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Adjustable metal shelving is a must. Practical, adaptable and easy to clean.
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A Matter Of Taste by Lucy Waverman is a terrific book that includes lots of information about what to drink with the recipes. https://www.amazon.ca/Matter-Taste-Lucy-Waverman/dp/0002006723/ref=asc_df_0002006723/?tag=googleshopc0c-20&linkCode=df0&hvadid=335136579009&hvpos=&hvnetw=g&hvrand=16402966807508507690&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1002451&hvtargid=pla-690551631769&psc=1
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I think tenderness is also a function of the quality of the meat. I tend to experiment. I was doing pork chops at 135 to 140 f. Then someone here said they usually use 132f and get juicy results. So I thought we’ll if it is a bit rare for me then I can always sear it a bit in a pan. I found 132 F was the right temperature and I kept the time at 90 minutes. Keep a sous vide journal and document where you bought the meat, the cut, the thickness, the temperature, the time and how it came out. Very useful.
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Probably too warm and/or over whipped.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
Okanagancook replied to a topic in Pastry & Baking
Amazing looking cake! -
Eating, hiking and driving around Southern Iceland
Okanagancook replied to a topic in Elsewhere in Europe: Dining
Very enjoyable travel blog. Thank you for all of it. -
When you look at who is recommending this technique, CI……one can not be surprised. Overkill is a good way to characterize it. But if one likes to play with one’s food it has its appeal!
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Cooks Illustrated claim the tendons make the bite of meat “stringy”. I see an experiment brewing.
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@Keralathose look nice and plump for sure. I have googled this which turned up the Cooks Illustrated treatment….once the tendons have been cut, they instruct you to pull out the tendons using pliers. I wonder if that results in some meat being pulled out with the tendons?
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That procedure seems easy. Thanks.
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I missed that. Could you enlighten me please?
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I guess depends a bit on how thick they are. Assuming about an inch because who would cut a ribeye any thinner. 127 F for two hours. Then sear using a probe to make sure your temp is where you want it while the crust develops. Rest for at least 10 minutes. Other thoughts?
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That high a temp…I am surprised. They do look nice and pink. thank you.
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How did you sous vide them? 125F for an hour is my guess? Then about four minutes a side on a hot grill? I am doing some racks tomorrow so might try this.
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For stock I use Better than Bouillon.