Okanagancook

They have not made an appearance for me either, hummmm

I will second the recommendation for Campari tomatoes in the winter.

Maybe he is after some textural changes with the brine then marinade.

Just freeze everything save for the veggies or double bag it using the water displacement. It should be good.

@JoNorvelleWalkerBrown rice is nothing compared to all the freaken Brussels sprouts which I have had to like because they were there on the plate too!

A little finely diced pancetta,, diced onion carrot and red pepper, garlic, sweet paprika, a little tomato paste, a small amt. of caraway seeds, salt, pepper, flour for thickening and beef stock. If you want quantities PM me. cheers

@btbyrd that looks interesting. $65 on Amazon.ca!

Now THAT is an inviting dish. The broth looks to be the perfect consistency.

There is a recipe for beef cheek goulash in The Complete Sous Vide Cookbook by Chris McDonald on p 105. cheeks cut into 3/4 in cubes and browned before going in the bag with the other usual suspects for a stew. Cooked at 77.8 c for 12 hrs.

I vote for chucking it in the bin. Even if the numbers don’t make sense, the ingredients do not lie about its poor nutritional value to one’s diet. Just my opinion, no harm intended.

The low protein content with tofu as the first ingredient seems odd to me too. Not sure what it is but I would probably not re-purchase.

18 g carbs, 1g protein and 1.5g fat account for the calories listed. ingredients are listed in order of amount present. Although the first is tofu, the second is maltodextrin and the third is food starch which would account for the 18 g carbs in 2 tablespoons of product.

@DiggingDogFarm nice.

A beautiful looking hunk of tongue. Well done, Each to his/ her own but you have to admit it looks well crafted.

I have not used the maillose-dry product and I am not sure what would happen if you used the baking soda/dextrose mix in a rub. The Chinese use baking soda in marinades to tenderize meat so you may get some of that effect. I guess you would have to try some on a small piece of meat.

But the agar I added melts at 185f so I am hoping that will help keep it together.

There is quite a lot of natural gelatin in the meat and my idea with using the meat glue was to just make it a little more stable for frying. A got a really nice sauce braising the tails in wine and the usual aromatics so I think I would do that again rather than sous vide. The meat seemed pretty moist with all the gelatin. I have made a similar dish from Happy in the Kitchen using pigs feet which are cooked, boned and rolled in plastic wrap, left to set then wrapped in spring roll wrappers and deep fried. The meat is nice and moist and inside the wrapper the meat falls apart when you eat it. Those, by the way are amazing if you have the book, and his sauce to go with is to die for.

Those chunks of meat are very large. And here I chopped mine finer thinking they would stick together better. At least I did roll them while still warm.Thanks for posting and I plan on heating those puppies very slowly with minimal handling. cheers

I have a similar issue with my little oven. No real place for it. It was back in the pantry on the counter and I went back there when I needed for something quick. When I wanted to really 'cook' in it, I brought it out and put it on my counter (I have a lot of counter space). But I moved it to a similar spot to what you have weinoo and I find I use it a lot, lot more. I push it back into the corner when I am not using it and move it to the counter edge when using it so it clears the upper cabinets. That could work for you but I see a switch in the corner. Hummmm. Could you lift it up onto the ss shelf above where it sits now and just move it down when you use it. It's not too heavy if you are tall enough. I guess it really depends on how much you use it and would you use it less if it were to be put away. Tough decision. But maybe try leaving it out and see how it works.

Or frequently used herbs, spices in nice containers!

Stunning! What will go on the shelf over the long prep counter? Love to see another picture when you have everything in it’s place.

I am determined to use what we have premade in the freezer. I decided to make up a week’s worth of menus using stuff from the freezer except for salads and some other fresh veggies...but limited because I have frozen veggies too. We are on our second week of this and I must say, I can see the back of the freezer on a number of shelves in the upright.

Captain, you might want to put something on your placesetter under the ribs to protect it from all the cooking juices....easier cleanup

My meat glue in the freezer is old so I thought I would try the agar. It’s done now. The recipe is shredded braised oxtail meat which is rolled in cling film like Happy in the Kitchen technique. After setting in the fridge it is a firm roll. Then it is sliced into 1 1/2inch discs, breaded on one cut edge and reheated in a pan and then in the oven. Served as a tapas dish with the braising sauce poured over the top. Pretty simple except when I put in the oven it fell apart in the oven. if I were to do it again I would use meat glue once I find more. It does taste amazing I might add. if I were to bread more of the outside then it would need frying too which would mean more handling which I am afraid would increase the chance of it falling apart more.

Sounds good Duvel. Thank you for all your help. cheers.