dcarch

"---This is definitely not right. If your oven was humid then everything you put in it would be braised.--" I am not sure I understand your definition of "braised". Are you talking about steamed? In a small volume such as an oven, a boiling container of water (or sauce) can easily create a 100% humid environment. In such an environment, dry bulb and wet bulb temperature will be the same. When you cover a pot you trap the vapor, creating a more humid environment to retard evaporation therefore you need less heat to reach boiling point. Less evaporation means the food will dry out less. If evaporation lowers temperature of the food to less than boiling point inside an oven that is above 212 degrees than a convection oven can never work. dcarch

"----I don't think that's quite true. The surface temperature of the meat -- the wet-bulb temperature -- is affected by evaporation, which is a cooling process that is affected by the humidity in the oven. So you can have wet-bulb temperatures that are lower. Again quoting MC (2-103): ----" In an oven that is above 212 degrees, water in the sauce as well as in the meat will be boiling away constantly based on the BTUs and latent heat of water. In an enclosed environment inside an oven, relative humidity will be very close to 100 %, which makes evaporation impossible. However, vaporization will be continuing from boiling, and at boiling, the temperature will be at 212 degrees. I think. dcarch

1. Surface temperature of meat is about 212 degrees F (disregarding salt raises boiling point some what) as long as the oven temperature is above 212 degrees. You cannot raise this meat temperature even the oven temperature is 500 degrees, basting or no basting. 2. Thermal conductivity of meat is a constant physical property dependiong on moisture and fat composition, etc., basting cannot make BTUs travel faster or slower into the meat center. 3. The only difference is when the meat is below 212 degrees, basting, by conduction, will heat up the meat faster, until 212 degrees, then nothing much can change anything. Basting for flavor? I just turn the meat over at some point, no basting. The above are just my superstitions, may not be scientific. dcarch

Shelby, very delicious looking pizzas, and the Super Bowl goodies are so good! Ann, an incredible display of cooking skills, from baking to roasting to ---well, everything. djyee100, the tapioca pearls were cooked in clam juice. Delicious and fun. I love the way you prepared the chicken. Your beef stew is a reminder to me to make my own soon. Dakki, your cornish hen caught my eye, not only because it looks super, I think I also have the same plate. Kayb, the “sort-of pissaladiere“ is nothing short of amazing, and what a great idea to recycle shrimp cocktail. I made an early Valentine’s Day dinner. Trying to stay healthy, so no cream, butter, egg yolks, fat, etc. Sashimi and egg plants with lean ground turkey. Happy Valentine, everyone! Dcarch

Huge pretentiousness and elitism in the wine world, not so much in the food world. Just my perception. dcarch

Very simple. Same problem as bacon wrapped anything. Just make the bacon separate. dcarch

Very nice. I can finish the whole thing, even I am not hungry. Amazing meal. Good looking potatoes. plain potatoes glamourized. I like it. ----------------------------------------- I had sous vide razor clams. A friend was gluten sensitive, so I had tapioca pearls. dcarch

Styro foam boxes. They come in different sizes and all have tight fitting covers. They are wonderful for my homemade sous vide cookers. If you have something cooking for 48 hours or longer. These boxes will save you huge energy costs. dcarch

Wonderful looking. Did you make the chutney? If so, please share the recipe? I hope weather calmed down in your area. dcarch

How? I made it al dente. I bought it from a store. dcarch

140 F, 48 hours dcarch

It is upside down because in Chinese, upside down sounds the same as "Arriving" So it is " Blessings Arriving". Also, Check out this amazing video on youtube while you are enjoying your New Year's meal: dcarch

robirdstx, Your Cajun Spiced Grilled Shrimp and Steamed Multi-Grain Rice sure will hit the spot in this kind of wintry weather, and Smothered Pork Steak with Green Beans and Crash Hot Potatoes, mouth watering indeed! C. sapidus , really great looking Baked fish fillets with salsa de jitomate cocida. I am testing some recipes for a Super Bowl party. Pasta with black garlic sauce. Wings, two flavors. dcarch

There is also this factor perhaps: Skillful chefs most likely have sharp knives and therefore you will find that they don't cut themselves as often as those who are not as skillful and use dull knives. dcarch

There are many cut-resistant gloves you can buy. They are made with special materials. They are not very expensive. dcarch

That looks great. I have to try that sometime. The surf looks perfectly grilled. Bacon Jam! yummm. Can I have your oven fries? dcarch

Thank you very much. That's pomegranate sauce. dcarch

Nice plating. They are beet green stems. Nice and tender. dcarch

Absolutely wonderful meals everyone! Totally spectacular! I made scallops with bacon powder and sous vide cooked pork chops. dcarch

I know this may sound stupid to some. I use white plates because I print my photos. Color inks cost a lot of money. Using white plates use much less color ink. dcarch

Cereal makers? I never eat breakfast. Just lunch, dinner and a big snack before bed. I have been in perfect health all my life. No weight issues and very energetic. We are all different. dcarch

Great looking. I have not seen goat meat here in NY. Just lamb. Any difference? Sounds delicious. Very complicated (complex?). You need a new plate dcarch

I do strange things with my forks: dcarch

Those are simple caramalized bok choy tops(bottoms?) I demand to see pictures when they are done! dcarch

Truly dazzling display of cooking flair, presentation, sophistication,------ everyone! ScottyBoy, thanks for the demonstration of dumpling making. --------------------------------------------------------------- OK, I had fun with short ribs also. Sous vide 60 degrees C for 48 hours. Dcarch