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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.

If pork has been frozen there is zero chance of trichinosis.

At least the entire overpriced head is usable. The giant trunk, after roasting, makes great soup or puree.

The entitled generation. Outraged over trivia on social media but clueless about personal responsibility.

FeChef- your assignment is to roast some cauliflower pieces...halved ...with cut side down... in an oiled tray at 375

me too roasted...fried...pureed...pickled

Invariably it starts on the highest point of a florette and then spreads laterally. This would fit with trauma starting the process.

I have a sous vide supreme and a first generation anova. I like them both but I find I use the SVS the most. Its sitting in the basement filled-up and ready to go. If I had no basement the SVS would be a space hog and never bought in the first place (but it was all you could get early-on). Chris, what are the strengths of the Oliso? That it doubles as an induction burner?

They get this way too quickly. Anyone know if its just "over-ripening" or a fungus?

You are going to have some fun. To start out and really see the difference of SV, try cooking a chicken breast. It will be amazingly juicy. https://www.chefsteps.com/activities/sous-vide-chicken-breast Get some sturdy zip-loc bags till you decide if you need a vacuum sealer.

Family is out in Utah doing stupid things in the snow. Just me and the 3 month old airedale puppy (Henry) tonight. Meatloaf and puppychow respectively. One of us drank a nice cotes d rhone.

Madiera pork medallions with cauliflower gratin Sun dried tomato/basil stuffed chicken breast with roasted fingerlings and sprouts Adobo marinated pork tenderloin with a warm smoked grape and roasted fingerling salad

Roast cauliflower with sauce mornay