gfweb

Must be defective. Mine is rock steady

140F three hours, then fried

I made Kenji Alt's turkey "porchetta" tonight. http://www.seriouseats.com/recipes/2013/11/sous-vide-deep-fried-turkey-porchetta-recipe.html?ref=box_latest Breast butterflied, stuffed with sage/garlic/S&P, wrapped with turkey skin, cooked SV then pan fried to crisp up the skin. Really good.

Short rib sandwich with horseradish cheddar and jus.

Using the water that you use to rehydrate shiitakis is a useful old trick.

He has surfaced.

Do you have a picture of the lid?

You need an Airedale in the yard.

or Pierogi perhaps.

Braised short rib with buttery potatoes and a hunk of bread. Perfect for this nasty cold day.

I agree. Something is weird here with the temperature.

I use a big polyethylene storage container. Not sexy like Cambro, but it works and is sturdy.

Artisanal cast iron costs money...

Anything one could do at home to salvage a drowned unit?

Tad's Steaks lives in SF and NYC. I used to walk past one every day, never went in. It looked like a dump. Reviews are terrible.

The wheated bourbons lack punch sometimes.

I will, at times, use top round for corned beef if i want it lean. Cook 60 deg C for 48 hours, tender, moist and not a bit fatty.

might even want to do 60degC

http://www.amazon.com/Farberware-Classic-2-Ounce-Pepper-Shaker/dp/B005NKJVGQ/ref=sr_1_4?ie=UTF8&qid=1384198114&sr=8-4&keywords=salt+shakers Old school shaker with big holes.

I'd add that I've done corned beef at 58 and 60C with nice results as well.

It is hot enough to make a tender brisket and it is hot enough to kill the bad stuff esp since it has been cured with nitrate already. Weight doesn't matter as much as thickness in SV. Thickness comes into consideration in shorter SVs, but at 36 hrs this meat will be at temp for a very long time....probably >35.5 hours.

I think 75 is too high. I do mine at around 65 C for about 36hrs. Very tender and not a bit dry.

Been so long I don't remember. Scotch, I think.

Suntori? Barf. Speaking of which; somebody gave me a Canadian Club a while ago. I couldn't drink it. It tasted like college.

I guess I'm not clear on when the coating falls off. In the frying process or later?