gfweb

The bug isn't going to grow in an open container. The less oxygen, the better for the bug. Other aerobic bacteria can help out by consuming O2 and reducing the environment so anaerobes can grow in closed but not airless containers. A far better precaution is controlling the temperature..keep it cold or keep it hot. Then you need not worry about how much O2 is there and whether Clostridia can grow.

Love this! Why not use xanthan to thicken it and cut out the chilling and re-blending?

It requires an oxygenless environment to grow. An evacuated food saver bag will suffice.

A nice casserole, that.

I have big ones and little ones. Stores everything. Freezes well. So cheap you can give them away... http://www.amazon.com/Delitainer-Deli-Food-Containers-Lids/dp/B006KG80Y6/ref=sr_1_2?ie=UTF8&qid=1419962186&sr=8-2&keywords=delitainer

Long low temp SV cooks might have a chance for the bug to grow. I forget the magic temp...(130F or so?) above which this isn't a concern.

I looked hard at that...don't know. No wine in sight on tables. Hmmm

Good for them. But no wine to be seen....

Try wrapping it in foil. You get no burning at all, only smoke if the wood is dry. I keep a big can of pruned and cut-up branches from my fruit trees that dries out pretty quickly.

I get blue smoke with dry wood. The traditional advice to soak the chips makes a steamy smoke, which to me tastes acrid. Dry wood wrapped tight with foil (exc for a single hole) mostly eliminates air and keeps the wood from catching fire on my hotplate set-up

It is plenty smoky..

I smoke my bacon for an hour and it is almost too smoky. Way more-so than the supermarket stuff

I've arrived at a cold-smoker that is dirt simple. A $7 hardware store hotplate, the weber propane grill that I already have, and a roll of aluminum foil. The hotplate goes in a corner of the Weber. A bunch of applewood twigs are wrapped tightly in foil and laid on the hotplate. Put a new packet on after about 15 min so it'll start smoking when the first dies out Figure out the lowest setting that gets the wood smoking after 5 or 10 min. The meat never gets hotter than the ambient temp and get smoked nicely.

Great links! I've ordered the book which looks great too. Thanks, O!

Thanks! Halved sprouts are blanched for about 4 minutes or less if smallish..then put cut side down in a pan with a little hot oil and fried till dark brown. Then I pour a solution of orange marmalade and a little water in (put in enough water to get the marmalade to spread evenly I guess 2:1 orange M to H2o)...just enough to cover the pan about 1/8 to 1/4 " and cook it down with the sprouts sitting in the developing glaze. I do something similar with maple syrup. Whole process takes about 15 minutes, I guess.

I too know nothing about making pasta. Actually less than nothing Basic questions that pasta recipes online don't address... How much do you knead the stuff before putting it in the pasta machine? Does it affect texture? How many passes at each roller setting? Does it matter how long it sits before cooking? What else would a novice need to know?

SV short rib with rosemary jus, garlic mushrooms, orange glazed sprouts

no bark to be sure but SV makes BBQ pork pretty fool-proof i suppose that if you are tuned-up on BBQ/smoking then SV is no improvement But if BBQ is foreign ground, then SV makes it do-able

Beard is great. His "Theory and Practice of Good Cooking" cost me about $2 on a remainder table and has been worth many fold more. He teaches the novice so well.

I posted maple glazed browned sprout halves a couple days ago. but it wasn't leaves. http://forums.egullet.org/uploads/monthly_12_2014/post-50214-0-46736200-1419300323.jpg

I make it immediately. I don't know how well it would store...might lose the action of the baking powder.

In my own crabbed handwriting... Makes a somewhat crumbly cornbread. (Cake-like cornbread is an abomination., but if you like that, increase the flour and egg.) At the bottom are the baking times for my pans and ovens.

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