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It's pretty simple but I think the nicest thing I've done this year is a smoked turkey salad with candied pecans and slivered red grapes. Light but not insubstantial. Smoked the breast then cooked sv to keep it moist. I cut off the pellicle and ground it so there wouldn't be tough bits in the chunky salad. Salt, mayo and pimenton were the only other ingredients. Make a few hours in advance to develop flavors.

Really don't like servers clearing plates till everyone is done. It makes the slower eater feel rushed and gives those who finished nothing to play with until the turtle finishes chewing each bite 23 times. I wouldn't clear plates in this situation at home even tho I want to. I want salt and pepper on the table and a glass of water ASAP. I do not want olive oil drizzled on anything and certainly not bread or charcuterie. Ewww. The server should address me in a friendly respectful manner, not a chummy one. We are not " you two" damnit.

Great example of legal bullying. Polyscience knows damn well they can't trademark sous vide. They also know the little company cannot afford to fight them. Sent from my DROID RAZR using Tapatalk 2

You bring up an interesting point. Many of these cooks are relative children with comparitively limited experience. It's easy for them to be confounded by a weird product or protein; or to be go down an unfamiliar path that leads to a mess. I wonder if age or variation in job experience correlates with success.

Rice cookers are more sophisticated than sv units. You d think Zojirushi would come out with a sv product easily.

Techniques are just techniques. SV....braising...spit roasting...pick whatever gives the best result. I don't care if you use xanthan gum or a roux; just so it's good. What I don't want is faddish stuff. Foams on the plate,for example. Looks like spittle. Deconstructed dishes are almost always awkward and cool off too quickly.

Looks interesting. $500 isn't cheap, but it is cheaper than similar stuff. I don't see why it couldn't cost less, actually. The components can't be that expensive. The six month guarantee seems short given the price and the lack of a track record for the product or the company.

Nice roast, Scotty! We had unphotographed filets mignon topped with soy/Cabernet onions...smoked mashed sweet potatoes...augratin potatoes...asparagus and cherry tomatoes (Xmas colors)...and steamed persimmon pudding.

I have the smart oven too! Just the most used appliance I have.

Christmas Lunch Salmon mousse in endive leaves. Jalapeno cornbread madeleines Smoked turkey salad with candied pecans and slivered grapes. Spinach with cranberry/bacon vinaigrette.

Mr.H, Norm, Liuzhou...lovely stuff indeed. Especially the dog!

MC At Home! If only I could read it today instead of cook LOL

What advantage does SV offer for sausages?

What do you do with it?

These don't quite replicate the one in the video. We still need a diffuser to keep the flame off the meat.

Looks easy enough to make. Rack + heat-diffusing screen is about it

I just throw a cup of water on the bottom of the oven and shut the door. No rocks chains whips or maces

The ziplocs that have no "zipper", just a double ridge, have never failed me. As long as the meat is in full contact with the bag it'll cook fine. Or if it is immersed in a liquid in the bag...no problem (I often do corned beef this way). You can't freeze it very long without vacuum because it will "burn".

FWIW I usually do not talk about the cooking method to guests. Most don't care and the one who does usually asks questions I'd rather not answer. Like stuff about safety/new-fangled technique etc etc.

Somewhere a guy with thick glasses and a lab coat is figuring out how to farm truffles. The economics of truffles must be interesting. They are rare so they are pricey, but if they became cheap how much could the market be? Its a special taste, interesting once in a while but not every day. McD's wouldn't put it in a hamburger. And I can't see truffled Corn Flakes being a big seller. If truffles were cheap they might even lose their cachet. I suspect that many people (like me) are not fans of truffles and go along with a truffled dish as a change of pace.

Just kidding. LOL too good a line to pass up.

It would have helped me calculate the tip.

I usually use zip lock bags with all the air expressed by the immersion method.

Great advice. I see a couple trends! Thanks.

Just had a 2 yr old Cuisinart die. Bottom rusted out. Shite. Checking Amazon isn't encouraging. Every unit has a significant number of terrible reviews. The Cuisinart model I'm scrapping apparently has a habit of catching fire (now I can see how that happens). Others just die young. And these aren't cheapo units. I hate the K-cup type brewers. Too pricey/cup, can't make a pot for a dinner party, too slow for impatient me. Any suggestions (other than drinking tea)?