mmille24

Bad experience? What do you like for temperature and time?

I want to sous vide some baby back ribs...I was looking at the recipe on ChefSteps, however they pre-salt prior to sous vide. Isn't that a big no no? http://www.chefsteps.com/activities/dry-style-baby-back-ribs

Why'd you cut up the steak prior to cooking?

What's the advantage of washing in electrolyzed water?

I'd cook it differently, but I'm down for everything up to that point.

Looks amazing. Is it served cold?

What did you like better? 82C at 8 or 75C at 10? I've tried 75C before, I remember the meat was a bit drier than I would have liked.

Makes more sense to just fry up the ham and incorporate it afterwards.

Here's some more of the topic. http://www.seriouseats.com/2012/05/meet-the-ribeye-cap-the-tastiest-cut-on-the-cow.html

Thanks, I'll check them out. Alton Brown uses an electric heating pad.

Mmmmm now I have a craving for marrow. Anyone know of a good butcher in NYC to buy?

That's some truffle.

65 day prime dry aged ribeye. Some would call it a waste of a good steak, but I have 2 whole loins that I aged, no regrets.

Scallop stuffed with foie gras? Did that work?

Trying to eat a bit healthy, so just Snow Pea Tips for me tonight w/ some warm sake.

Wow. Stunning. I don't think I've ever eaten a coco bean, how was it?

As I mentioned, the main reasoning behind it is more because I don't own a pressure cooker or a very large stockpot. I don't really expect any benefits from using the PID controller.

Going to try to make chicken stock tonight using my PID controller and my very large rice cooker. The main reasoning is I don't have any other pot that comes close to it's size and like the idea of being able to control the 'simmer.' Going to keep the temperature around 185 F/ 85C. I don't see any reason why it won't work, but we shall see.

No - just toss them in "as is". Nails have gelatin Thanks!

Is it necessary to clip the nails off chicken feet prior to using in a stock? I'd prefer to avoid that task.

I'm sous viding skirt steak at 56c for 9-10 hours. Can I go straight from bag to pan or do I need to put it into an ice bath first for safety reasons?

Has anyone ever tried making chicken stock sous vide? Not that I think it would necessarily be beneficial, but I don't have a large regular pot. However, I do have a very large rice cooker pot that I use for sous vide. I don't think I'd vaccuum seal anything, just use the pot and the PID. Anyone think this would work? What temperature should I set it at and for how long?

Does anybody have a replacement to amaretto cookies for the filling? I am allergic to almonds.

Can anyone recommend a fine tip probe to stick through the bag and into the protein/veg/ect?

Is there any issue with taking a frozen steak and sous viding it? Or should you always thaw it in fridge first for safety reasons?