gfweb

I think with ML I'd want Russian dressing instead of Mayo. And perhaps a spicy ML eg with andouille

gotta be cheaper

Is all this stuff available through their website without buying a book?

Interesting method. what does a cross-section of a steak look like cooked this way?

I'm not sure I've ever had institutional turkey breast that wasn't badly overcooked. The old FDA temps are in force and guarantee bad texture.

Chicken is the unquestionable standard. Poached gently.

The difficulty is that, in essence, what I want is an slightly overcooked outer steak and a just-right inner steak. I don't want edge to edge Rare texture. As someone said earlier, they have come to realize through SV experiments that the doneness they want isn't the rare that they prefer in a traditionally cooked steak, but medium rare if by SV.

The result of SV steaks or hamburgers seems to be to preserve a texture and juiciness closer to rare with the color and doneness of a more cooked steak. By avoiding a high temp gradient in the meat, toughness is avoided but "chew" is lost unless the sear is a hearty one. My suspicion is that the temp is more critical to texture than the 100% humidity. I'm not a big fan of SV for more tender steaks and I just don't like rare SV hamburgers. My taste buds have been trained t o like the results of the traditional method if properly done. Which is the key I guess. It is so easy to screw-up steak if you aren't vigilant. I tend to use SV for steak only when I have a large number to turn out and don't want the pressure/timing of getting each right. They then get a hearty sear all at once.

I use cider vinegar instead of lemon juice ===> A bit more snap to the mayo

If Sean Brock's name wasn't on that recipe....

At least there was no cream of mushroom soup

Tagliatelle with chicken

Gwynneth approves of Mark's predictable response.

Huiray, please explain the eggs with celery a bit more.

I believe Modernist Cuisine likes the PC for stocks. Very efficient it is. When I roast a bird, making stock is part of the clean-up. Just bung the carcass into the PC with your veg of choice and go for 45 min or so. I do miss the zen of a burbling stock pot....

I guess I do brine beef, sort-of, when I put on a salty rub and let it sit.

The no boil lasagna that I make is by no means wet or, God-forbid, casserole-like.

I use them exclusively. Besides convenience, they make a better lasagna. They are thinner and hold the layers better. I use the Barilla brand. The only trick to working with them is having enough liquid in the dish. How much is enough? I make sure a sauce of some sort is about 3/4 the way up the pan and that there is a wet sauce on top eg tomato sauce covered with mozzarella. There is a typo on the Barilla box lately...says cook for 30 min or something. Too short. 50-60 min with the last 5-10 uncovered

from what i hear fugu is pretty disappointing. Unless its a bucket list kind of thing....

Unctuous is what I was looking for; but it is indeed a word that needs to die. Along with the phrase "to perfection" and about 20 other menu marketing jive-ass words.

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?