Okanagancook

Oxtail! Used Modernist Cuisine recommendations on page 90 of the kitchen manual: 140F for 100 hours. The meat was lovely and moist. Very tender and flavourful. I would be interested to see if 100 hours was necessary? Here are the pictures. I am straining the bag jus in a 'super bag' which I find excellent for sorting out the small particles.

They do look dry. I referenced the link to Chef Steps Beef Rib cookery above. Have a look at that. #8 is their longest cook at 72 hours but at a temperate of 129F and they certainly look juicy. At your higher temperature, they tend to cook for 48 hours...closest is #6 at 144F which is the one we like. Also, the meat quality, as Rotuts infers, has a lot to do with it. Shame after you waited all that time for dinner

I am NOT sending that leg back either. Demonstrating the wonders of sous vide cookery....a difference of 22 hours cooking time resulting in essentially the same degree of 'done ness'. Although yours looks a little rarer than my loin. Wonder if that was because of the thickness of the meat.

I just bought three Will It Waffle. One for me and the other two for waffle owning friends! It IS a bit of fun as I have tried a few recipes already. Thanks for sharing

Sous vide lamb loin. Nathan recommended times from SV index: 131F for 2 hours. "paulraphael-magic-baking soda/dextrose-browning-powder" applied to the left half of the loin in the pan. Notice how much browner it is. They were in the hot pan with grape seed oil for about a minute. He is correct in warning that it can burn quickly. The last photo shows that the lamb was medium rare. We like it a smidgen less done so next time I will use 128 F for the sous vide time.

Pita bread made on my steel plate. Wow does that thing get hot. Took around a minute for it to puff.

Here is what eHow has to say Loin chops are the ones located nearer to the lower back or loin of the pig and have the most tender varieties. Rib chops are normally attached to one rib of the loin, cut about 1 in. thick and usually weigh between 4 and 5 oz. The center cut chop weighs about an ounce more and has the same thickness. It has a T-bone in it and includes a tenderloin section, which makes it well liked. Top loin boneless chops, also called center cut or America's cut, weigh between 5 and 6 oz. and are about 1 1/2 in. thick, which makes them good for stuffing. The boniest loin chop, cut from the shoulder end, is only about 1/2 in. thick and weighs around 4 to 5 oz. Read more : http://www.ehow.com/info_8256783_types-pork-chops.html

They are pretty sturdy so stand up well to freezing. I do exactly as Cyalexa suggests.

Thanks for the information. And, 'when in doubt, throw it out' is my motto. My garlic confit is in the bin. It had been in the fridge since mid-July covered in oil. Sadly I have no pressure canner.

Just did a google search and I am definitely throwing the stuff in the fridge out! Thanks Lisa for your post. I had now idea. The stuff in the freezer should ok if I use it right away...I think I only have one package left anyways.

I did not realize this about garlic. I made garlic confit out of my extra garden garlic then I vacuum seal and freeze in about 1/2 cup portions, oil and cloves together. I usually take one out and keep it in the fridge. By the sounds of what Lisa is saying, I should throw the stuff in the fridge out and use the frozen stuff as soon as it is out of the freezer???

TylerK. If you visit Chef Steps with the link I am including, they do a great job of showing what different treatments do to beef short ribs. We like #6. http://www.chefsteps.com/activities/short-ribs-time-and-temp

This will be a very useful thread! Especially useful if a detailed description of the product and it's treatment were included. The other night I did flank steak, free range, grass fed. It was 20 mm thick. Bagged with salt and pepper. SV'd at 131F for 24 hours then just seared in a screaming hot pan. Meat was medium rare. I have done this before with a thicker piece of flank and it was more on the rare side of medium which is where we like it. Sorry no picture. Next time.

Roast pork (leg roast from a Berkshire pig) with prepared pork skin wrapped around it. So crispy those pieces of crackling!

Yes, that's it. Thank you. And others will thank you too.

We cannot forget the caramel popcorn couresty of Jaymes. Holy is that stuff addicting. Just search for caramel corn and the recipe is on the first page....don't know how to link that post. Try not to make it when there is no one to stop you eating it :-))

Thanks, Doc!

My mother would always make little one bite sized sausage rolls. Pastry was made from scratch and the meat was the one lb tubes of frozen pork sausage. Brushed with egg before baking for golden finish.

Delicious looking khemma mattar. Do you use lamb or beef? I think I like it the best with lamb. Sometimes I cook a little Chana Dahl with the meat.

Nice find! I love this book. I like her vegetable sections. At the beginning of each vegetable section she talks about the various types. What to look for when buying, how to store them, etc. and then provides a couple of basic recipes. The Tunisian tomato and pepper stew is just outstanding, especially in the summer when these veggies are at their peak. I think I have most of her books

I am voting for leg. Take a look on Utube for Boston butt. Lots of videos of the muscle structure and boning. The cooked bone looks like a hip joint and not flat enough for a shoulder blade.

All these recent meals look fantastic! It's only 8 am here and I am drooling already. Can't wait for dinner. Made Yorkshire Pud yesterday from here. By Elaine Lemm who wrote a little book just on Yorkshire Puds: http://britishfood.about.com/od/regionalenglishrecipes/r/yorkspuds.htm

Lamb tagine with preserved lemon, carrots and celery. Before, during and after. Tagine (flameware so it can be put on top of the stove....even browns meat) purchased here http://www.claycoyote.com/Flameware-Tagine-p/tagine.htm

Fascinating food and experiences. Much appreciated!

Dave W What kind of chili pepper do you use in your A-guacamole ? Habenero?