Paul Bacino

I actually think they didn't turn out well with my time and temp , Mine was a ancho/ gauva preparation and I didn't have an idea for time and temp. So, I did 12 hr @ 176, I let them set over night and sliced to prep,. I floured and fried the first batch, it was shallow pan fry ( you'll be better off with a deep fry ) . It turned them to like a gummy bear consistency , no texture, to the outer skin and obviously I got no breakdown of the cartilage. So it was a goo bomb, the type that sticks to you teeth . The second batch I just fried, but they stuck to the pan , with poor results. A few things: With The sugar I had in the marinade , I should have deep fried them. BTW.. These things pop and sizzle, so be careful. The sugar burned, not allowing them to get crispy. Maybe a cornmeal coating could have helped too. I didn't like my recipe, but it was decent for a belly I did this summer, so I could have been off on my measurements, but that's not important here. I'm wondering if 4 hrs @ 176 wouldn't work, better to keep a bit of outer texture. Maybe you could package a few ears and take them out in 2 hr intervals , for a test, if you have the time this week, before the weekend ? I think they need deep frying too, I was just doing some testing and didnt want to do my fry set up. Let me know , what your thoughts and questions are? Paul

So.. I decided to do a Pimenton ( Sweet and Smoky ) Infusion on a sous vide egg. My finished dish.. a take on Bacon and Eggs!! I have a ancho/ gauva sauce too added. Red Wattle Ham steak with Pimenton infused Sous Vide Egg (146 for 1hr )

Andiesenji Thanks

Ok I did what I thought was the toast test to me: This is cast Iron Skillet, directly on a 3.25 inch burner. Large on my top. This is cast iron skillet on a 8 " Bella Copper Diffuser.. THE Cast iron hangs over the 8"-- a 10" would be better Flame tamer A time reference. it took about 2.25 mins to toast the first, 3.25 to toast the copper, 4.25 to toast the FlameTamer

J-BOT, If I get some time this week-end I might give it a try> Otherwise-- I did find a source for small quantities of copper sale-- McMaster.com Its sells 12 x 24 inch 1/8 inch copper plates!! Not cheap 218.17 Dollars. Yikes

So.. I picked up some Bella Copper. They offer buy 2 get a 6" free now. I have the 8 and the 10 " also. I really like how they performed last night, but I could see a better design. I actually might just stop by my Manufacturing company and see about a design , I would really like to see a diffuser span two burners. Its like cooking on a flat top and creating Zones of cooking , warming and holding sauces. You might only use one burner and move the sauces back according to the dissipating heat. Carry over heat, makes me take the sauce off the plate, I think it would be better to just slide it to a slightly cooler zone. Thoughts?

Cragganmore17, Gotta be kinda a careful with those, I have two, and they can warp, causing fry pans to slip and slid. That is why I am trying these new Bella cooper Plates!! Otherwise they worked fine. Paul

Slkinsey. I thought I read somewhere it could produce> coppersulfate in a gases state> Sorry

Sometimes, the things you make are right before your eyes!! I made Potato gnocchi a few weeks ago ( they freeze well ).. I think it was MIchael Chirello recipe. These I fried, usually i boil them!! Vodka sauce and Braised Majinola Beef cheeks to finish.

So I bought a couple Bella Copper Diffusers, curious if these things need conditioning? Is out gassing of copper an issue?

Kiddie Pool Pots!! Nice

AS long as the meat has no freezer burn, Something like ribs will be fine. I wouldn't consider those scrap meat. Yummo. Good luck. Maybe 135F for 24 hrs, but I have done the 48 hr thing too, but @ a lower temp. No need for probes here

They make this stuff.. Close Cell foam tape http://www.dougcare.com/processingequipment/sousvide2.htm

Thanks Dan, Amazon releases it March 20th, pre-sale now. Paul

I was looking @ The River Cottage Fish Book--just not sure I would get enough use of it!!

Super Bowl Party!! Mexican Chopped chicken Burger ( breast chxn meat, flax seed, chorizo, Taco bell seasoning, Mexi-cheese .. pepper ) with avocado and red onion/Serrano pickle.. Blue cheese slaw and tator cake!!

True..and if it was a wild rabbit...from around here...it would have been grass feed.... Sent from my DROIDX using Tapatalk

Technically, it doesn't rupture. Osmosis pulls water through the cell barrier. Guess I should have paid more attention in Class!! Correct.

Salting causes rupturing of the cell walls releasing water, thus making a more plyable slaw.. Sent from my DROIDX using Tapatalk

Heres a couple articles: http://www.goodcooking.com/steak/aging/aging.htm and http://beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf

Eternal, My frig runs @ about 34 degrees F, I imagine on the lower shelve . I cant check internal humidity. Am I worried about contamination, of the meat or the frig? Probably not. My locker frig is pretty clean, thou. Why? It has to do with whole muscle proteins, as opposed to ground meats. In which bacteria will get ground/ impregnated into the meat. I don't have a good source just google

Kayb, I used a BelGioioso Cheese called .. Crescenz-Stacchino!! From Wiki--Stracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, and Veneto. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in form. This is the first time I found this cheese in the USA-- I loved it when we were in Monferrato Italy a couple yrs ago. It has a tendencey to melt easy ...if you use it I would wait till about the last 10 min to add!! Otherwise use -- Mozzarella / Parmesan / Asiago/ Romano/ Rigotta I don't mind eating the other skin, some people think it bitter. Cheers Paully

I had some of those tenderloins from La Tienda, but mine were obviously.. frozen . I did a light smoke with apple wood and finished sous vide.

I do my fare-share of home aging.. I'm a 30/30 guy, now. BUT, I do like the 45/45 idea (thanks ) Put in the bottom of a clean frig, on a wire cookie cooling rack, so you get air-circulation ( all around ) . Never had a problem English.. looks like this

I think a mild smoke.. can really enhance your pork!