rotuts

@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

@Samer interesting question its true the Staub's have cast iron or enabled cast iron stalactites in the lid I think this is meant to get more even condensation back into what you are cookiing rather than a single big puddle. not sure this matters that much , but the pots are a joy to use and expensive. frequently , parchment paper is placed between a lid and a pot for slow braise to give a tighter fit . or a parchment paper disk is placed right on top of what's in your pot shy do you want condensation , per se ? to eliminate evaporation ? Id guess not to be cheeky , consider traditional braise a la oven vs SV braise a la sealed vac'd bag at the temperature of your choice for comparison

WBT w humidity less than 100 % at temps above 100 C are going to be less than the DBT at those temps I don't think the WBT automatically drops to 100 C but Im starting to feel a little dehydrated myself , so some Personal Fluid Therapy is in order sooner rather than a bit later. " He's been known to pull a cork .... " Sheriff in " True Grit " mentioning Rooster Cogburn to Mattie Ross a truly great line if there ever was one. the book is even better than the movie , and the movie was mighty mighty fine.

@kostbill yes . it's easy to understand once you grasp the concept WBT was invented to give you an idea of 'heat effect' at dryer , or more humid normal living temps. 100 F in a New England humid summer is going to feel quite different than 100 F in the dry Arizona desert. Ive lived in both places . that's all there is to it. WBT isn't very helpful above 100 C.

I enjoyed scrolling through this list : https://www.buzzfeed.com/hannahloewentheil/trader-joes-holiday-products-items-2020 ' next year , after a few Vacc's '

and lets call ' steam ' water vapor above 100C that is condensing. you open your CSO at 350 F Steam-Bake : you get some superheated water vapor , hopefully no in your face. water vapor can condense below 100 C : Mist.fog etc and for completeness sake : water has a ' triple point ' where each phase ( liquid , vapor , solid ) is in equilibrium . not often useful in cooking.

lets go back to what ' wet bulb temperature means and is supposed to measure : https://en.wikipedia.org/wiki/Wet-bulb_tem… The wet-bulb temperature (WBT) is the temperature read by a thermometer covered in water-soaked cloth (wet-bulb thermometer) over which air is passed.[1] At 100% relative humidity, the wet-bulb temperature is equal to the air temperature (dry-bulb temperature); at lower humidity the wet-bulb temperature is lower than dry-bulb temperature because of evaporative cooling. N.B.: at 100 % humidity , WBT is the air temperature , as there will be no evaporative cooling therefore , at high humidity in a steam over , over 100 C ( 212 F ) there is no evaporative cooking. your food , and the moisture on the food's surface does not evaporate , and the temp of the oven determines cooking time , IE thermal transfer from the oven to the food Infrared , contact ( circulating moist air ) etc. Wet Bulb temps require evaporation , at any temp. above or below 100 C in environments w 100 % humidity , at all temperatures , WB = DB temp

@kostbill Not quite right I think : Wiki : https://en.wikipedia.org/wiki/Wet-bulb_temperature """ The wet-bulb temperature (WBT) is the temperature read by a thermometer covered in water-soaked cloth (wet-bulb thermometer) over which air is passed.[1] At 100% relative humidity, the wet-bulb temperature is equal to the air temperature (dry-bulb temperature); at lower humidity the wet-bulb temperature is lower than dry-bulb temperature because of evaporative cooling. """ I think WBT is useful under 100C if your oven is 100% saturated above 100 C , you get that temp , f fully saturated air Rational oven : I can't tell you what ' combination 30 t0 300 (C ) means I don't have one. Id love to have one to figure this out. right now its Ice and Snow on the driveway .

@weinoo what differences do you notice between the legs? any tase differences ? Size ?

@kostbill good place to start on Mailliard Rx : https://www.seriouseats.com/2017/04/what-is-maillard-reaction-cooking-science.html you generally bake/cook in the closed steam oven at a slightly lower temp than a regular dry oven. and the cooking/baking is faster. for bread , steam is only used for the first few minutes to get the ' spring ' of the crust the dry oven. almost all ' professional ' ovens have steam as an option they have not become ubiquitous in homes , as venting is a problem w so much steam coming out of the oven when you first open the door. also steam ovens ' steam clean ' professional ovens are ' plumbed in ' and washed in a cycle like a dish washer thus the ' plumbed in ' aspect then you wipe them down , that simple. there is the issue of a condensation collector under the oven. take a look at this Bad Girl : pretty snappy ! unfortunately most need 3 phase power this one does not : here is the spec sheet : https://mcdonaldpaper.com/media/pdf/A618106.12.pdf its $ 11,280. and unlike the Anova , this puppy has free shipping ! don't know if it needs to be plumbed in , and needing a drain

the humid air delivers more energy to the food over time , and the food cooks quicker and the food does not dry out and yet , you get plenty of Maillard Rx. review the CSO threads to see the results.

bag them even if you have to tim them in 1/2 then keep them very very cold in your frefrig then frwwze salt is the issue w pre-seasoinf if you have seasoning w/o salt o ahead and do it now if not , wait salt now will bring fluid out kee tha fuind inn for now.

reaqd some of the comments . very interesting I have not been to Arby's for a long long time. I had it a few times in CA , and the meat was ' whole cow ' then but had a peculiar texture to it. doing a lot of SV now myself , it represents ' Over' SV , ie mealy meat. the sauce(s) probably saved the business. so , is Arby's meat now ' SV Meatloaf ' rather than ' whole meat cow /? those engineered sauce's at many FF joints are deliberately addictive for sure

@SLB well written and interesting article thanks P.S. : if viewing the article , scroll down to the NYT article on the marrot .

@eugenep interesting notes on dilution. Aldi mayonnaise is very very very close to BestFoods / Hellmans and significantly cheaper. they also have their brand of MiracleWhip , again very very very similar to be indistinguishable . but for me , The Whip is no Miracle. I used to go to MarketBasked , a local family owned supermarket chain. their business model makes many of their items significantly cheaper , their brands , and major advertised brands. after a few Vacc's , Ill go back their .

is the ' woven wheat ' like Trisxits ? TJ's had their version for a long time less salt and thy disappeared.

the Aldi very near me might look like this: I can't tell if this the real plc or a stock pic. I wonder where the 25 c cars are ? maybe that brick thingy it was not there before. Harbor Freight and Total Wine are on the L and the R BTW some one tried to rob Aldi at GunPoint and is now in custody w no bail no joke

it seem in my area Aldi has senior hours: Aldi: Stores are open from 8:30 to 9:30 a.m. on Tuesdays and Thursdays for seniors and at-risk customers to shop. Ill trytonrememnber this and look into them after Christmas.

@blue_dolphin Nice ! very nice ! there is a new one very close go me close tha n TJ's jut doe me Ill wait until i get Vacc'd just me they do have some chocolate bars that ae very tasty.

@ElsieD Im not sure what a porchetta roast is I did some Googling It might be a pork loin w skin if you like 140 for pork fine a little less 135 for the Tender Time might be a bir more intereasing maybe just f9or me pick your temp if 140 works for you if its loin : 6 hours might be fine pics might be nice

@sjemac "" I will take the other outside round that is in the freezer, defrost it, drain and dry it and then repack it and let it hang out as a whole cut in the refrigerator for 14 days to see if the results are similar "" I wonder id the drying out and repacking are necessary . It might make the resulting package more attractive , but it might also add contaminants . Id üst refrigerator defrost as long as the package is still tightly sealed , then start your counter when fully thawed in the refrigerator. just my 2 cents. I feel w aging , less manipulation that might introduce contamination the better up to you pse include us here w your steps. thanks y0u

@sjemac Excellent experiment and Analysis ! I don't have any deer , but several pass through my back yard during the winter and early spring. I doubt Id be allowed to shoot any though, nor process them Id be able to Vac them p though ! have you tried to SV the steaks > 130.1 un til tender for you then chill / pan sear ? Id bet you'd love it ! thanks again for you analysis.

@weinoo Im pleased to see a place transitioning in difficult times and seemingly keeping their distinct take on food , and keeping their quality high. good for them.

@JoNorvelleWalker Beets : iPot , Pressure-Steam , ie in basket above water plunge in cold water , until you can handle , but still very warm , peel. use gloves if red hands for a day or two matter .