gfweb

looks like a lot of fat is left and it isn't real brown. What was the time and temp? Maybe cook longer?

I've been trolling around on google and can find a few papers that address texture and starch/pectin content eg http://pubs.acs.org/doi/abs/10.1021/jf60184a031 But none of it so far is an authoritative review that puts it all in perspective and gives advice on which one can act. ETA: Here we go. I haven't digested it yet, but the answer lies within http://repositorio.ucp.pt/bitstream/10400.14/4439/3/Effect of preheating.pdf

They do have pectin. Not all of them are dry and mealy. Russets and purples...for sure are. The waxy ones like reds and Yukons stay firm after roasting and cooling. Weird thing was that the ones yesterday were firm and great for 45 min or so and then got mealy and dry; as though there was starch change. Neat idea to try reheating. I'll see if any are left.

What's your point?

I cooked some fingerling white potatoes (dusted with smoked paprika...very nice) for snacking yesterday. Fresh out of the oven they were moist and with the great creamy and dense texture of a Yukon Gold. 2 hours later they were dry and mealy. What's up with that? Was this a change in starch structure that excluded moisture and changed texture sort of like what goes on in bread when it stales? I wonder if cooking in acid water would help. Maybe strengthen the pectin. And BTW what a PITA this is. Our supermarkets don't usually give the type of potato in the little sacs of fingerlings. I know that Russian Banana fingerlings don't do this but I have no way to know how which others are OK.

Smoked turkey salad with slivered grapes, candied pecans, pickled onions and cranberry vinaigrette for lunch. Roast veg as snack for Monopoly players mid afternoon. (as well as pimiento cheese and salmon log) Mushroom soup app SV filet mignon with onion jam Cornbread madelaines with and without jalapeno Potatoes augratin Not shown...smoked yam puree and greens and sticky toffee pudding for dessert

Cherry inflected sauces go well with game and pork.

I have a kevlar glove for big jobs when I might lose focus.

If all you are going to do is make a zillion sliced veg (which is my main use of it), a simple V-slicer requires no assembly, stores and cleans easily and is cheap.

That's right. Vetri's space is where Le Bec started. When it moved, Chanterelle followed....then one other IIRC...then Vetri. All great. I miss Le Bec. It was a special place. Georges Perrier is still around Phila. and does occasional dinners in the restaurants of his ex Staff. I gotta go to one. There are still old houses hidden on back streets in South Phila with the stained glass and even still-working gas chandeliers.

@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