gfweb

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.

All good points, esp that last part I quoted. I don't think SV helps tender cuts...and it takes longer to do as well. RE spices in the SV bag...a nice thing, but don't salt pre-SV esp if the cook will be a long one as the meat will get a cured texture.

I like NY strip at about 130, not quite so red. And I agree that the steak ought to have a bit of chew to it. Before searing you need a dry steak and a HOT dry pan. I don't think SV is necessarily the way to do all steaks. It certainly keeps meat tender, but who needs a filet that is more tender than normal? Unless I'm cooking a whole bunch of steaks I tend to sear and roast till done and not use SV. SV works better for me when I have lots of steaks (usually of varying size) to get right.

The cheesecake won't ever get hotter than 212F in an oven, so why not SV it at 190-200 or so?

Burning building re-entry. Hmmm. Breville Smart Oven and the Anova.

Way cheaper than the amount of gas it takes to heat up a cast iron pan!

Jo, are you near a Costco? They have great meats at a fair price. Their 'choice' is better than most 'prime' (at least around here) and they have that too. Costco is also a leader in meat safety with more stringent requirements than FDA or any state (from what I've read). I make a run to Costco every month or two and lay-in a supply of NY Strip and others...vacuum pack and freeze 'em, and t hen thaw as needed. We have a butcher or two in the area but both are thieves and the meat is no better than Costo's

Interesting question. But considering that my kitchen is just part of the agri-industrial complex, I can say that whatever I do waste (while trying not-to) is an infinitesimal fraction of good food that is tossed because of a blemish or because of some partially arbitrary sell-by date ( no I'm not talking about dairy or meat).

Looks bigger than 400 sqft! I can see how that would be plenty of space.

You are raising him/her right.

Dave W-That's breakfast! Needs twice as much sausage though, unless that one serving.

Got photos? Little houses fascinate me.

Kim, that looks like better than the average weiner.

If you sear the outside of a steak and then put in a 325F oven the inside will finish nicely to whatever temp you want. The time varies with the thickness. I'd guess 10 min for a 1.5 inch steak. It goes quickly toward the end so take multiple temps. I've never tried Shop-rite steaks. Acme, our market down here, has terrible steak. I get mine at costco and freeze a bunch. Though Angus is a legit cattle breed, what's marketed as Angus in the US is a heterogeneous mix of cattle that are loosely related to Angus but are >50% black ...in other words not a consistent type.

Even though I didn't understand it was pre-cooked (see above), SV is never a bad idea for reheating anything.