gfweb

True enough re texture. Meat moisture though can be increased by increasing humidity in the oven...eg with a combi (steam) oven. I've seen studies comparing loss of weight during cooking between conventional and steam ovens...steam preserves something like 20% more weight over dry heat. It'd be interesting to compare combi vs braising.

I did more with duck. Goose in 2015!

Christmas lunch Smoked turkey salad with slivered grapes and candied pecans and cornbread madeleines, some with jalapeno

The issue isn't food safety but tenderizing a tough cut. If you want "falling apart" meat it takes time and some temp to gelatinize collagen.

I do mine SV as well. 150 for 24h. I have a 180F crockpot that I used to use ===> a little overcooked result

Could you make a curly french fry with this?

Worth remembering as well that wine-y sauces have been passed-by by many chefs. Lots of ways to deglaze without using wine. Given the variability of different wines, even wines of the same grape, one can probably get more reliable flavors with stock, water or dilute vinegar. Thinking about it, if one chooses red wine it might be logical to go with a big blended brand that wants a consistent product.

I'm not in The Business, but I am in business and have been in a version of your position myself. A title wouldn't cost them anything and would travel well when you leave in a year. It might even pay back the salary you are missing now on your next job. Asking for a raise never hurts but you have to be ready to either accept "no" happily or leave. Thus its best to have your next job lined-up before asking for the raise.

The stuff labeled cooking wine is just as Norm said. No good for anything really. The wine you cook with depends a lot of what the dish is and how you are using it, eg deglazing or adding to a red sauce as it cooks or a beurre blanc etc FWIW I hate to open a whole bottle of good wine just to pour a little of it in a pan, so I keep a bunch of those airplane sized bottles of good-enough wine for cooking.

I do. It can be a little albumin-y, the sort of stuff that would caramelize if the meat was cooked on a saute pan, which can make for a odd texture in the sauce. I tend to boil it off to the point that it caramelizes on the pan, and then deglaze with whatever. I've also just cooked it down a little and added starch or Wondra to make a gravy-like sauce that hides the bits of coagulated protein that appear when it is cooked.

I've noticed that you are a night-poster. The Dr John of eG.

Confit duck, risotto (a little too tight) and maple-glazed sprouts

Cashews peanuts and coffee.... You showed admirable restraint!

Agree with above. When CSB comes out with a bigger model I will get one. Till then, I love my Breville.

I think the orzo could take the 135F or so it would take to reheat the lamb. Starch gelatinizes at >60C, so you have plenty of room before degrading the orzo...assuming that nothing more is involved in mush-ifying the pasta than temp.

More holiday nibbles from our thing tonight. Cookies and cakes not shown. Meatballs MIA as well. Sweet potato tartlets Candied pecans Pickled Veg Date/chorizo/bacon things

The chorizo brand is Tia Angelita "toloqueno" bought from the local Mexican chain. Much higher class stuff than the crap in the plastic tube in the supermarket (in which I've found obvious nerve and artery, hopefully not beef, but pork as labeled). (As I know you know, Rotuts,) Mex chorizo is an uncooked sausage that is completely different from Spanish or Portuguese which is bought already cooked and smoked. On a grill? I think so, but I'd worry that the bacon wouldn't cook evenly. I'd get the baking pan real hot before putting in the food and perhaps turn it once.

Funny you should mention it. I just made up a tray of dates stuffed with mexican chorizo and wrapped in bacon for a thing we are having tonight. 6 minutes at 500 F broiler.

I'm not so sure that it isn't available in many places. We grow no cholla in SE PA, but I see it in the Mexican markets all the time

Can't repeat an experiment too often. Strengthens the data.

Interesting, and confirms my personal studies. There are some methodological issues that the peer-reviewers seem to have missed. Degassing was done with a blender, which could also have blown-off the volatile ethanol. They say that ethanol levels were measured but not that they were equivalent, only that the same dose of alcohol was given to each group. From this I infer that there was a difference in alcohol level after degassing and the authors gave a larger volume of degassed champagne to compensate. If this did involve giving a larger volume of degassed champagne there is then a variable added...the rate of alcohol absorption may vary with volume of overall liquid consumed. In fact this volume effect could easily account for the slightly delayed absorption of the degassed (diluted) that eventually catches up to the bubbly levels. A better method would have been to add EtOH to the degassed and keep volumes equal. Perhaps they did it this way, but the failure to mention it indicates to this reviewer that it wasn't considered. They also don't mention the temperature of the champagne etc. Niggling points? Perhaps, but I think Rotuts, Jo and I could have done it better. Perhaps a road trip is in order.

I found Katsuji to be an entertaining guy but probably a pain in the ass in real life. I can identify with that. He'll be on Food Network before you know it.

Pretty much right. I believe that I'd go a little lower, say 130F and then sear in a blazing hot pan for as short a time as you can. Salt before the sear (but not before SV)..and then again after the sear. I've been known to splash a little soy on the steak pre-sear. What is charcrust?

Cheese Board! The world needs more cheese boards.

Gibbons wrote some great books. Well worth digging up.