Halo Chef

When cooking below 130F, you basically need to keep the cooking time as short as is necessary to get the food up to temp. It can be held a little bit longer (as long as you keep it within the safe limits for food in the hot zone) but you don't want long cook times. (All items that cook for a long time are done so at temps that are outside of the danger zone). A few hours at under 120F is dangerous rather than overkill. At 113F to 130 F (especially under 120F), your bath is an incubator -- the pathogens will multiply much faster at these temps than at room temp. So, take a look at Nathan M's tables up-thread and base your cooking times on the time to get the food up to temp. Also, find Nathan's posts where he discusses the safe time that food can be in the 'hot zone'. He lays out valuable little understood information very well. [Maybe a FAQ or thread that contains just that information could be started? Everyone should really have that info on hand.] ← Well, my waterbath arrived last week, and I just got a consumer-level vacuum sealer, so I'm finally ready to go. I'm looking for advice re: prawns and scallops. I've looked upthread, and noted that Nathan cooks prawns to 45C / 113F -- I'm assuming the same would work for scallops? And, how long should they cook for after reaching core temp? I know with temps this low, it shouldn't be more than "a few hours" but that still leaves a lot of lee-way. Has anyone tried cooking shrimp or scallops at a higher temp for longer? Thanks! Any input would be valued. Guys try this: The first thing I ever SVed was shrimp. The recipe I used was: Shrimp (Fresh Tiger Shrimp is my next test project) Ginger Lemon Sea Salt Pepper 25 mins @ 140 Excellent. Best shrimp ever. Incredible texture! I have not tried the 113 yet but will in the future.

I keep mine in the fridge because fats in the oil will go rancid much faster than at room temp. If you need to use right away just take the truffle oil and run under hot water under enough oil liqifies.

Insane Thai Buffalo Chicken Tenders With Stilton Bleu Ranch Dippin Sauce I am going to sous vide some brined chicken tenders at 140 for about 25 mins. Im then gonna take and dip the tenders in Newcastle rice flour beer batter and deep fry them. Then toss in homemade Thai Buffalo Sauce and serve with the dippin sauce!

http://www.ochef.com/21.htm What Are Instant Flour & Wondra? I have come across recipes listing instant flour and Wondra flour. What are these, and can I replicate them? Instant flour is a low-protein, pregelatinized wheat flour to which some malted barley flour has been added. It has been formulated to dissolve quickly in either hot or cold liquids, and is most often called for to thicken gravies and sauces. Because of its low-protein content, it is also sometimes used in making pie crusts and other recipes that call for cake flour, which is also lower in protein than all-purpose flour. Some bakers find the slightly acidic taste of cake flour objectionable and prefer the instant flour. The leading brand available in this country is Wondra. If instant flour is hard to find where you live, you can substitute all-purpose or cake flour. But you want to recognize what the recipe writer is trying to accomplish in calling for instant flour. If the flour is used to thicken a sauce, you can certainly use all-purpose flour, but you may have to take added precautions to avoid the development of lumps in the sauce (i.e., stir like mad). If the instant flour is used in a baking project and is called for in a relatively large quantity, it is probably specified because of its protein content, and your best option would be cake or pastry flour

Nothing worse than a big green blob in your fridge! My Foodsaver is a lifesaver, you should pick one up. And now, none has the "There too expensive" excuse because Renolds came out with the Handi Vac which you can pick up for $10! sous vide anyone? Ok so now on to the recipes, I love your title, so true. I was reading about parley recipes and Grant Achatz has a parsley "oil" recipe with parsley, water, salt, and Ultra-tex 3. Ultra-tex 3 a modified starch that imparts zero flavor but gives it the same viscosity as oil. Sounds awesome! Pure parsley essence!

Mike do you have a good source for american kobe that would ship? It's so hard to find good kobe in minneapolis.

This thread is the BOMB! First time poster here. Question what cut of beef did you use? Akaushi is really expensive and how does it compare to american kobe?