Paul Bacino

dcarch, How did you do the Sous vide Rib Roast? Just time and temp ? Thanks Paul

I Sous Vide this 3-4 " Porterhouse with a half stick of Butter with S and P added for 24 hrs @134 F. Quick char on the Webber coal starter. This was a Fareway ( Local chain known for good meat) grade Porterhouse I was worried that I would see a big textural change with that time, but the filet held well ( really tender and not dry ) and the strip ( still had a nice chew and didn't turn mealy ) For us this was a good temp,, but I might try 130 some time.

This looks pretty interesting > Dynamic Mini-pro http://www.akitchen.com/store/DY-MX050.html?gdftrk=gdfV2202_a_7c243_a_7c6517_a_7cDY_d_MX050

Android app soon? Vengroff

I kind of like this idea, for pizza making. It looks like you have a weber grill, how close do you think from the top is the elevated stone. And where did you get the stone so as to match the Full sheet?

WE dont make it, but pounding the breast meat and flapping ( butterflying) it open would give you different textures?

"Saltpeter".. haven't heard that in awhile Bud. aka Potassium Nitrate I also use Hudson Valley grade A, these guys are very friendly. On my last order they also threw in a couple Duck Breasts. I usually just cook mine in a hot pan , not taking it to the oven. Keep the rendered fat too. Paul

I have this Vintage Vertical rotisserie unit.. makes absolutely fabulous chicken with left over holiday mashers!!

Four Cheese Stuffed Shells: Sheep Ricotta, Asiago, Reggiano, Mozzarella , La Quercia Prosciutto, White Pepper, Sugar( yikes ) Parsley

Indy.. Shaggin bones.. lately has been my favorite.. Sorry to be so scrappy.. and I hope every one else has bad habits Me

So..I made Ghetto French Onion Soup. Worth the post. I took " Kitchen Basics No Salt Beef Stock" I added some beef bones from dinner the other night.. Porterhouse and Prime Rib ( yes I embarrassed my niece ), put in fresh carrots, onions, leeks , celery parsley, pepper corns and simmered. cooled and strained. to this I added Home-made chxn stock, slow cooked onions and left over french bread that I made into croutons .. add Emmentaler Cheese and broil. Totally worth it..for me today!! So my short cut today was starting with, a boxed stock, and working off that.

The " Food grade " temp probe looks funky..to me

I hope you have a bit of meat on the bone, cuz that makes a much better stock. IMHO Bass

Like a Ricotta cheese?

This it>> http://www.telegraph.co.uk/topics/christmas/8965702/Edible-Christmas-present-recipes.html?image=3

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