rotuts

@gfweb I agree. I have not tried these , of course. it's possible the design trumped ( sorry ) function. in the professional work horse pan world , are there kitchens that prefer this style of handle ? cant be that hard to find out. the design is MOMA grade , for sure.

And to complete this dish : as expected w braise dishes , this was better the next day , in terms of the dryness of the individual pieces of meat. after relaxing , if you will , some of the jus went back into the meat. this is a keeper for me , as long as @ MB has a pack of similar meat this is a multi-stared dish. w plenty of VacPac'd bricks for the future.

over here https://forums.egullet.org/topic/167372-turkey-ragu-via-ipot-vacmaster/#comment-2442590 ive posted how I make turkey ragu , using the iPot. ive made several batches , and improved the Rx by using a bit more garlic , a bit more turkey , and a Tj's Cote du Rhone , table wine . I thought pork might be worth a try . I remembered country pork ribs had a lot of pork dark meat , that's tastier that the ' white meat ' found this @ Market Basket : I cut the meat into smaller pieces , and decided to brown , for added flavor note these three pieces : the white meat is part of the top slice . almost all of this package was dark. Fond in the Fond-less ( a bit of fun .. ) all the steps are the same as the main post on turkey ragu . I mentioned I use 6 Dorot fx garlic pucks and 6 Dorot basil pucks the basil goes in off the heat . the finished pot. those are basil pucks , melting . the pot cooling off in the sink. w my new refrigerator//freezer , its easy to make ice bricks the day before to more the cooling along . I used to change the water several time s, but no longer. Less is Better. this is what a portion looks like , ready to reheat . it separates , but comes back together for the dish : Ive found , for my tastes , after the FastaPasta is done , drained , I add the hot pasta to my plate , add in some EVOO , and some pasta water. this keeps the pasta fully hydrated , and has a better mouth feel than if under hydrated . I know more experienced pasta chefs can do this w/o the liquid you see in the upper R of the picture above . Im hit or miss on that , so the above. this was mighty tasty . However , as in any meat braise , the meat stands , while tender , were by them selves , dry. this is common w a braise . the meat jus gets squeezed out into the stock, as the proteins contract at braise or higher temps. next time I see pork like this @ MarketBasket , Im going to try something Ive thought about for a while : cut the meat into small cubes ( probably w a Chisinart , very sharp blade , and deeply chill until firm , then pulse , etc ) and place the small cubes , w seasoning , in a bag , vac-seal , and SV @ 130.1 F until tender 24 ? 36 ? hours . chill than add that meat to the completed meatless ragu , using the iPot and all the above ingredients and see how that turns out. a lot of steps , but none neat to be done at the same time , and all steps keep refrigerated , separately when using ground meat for the above ragu's the meat is so fine , you don't notice the dryness. but you don't get the visuals of whole meat , nor the chew .

I have a smaller splatter sreen , but Ive been using my largest Fondless pan for reducing wine and scrapping up the fond for my various Ragu Rx's There is white table wine bubbling away under that screen which eagle eyes can see. https://www.amazon.com/dp/B01GFQFGFQ?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1 this one works fine and has good hand feel. you can get sets , but this one and the older one is all I need. no wine splatter on the stove . nice.

@Dejah I love upside down cake. yours looks delicious . consider trying one w good quality canned pears . my favorite. now that I have a full sized oven again Im going to have to look into that. thanks for the reminder

@Maison Rustique maybe here ? https://www.gouterstore.com/?page=1&limit=60&sort_by=popularity_score&sort_order=desc

@TdeV SnapNdrag does screen shots , but I use it in this instance as ' click then drag ' to just get the Rx. its true , if the Rx is long , and you want the whole thing in a pic , I zoom out w the browser. not perfect , but workable for me.

@TdeV even though I subscribe to the NYTimes , and book mark interesting Rx's , I sometime take a ' picture ' of the Rx label it , and stpre it in a folder . Im on a Mac , and use SnapNDrag . Im sure you can find similar for your OS. BTW SND is quite old , as Im currently using an older Mac OS here is an example from B's page : for review purposes , of course.

coming soon. V 1

@TdeV thank you . Ill be working w my Anova , as soon as it gets its place in this fashion . a bit more interesting , , than a Roast Chicken , which I can to in the Anova , or why not my new oven. and BTW , Big Time mu Turkey Ragu , via the iPot has evolves , very taste-telly thank you for reminding me , on the Pork and the dark meat pork Market Basket has Pork , from that area , in 2 - 3 lbs tranches. Ill look nest time , pick out 2 - 3 lbs of these and get to work on Pork Ragu al the other details have been worked out. in this case , not ground up , more traditional , which Ive made in that past from hunks os meat. so that in the end , meat shreds , tasty ones .

@TdeV Its goi8ng to be quie tasty , at those times and temps. so : you are doing 2 days , in the Anova oven @ 50 F ? SV setting ? a simple question , as my Anova might appear , on my counter soon . like the idea of a dsy or two , of th Right Stuff. @DesertTinker yes indeed , th ' darker meat , at thge tip of tyhe loin towards the shoulder is Good Eats.

@TdeV Got it . will you be able to add a few pics ? 3 - 4 aspects ? looking forward to it . Way Back When , David Letterman had a segment ( I viewed it the next day or so , who can stay up that late ? ) " Know your Cuts of Meat " I did pretty well , but got no meat , and that Meat was Prime from Lobel's https://www.lobels.com/?srsltid=AfmBOorAs7DmANemW9ZsWnBJ2UgD0XohB_wjN2a2v26APWsYHi5fL2ED ' Know your cuts of Pork "

@TdeV Im not sure what you are referring to .

I had a very old glass lid , that fit perfectly on my small T-Fal ' fry pan ' I used it for ' fried-steamed ' sunny side up eggs . worked perfectly . it broke during a kitchen tune up. nothing I had would do. I had opaque lids but you have to see the eggs to get them cooked ' just right ' so I got these : Universal Silicone Glass Lid Set for Pots Pans & Skillet Size 7, 7.5, 8, 8.5, 9, 9.5,10, 10.5,11 & 11.5" Inches Tempered Glass Lid with Steam Vent & Cool-Touch Handle (Pack of Two - Grey) (eG-friendly Amazon.com link) the grey one. I like the grey the small fits perfectly on the small pan , R. heavy duty , good hand feel , seem well made . nice .

@Smithy no problem w ice in wine . Table Wine . I frequently ice-up Tj's Coastal Chardonnay . esp in the summer . even now . 12 F outside .

@Tan Can Cook Im not sure Bolt , Underlined , Italics works here , as well as it worked , other places you have been . Cheers.

thank you. if it was warmer , and MarketBasket was on today's to do list Id flip a coin , and if Heads , Id get a Lottery Ticket however , Ive saved 2 bucks or so. nice

I decided to move right along , as I had about a week until ' use by date ' I have a nice collection of More Than Gourmet small and large containers of Demi. I picked a Roasted Duck and Chicken small container , and split it between the two duck legs : and froze these Ill SV directly from Fz. a bit more flavor in the Jus , and an instant sauce . no other seasonng. about as easy as it gets . I have a new refrigerator w bottom freezer . it get very very cold. @ -4F these pucks almost pop right out.

There are suggestions Ive seen , from reliable sources , that one ' drys out ' poultry in the refrigerator , on a rack , before grilling or low and slow smoking. this prevents initial steaming . and '' concentrates '' the flavor . Im doubtful any concentrated flavor , if it exists , would be noticed. I plan to SV two gifted duck legs , for confit . I thought about the refrigerator treatment but decided against it , as the legs would eventually be in a bag , a moist environment . a bit a drying out first would not matter in this situation . has anyone reliable information otherwise ? thanks

@Norm Matthews please take some pics of the event !

@Norm Matthews keep doing exactly what you have been doing. What this guy thinks of it , does not matter at all.

@Smithy I have a big smile on my face. Im very pleased. Fine Travels , Your Way.

An AirFryer Pizza-ish Sooo good , and too easy . Ive posted about these before TJ's Naan-ish , Fontina , in this case , Campari tomats , from TJ's , counter aged Tuscan Sunset ie dried Italian blend TJ's lower salt salami . Olive oil , Tabasco Chipotle I cut the Campari in 1/2 , and seed , to get rid of extra moisture dice , add seasoning I prepare everything beforehand , then get the Naan out of the freezer. Keeping the Naan frozen makes for a perfect crust Pliable , some crunch on the edges. diced the salami and cheese Naan w tomats ready for the AF. In the AF , 400 F cold start about 4 minutes. you watch it for the last minute or so Plated I add a a good slug of EVOO (TJ's selection ) and T's Chipotle you can't see the EVOO , but its there w an amount to notice 4 minute Prep , 4 minute cook you get the idea. tasty everything I have on hand , most of the time

@TdeV that looks delicious Im going to learn about duck legs SV soon . a friend left me these : once you have done your SV cooking , do you remove the skin then grill // broil ? or leave the skin on ?