Merridith

Why don't you try removing the skin and cooking it separately just before serving? Set it aside in the fridge before you put the chicken in the bath. Spread it out well on a piece of parchment on a sheet pan, dry it well, brush with oil (or bacon grease), season and then place another parchment on top. Put a brick or other weight on top (I use a bacon press) and then cook on high heat in your oven - should take about 15-20 minutes to get nice crispy roasted skin which will make a beautiful garnish for your naked chicken breast. I have also read about people cutting the skin in strips and frying like bacon but I have not tried this. You can cook the skin ahead and hold it warm until serving.

Did you put anything in the burgers to bind them? How thick were they? At 60C they must have been rather well done? Any seasoning? Thanks.

I need some help, fast please. I had the opportunity to buy a beef tongue from my farmer (pasture raised, all natural, happy cows, etc.). It is sitting in my fridge and I want to cook it in my Sous Vide Supreme. I have been searching and searching and searching but I can't find any suggestions for how to do this. Can anyone tell me what temperature and how long to cook this thing for? Thanks for your help!

I just purchased the Sous Vide Supreme. As recommended by several people writing on the subject here and on other blogs, I started out with chicken breasts. The thing that is daunting is the fact that no body seems to really agree about temp settings, often giving ranges rather than precise numbers. So, I decided to always use the median temp for the degree of doneness I am looking for. I cooked the chicken breasts at 63.5 C for an hour and 15 minutes - they came out perfect: even texture and doneness no matter what place you cut in. (I seared them momentarily in a little grapeseed oil to get a little color before serving.) Now I have some lamb breast and lamb shanks in - they have been in for 24 hours at 55 C and I mean to leave them in for another 12 hours, at least. I have noticed the temp in the SVS varies by just the tinyest bit (exactly as advertised) - it has ranged between 54.5 C and 55 C the entire time I have been observing it. Most of the time, when it is not right on target, I notice it is at 54.9 C. I am amazed at how constant the temp seems to stay! I am only sorry that there are not more recipes out there to give me some inspiration. I have no idea what I am going to do with this lamb. I am going to continue to experiment with the SVS because the texture and consistency of the finished product is simply amazing. I love the idea of being able to cook a london broil or tri-tip and achieve the consistency of filet. BTW, Dr. Eades addressed the temperature variation issue in a couple of posts up on Ruhlman's blog on the subject of the SVS.

I went out and bought myself How to Cook Everything for Christmas based on this thread. It is wonderful! Thanks everyone and happy holidays.

The cookbook I use the most is The Professional Chef from the Culinary Institute of America. This book, more than giving recipes, has fantastic photos and illustrations for how-to help with techniques and processes in the kitchen. I use many other cookbooks for guidance and suggestions on ingredients, seasonings and general cooking ideas but this is the one book I go back to again and again. I do, however, agree that The Joy of Cooking is truly an important and useful tool and I use this one often, as well.

We are, many of us, very sad about Revival. It is a problem location - King Louie was there for so many years and it had a great old school following. But Revival suffered from the closing of the freeway (I64 is being rebuilt on that end of things and won't re open until December 09) and they just could not hang on apparently. Here is a restaurant suggestion for you. RUN don't walk to Erato on Main. It is in Edwardsville, Il. outside St. Louis (takes me 35 minutes from west county). This place is exceptional - chef Kevin Willmann is innovative and very picky. He is very serious about slow food concepts and everything you eat is fresh, fresh and more fresh. Prices are absurdly low for what you get - I always feel guilty when I pay my check - and service is very professional. The restaurant is in a wine bar and their offerings receive great reviews. Another possiblity for you would be Monarch. Chef Josh Galliano, formerly of An American Place, makes his own charcuterie among other things and he sources the best of the best local ingredients. This place is, however, pretty expensive so be forewarned. Neither of these places are "new" but they are worth the visit.

I have an old edition given to me when I was 17 - that is approximately 40 years ago. I am guarding this book carefully - it is dry and brittle in the binding and it seems as if it could fall apart at any moment. I looked into replacing it with a newer model and I just could not do it. Too much is missing. Nevertheless, if I did not have my old one, I would buy the new one, just to have a great all purpose guide, and I would hunt down an edition that is at least 20 years or more old.

ALL STARS: I saw a post on another thread about The River Cottage Meat Book by Hugh Hearnley Whittingstall which got stuck in the back of my mind. Then one day when I was in a book store I saw the book and ended up sitting there for more than an hour reading it. This book is just incredible: so full of food for thought, information, recipes, techniques, philosophy, etc. that it makes your head hurt. I do not think that it would be an exaggeration to say that this book has changed my life. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee is a book I acquired last summer when I attended an advanced boot camp program at the Culinary Institute of America. This is the book I have longed for many, many years but (foolishly) didn't know was out there. McGee is the number one food chemistry guru who can answer all the questions you can think of - he has influenced the lives and cooking of many a famous chef. For example, Heston Blumenthal gives McGee credit for getting him interested in cooking early on. This is a book you can read from cover to cover and then read or refer to again and again. Thank you Mr. McGee, you too changed my life. HIDDEN TREASURE Ices: Sorbets, Granitas, Sherbets, and More by Sunil Vijayackar and Richard Jung: if you love concocting wonderful frozen treats all year long, whether for an intermezzo or simply for everyday enjoyment, this is a wonderful little book. I am not much for following recipes - mostly I use them for suggestion and guidance. This little book has tons of great ideas and interesting combos for frozen palate pleazers.

I did the CIA advanced boot camp last June and let me tell you it was sooooooooo worth the expense. You could give it to your hubby for that time of year - when perhaps he is off for the summer. It changed me forever. I was a good home cook with plenty of experience before but I learned an incredible amount. The boot camps are limited to 16 people per class and there is also lots of student help available. Most of the learning is "hands on" and the teachers are truly interested in teaching and helping - not just in taking the money and running. The good thing is that the expense is confined to the tuition, transportation and lodging. All food is provided (three meals a day). See if you can find another friend to send her husband and they can stay together and share the rental car - this will keep the expense down. There are good flight deals to LaGuardia. The local hotels in Hyde Park are very cheap - nothing fancy b&b's that give a good discount to the CIA boot campers because they do not eat the breakfasts at the b&b. I would encourage you to try to make this work. By the way, I would take any of the 5 day boot camps - there is much to be learned from all of these. I hope to take the pastry and baking one next summer. Finally, at least half of the 16 students in my class were there because a spouse gave the camp as a gift!