gfweb

You reuse ice? As in make a second drink with it?

I need gelatin in a stock, so it will get rich(need a better word) upon reduction. I pressure cook turkey carcasses and necks along with onions and carrots and maybe a schmear of tomato paste. I love turkey stock, but I find it a bit too strongly flavored for everything I'd use chicken stock for. I keep turkey, chicken, duck and beef stock in the freezer. Usually I reach for the turkey, but never for fish or chicken dishes. I guess I use turkey stock mostly for soups...lots of depth in the flavor.

Smithy, whose kitchen is bigger, yours in the trailer or Weinoo's?

Tony Luke's roast pork sandwich with wilted broccoli rabe and sharp provolone. Eaten under I-95 with triple napkins.

Here's Lecirque's recipe http://www.saveur.com/article/Recipes/Sponsored-RecipePaupiette-of-Black-Sea-Bass-Le-Cirque

Wasn't much at LBF that wasn't perfect...until the end anyway. I do miss that place.

Radiatore with shallots garlic and charred sprouts

In Kenji I trust. Like Dcarch, I've done the stock test...no flavor....a little if roasted. I've never bought the idea that bone-in was better than bone out for chops etc.

Not quite in the spirit of the thread, but my favorite chips (other than Herr's ripple chips) are the ones that I fry up at 1am when the need is acute. Yukon gold sliced thin on a mandolin, fried till brown (takes moments)...and salt/peppered...maybe some smoked paprika.

I recall a potato clad sea bass (or was it halibut?) at Le Bec Fin in the 90s that was fabulous. Thinly sliced potato wrapped around a plump lump of fish, probably broiled. Potato was tender/crisp and fish was perfect. I've fooled around with this 4 or 5 times over the years...never got close.

God bless them they are down in the hole right now, just finishing up in the freezing cold. Cost? Gulp.

We weren't so lucky. Plumbers at work right now. The wellhead piping froze 4 ft underground. Winter is a PITA. I managed to save a few pots of water for cooking though.

I'm saying that the higher and longer you cook, the more gelatin can become soluble and leave the food. Pressure-cooked meat, for example, often ends up pretty dry if cooked too long in part because the juicy gelatinized collagen is gone from the meat. (The other part leading to dry toughness is the contraction of muscle proteins that squeeze out water which occurs at a lower temp eg the temp of a 'well-done' steak.) I don't know the answer to the specific times and temps for short rib gelatinized collagen, but I was responding to the original question of why a higher temp for a shorter time might more completely convert the collagen. I imagine that there is a sweet spot of time and temp where the collagen is completely gelatinized, but not made soluble, so it stays in the meat. An experiment where short ribs are cooked at say 140, 160 and 185 and weighed at 1, 2, 3 and 4 days might give an idea at what time and temp the gelatin and moisture begin to leave the meat. The liquid that is in the bag at each time point could be roughly analyzed for gelatin by chilling and looking for gelling. (I'd probably not vacuum pack the rib so as not to remove moisture by vacuum. A zip-loc with a decent seal would be better). Might be fun.

Exactly. Collagen isn't formed during SV, the cow formed it when it was alive. Gelatin is what you get from thermal denaturing of collagen during cooking into a soft gelatinous substance. What was gristle is now juicy stuff. Ultra-long term SV could easily solubilize the gelatin and it might leak out into the bag, thereby having less in the meat. Like the gelatin that comes out of bones in the stock pot Re "140ºF Connective tissues called collagens begin to contract and squeeze out pink juice from within muscle fibers..." Not sure that's quite right either, I believe that its the muscle fibers themselves(actin and myosin) that contract at ~140F and squeeze out juices...which at 140F probably isn't pink anymore.

Everything French is better. Except armies and automobiles.

Roast pork tenderloin with lingonberry sauce

The antibiotic issue is more complex than correcting for crowding etc. Antibiotics are actually growth stimulants in cattle and swine. Doubtless something to do with altering the gut flora affecting growth. The boost is somewhere on the order of 10-15% IIRC. So there is clear economic incentive to use them in an industry where margins are slim. (This isn't a defense of the practice.)

Xmas break

Beef is fattier than white poultry meat or lean pork so brining isn't as helpful to keep it moist. I bet sous vide gradually replaces brining for poultry. Results are way better.

Try this kurtskitchen.com/Portals/201554/docs/CombiSteam Oven Comparison.pdf If you search google for that link it will pop up as well

You need two SteamBoys? Why?

I've been lusting after one of these for a while. In this article http://www.foodandwine.com/blogs/2013/11/15/combi-oven-the-best-new-chef-toolit says that Daniel Boulud has a Gaggenau at home. I want it.