gfweb

An argument in favor of sous vide for shrimp. A safe internal temp is guaranteed without risk of overcooking

I was thinking early girl! We had big wilt problems this year.

I usually buy organic mainly because they last longer in the fridge. I'm assuming that the supply chain is shorter and there's less delay from harvest to store. My big worry isn't poisons but infectious stuff in produce. There's only so much you can do to guard against it with raw veg.

@Shelby What type were those lovely tomatoes?

Good grief. But still, supposedly safe. FWIW Monsanto is pulling roundup from the market in a year or so to squelch lawsuits. They will replace it with new poisons which, since they are new, won't have the safety record of round up. And so it goes...

A jury decided that case. All it proves is that the plaintiff had more convincing lawyers. Our EPA, which is staffed by honest folks who try hard, found no link.

It really has been studied by the Feds and the company. It isn't sprayed right before harvest, its while the crop is young. I think that if there's an effect they haven't found it. Now as to ecological mischief...that's a whole other thing.

@weinoo gluten intolerance and celiac have been around for ages. Detection/awareness has just gotten better.

What if he included corn on his list?

In these touchy times why poke the (humorless) bear? I got pay-walled and can only see the Old Bay in the illustration. I'm with him on that one

I added mustard and sriracha too...not sure if its in the recipe. Wasn't sweet to my taste but that might vary with the cheese. I used sharp cheddar.

Evaporated milk is in that link.

The Food Lab has several M&C recipes. One is made with condensed milk all on the stove top in 1 pan. That one doesn't congeal or break. Foolproof. I'll try to find it Here it is. The only change I make is cavatappi for macaroni. Its more forkable. https://www.seriouseats.com/ingredient-stovetop-mac-and-cheese-recipe

Broiled cod atop stewed chard with chorizo, mashed potatoes, warm pickled chard stems. Very tasty, the stems were a nice surprise and contrast to the pretty rich greens.

Although most people salt braising liquid fairly mildly. Probably not even as much as is in the meat naturally, which has a little less than 1g of salt per 100 cc of meat liquid.

https://www.inquirer.com/food/craig-laban/jersey-shore-best-outdoor-dining-restaurants-summer-laban-20200710.html The Inquirer food critic is always right.

The BSO is great but I wish it had steam. Of course steam and water in general seem to be the cause of problems with Anova and CSO. There's leakage issues, clogging issues, computer/update issues all of which are related directly or indirectly to the steam function.

Sounds like an induction plate and a good volume of oil is needed

Whats your method/recipe?

Purely guessing here... Maybe temps >90 don't yield as clean a separation of the top two layers ....or cause precipitation of stuff in one of them. If its so darn important, you'd think he'd say why. 90 is only 10 degrees less than 100 which isn't that much. Perhaps its a matter of boiling agitates things too much. My chemical intuition says that probably a much lower temp would work to separate the lipid, aqueous and solid phases and might preserve flavors better. If you are going to do a lot of this, a separatory funnel would make your job easier.https://www.amazon.com/Separating-Funnel-500ml-PTFE-Stopcock/dp/B07HXGLHJP/ref=sr_1_5?dchild=1&hvadid=78271538341637&hvbmt=be&hvdev=c&hvqmt=e&keywords=separatory+funnel&qid=1629295486&sr=8-5 Maybe he'd respond to an email.

The Saveur link you provided didn't mention temps. Different proteins do things at different temperatures. I don't know how milk protein behaves with heat, but that is doubtless mostly at the bottom layer and denatured both by fermentation and the heating, and its discarded. There may be some protein left in the aqueous phase. Chemically speaking he's de-emulsified the cheese and extracted the soluble components that he separated into aqueous and lipid groups. Broadly speaking most food flavor is not in the protein, but in soluble stuff...so he extracted the flavor.

The recipe that you cited does not mention specific temps. I wonder if what he did originally was found to work so the 80C temp became the official method without experimentation to see t hat it was optimal. The three layers would be fat on top, the boiling liquid plus aqueous stuff in the cheese, and then cheese solids on the bottom.

Of course.

Like what?

Don't make any false moves.