gfweb

I've auditioned several over the years, including a Waring "pro" model. None could get to 375 and all were a small oil volume. I've gone to the dutch oven and can't see a reason to go back. Big oil volume, easy cleanup...not "one more gadget" in the kitchen. If fires are a concern the oven will work on an induction plate.

I bet a dunk in hot oil would produce the same effect ala the turkey porchetta discussed elsewhere. That'd knock 5 hours off the time.

S-E-V-E-N Months. Seriously?

Nasty cuts indeed. I use mine at least weekly too. Ever make a big dish of potatoes augratin or potato chips with a knife? No thanks. Kevlar glove is essential ...or a towel...or the holder.

I see that issue, but it never is a real problem for me on my Microplane v blade re Kevlar gloves...ABSOLUTELY!

I loved your response about" not coming to buy tuna". Mine was similar when I was offered a dawn tour a few years ago. Jet lag plus hangover nixed the trip. Good judgement I think.

This a good idea. Fast thaw and a speedy passage thru the danger zone.

not in the near future...but with us you never know. This shouldn't prevent me buying appliances. I hold off very long on the other side of the ocean because we didn't know when we would be moving. Ok. 1 Magimix 12 cups (free shipping today on WS) + Waring stick blender. 299.95 dollars + 75.95 (including shipping price) or Cuisinart 14 cups 152.15 dollars + breville immersion blender (which come with the mini mixer) 99.66 dollars Around 125 dollars difference. HhHHHmmm, I still have today to think. $125 is a lot, but not when its spread over the (longer) lifetime of the better product. Yes, its up-front money, but still...

I have reapplied turkey skin to a breast and trussed it prior to sous vide and it stuck fine after frying when the trussing was removed.

I still lust after a combi oven and they are coming down in price....

Dinner table before being stormed by hungry guests. Menu: SV Turkey breast (140F), roasted dark meat (155F), turkey stock gravy, cranberry onion conserve, au gratin yukon golds, braised kale, red cabbage braised in apple juice , mashed yams (allspice, brown sugar and liquid smoke), corn bread with and without jalapenos, stuffing. A good time was had by all.

I find a micro food processor the perfect complement to the mandolin. http://www.amazon.com/Cuisinart-DLC-2A-Mini-Prep-Processor-White/dp/B0000645YL/ref=sr_1_4?ie=UTF8&qid=1385743372&sr=8-4&keywords=mini+prep%C2'> Black is the best color. Red is second best. There are long eG threads on which big food processor or mixer is best. Lots of personal bias. About the only true nugget I've gleaned from them is that older KA mixers and Cuisinart processors are more powerful and more sturdy. Therefore you might check out eBay before buying new.

Candying pecans at the moment. Cornbread to follow.

Nah. Use it all the time.

I haven't had a problem with the missing stops on one level.

The light is the only flaw to me.

Many of the above are great. Problem with the Joy of Cooking is that the illustrations are minimal and the prose telegraphic in many instances. My choice would be Beard's Theory and Practice if you can find it or even better, Bittman's How to cook Everything.

My daughter is proud that she's never had a McD's burger. I wish my slate was as clean.

David, do you care to define confit for the purposes of the challenge?

Yes. My old Vulcan almost has trouble staying lit at simmer flame, turning it lower wouldn't work out.

Might mess up a slow simmer if the burner becomes too much more efficient.

More surface area ought to mean more heat absorbed at least at higher (and maybe all) flame settings. Would it be as good on electric? Don't know... less pan would be in contact with the burner...but still it would be close enough to radiant=ly heat. Pretty nifty idea, I think.

Black is more elegant and refined.

If you are going to eat it immediately pasteurization isn't needed. If you are going to prepare it in advance you can freeze it and rewarm in the sous vide bath without pasteurization.

Nice link! The lower temp of 140F/60C might make 6 hours OK, but I'm not sure it needs to be that long in the first place. Baldwin talks about 2.5 to 3.5 hour times IIRC.