Wonderkitchen

Can anyone point me to ref for sous-vide fruits. Keller really doesn't talk about it specifically and besides whole pears, ignores the subject. I've checked Baldwin as well and searched EG, but nothing specific. I have a number of 1/4 inch apple slices vacuumed in different preps - anyone that has recommended times and temps ? Thanks JJ

I feel like a purist reading this thread. First, let me say that this topic has filled volumes, and without a more specific directive as to what you are looking for, it's really impossible to 'improve' on a stock that is'nt defined by purpose or type. I believe that's why this thread has become so unwieldy. That being said, I would follow AAQuesada's post for basics in terms of how to judge a stock. I always make my stock ( white or brown ) as pure as possible, as you can always infuse other flavors later. I want my stock to taste like Chicken, so I don't mix Beef or other poultry. For bright I use whole organic Capons without the breasts, for dark stock I use backs and necks baked. A few points. I think there are basically two types of stock - bright or rich, and there are many techniques to get there. I've written a little about this and provided examples at www.thewonderkitchen.com in a tutorial called 'Deep Chicken Stock'. My technique is to formulate a remoulage and use this in a circular fashion with my stock making, so I always have 3 - 4 different strength stocks in the freezer. Maybe overkill for some, but it certainly provides the flexibility I need. I hope it helps.

marinades even with protein ingesting enzymes (papaya, ginger, etc ) will only penetrate meats 1mm per 3-4 hours unless injected well into the meats surface. That being said, it has always been the consensus that marinades, particularly ones with alcohol dry meat out, toughen it, and in general have a deleterious effect. I never marinade meat, particularly if its a good cut - I will rub it down with a spice blend and some salt and then let the heat work it's magic. The only exception would be with extremely tough cuts, like shoulders and briskets, but I use enzymes, which work 5X faster at temps above 65°C to break up proteins.