BadRabbit

Plural for me is more difficult because I will be adding more mixed up ingredients over several days and it's more difficult to deal with this process with multiple containers. The container I was going to use is not all that big (about 2 1/2 gallons). It's just the food containers I have found are either oddly shaped or too small. The container I was thinking of using is clear and will be in a refrigerator at all times. It also will only be used for storing the food for about a week.

I am not serving to the public so I am not worried about legality. I don't trust the government to have real facts but rather just poorly supported decisions made by poorly equipped bureaucrats and lawyer politicians. Government regularly declares things that are perfectly safe "unsafe." For example, transfats were painted with such a horrible brush that they were virtually eliminated from the food supply. New research has been unable to repeat the findings of the study that caused the initial scare and that intitial study has been shown to be riddled with errors. New York has an idiot politician trying to ban salt from restaurants. Sous vide cooking was considered unsafe and extremely dangerous by a great many departments of health. I am not saying that the blog post is correct just that I trust a well researched webpage at least as much as a government agency.

Thanks for that. It's a 5 so it appears to be safe.

Is it safe to store food in Rubbermaid products that are not specifically made for food? I am having a hard time sourcing a container large enough for my purposes in the food storage line. I don't have a restaurant supply store near me and I need something pretty quickly (so no time to order one online). Anyone know if the non-food storage is a different material or not?

I can find beef back ribs all the time but seldom see short ribs. Can they be cooked sous vide using the same recipe or do I need to make adjustments?

I use the same rub on pork and beef almost all the time. 1 Tbs Ancho Chile Powder 1 Tbs Hungarian Paprika 1 ts Smoked Paprika 2 ts Garlic Powder 2 ts Onion Powder 1 ts Finely Ground Coffee 1 ts Cayenne (optional) 3 Tbs Dark Brown Sugar I've just estimated the brown sugar because I usually mix the other stuff together and rub the meat and then sprinkle the meat LIBERALLY with brown sugar. I've found that brown sugar tends to make everything clump up if I mix it all together. I add the cayenne when I don't have any "sissy mouths" or small children in the group. If it's my chile head friends, I triple it.

Actually, the opposite is true. Several studies have been done on this and organic poultry is much more likely to have salmonella than conventionally raised poultry. Below is the CR article. There have been several others with similar findings. Consumer Reports Article In the organic/natural craze, many people have forgotten that a lot of the unnatural additives and treatments were added to get rid of dangerous naturally occuring elements in food (e.g. antibiotics). Ed: to add additional quote.

That makes me feel better. My 9 year old wanted one when she saw one in the grocery (she had read about it in the Narnia books). I bought her one of these. It was horrible and we gave bites to about four other family members and all agreed. It left us all talking for days about the strange tastes of Brits.

Is everyone in this thread British? I have seen it mentioned so many times in English literature that I figured it was a flavor only appreciated in the UK because I have never met an American who could stomach Turkish Delight (at least the store bought Fry's candy bar). Is the homemade type significantly different from the Fry's bar? Have I just had the worst iteration of this confection and therefore I have unfairly judged one of the world's great delicacies? I personally think it tasted like a glade air freshener dipped in chocolate.

Better liquid smokes are not as "chemical" as most assume. The better ones are made by pushing real smoke into a hyper-humidified chamber and then the air in that chamber is condensed into liquid. It's essentially just distilled smoke. They usually add an emulsifier to make it less watery but it is not as artificial an ingredient as most assume. I've made the Cheater BBQ Pork mentioned above and never had anyone know the difference (and I live in the south where people know good BBQ).

I've used a cast iron skillet with good results but have found it works better if you par-bake the crust a bit first after the rise. The cast iron does not heat very quickly and your toppings can burn before your crust is done if you start with a cold pan and dough. What recipe are you using for the dough?

I just built the Seattlefoodgeek.com sous vide rig(link) and use a simple VA80 fountain pump for circulation. You could easily take one of those and put it into the SVS to make sure there isn't any temperature variation. The pump cost me $10 and I've run it in water as high as 180F.

I received a Le Crueset loaf pan recently as a gift and was wondering if I can even use it for bread. It seems to me like the heavy dish would take a long time to heat up and therefore leave me with poorly developed crust on the side. Should I preheat it in the oven before trying bread in it or should I just save it for other uses like meatloaf?

How much water do you use? Does it matter?

I am pretty new to sous vide having just built an immersion circulator a couple of weeks ago. Since then I have noticed that there really is a dearth of sous vide recipes available on the web and I'm having a little trouble getting the seasoning of dishes right. I have read this entire thread and have picked up some tips with regards to cooking times and safety but still have a few questions regarding seasoning and conversion of traditional recipes. Is there a general conversion anyone is using with herbs, salt, etc... to compensate for the increased flavor potency of SVed items? For example, would one cut the amount of fresh rosemary in half when cooking chicken sous vide? Do you salt in the same proportions? There is nothing worse than waiting HOURS for something only to find that it is so bland as to require lots of post SV seasoning or so herby and salty to make it nearly inedible. I have been very successful with a few dishes but others have not fared so well. Anybody done any experimenting with some good rules of thumb for seasoning?