therippa

Recipes cooked/methods used so far.. Pistachio Pesto Everyone here was right, it was a great hit Cooking a pizza on a steel plate I ordered the Baking Steel from kickstarter when it was available, and had a bring-your-own-toppings pizza party last week. I used Serious Eat's fermented dough recipe, and had success with the steel, but the crust still didn't bubble and char quite like I had hoped it would. Here are some pics - http://imgur.com/a/dp95c Turkey Breast I'm going to be sous-viding the thanksgiving turkey again this year, so over the weekend I made the turkey breast recipe (along side with a standard 5% brined sous-vide'd turkey breast for comparison). The recipe calls for you to remove the skin, and I learned why - when finishing the breast off in a hot skillet to sear the skin, the sugars from the apple juice/milk solution burn. While it didn't take away from the flavor, the appearance wasn't so great. The turkey itself was delicious, juicy with a definite hint of apple to it, but I think it would be more reserved for a "turkey meal", not thanksgiving. The traditional roasted flavor of the standard brined turkey breast won the taste contest with my girlfriend, so that's what I'll be serving at her parent's house in a few weeks.

Isn't there a pressure-relief safety feature? I usually charge my ISI soda siphon with 2 chargers, and about 5% of the last charger will come rushing out because it's just a teeny bit too much pressure. I imagine you could add chargers until bean foam starts unwantedly spraying all over your counter top, but you don't have to worry about it exploding

Scanpan sell a set of two, that share the same lid. Consdiering the price, it works well - you get a big one for stocks, and a small one for smaller meals - eg perfect for the carrot soup. I meant I already have an 11-quart pressure cooker I use for stocks. That's too big to make carrot soup or risotto for two.

What size pressure cooker is everyone using? I have an 11-quart I use for stocks and such, but that is way too big for most of these recipes. I'm assuming 6-quart is ideal?

This lists the differences... http://blog.medellitin.com/2012/07/polyscience-sous-vide-professional.html "The Creative can heat a 20 liter bath to a maximum temperature of 99ºC within 0.1ºC, and has a fixed flow rate of 6 liters per minute. Contrast that to the SVP Chef which can heat a 30 liter bath to a maximum temperature of 100ºC within 0.07ºC, and has a variable flow rate of up to 12 liters per minute. According to the website, the Creative takes up the same amount of space as the Chef (14.125 x 3.875 x 7.375 in), but is significantly lighter (5.5 pounds versus 9.5 pounds)."

Polyscience just announced a "consumer" immersion circulator priced at $499 http://www.cuisinetechnology.com/sousvide-creative.php

I've done wild beaver tail (the beginning feel of the meat was quite similar to shanks) at 140F for 48 hours and it broke down ALL connective tissue and let me get every last bit of meat from the bone.

I recently had a chamomile old-fashioned at Two Sisters Bar & Books in San Francisco. It was like a normal old fashioned, but with chamomile added and they substituted the sugar for honey. It was delicious.

You can get ultrasperse-3 here - http://www.modernistpantry.com/ultra-sperse-3.html They ship anywhere in the world.

Found this on Cutlery and More today - http://www.cutleryandmore.com/chefn/bananza-banana-slicer-p121676 Seriously?!

I found the link to the parody attached to an article on Serious Eats showing this video...granted though, their recipe for beef stew is quite simpler, and the one they are talking about in this video is from the Bouchon cookbook.

Came across this and thought you guys would like it - http://www.iwritefunny.com/2011/11/29/cooks-illustrated-the-day-i-killed-a-man/

I've been a lurker on this thread for a while, so I thought I'm chime in...and maybe bring it back from the dead while I'm at it. In San Francisco I'm lucky to have a couple of bars that make an honest Old Fashioned...they are strong but not overpowering, don't have seltzer water, and aren't like a muddled fruit cocktail with a splash of whiskey in them. After many trips to The Alembic, I started paying close attention to how they make them, since I could never get it quite right at home. So, fueled by a couple of them tonight, I thought I'd share my recipe that is strongly influenced, or perhaps somewhat stolen, from said bar... 1. Place 3/4 teaspoon of sugar, two or three dashes of bitters, and 2 ounces of good bourbon in a glass, swirl with a spoon until the sugar has dissolved. 2. Using a vegetable peeler, peel off a slice of the lemon skin from one end to the other. Twist over the bourbon mix, and then wipe the inside rim of the glass with it. Leave it in the glass. 3. Add 4 standard sized ice cubes, swirl with a spoon 25 times to melt the ice a little and mellow it. 4. Drink up!

Thanks, I got my dad that knife for father's day a couple years back, he loves it too. I let the second loin rest longer, there was much less loss...though even with all that juice on the cutting board, it was still verrrrry moist

FWIW, I have never had any trouble traveling with my circulator in my carry-on baggage. I would never think of packing it in checked baggage. I certainly would have survived the way I originally had it packed, but yes, next time I'm going to take it carry-on...might even buy one of their travel bags for it.