rotuts

and so are mine. that's why I think ATK frequently " mails it in "

although I missed out on the iPot 8 qt v2 for 89 USD Ive recovered from that Id like to hear for those who use the iPot for pressure steaming eggs right out of the refrigerator at low pressure steaming i.e. above the 1 cup of water Im looking for personal experience where the egg , chilled in cold water or ice water for a minute ore so makes a Perfect Poached Egg , coddled if you like ? based on this ATK episode : https://forums.egullet.org/topic/158144-americas-test-kitchen-new-book/?tab=comments#comment-2194309 thank you.

Oooooooo! just like that ATK S19 Ep 08 : SouVide Eggs /steak / circulators. as much as it galls me they did a decent job. it will probably drive me to drink the steak was 1.5 to 3 hours @ 130 ( expensive rib-eye steaks w caps ) then pan sear, make a deglazed sauce they use the displacement method . and they added 1/4 cup of vegetable oil to help displace air. for poached eggs , cold from the refrigerator : 167 x 12 minutes , ice bath for one minute , the crack onto toast. aside from the oil , they did a decent job. they might have used the straw in the corner method for the last bit or air , saving a bit of mess. and then used the jus from the steak for their final deglaze rather than chicken stock. they preferred the Sansaire circulator , based on a quicker beet the water up , and an accuracy of 0.2F they did fairly note that it required a program on a mobile device , and if you didn't want that feature , the Anova WiFi was the way to go. in their book , the downgraded the Anova as they said it had a 2 degree accuracy , and that was too much for eggs. they did not mention this on the show. My Anova's are perfectly accurate for eggs at what ever temp I set them for. anyway , a decent introduction for those who knew nothing about SV parched I am.

I really like my " thingy " and have a large collection of wood-pelleets . probably too large. this is the Thingy : https://www.amazon.com/Maze-N-Pellet-Smoker-Filled-Pellets/dp/B01MZ76568/ref=pd_day0_hl_86_6/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B01MZ76568&pd_rd_r=436bad70-498c-11e9-a766-6d993f35ddd7&pd_rd_w=ZVAKs&pd_rd_wg=tYg1N&pf_rd_p=ad07871c-e646-4161-82c7-5ed0d4c85b07&pf_rd_r=92M7ZBQA29CZY1S3A48C&psc=1&refRID=92M7ZBQA29CZY1S3A48C it only use 3 " for a 1 hour smoke. @Owtahear we must be doing something different ; 4 to 6 hr in my set up would massively overpower salmon w smoke anyway , welcome aboard.

I just got the book Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World from my library. its s decent beginners book , and based on the ATK business model , Im almost choking on my words. plenty of pictures , and eGullet was mentioned on pp 3 : " No one had spent tie experimenting with them [ed,: circulators ] . Enter : the website eGullet. the forums on this culinary-minded site were a place for people to geek out on food-realted issues , and sous vide was a perfect subject. " Id quible a bit on some of their temps , but thats a personal preference. they do turkey breast @ 145 F their ' egg page ' os OK , but their are better on the internet. they poach their skinless chicken breast @ 150 F , a bit high for me. the also use 1/4 cup of vegetable oil in the bag which I find odd and unnecessary and messy. they have not done SV on any of theirTV shows. they have mentioned Sous Vide Supreme , and probably a circulator or two I wonder where they got all their information for so many Rx's ? but , if you like pictures , and are just starting out , It going to be OK I feel their temps are a bit high , and wonder , in a published book , are they just concerned about possible health issues at sl lower temps? with a bit of patience , you can learn more by following the eG discussions. now Im not saying that's what they did.

Ive never heard of Skhug found it here : https://www.nrn.com/food-trends/zo-s-kitchen-expands-menu-new-sauces-bowls-and-sandwiches ""• Israeli skhug: A mildly spicy sauce of peppers, citrus, cilantro, lemon, olive oil and spices, such as cardamom, cumin and caraway " seems tasty

@ElsieD Ha Ha on the greens ! Im trying my best to be Greener ! the bubble wrap in question came from https://www.zwilling.com/us/ where I bought some new MR glasses : https://www.zwilling.com/us/zwilling-sorrento-9-oz-double-wall-tumbler-glass-2-pc-set/39500-211.html?cgid=tabletop_glassware easy for me to clean by hand , and stable. I live then they wrapped up this shipment and another w bubble warp that I could not part with high end plastic , thick w just the right end of bubbles who knew ? what surprised me after using the Staples Clear Packing Tape I though the tape would rip apart the bubble warp but after 48 H , and 135 F and some humidity it all pealed off fine. get some MR glasses ! save the bubble warp for SV ! Win and Win again 1

My results for this year : I PM'd @dcarch to review the times he has used. I have used 140 F for 24 - 216 and was happy w it for Point @ sale. I decided to try 130 F for 24 then 135 F for 24. I was wondering if some time at 130 f might decrease meat contraction. I used my Igloo 30 Qt for the first time https://www.target.com/p/igloo-contour-30-cooler/-/A-15373010 the foot print is not that much larger then the Coleman 16 qt https://www.amazon.com/Coleman-16-Quart-Excursion-Cooler-Blue/dp/B00GZQ80BE/ref=pd_rhf_se_s_vtp_ses_clicks_0_7/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B00GZQ80BE&pd_rd_r=2a0467cd-2b25-4e5f-9234-b9475f69aad1&pd_rd_w=dciVZ&pd_rd_wg=cJ33j&pf_rd_p=05d75987-58ed-4d36-bbfa-515cd87e4ee3&pf_rd_r=12XBN1SBJTMN031E1YN9&psc=1&refRID=12XBN1SBJTMN031E1YN9 but its deeper. I used the Anova bluetooth and it handled the extra volume fine. I also used high end bubble wrap , w some clear packing tape around the edges to seal in the water vapor. the cooler and the bubble wrap worked fine w the Anova . no water loss over 48 ++ hours rapid cool in the sink w snow " out of the pouches : I forgot to rinse off the meat , thus the protein looking coolor on some of the surfaces it does not effect taste , smoker set up smoking in progress. one your w applewood chips, this is the first time I tried these , and the smoke seemed a bit harsh. the snow on the top of the Weber keeps the enclosure cool , as it was a mid 40's day , but sunny and the sun was warm ! finished smoking. note the 1 Qt of ' Jus ' from the bags I added two x 2 Tbs of jus to each bag. thats a Cuisipo 2T coffee bean measure I no longer use for coffee. I refrigerated the bags I think 2 T of just went back into the meat while in the refrigerator . I thad noted , even on cold smokes , the surface of the meat , both Turkey and CB dry out a little this solve that issue. I refrigerate for a few days before I freeze so that some of that Jus can get back in the meat bags ready for the freezer. not that attractive looking , so I wont pass these around as Gifts. notes made in the Red Notebo0ok to not forget a final rinse of the meat next year. tow different cuts all point : and both tasted fine mise for a sandwich , on saurdough : all in all I learned several things this year : the 130 x 24 + 135 x 24 was not that different from 140 24 + as far as I can recall. both made fine sandwiches . I have not tried this years crop as a CB dinner. I froze 6 oz of left over Jus in a brick to bring out when I make the potatoes / carrots / cabbage for a hot dinner in the iPot. a final rinse is important for appearance sake be fore bagging for the SV cooking. save the Jus and add to the new bags of cold-smoked CS some will be reabsorbed. the harshness of this particular pellet concerned me , but diminished after re-bagging for 24 H in the refrigerator it did not adversely affect the final sandwich. from now on , Ill try to remember : if the smoke is harsh , maybe only 30 min cold smoke. the most important lesson for me is that the Igloo 30 qt is easy to use and well mated to the Anova / bubble wrap set up. I could easily have added 6 - 7 full sized CB's ( remember i trim them down ) to the 30 Qt w no issues at all. I used three CB's here noted in an earlier post. the 48 Hr cook was no problem at all and no extra work. clearly its time for me to retire the 48 at set-up upstairs using the SVMagic. a P.S.: on the Igloo / Anova set up : the Coleman 16 qt easily SV's two whole 7 - 8 lbs Turkey breasts that I bone out , into 4 packs , the Igloo will easily hold at least twice that amount w only a sl larger foot print. Its a fine set up if you SV in bulk as I do. the small Coleman https://www.amazon.com/Coleman-Excursion-Portable-Cooler-Quart/dp/B000G62SJE/ref=pd_bxgy_468_img_3/131-8559044-3212828?_encoding=UTF8&pd_rd_i=B000G62SJE&pd_rd_r=558a4aeb-48ce-11e9-969f-a1ee2b4b46aa&pd_rd_w=DSPBi&pd_rd_wg=uA4XL&pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&pf_rd_r=F7WEFW220TY7C4941M8G&psc=1&refRID=F7WEFW220TY7C4941M8G I use for small experiments and Re-Heats.

one trick Ive learned over the years : if the tomatoes have no blemishes , they can age and improve a bit in a brown paper grocery bag w a few apples in the bag. you wont ever get an increase in aroma but the flavor improves somewhat. if they have blemishes , fungus can rake root in those area. better than nothing ( sometimes ) in the winter in NE.

@gfweb thanks. I went to the Rana web site and thought about those tortellini. I stick w finding and trying the pasta sheets BTW you haven't tried the Marinara Sauce ? the Meat Sauce ? the Alfredo Sauce ? No ? Rats. looks like Rana thinks that's all I need to make a complete lasagna. Ill let you look into it and report back, Why ? its Tax Season Here. no amount of MR might help.

@Nancy in Pátzcuaro Ive always make my pesto w walnuts. the issue w the NYTime is probably my broser an older on on an iMac that need to be updates I can see the vids after going to NYTimes from there thanks for suggesting Pesto might be made w walnuts Id forgotten.

well after the Huff and Puff passes on True , authentic , peninsular Italian food has no tomatoes imported front the Americas ? see ? so sad, no tomatoes in Authentic Penisualr Italian food the point is : pesto has pine nuts in it because they didn't import them from Chna they picked them up from their own ground or the locals forest I don't care for pin nuts , so I can't make Pesto. @teonzo you have a lot to say about cooking, cooking now is not cooking in Italy before there were Tomatoes ? No ?

@dans thanks you for the tip on the Rana Lasagna sheets Ive never heard of them but they are available locality ! always sorting new ( eventually ) on eG ! thanks again.

Ive been using No-Boil ever since It became difficult to buy locally really fresh lasagna noodles they work well , as @gfweb suggests , if you understand the lasagna has to be on the wetter side. I haven't ever pre-soaked them in warm water , but Ill keep that in mind. Ive always found pre-cooking lasagna noodles a real PITA. many times Ive not made lasagna in the past because of this. on a ATK show some time ago , they suggested one could soak regularlaasagna noodles in warm water for a period of time and use them after that. ive never tried that.

@teonzo thank you for your input. I do enjoy crunchy parts of layered pasta items and other pastas baked dishes the NYTimes vid did not work for me ans I am a subsctiber Ill try my best tomorrow thanks for your ideas

he says the bain-marie set up " guarantees good gentle even cooking " BTW he did not mention the oven temp nor time. there were no spills when taken out of the oven but who knows how much editing these shows actually get. here is one last pic of the lasagna on a dish : this BTW is a béchamel lasagna w mushrooms and pancetta no other meat and no red sauce. the pasta is home-made of course. also of note , if you look at the pic on the L , the pasta for the bottom and maybe a layer to two goes up the side of the pan then trimmed . the scraps are used further along so its sort of a " Lasagna Pie " in that sense its been a while for me , but I am and used to be a massive béchamel fan. and he used a hint of freshly grated nutmeg in the bechamel . its a bit too bad that this show , if you like " Italian " is not more redly available.

@JoNorvelleWalker there are lots of small , portable scales that fit into a pocket on Amazon ; https://www.amazon.com/American-Weigh-AWS-100-Digital-Resolution/dp/B0012LOQUQ?ref_=fsclp_pl_dp_1 they measure the weight of small amounts of " powder ' I have one I used for a while in measuring the weight of ground coffee for a " shot " of espresso.

Ive been folioing this show : https://forums.egullet.org/topic/158158-bonacinis-italy/ in an early episode the Chef makes Lasagna , but bakes it in the oven Bainmarie style " for review purposes : does anyone use this method ? is it that much better than a conventional baking ?

this is a show that I think has 15 episodes. https://www.imdb.com/title/tt8287950/episodes?season=1&ref_=tt_eps_sn_1 I was able to add it to my very large collection of Cooking Vids. it is one of the best Ive ever seen. certain some scripted ' drama ' here and there but for me , about as good as it gets. you will have to search around on your various platforms to find it and D/L it. well worth the effort. Ive seen 4 shows so far.

Ive thought about this I think the middle one would work well with the CSO 199 USD or better CND 199. you might take it everywhere with you ! the week in the Bahamas but better cooked fish etc ? see ?

I see my savings for the OXO side cutter providing me w " Some exercise " for the second trip around the can. I can't even remember what the ATK "" Best " was , no matter these days, a side bitter is the way to go these days it does not cut ,, so there will be no sharp edges it has something to do w realeasing the tops adhesion to the bottom can. if you use a ' cutter ' look into these you will not regret it.

except then the CSO's wont be in those spots if being forced to move. a CSO with wheels and one of those retractable handles baggage seems to have these days ?

i can't imagine life w/o a spare CSO snapped up at an excellent price.

@eugenep the ATK Sous-Vide book is in my library Ill check it out and look it over SV was featured on the ATK for 20 seconds , years ago showing a SousVidSupreme box and verily little more. the ATK team has not featured it in their TV shows their TV shows are very directed cooking. Ill let you know what I think when I look over the book. cheers P.S.: whats on your plate tonight ?

for out friends N of the B : https://www.amazon.ca/CUISINART-CSO-300N1C-Combo-Convection-Silver/dp/B075V2S1K2 panic seems to reign in the CSO world right now. fairly easy to get one at 199 USD or !99 CND stock up !