ElsieD

I used a recipe from Michael Ruhlman & Brian Polcyn's book "Charcuterie". It was for Maple Cured Smoked Bacon, cured for 7 days, smoked for 3 hours.

@rotuts. Do the instructions say anything about smoking bacon? I used to smoke my own bacon at the house but condo living won't allow me to do this on our balcony.

Is it okay to feel a tiny bit jealous?

I had asked this question in the Sous Vide topic as I wanted to cook a turkey crown sous vide. Since then, I killed my Polyscience professional circulator so I'm trying to figure out if I can sous vide it in the APO. This is what it looks like. It is about 6 pounds, it is intact except the legs and wings have been lopped off, the breast bone can be removed if necessary. My questions are, if using the APO: Does it need to be bagged? What temperature? 142.5 as @rotuts suggested And for how long? Do i need to insert the probe? TIA for your help.

Yup. 3 panetonnes, 2 chocolate, 1 fruit, 2 tourtieres, 1 pot pie and 12 Kouign Amann. Overnight shipping Monday, arriving Tuesday.

I'd have e put a laughing emoji on your post except I'm gearing up to do the same thing.

Nice work! Did you make the wreaths on the cookies too?

I'm interested.

What time is dinner?

Caving, are we?

I tried before @Kerry Beal gifted me hers and the message I got was they ship only within the US. But that is ordering outside of the US. I don't know if you buy it in the US if they would then ship to Canada.

So if we wanted to cook something at 350 say, you'd just have to guess where that would be? Other than knowing it falls somewhere in the medium range?

What are the temperature graduations?

And proud of it!

En jij ook!