gfweb

I've had some gross and fatty pork belly over the years, but the beautiful stuff in this thread motivated me to try it myself. As a tentative first step I've made some bacon. Pork belly after a week of cure Applewood-smoked for an hour in my cool (as opposed to cold) smoker. Temp gets to about 85F if the ambient temp is <70. Frying bacon. Tasty, smoky...a little salty; but definitely worth a second chance.

Sounds like one of those famous-chef-assertions that want testing.

Absolutely. Shows up in the sort of recipes found in advertisements for canned green beans.

Isn't that what he said?

Lets see... Lobster roll quickfire...New England Boiled Dinner challenge...chowder quickfire....clam bake challenge....

More Gail, less Padma please

I forgot the fridge. Fridge>BSO. Because of ice

Breville Smart Oven. Big enough to cook for 2-4 people. Heats up quick. Versatile.Most used appliance I have.

Would you share the baciocca recipe?

You might take it farther and ask if clad stuff is worth it when cast iron and aluminum is available. Restaurant kitchens often use aluminum unless the chef has a deal eg from AllClad. The stuff is cheap.

Not real appetizing looking. What do they taste like?

Add in "fold" and "whip"

Xanthan gum works well for me when I use it in brown sauces. For no particular reason I tend to use it in cold sauces eg pulled pork sauce or salad dressing. I prefer Wondra for brown sauce/gravy. No fat...can be done at the last minute...has the right look. For clear sauces, corn starch works well for me, but I don't mind the Chinese restaurant look(most of the time).

I agree with your family member(s). Finding a pea (or a raisin for that matter) in a dish is akin to a cockaroach in my soup.

On par with Sous Vide Supreme would be better. Why aim low?

Be happy to test one out for you, Zem'. Shall I PM my shipping address?

Yes the open end ended up underwater. How do you keep it above the water?

Zim' have you done similar dye studies, both with dye starting in the bag and dye starting in the bath(and getting into the food bag?

I did the experiment. A spoon or two in a ziploc with a few tbsp of water with food coloring Lowered into a gallon vessel carefully....no leakage with a minute. But put in quickly (not carelessly)...green dye in the water bath I think that the idea to not seal the bag will cause you more problems than sealing the thing.

Like your answers and your machine Zem' I still don't see how the chicken marinade...or at least a few bacteria don't escape from the unsealed bag.

Interesting but predictable stuff. Surprising only for the generally decent acceptance of food bloggers and the seeming blindness to the generally crumbling economics of traditional print media.

I think a temp swing of a few degrees, while anathema to a SV maven, would still give better results than the typical crock pot/oven meat massacre done in most homes.

Biggest problem with mellow is its size. Lots of kitchens don't have the space for it. An IC will hide in a drawer.

One could preheat the water...

The first SV thing that is marketed to the general public rather than food nerds! Infomercial is next. FWIW the term "sous vide" ought to be changed to something more accurate and descriptive eg "immersion cooking". I think we are to the point where the name SV is an impediment to more widespread use. Not that I care if it comes into widespread use. Let them eat shoe leather.