gfweb

You might want to separate the oil out, but this is easily done by cutting off the tip of the bag and draining it. Which is in general a great way to separate water and oil mixes. Pretty precise.

Ann T...So eggs, spinach, mushrooms, artichokes and grapes (or olives?). Whats the dressing?

Flank steak au jus with roast veg.

Huiray, I love toasting the kraut. Makes it richer. I'll also braise it in apple juice to tame it

I use about that much. 1-2 tbsp. And I post-SV sear.

A large amount of oil might dissolve some flavors, esp post searing. I could see that. My entirely self-constructed explanation is that the oil coats the meat...the aqueous (hydrophilic) albumen comes out during cooking...can't stick to the oily meat and then separates from the oil.

Doesn't have to be a ton of oil. A thin film is enough.

Exactly as Anna says. Its quick and effective.

There's always zip locs

Use a zip loc

That sounds good for brisket. For round I'd do it longer to tenderize it better. Sorry for the delay, I was up in your neck of the woods for a couple days and struck with crappy hotel internet.

Publicist at work here. They are spending some money launching this thing

I've never done a head to head test of frozen vs not. I can say that sliced smoked pork and turkey breast in a salad seem in all ways normal post freeze.

They aren't being untruthful. They are revealing how little they understand.

Just read the Forbes article. What a crazy toaster oven! They going to sell it to the AirForce? At 3k that's the only customer. And as said above there are lots of pointless features. And it's small. Looks like 1/4 sheet pan at best. And no steam. The Breville Smart Oven would kick its ass for <1/10 the price

PS has the advantage of a prestegious brand name. Kind of like that brand of range with the red knobs. Reliability might be an issue, but if there was a problem with anova it would have shown up here on eG. Sticks in my mind that the PS comes in odd colors...maybe not. PS also has a fixed clamp as opposed to the adjustable one on anova 2.0. I'd say anova wins

It'll be fun!

Halibut was 117 F for 30 minutes and then a sear on one side.

Finding the top-loading New England style hot dog bun is key. Pepperidge Farm sells them.

There was also thyme, garlic, S&P, and literally 2 drops of soy in the mix as I sauteed it prior to stuffing

NY strip, warm slaw, stuffed portobello (artichoke, onion, parmesan)

SV halibut, greens and lightly pickled beets

I didn't say SS needs to be scrubbed violently. I said they could be.

Variables are dose of lime rind on the skin (its not the juice itself, but in the rind), how much light there is and individual reactivity. In FL sunlight it wouldn't take too long at midday.

I have a couple anodized aluminum pots and I'd say that they are a little less non-stick than a properly oiled and heated SS pan. And because of the surface can't be scrubbed as violently as an SS could be.