rotuts

@Kim Shook you are going to love it if you are able to pls takes some pics for a chronology tasty is what tasty sees [ed.: you can quote R if you like . no charge ]

its a very long thread as I recall Evelyn Wood's might not be of help here but I can , and have been wrong before not to often w pork I hope N.B.: https://en.wikipedia.org/wiki/Isotherm N.B.II : isotherm – in thermodynamics, a curve on a p-V diagram for an isothermal process https://en.wikipedia.org/wiki/Isothermal_process "" In thermodynamics, an isothermal process is a type of thermodynamic process in which the temperature of the system remains constant: ""

@Kim Shook " Most of them are subcutaneous " well hair is not usually subcutaneous pls call the butcher and report back wat boy have will be soon Soooo delicious !

well ... you can start buy calling your butcher \and what the local procedure is if the local butcher does not choose to take your call send it to me Ill post my results deliciously call first I do have some ideas for you']w/o sending that delici0usnees to me let us know what age butchernsuggest

"' I borrowed the term "exponential" from Polyscience "' a bit too bad there , Yes ? "" about cooking times for pork of a given thickness. You've provided no insight on this issue " Ive done my best to explain what ive done to my personal liking and I have Many Pounds that are in my freezer to enjoy you might want to go back into his thread as see. its all there

OK 5 mm takes 4 min 10 mm takes 8 min etc Core Temp all though it was a Long Time Go that's arithmetic not the times you have implied """ Sous vide cooking times increase exponentially as thickness increases. "" just saying

My citations are in my Freezer what you might be implying but most likely not is that a a thicker cut of meat takes longer to get to isoThem. the meat is at the SV temp , through out. but its not going to be exponential but once there all is the same in The Bath and the time for your tenderness point is the same , after that initial IsoTherm time for any cut of meat , what ever thickness. Q.E.D.

"" A slab of meat four inches thick takes at least three times as long to cook as one that is only two inches thick. "" it does not. once IsoTherm is achieved that varies w thickness, for sure then , it's the time you want at your temp to achieve tenderness.

@ElsieD you more or less did a SV Braise OK but if you can cross this cut safely and affordable try it again , w the fat at a lower temp 135 F ? no more then 140 F . for te tine to get it tender yu will love it a lot more !

@liamsaunt Nice ! can you repackage and Vac ? I know people ae very leary cooking pork at below the level that kills https://www.mayoclinic.org/diseases-conditions/trichinosis/symptoms-causes/syc-20378583 Id cook your pork at the same temps you enjoy beef I like 130.1 for beef but that's up to you if you choose a lower temp , more 'Jus 'stays in the meat. OK is there is Jus in your bag , at what ever temp when done use it for the sauce SV doesn't do everything it will not Mailliar your meat once you identify your ' done-ness ' make sure you chill the meat any meat , so after a ' very hot minimal time sear ' your meat does not go too fat above your desired doneness. chill etc to get to your chosen point on yo0ur plate pls psot pics of your experience

@Duvel thank you Q.E.D.

that's one way to look at it a very common way , yet if you put the difference in Tesla, inc ( TSLA ) call options you'd have a house and any kitchen of your choice . @chord good point. I knew it ! savvy shoppers bought all the ones they used to have. only available in Meconium.

if they cost the same , Staub. but they don't. read about The Snowball only if you are just starting out. for most of us The Snowball melted a long time ago

@kostbill " humidity cannot get above some percentage " it can get to 100 % at any DBT if you go to the troubler and expense to build your Combi or experimental set up properly. it seems that Rational has chosen to build an system , already relatively expensive for me that can give you 50 % humidity @ 230 C. for practical cooking purposes , I shave no idea what you gain @ 230 C ( 446 F ) w 50 % humidity careful opening that door ! and that's why these machines need impressive hoods and venting. massive amount of energy released when you open that door !

Took thermodynamics for only one semester. it was a complicated course , and required understanding partial differential equations. I found the Second Law especially impressive .

@Duvel Kiss Kiss ! kudos coming your way ! have a dortmunder beer https://www.hopculture.com/definition-dortmunder-beer/ on me , with some meat ! https://en.wikipedia.org/wiki/Mett 350 F is a common cooking them , 176 C how much humidity you might want to use at those baking temps is beyond me but , if you wanted 100 % , you simply would have to build-in a more powerful steam generator. Mett, w Kudos , for @Duvel : On the way.

the issue is '' relative " steam cooking works as it is supposed to. very expensive professional combi's allow you to set the humidity at what ever temp you are cooking at. actual humidity ? relative humidity ? terms might not matter in actuality. can you have 100 % humidity at 350 f a common cooking temp ? don't know. but I don't see why not w a steam generator that adds steam to a closed space closed is important as leaking steam at that temp is very dangerous and might be difficult to maintain in a '' kitchen setting '

""" relative """ ? Actual ?

@Duvel is that a very Young Bourbon smile ? best to train early but w small-ish doses. good job over all Id say !

decent idea but w the SnowBall that's 8 - 9 Staub's in the future w decent nIKEA , ++ and +++ in the mean time as there will be one I do hope.

or choke on

@kayb read them all w Chips and Dps ? something you will not regret it start w True Grit

Back then way back then Western Cooking FR , other meditteranian countries cooked a certain way now is not then so there are different ways to cook 1) in an older , very proven way or 2) a newer , very proven way for the same result on your plate no Modernist odd powders to buy at all

@weinoo excellent but if you are starting out use IKEA as your co-pilot and invest the difference you will still need " A Very Sharp Knife " Jacques Pepin and 4 all all you need initially for your first 20 - 30 years of cooking for your slelf and your ( eventual ) Famiy.

@weinoo excellent ! Im guessing you've had that pot for quite some time. and its given you great personal satisfaction every time you used it, My Dellerins 3 mm copper pots , three of various sizes " for the oven " also have done me great service over 30 ++years the largest , $ 15 USD at the time in France , 11 FF to the buck w free AirFrance shipping ..... fine cooking equipment carefully purchased are a great joy to use carefull cooking , w very fine ingredients locally obtained in an IKEA vessel will taste the same theis is a N.B.: for Younger Home Cooks' after all if you read this book : https://www.amazon.com/Snowball-Warren-Buffett-Business-Life/dp/0553384619/ref=sr_1_1?dchild=1&keywords=the+snowball&qid=1608397970&sr=8-1 and no , its not a ' quick tip ' its a very well written book about a very unusual person who understood " The Snowball " just starting out ? IKEA , and then understand " The SnowBall " and the SB is not what's ion my front yard now cheers Merry Seasonings to You All ! R and MC