cuts confuse me) then a day would be OK I think.