Okanagancook

@kayb and is the steak warm in the centre with that long in the fridge?

I saw this on Cook Like A Chef...a Canuck show. Looks like it’s a keeper. I used breakfast sausage because that is what I had. https://beta.theloop.ca/food/recipes/stuffed-chicken-leg-cassoulet.html edited...we just ate it...delicious. I made it with a bit more liquid and served with warmed bread. yum.

We use the technique of setting the ‘de-bagged’, dried steak on a rack in the fridge for ten minutes while the pan heats. This way the steak can brown with less chance of cooking the interior.

I have been curious about the Broil Steam setting. I cut medium carrots lengthwise into quarters then the lengths in half. They were tossed in oil, salt and pepper. Put them in at 450f for 12 minutes. They were perfectly cooked with some browning on them. Next time I would cut them thicker so I can roast them for longer to get more browning. anyone using this setting?

Best part of the turkey IMHO. On the list for DH to shop for on Tuesday...hopefully there will be some 'parts' available. Nice job

For me, 62C is too high. The 132F is a temperature we like...still slightly pink and usually juicy. I have two more package of these chops so next I think I will try to tenderize them by cooking longer. So I will try 8 hours at 132F to see if that works.

What a great idea, and very thoughtful too. I love, love Zin. We can't get really nice Zin up here in the frozen North! Those two bottles look amazing. Was the 1996 still fruity and spicy?

I ordered some one inch rib pork chops from our favourite butcher/sausage maker. Into the bath they went at 132F for 2 hours...I've done some from another 'organic' butcher last week and this treatment resulted in really tender and juicy meat. Not this time with these pork chops...like shoe leather. They were juicy but I had to slice them super thin on the plate just so I could masticate them into a bolus that could be swallowed.😟 Lesson learned: a perfect method with a crappy piece of meat ends badly. Thing is, I've had really good meat from them before. I will call, they will appreciate the feedback. Hoping for the best: I have some of their really nice looking beef short ribs in the bath at 144F for 48 hours (our preferred treatment). We've had great success with their ribs before. Fingers Crossed.....toes too, truth be told.

You should be commended at your first attempt! They are not easy to make well. It's all about the thinness of the pasta and the ratio of pasta to filling. Also, I usually heat up a bit of my stuffing to ensure the seasonings are what I want..and that it goes well with the sauce planned. Well done and keep on practicing. Guests would love a few in a small bowl with a flavourful sauce as an appetizer!!

Now, that sandwich looks like it has been made with a slice of toast that has been split in half yielding two thin crispy slices??? I used to do that all the time at home as a youngster....that way one can use more butter because you have to butter both sides!

Where's the 'money' shot of the cut open meat?? I used to think the same way as you.....why be bothered with the bath...cook the damn thing as you do. And I would agree that for a thinner steak a quick sear is all it needs if it is a quality piece of meat. The other day I had a 1 lb 10 oz bone in rib bisteka very similar looking to the one you have here. I decided to sous vide it for 2 hours at 121F and then sear it for a crust. I have done such a thick steak as you did above before. Comparing the two I have to say I much prefer the meat texture of the sous vide steak...it was a little more tender but lacked that 'raw' beef taste. Both steaks looked very similar. Just say'n.😁

Or, you could make your own dried onion with a dehydrator...fabulous. Slice thin, dry and grind as you need them.

I like the idea of drying them a bit before freezing. I remember putting some in the refrigerator before cooking and it was a sticky ugly disaster.

I usually cook my stuffed pasta then freeze to avoid the pasta cracking in the freezer...especially true when making larger stuffed items. They are then really quick to reheat and serve.

The second video showing how kneading pasta is different than bread is very good...worth a view.

I would add my words of encouragement for making your own pasta. It really is easy. After two or three times it gets second nature. And I quite like the recipe from one of the threads noted above: 400 g 00 flour 4 large eggs 1 large egg yolk 1T oil pinch salt

🤐 we should move on, fear of the dreaded ...this post has been hidden...I started it, sorry.

I can make mine on the counter with a fork and scrapper in less time than you can using the food processor, cleaning it out and drying it....just say’n.😎😎😬

You can do it Kim. a kitchen scraper is essential to help bring the dough together. use a water spray bottle to moisten your dough if it isn’t coming together. be sure to rest the dough for at least 30 min. before rolling out. 👩‍🍳

I use 300 grams corn maseca and 400 grams hot water added all at once with a pinch of salt. Mix and let it rest for ten minutes. I use 40 grams pieces for my press. Works every time.

Scored a package of TP..one per customer. no baking powder

Loose tea. potatoes, pasta, bread. Parmesan cheese chicken steak salad

@BonVivant careful with those chili..keep them vac-sealed or in plastic containers....bugs could well be lurking...I'm sure you are aware. Love Mexican dried chili

I think mine came with the machine and it is the 'ancient horizontal extruder that works with the pasta meat grinder :-(( Good to know. Thank you.

Thanks for all the options...a work in progress!