rotuts

Google knows https://www.google.com/search?q=airline+chicklen+breast&oq=airline+chicklen+breast&aqs=chrome..69i57j46i13i433i512j0i13i512l7.6453j0j4&sourceid=chrome&ie=UTF-8 most people try that first some dont

@TdeV what are called country hams are salted , then hung to dry for various periods of time. some are also smoked while drying. Im attaching Benton's instructions , simply because I have them, they would apply to any country ham , but the saltiness might vary from place to place. of note they do not recommend you bake the ham. My uncle used to get country hams, and bake them but to do that , you have to rehydrate them , in cold water , changing the water several times . this removes a lot of the salt and turns the ham into a cured , fully hydrated ham. Ive had that version , and it was the best tasting ham Ive ever had. but a lot of time went into that prep , using a cooler to keep the ham cold while rehydrateing . you might try very thinly slicing , as one would do w a prosciutto or serrano ham depending on how the ham came to you ( Vac'd pieces ? ) it would be fine to give some away as long as the recipients understood how to cook it, I have some hocks from Benton's I plan to rehydrate them , change the water over several days in the refrigerator , then when hydrated and desalted , SV them @ 130.1 F until tender then use that meat ( tender , not salty , not overly cooked ) in casserole dishes . hope this helps.

@Senior Sea Kayaker I was hoping you could get it so cold it would shatter.

@Senior Sea Kayaker interesting idea. freeze it first , as low as you can go.

@Saltychoc ''''' 5. Apple Miso inside - cider jelly pate, caramelized shiro miso caramel ganache '' Wow. that's a flavor combo Id love to taste

@Nancy in Pátzcuaro that a very interesting problem. my guess is that if you wrap it in a damp towel, + plastic bag it will take some time for the moisture to penetrate to a depth that helps you turn it into something softer you can then process ' as usual ' during that time , the normal flora on the surface ( cheese yeast or cheese bacteria ) will be having a very tasty time . this might enhance or be problematic when eating I have no idea at what temp this cheese would melt. Id try this : seal the cheese in a plastic bag ( SV VacBag , or freezer zip-lock ) with very little to no air SV or similar 130.1 F it then might be soft enough to do something with . or add a little water to a similar bag system and see. it its getting soft , but not soft enough @ 130.1 F , increase the heat then chop it up , and put it in something , like a casserole . nothing sacred about 130.1 F at some temp , > or < than 130.1 F the cheese will ' split ' use it all in a casserole.

@Pete Fred Wow. That's a lot of souffle . Im sure there were no leftovers. That's fine , as I doubt it ships well to My Place. Rays.

I was in Holland as a kid . 10 y.o. this was served at breakfast , along with an open faced ham and open faced cheese sandwich. I wanted to move there.

@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.