gfweb

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

Potatoes and peppers at 350 in Breville, Foil wrapped Beets and oiled sprouts at 425

Beautiful bird! I found out about the sides issue on Christmas when I failed to make smoked sweet potatoes for the first time in years. Big trouble!

Entertaining interview with John Tesar in which he says TC follows critics and social media and changes shows weekly in response. I have to assume it is editing that changes since the shows are already shot. He also says nasty stuff about people. http://www.playboy.com/articles/john-tesar-interview

I always want at least three more dumplings than I'm served.