gfweb

Agree with everything. And render and save all the fat for other uses. Like potatoes.

I like that book too. It is a modern Joy of Cooking, and way better than J of C ever was.

This should be a big financial hit for them. Sounds like a bad experience at half the price.

Keller got the Fieri treatment. Perhaps more deserved, if true.

A big bag of salumi and cheeses from DiBruno's. Nice.

Nice. SV pulled pork always reminds me how dried-out regular pulled pork can be.

I liked Hymie's in Bala when I lived more in the area. http://www.abefisherphilly.com/ is a deli-ish place that gets great reviews.

I like fish either raw or cooked (but not over-cooked).

Ripert says a fish is done when a metal skewer that was inserted feels warm on one's upper lip. I'm guessing this is around 125 or 130 (allowing for cooling of the skewer).

Our usually hideous Acme market has cauliflower for about $2/lb. So things are improving perhaps.

I found a good one, a Cabella's 12" piston pump "commercial grade" vac sealer. On sale at $260!

With a pot heat is lost, but the circulator keeps up easily. In long hot cooks, water evaporation is the issue so I keep the pot covered with foil and throw a towel on top of that. I also have a big Cambro with a lid that I cut an Anova-sized hole in.

The Food Saver is on its last legs (again). Any more recent thoughts on which small unit to get? (Chamber vac is too big and too much)

In an earlier post I suggested SV at 130 for pork T loin. That was a mistake. 130 is the stove-top/oven temp to pull a pork T-loin after which it rests and comes up to around 135. I find that I like the texture of my beef steak when it is cooked SV a little higher than the broiler target temp. I think this is because broiled/roasted steaks have a rim of well-done meat around a core of MR. SV gives you the whole thing at MR and the texture is mushier than my mouth is ready for even with searing. So if I want MR tasting strip steak I'll SV it to 135 when I would roast it to 125 or so (followed by a rest)

Looks fabulous, Shelby!

The PC blasts meat with superheated steam and cooks it into submission. Good for stew meat and stock. One temp fits all. Unfit for fish or fowl. SV gently heats a protein to the temperature where its best qualities come out. Can be tuned to any meat. Zen cooking. Your thoughts?

Pork tenderloin doesn't benefit from sous vide as much as loin or butt since it it tender to start with. I usually cook it the old fashioned way...sear then a 350 F oven till 125 F in the center. Works well with stuffed tenderloin too. If you do cook it sv, be careful with precook salting. It can get a cured consistency. I'd cook it to 130 or so. But that's just me.

Lets see if prices fall when supply returns. http://www.thepacker.com/news/cauliflower-prices-high-through-end-year

Roasted, it is a different veg. Cut florettes in half. place on an oiled sheet, bake at 350 or so for about 30 min till soft and browned. I also like a very nice cauli gratin with onion, bacon, dijon and cheddar.

Slow cookers are not gentle. They are all too hot and generally over-cook meat. But tough meat suggests that a much longer, lower temp cook is needed. Dry meat suggests too hot a cook. Doesn't sound like that was the issue. Sous vide territory. Chuck needs a couple days cooking at low temp.

Very underwhelmed with this sale

Circulator is a cinch. Can do a lot with a George Foreman grill too, so long as you don't set off the smoke detector.

If you are bagging and freezing them, and thawing in the fridge or SV bath... no need to pasteurize.

You could bring an Instant Pot Multifunction Cooker!

Keep a notebook, NathanD, as Rotuts suggests. But a black cover...not red. And always do sous vide in Fahrenheit. Centigrade just doesn't taste as good.