pbear

Agreed. As I recall, the garlic-botulism scare was based on a handful of cases, i.e., two, which happened more than ten years ago. Edited to correct grammar.

Hey hattermad. I've done the carrot soup in a venting pressure cooker (a Presto). I found I had to add water to avoid scorching. As I recall, a few folks on the MC forum reported the same thing. Don't recall how much I added, as this was a year ago and I've since decided the soup is better and more easily made by simply roasting carrots, then adding back the water lost to evaporation (using a scale to determine exactly how much to add back). My suspicion would be that you only didn't have this problem because butternut squash has more water than carrots. Can't comment on the browning, as I've not tried the recipe with other veggies. Another way to do carrots per the MC recipe, by the way, might be to use the canning jar bain marie method (cf. onion confit). This way, evaporation from the pressure cooker ceases to be a concern, as the carrots are contained in their own little non-venting vessels. (Well, slightly vented, but not enough I'm pretty sure to affect the recipe.) I intend to try this some day, but haven't gotten around to it yet.

Fair point. I'll probably try both.

Taking pan-searing first, that's never worked well for me with SV, though it works fine with conventionally cooked meat (e.g., carnitas). The reason for the difference, I think, is that SV meat is firmer (one of the reasons we're doing it), so it doesn't get good surface contact, whereas conventionally cooked meat is softer and settles down into the pan. One of these days, I'm going to try shallow-frying, but expect the splattering will be more than I care to put up with. As for a blowtorch, I assume you mean propane. That's a very hot flame. Map Pro (propylene) is even hotter. If my hunch is correct, you might want to try an Iwatani torch, which uses butane and is less hot than both, but still hot enough to be tricky to get right. My way of reducing scorching is to move the torch around a lot and use three passes, one to dry, a second for what I call a base tan and a third to brown. Even with this, I often get some scorching, producing what some call "torch taste" and tend not to use it these days. But, when I did, I didn't have a problem with the meat getting leathery. That you are suggests to me you're taking it to mahogany brown, which is tempting (since you can), but too much IMHO. You might want to try the three-pass method and see whether it works for you. I've used it successfully with Map Pro (though the torch taste problem was worse), so you could try this with your propane torch (assuming that's what you have) before deciding whether to invest in an Iwatani. Or you can try a few other strategies. The one I prefer is a hot convection oven, 450ºF for ten minutes, flipping halfway through. This gives good color (though not mahogany brown), great flavor and doesn't overcook the interior. Another good option would be a hot infrared broiler, though a conventional one doesn't get hot enough (as it's slower, the interior will take too much heat). A third technique I've read about, but not tried as I don't have one, is a propane gas grill. Unlike a torch, the heat is more widely distributed. Reportedly, this works very well. Alternatively, you could use a charcoal grill, which I have tried and like, but that's a lot of work just to brown a batch of SV meat. Finally, for meat that's going to be reheated, an electric heat gun works very nicely and doesn't have the torch taste problem. I find it only works, though, if I dunk the SV pouch in cold water to bring the temp way down (doesn't have to be stone cold). Otherwise, because it's less hot than a torch, it takes much longer and overheats meat intended to serve right away. BTW, for both the heat gun and torches, I like to put the pan in which I do the searing on a cooling rack (I use an inverted grill skillet) so at least some of the surface heat dissipates away. Not sure that's necessary, but it might be part of the reason I don't encounter the leathery surface problem. Hope that helps. Feel free to comment and/or ask questions.

Addressing only this point, which is my main use of the microwave (aside from steaming some veggies), the advantage is that the heat is more gentle (assuming, as DDF mentions, that one knows how to use the power settings) and comes from all sides, whereas a stove can heat only from the bottom. That said, for some things, especially large quantities and meats with few liquids, the best answer actually is an oven, dish covered or not depending on what's being reheated.

Not saying there are no such recipes, but I'm pretty sure they're the exception. My mother never did the resting step, nor do I. Our breading never falls off. A quick google search turns up recipes by Alton Brown, Paula Deen, Serious Eats, All Recipes and Martha Stewart, none of which include a rest. As nickrey suggests, why not give not-resting a try? Maybe you'll be pleasantly surprised.

Yes and no. Searing after cooking, whether by SV or conventionally, is a bit different from searing before. Carnitas is a good example, to take one from conventional cooking. My SWAG is that this is because the meat has lost some moisture, so it browns more easily and more thoroughly. Whereas meat seared before cooking softens and gives much of its flavor to the braising liquid. But there's no reason searing after should be leathery, unless you're overdoing it. What method are you using?

To put this in perspective, my recipe for chili con carne uses 8 tbsp (40 g) pulverized spicy new mexico chiles for two pounds meat, whereas my pork vindaloo for the same weight uses 1 tbsp cayenne. The latter is easily ten times spicier than the former, but the former is easily ten times more flavorful (if one considers only the flavors of the chiles).

FWIW, I have a NuWave, mainly because I don't have enough amperage to support an 1800 watt unit. Works pretty well. As quiet1 says, though, the "temp" settings aren't accurate as such (and, yes, I've done lots of testing). OTOH, they work as power settings and the wide range of fine gradations make this cooker much more useful IMHO than the (better built) Fagor, which has only six power levels. In particular, to answer your question, it does nicely holding sub-boil temps. Be aware, if you've not used induction before, that it can be a bit annoying. Well suited to things where you leave the pan alone, e.g., simmers and braises, but not when you want to move the pan around, especially sautes.

This raises a question I've had for a while now. From time to time, I see comments like this, wonder how many sous viders have had this issue and whether it matters what sort of sous vide rig they're using. Cuz, in more than four years doing this, I've never had ziplocs fail for long cooks (24 hours or more), but maybe it's relevant that I use noncircularing rigs (i.e,, a Sous Vide Supreme and an Auber-controlled 6 qt slow cooker). If so, this seems to be a good argument for noncirculators, to wit, that they work with ziplocs but circulators need better seals (either fiddly FoodSavers or expensive chamber vacuum sealers). Any thoughts from the eG sous vide community would be appreciated. FWIW, I recently got a chamber vacuum sealer (the low end but still not-cheap VP112), so this isn't about me. It's about what sous vide rigs to recommend to friends.

Hey Bojana, my $0.02's worth. First, as this is your first brisket, I'd recommend a standard braise. It's simple, effective and will give you a base line against which to compare your SV efforts. Personally, I prefer a covered pot to foil, as it's easier to monitor the meat (especially, to make sure it's not boiling; if it is, reduce the oven temp). With a standard braise you don't have to worry about browning, as that will happen as a matter of course. Indeed, this is another reason I prefer a covered pot, as it enables me to flip the meat a few times while cooking, to brown both sides (interestingly, it's the top which browns, not the bottom). Second, when you get around to doing SV, expect to make a few runs at different times and temps until you discover which suits your preference. I tried the 72 hour brisket first, but found I prefer 36 hours at 150ºF. YMMV. The only way to ascertain which you prefer is to experiment. And you may find that each approach (including the standard braise) has its advantages and which you use depends on the effect you want for a particular meal. This is true of most meats, not just brisket. Third, I've done lots of comparisons and feel that saucing after cooking SV works best (be sure to cook the sauce separately if you designed it as a simmer sauce). But others prefer the other way 'round and so may you. More experiments. Likewise on whether to salt. I do, lightly (1/4 tsp finely-ground per pound), but as rotuts mentions some feel this gives the meat a cured flavor. On the bright side, as you develop experience with these things, the lines begin to converge. For example, whether you prefer to sauce before or after SV probably will be consistent across all meats. Ditto with salt. Fourth, how to brown after SV seems to me the subject on which folks disagree the most. Personally, I have a nice little countertop convection oven which does a great job at high heat for a short time (450ºF for ten minutes, flipping once halfway through). A really hot infrared broiler also would work. I tried torches, but find they're a bit fiddly (easy to scorch the meat). Some report good results searing in a skillet, but that's never worked for me with cooked meat (poor surface contact). Again, you'll figure out what works for you with practice. Fifth, as suggested often in other SV threads, be sure to take notes on your efforts. It'll help you keep track of where you've been and what you want to try next. You can try to keep this in your head, and if you're able to do that all power to you. But most of us found notes to be very helpful.

I'd say this is true of dried cayenne and some paprikas (the inferior ones). But there are a lot of chiles with distinctive flavors, IMHO. What are you using? Frankly, I have no idea what varieties are available in the UK. I live in San Francisco, where there are plenty of options, both fresh and dried. It's no exaggeration to say that I generally have on hand about two dozen varieties of dried chiles and can get as needed another dozen fresh ones. And there are many more, both fresh and dried, which are sometimes but not always available. This may be the reason for our difference of opinion. I agree there's a cook out effect for chiles, which is why I use the augmented Sriracha mentioned above to adjust spiciness at the end. Because it's a sauce, the heat is "ready to go" and doesn't need to be cooked out.

Michael, it would be easier to help if you gave us a few examples of what dishes you're making. And what chiles you're using, i.e., what varieties, fresh vs. dried, whole vs. pulverized, etc. Broadly speaking, chiles bring both flavor and heat to a dish. The former usually is pretty consistent, the latter (as others have mentioned) less so. Generally I develop recipes with an eye to flavor, then adjust heat at the end. My favorite tool for adjusting heat is an augmented Sriracha which I always have on hand. This is the familiar bottle with a rooster label - a consistent product with a clean, unobtrusive flavor - to which I add a little Dave's Insanity sauce (1 tbsp for half-litre bottle) to bring up the heat without adding flavor. It's then a simple matter to add a bit of this, 1/2 tsp at a time, until the dish hits the desired heat level. There are other ways to do this, but that's the one I use the most. I (and others) might have other suggestions depending on what dishes we're talking about.

A not-insignificant quibble. I agree this is true of the knife blade, which is what it appears the OP used. OTOH, if the OP doesn't have a food mill, the grating disk of a food processor does very well with squashes and potatoes.

This is what I was going to suggest. Very simple, yet always well received.

The usual reason I hear for adding oil to the water is to prevent the pasta from sticking together. There are other and better solutions to that problem, e.g., stirring often during the first few minutes of cooking, which makes the oil unnecessary.

Always interested in learning new things. Per your suggestion, I searched for the prior threads. I assume you have in mind these two: Ghee (Clarified Butter) and Store bought ghee (which ended up including a lot of discussion on making from scratch). Both included many very informative posts by v. gautam, mentioned by patrickamory, I have (I think) a pretty good "knows what he's talking about" meter and VG hits a 10. Accordingly, I withdraw my intuition-based assumption that there's no point in using cultured butter for ghee. I will mention, though, that VG considered this only a distant third to the traditional method, which uses yogurt. He ranked in the middle, and much closer to the ideal, a somewhat fiddly process of separating the butterfat from commercial Munster cheese.

To confirm, yes, the procedure described in the OP will produce monosodium citrate, whereas the product called for in Modernist Cuisine is trisodium citrate. The former works well enough, but the latter works better.

Returning to the OP, a few thoughts. There are, as you say, several ways to make ghee. Which one uses depends, in part, on which qualities one favors. Myself, I'm looking for the browned butter flavor, high smoke point and extended shelf life. For which I use the simple method of cooking the butter over low heat, taking care not to scorch, until the milk solids precipitate out (no skimming - I want the solids to brown), about an hour, Then I strain through a very fine sieve. I generally work in 1 lb batches, which makes about 1-1/2 c ghee. As others have mentioned, a few particles of solids pass through the sieve and sink to the bottom of the storage vessel. I don't worry about those, as I scoop the ghee from the top, toss when I get down to the sediment layer and make a new batch. With this method, at least, the water content of the butter doesn't matter much. All the water will be cooked off, so a couple percentage points in water content affects the cooking time by only a few minutes. (By contrast, those few percentage points can make a big difference in pastry.) Also, I'm pretty sure the quality of the butter doesn't matter much (except, of course, that it shouldn't be rancid), as the browning process will overwhelm the fresh taste of a premium butter. No harm in using one, but no advantage either imho.

I tried it once and was disappointed, The problem was that, although raw, the peanuts were rather dry. Boiling just made them mealy. YMMV.

It might be the shrimp. I've done large ones (21-25 per lb) 16 min at 130F and they came out very well. That said, I generally cook them conventionally because it's easier and I rarely see shrimp good enough to warrant the extra effort of sous vide.

This is very simple, but always well received. Not sure what to recommend if you don't have and/or can't get balsamic vinegar, but hopefully you can think of something that will serve the same purpose. Beets with Balsamic Glaze 2 tbsp butter (melted) 2 lb beets (lg bunch) 3 tbsp water 2 tbsp balsamic (or sherry) vinegar 2 tbsp sugar 1 tsp salt 1/4 tsp black pepper Peel beets and grate coarsely. Toss with butter; add water and simmer covered until barely tender, about 5 minutes. Remove cover; add vinegar, sugar, salt and pepper; saute until moisture almost (but not quite) evaporates, 5 to 10 minutes.

Agree with Porthos. Both faster and more even. And agree with Smithy that faster drying probably is the reason. The countertop convection oven has become my primary method of preparing veggies, pretty much kicking saute to the curb. Oh, and when doing those sorts of veggies (e.g., zucchini and yellow squash), I toss every five minutes, so basically what I'm doing is a saute in the oven, but easier, requires less oil and produces more consistent results. As for your question, saluki, the five pans I use most often are a 12-inch ceramic Calphalon everyday pan, a 10-1/2 inch (26 cm) Bialetti ceramic skillet with the handle removed, an 8 inch (20 cm) Bialettii, a 3 qt All Clad cassoulet (like a saucier, but with bail handles) (9-3/4 inches/25 cm wide), and a toaster oven broiling pan with a rack (mostly for sausages and roasting chiles). But other pans would work just as well (and, indeed, there are other pans I use). The main thing, of course, is that the pan must fit in the oven. I like ceramic for this use (not so much on the stove) as it's almost nonstick (easy to clean) and holds up better than PTFE (teflon). As for the All Clad pan, what I like there is the sloped side, which makes it easy to stir. In fact, I bought that pan specifically for convection braising. But, again, these are all personal preferences and there are plenty of other ways to do those things.

Giving this a little more thought. I use my countertop convection oven a lot. Roasted veggies - all types, not just roots - is one of its best applications. Also, very good for browning meats after cooking low temp (sous vide). Use high heat (450ºF) and a short time (e.g., 10 minutes, flipping halfway through). Alternatively, it's a great braising tool. Take a conventional recipe. Saute the onions, etc. as usual. Don't bother to brown the meat. Build out sauce, add meat and bring just to a simmer on the stove. Move pan to the oven set at 250ºF. The oven will hold a high simmer without boiling (due to evaporation). More importantly, like cassoulet, the surface will develop rich Maillard reactions. Stir every half hour. When done, you'll have better results than if you had tried to brown the meat with the onions. Pretty amazing, actually. Other uses include cooking sausages (my preferred method, in fact), roasting chicken parts (especially thighs and drumsticks), slow cooking fish (use 250º and a probe thermometer; target temp is 145º), finishing quiches (cook the custard base till almost but not quite set with a bain marie) and baking polenta (or grits) per the Wolfert method. There are other applications, but those are the one which come quickly to mind.

About steam and over-browning. I've spent a fair amount of time on this, as I no longer have a conventional oven (nor even a conventional kitchen). The countertop convection oven I'm using is a Cuisinart BRK-200 (no longer made) - similar to the Breville but not identical - with interior dimensions of 12 by 12-1/2 by 5 inches. There are heating elements both above and below, plus a fan (which can be turned off, though I don't for bread). IME, treating this as a conventional oven doesn't work. As mentioned, it tends to scorch the top and, as HungryC says, the bottom. Also, there's no where to put a reservoir for water to make steam. Taking the middle problem first, I put my baking vessel on a very shallow cooling rack on a wide comal. This shields the vessel from the direct heat of the lower heating element. I solve the first and third problems with a variation of the closed baking vessel method used by Lahey for no-knead bread. Except, rather than pre-heat the vessel, I do the final rise in it, cover with foil (having first misted the dough well with water) and place cold in the heated oven at 450ºF. Even without pre-heating the vessel, this produces enough steam (which is contained by the foil) and adequate oven spring. After half-an-hour, I reduce the temp to 375º. After another half-hour, I reduce the temp to 325º, transfer the loaf from the vessel to a rack on a quarter-sheet pan and bake a final half-hour (1-1/2 hours total). This allows the crust to crisp all around. I suppose that looks a bit fiddly, but it works for me. Nor is it all that fiddly, really, once one gets used to it. No doubt there are other solutions. And perhaps, the Breville doesn't even have the scorching problem, though the steam problem would remain (I'm pretty sure).