gfweb

I'd suggest a better control. One from the same piece of brisket cooked at 63C.

Agree with DDF above. FWIW I probably wouldn't experiment on the TG turkey as you only have one shot at it tomorrow.

I make single serve gratin potatoes in silicone muffin pans. Its great for small volumes Put thin sliced yukon golds over a few small bits of garlic on the bottom of the cup. really fit the slices in tightly by cutting them in half and overlapping, salting as you go. When the cup is full pour heavy cream in until it is just up t o the last slice. Bake at 350 for about 20 minutes in a convection oven, test for doneness of course. Let it rest for 10 minutes so it sets-up and then serve. Pretty fool proof.

The filling needs to be assertive to stand up to a parm broth. I too would lean toward meat, but that isn't the request, I think I'd do stewed kale or broccoli rabe with a little garlic and salt. The slight bitterness would be nice.

Bet you can find cheaper stuff that is as good eg Tramontina or Calphalon

Sounds like a clever concept, but perhaps annoying to actually use as a cookbook

I can see the velveeta in that m&c. :-)

The duck fat is a luxury. I buy whole frozen ducks and SV the breasts and SV "confit" the legs. The higher leg SV temp renders all the fat. The carcass gets pressure cooked for 90 minutes and yields about a cup of fat and a cup of demiglace which I keep frozen. Two meals for 2 for $20. And you get the fat for potatoes and the demi for whatever.

The SV or the fat?

Not at the 136F SV, but a lot with searing. And I could've gotten more off. Probably 5 tbsp/breast maybe more.

Scored after SV & before searing.

I'm very particular about my braised red cabbage too. Apple juice, butter, sauteed onion slivers, allspice for me.

SV duck breast with cranberry gastrique, butternut squash and garlic mushrooms

Isn't hard to keep a steady humidity and temp with outside air coming in?

I've done the roulade many times in the SV thing. Beautiful result. When I've done it I didn't use transglutaminase, just rolled it tight in the Ziploc. It holds together well. I've also tied skin onto the roulade pre SV and then carefully pan-fried it after chilling the SVd log in the fridge. Skin browns up and meat stays nicely done.

Neat! What is the airflow pattern?

I think SVS needs a circulator to get that kind of accuracy

Sure, but if you are talking about a 0.5 degree error it won't have a detectable effect on your product. 2 degree error? Maybe not even then in most dishes.

I bought a duck last week labeled "always fresh" that was frozen solid. So...

Here ya go....A wintery NY strip salad with Italian dressing

Pecans with salt, sugar and allspice.

You might consider just how precise SV needs to be. I know many of us are engineer types who compulse over this sort of thing, but 0.5 degree one way or another probably doesn't even make a difference with soft cooked eggs or delicate fish.

What counter top oven do you use?

Know anything about the new larger model?

Great stuff BC!