Paul Bacino

I have been playing around with the " slow low " method, with a home oven. I'm not in the restaurant business , but the individuals I have talked to, use a moisture control oven for " low and slow Prime rib roasts ". I have yet to use a beef rib roast, but I did do a pork tenderloin, in a dutch oven with some liquids added. I think " DCarch "had made that suggestion. My oven will do 130 and I cooked the roast to 135 @ 155 or so. I then rested and seared with decent results. I probably missed the finish temp just a bit but the loin was juicy!! Here I used the clay cooker..

I'm not in food service but, we run an Italian festival once a yr, and we keep our meatballs in sugo sauce without much of a problem, when we run the line for dinners for 500 + people. Could be the recipe or to hot of holding temps? Curious whats your water temp for holding the meatballs? Just a FEW thoughts Paul Bacino

This was 58.333/137 to me 60 is way to high.

Doc, I think you have the basics covered, for basic value sous vide!! AS far a vacuum sealers, I have had the Foodsaver Pro II for yrs and it worked fine, just make sure you have no creasing in your bags for any sealer. I use an Auber temp control, but your selection is the much better. I do my sous vide in a crock pot ( not digital ) good for just 1- 3 people in my family and is fine. A large roaster pan will help provide more water volume to damping temp swings. You'll be fine for the basic stuff for 1-3 people. Im ready to move on to Poly circulator. after the holidays if Santa doesn't come thru Just me.. happy holidays

Lodge makes a very large dutch oven,, we use for chili. I also have a Villaware , non stick, which is very heavy duty.

I would probably buy some whole chickens so you can part them out as you wish and get making your chxn stock.

Link to Brackets?

I have been drinking wines from Josko Gravner-- these things are very nice and complex and very near orange. Recently -- he quit making the Breg to just focus on his native grape. http://www.italianwinemerchants.com/Gravner-s/174.htm

This is what I uselly use: http://www.webstaurantstore.com/9-3-4-x-4-1-2-unbleached-natural-coffee-filter-12-cup-1000-cs/121CF12U.html?utm_source=Google&utm_medium=cse&utm_campaign=GoogleShopping

THis is a roll.. never thought about using a saws all. But the price seems nice.. I hope you saved the scraps for stock!! Power man 2000.. out BTW Really that half, looks nice x

This is getting near the best pork tenderloin I have done!! Thin Pork Lion--- that thanks to my buddy TOM COLE( not around here ) -- I bought a Jaccarding device. Rather than pounding it to the desired thickness, I used the Jaccard to tenderize it!! KILLLLLLER I seasoned with salt/pepper/flour (the pork)-- dipped in a Buttermilk mixture-- of egg, Buttermilk,cayenne pepper, Italian seasoning--- then into Ground corn flakes. The key here is to let it rest in the frig after for an hr to bind. I fried in Canola oil @350 till done-- keep warm in a 200F oven. Serve with Mustard,Home-style pickles , red onion, This is the Hawaiian sweet roll tonight!! I'm thinking beer but the NOVY zin Papera Ranch is drinking killer too..

Kids move things around in the fridge, lids pop open, it doesn't stack, takes up excess space and organize well. Looks weird> Could just be me!!

We eat out, a wee bit. And I hate to waste food and so seem to take our fair-share of leftovers home, even when we order little, as in one dish for two. But guess what, Styrofoam clam seems to be the standard take home here. I just will not put that stuff in my fridge. I always put it in a ( fwiw plastic rubbermade or tupperware container ) as soon as I get home. Thoughts? Happy Holidays Paul

This is the result of 21 day wet and 21 day dry aged. I have a separate fridge that I age in, down stairs . I just make sure my meat has good air circulation ( hang it or put it on a cookie cooler rack and place it near the bottom of the fridge. That's about all I do. I have done 28 days too.

Any other vehicle, besides bread, that will help extrude protein to the end of tubes and grinder blades? Paul

Just picked up a # 8 Cabelas Commercial grinder, on Blk Friday sales!! THis looks like the bomb.. very solid. Cant wait to grind a batch soon. B

So here is a bit of my results!! The finished Red Wattle Pork Product @ 135 F: The plating: I am returning from vacation and worked late-- just my seasoned pork and a 4 cheese potato gratin. The moist, low temp environment, actually renders the cap , providing a nice bit of texture in the dish. This pork was un-brined and un-smoked.

A little experiment: Placed a 4lb Bone-in Red-Wattle Pork loin within a Romatoff, placed in the oven @210 F for 3 hrs ( this will get the pork to a safer temp faster ) , home for lunch, checked the roast temp @125 F.. will finish 5 hrs @145 F in oven. Now the Romatoff has a bit of water in it, for high moisture environment. I rubbed the pork with a Spanish rub I made. We'll see.. Yes my oven, will do , 135 F. I IR gunned the convection air temp and to get 145F.. I'm cooking @155 F

Nice Idea Margaret!! Thanks I also made a mushroom/ cheddar cheese one also.

So I revisited and Re-tooled my Burger/ adapting it---- to bite size football snack Chopped Chicken Breast Meat Franks Buffalo sauce Flax Seed Shallots Pepper Maytag Blue Served on a Hawaiian sweet role _ I topped mine with Shallots and extra sauce!! Nice!!

Plucked Nice!! So many times people just skin them!!

Grouse?

I revisited my Ragu a few days later, and I would have to say, what an improvement in flavors and I would say texture too. One of those dishes that I think a day ahead will help or at least this one. paul

Margaret Pilgrim--Yum

Well I had to finish my dish!!