Okanagancook

Yes, must have been super steam but that does seem like a high temperature for a long time. I tried to find the post I used to make that entry but couldn’t. I did find a 2016 entry from you where you thought 140 for 12 minutes on steam worked as well as sous vide. We are all probably thinking it depends on the corn Cobb 😬. The 3 to 4minute microwave method is probably the easiest especially because the silk is removed easily AND the CSO would then be free for other foods.🙃

I just made this again. OMG. Deliciously easy to make. https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

Mussels and frites a la Bourdain

Tomatoes, sausage and beans....heavenly.

It was very juicy but I feel one might get away with tender meat with a little less time.

Yes, thank you for sharing. Always fascinating.

No salt with that long a cook. I just put some olive oil in the bag.

I usually cook my zucchini sticks in the CSO but tried a few in the air fryer with much better results....crispier on the outside and much faster to cook. These are just finger sized batons of summer squash/zucchini. Dust with flour; dip in seasoned beaten egg (this time I used chipotle but you can use whatever you like..Harissa paste; curry powder; Thai Red Curry paste. etc.) then a final toss in some bread crumbs. They were cooked in the air fryer after about 5 to 8 minutes...wasn't looking at the time and I only had three in there as a test so a loaded machine may take longer.

I just made the above noted hickory seasoning. I cut the recipe down to 1/4 and it still made loads. I quite like it. But, I think it will only make these little things more addictive.

Hickory Seasoning: https://www.foodnetwork.com/recipes/coyote-bait-hickory-flavored-campfire-seasoning-recipe-2108518 I might try this.

No. I don't have hickory seasoning. Do you have said seasoning? Just salt so far.

Finally cooked lamb shanks. I did one at 158F for 24 hours. First picture. They were pink but a little dry and the meat was a little 'tacky'...like over done fish. Not what I wanted Next I did one like we do our beef shanks at 144F for 48 hours. Second Picture. They were just about right. Still juicy with good texture and the collagen was broken down. These shanks are from our free range - grass fed rancher north of us and the butcher they use cuts the shanks in three almost all the way through. This makes for a lousy presentation because they all fall apart....that's the disappoint part. Otherwise the meat is lovely.

They don't take very long to make either. Luckily I would have to go all the way down stairs for a potato should I feel a need to test my recipe again.😎

They are indeed and so are my knock-offs.....a potato's worth of them just disappeared.

We had some of these the other night with friends for our cocktail snack. Had not had them in years. Delicious. So, made them in my air fryer. Thinly slice a potato. Rinse in three changes of water and dry. Cut into match sticks. Toss in a little oil or duck fat and drop them in the air fryer until crispy.

As long as you are comfortable with what you are doing. Just raising the issue for general food safety discussion as with my question up thread regarding sous vide safety.

Well Jo I would want to know what temperature my rice is held at. I do not know what that temp needs to be. And yes I am serious in a helping kinda way. Cheers.

This post and reposnse to it have been moved here from "Dinner 2018 (Part 1)." Safety Police here again!😇 i was brought up to speed about how cooked rice is not as benign as one thinks by the good folks here on Egullet.....y Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. The spores can survive when rice is cooked. If rice is left standing at room temperature, the spores can grow into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea.

It's toxins produced by C. perfringens that are dangerous and the bacteria don't have to get to the centre of the meat to do this. The reference to the temperature of the centre of the meat is just a means of demonstrating when it's safe. https://www.sciencedirect.com/science/article/pii/S1878450X11000035#s0100

There are cases where people get booted out by fellow condo owners over food smells.😧

Well, that's a terrific idea for your situation. Bravo.

We, of course, had the same problem with puck movement. I read somewhere that one needs to get steel wool to the surface of the plate so they don't get hung up...worked for us. I feel a switch of topics by the moderator coming :-))

I wish I had bought a wok with a handle...good choice. Mine has two little useless hoops at either side and are a 'bit...h' to hold on to and shake the wok. Not buying a new one at this point in life...but jealous none the less. ps love gas cookery...and in these parts a very cheap source of energy....$16 a month for my stove and BBQ.

Well, that's a sweet little unit! We have an electric Bradley which is the Canadian built version of the one they have on the Masterbilt website. Ours is also easy to use. Digital and you can set the temperature and time. Various kinds of wood pucks are available. Actually we are on our second one...the first one wore out and the new one has automatic controls. I was looking at some of the reviews on that website and comments about cleaning baffle me.....one doesn't 'clean' a smoker.....mission impossible. :-)) Smoke on.....

This post and reposnse to it have been moved here from "Dinner 2018 (Part 1)." Just curious and please take this the right way: 8 hours at 121F seems a little on the edge of safety. Douglas Baldwin recommends that the centre of the food should reach 130F within 6 hours to prevent the toxin producing pathogen C. perfringens from multiplying to dangerous levels. I know you don't want your steak at 130F. Others here have done tri tip at 125F for two hours and been happy with it. cheers