rotuts

@eugenep SV really does not need a cook-book , if a cook-book is a collection of Rx's your SV results will improve dramatically once you understand that 1 ) Time for cooking relates to tenderness of the final item. too much Time for certain meats will result in ' mealy-ness ' 2 ) Temperature of the bath relates to " doneness " : traditional Rare , medium and well. as the temperature of the bath increases , meat juices are squeezed out of the meat as it contracts . in the same manner as a traditional braise : the braised meat will be very tender , but on its own , have a ' dry ' feel in the mouth. Fat is not well rendered with SV at the ideal temps for cooking the meat. Fat needs fairly high heat to " melt " I have the D.E.Baldwin book , and have had it a long long time. Ive only used the temp tables and they are very useful. I checked this book out of the library so many times , I bought it : https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly/dp/0399578064 it is a more tradition cook-book , w tantalizing pictures and Rx.s that seem to be well thought out. this book , more a meat book https://www.amazon.com/Secrets-Butcher-Select-Prepare-Every/dp/0316480665 talks a lot about types of meat , and how to cook meat , with s section that quite complete on understanding SV as a cooking technique. I reviewed it on eG , and the price went up ! but is back down now . https://forums.egullet.org/topic/157667-secrets-of-the-butcher/?tab=comments#comment-2180402 if you take your time here on eG going thorough the various SV threads , you will learn more, effective information that many many commercial books combined. SV does certain things , not everything . but what SV does well , it does very very well once you understand what its doing its very different than differential cooking , which is conventional cooking : using a heat gradient ( hot pan , hot oven , hot grill ) the surface of the meat will be much higher on the outside , then the center . that can be good and not so good. keep experimenting and keep a notebook of your work . this is very important over time It been said here on eG that a " Red Engineering lined notebook works best " Bon Appetit !

I wonder if 3 is too many if they are going to be D/c'd its $ 199 at Amazon Cuisinart CSO-300N1 Steam & Convection Oven, Stainless Steel " 1 left " " more on the way " free standard shipping Im not a prime member , just on of the many Bazillion Amazon Owners .

My Pleasure .

I discovered ATK's business model years ago was based on Churn. this was so long ago , that google teamed up w Amazon and gave me a significant extra % off the already discounted Amazon p[rice Amazon sold mostly books way back then I got a " Best " book and back then the books were worth reading as they had a lot of information in them I noticed several exact Rx from previous books. I called them in Brookline MA. they actually answered the phone , were polite and referred me to the Editors office. they said " yes . 40 % of the book came from previous books " that didn't go over well with me , as previous material published in a new books has to be indicated on the copyright page. so I just get them from time to time from the library. they have their p[alce , esp now that they have a lot of color step-by step pics but are not worth buying , even at a steep double discount I got way back when : I payed 40 % of the list price. they ATK cooking show has different sorts of dups on it one season the did a butterfly'd pork loin , stuffed w this and that the next season they did the exact same Rx , but the salt was changed by an insignificant amount I am able to cap the shows , along w other PBS cooking shows , and keep they around for reasons that are unclear to me. How many marbles do you need to " play marbles ? " here are some of their books : https://shop.americastestkitchen.com/new-releases-649.html which one interests you? Im sure my library has it or will soon !

that's an excellent price ! stock up !

@Captain what sort of lobsters are these ? any taste difference between the varieties ?

how big were they ? how many do you expect to get / crop ? do you know the variety of the tomato ? glad you are having fun w the CG looks a bit psychedelic w the different colored lights

@JoNorvelleWalker hopefully , you are not using salt w Iodine in it ? it has an odd taste

TJ's french mustard has gotten very good reviews I love it I think it was recommended in on of the ( many many ) ATK books , the TV show cookbook ?

Wow I better get some Sushi rice and nori wow

No.

@JoNorvelleWalker very interesting. did you season the meat destined for the SV before you bagged it ? which steak did you eat first ? the PAG'd ? Im happy how beef turns out for me SV. but there were the Grill Days etc . If I could find very fresh fish , fairly priced Id be all over the PAG for fish Scallops ? ( pls remove the tendon if it there. A Cat would love it ) Salmon ? closest to the Head , filet of steak ? I have a friend who has a place in Woods Hole MA a fish monger , Ive been there , very fresh fish, fairly pieced Ill point out to him he should consider the PAG for that place. Ill have to motor down and visit. he likes Wine , I like Wine seems like the right thing to consider.

@JoNorvelleWalker thanks you for your analysis of those two steaks. you have pointed out something that a SV system cannot provide : Tantalizing Aromas that linger and affect us when we eat. The Roast Beef done in the Oven. the Thanksgiving Turkey roasting for hours the SV steak ' char ' didn't help the steak at all ? my thoughts are this : If KFC can make a limited edition KFC Candle , that fills you kitchen and home w the #$R^#$)R%^@#^R#%^ scent of KFC : $%(Y$(% Oil , etc all those fried herbs and spices ... some one can make a Bazillion Units of currency perfecting a SV Candle ALL I ask for this Outstanding Idea is : 20 % for me , 30 % for eG , and and the maker will get 50 % of a Bazillion Currency Units ! the aroma of Fine Cooking really do matter. Ill leave the whole idea to anyone ( 40 % to eG , please ) who does this w an aerosol . hand pump or compressed can

exactly. One. to sell.

Id just coat you PT before you bag and cook w the seasonings of your choice. I can't say if salt will draw out moisture from the meat. for a 3 hour cook. I learned some things recently from Thomas Keller and Gordon Ramsay on their Master Class videos : use pepper after you sear , as it will burn during the searing. and don't reflexively use pepper , as in " S & P "

I also doubt that any ' regular ' here on eG has a PacoJet. you would also have to have a blast-freezer for the full effect. on Great British Menu they used the TMX for very complex sauces , and smooth beginnings of IceCream which then went into the Paco-Cups and the Blast-Freezer. in my Younger Days , when I made complex sauces had I been able to afford one , and it worked well back then I would have been all over it.

@Smithy Im a fan of rare pork. w SV its a snap , and there are no issues w pork @ 130. I don't buy tenderloin as for me it doenst have a lot of flavor , just bland tenderness Baldwin recommends 130 F 3-4 hours. SV will not dry out meat , unless you go to a temp that causes the muscle to contract : that's your Bag Jus.

I can see a Run on the CSO now that people realize one is not enough. if it came in @ 200 USD on sale delivered ................

the ThermoMix is used by several of the HighEnd Chef's on Great British Menu https://www.bbc.co.uk/programmes/b0071y6r but not that often. if you can afford one , and use it from time to time , why not ? BTW : All Michelin Starred Restaurants have lots of things I don't have like a Pots and Pans Clean Up brigade. but its said to be a fine machine by those you have one in their home kitchen and its always nice to see Kitchen equipment upgraded. and no one effectively makes a larger CSO maybe ThrmoM or Brevelle might look into that project. BTW thanks for the pointer. I love looking at Kitchen Equpment !

@Shelby way ahead of you Ive had a spare for a long time. I could not imagine Life w/o one if they stop making them. the original still going on strong w plenty of Patina !

@Paul Bacino about as perfect looking as a plate of Enchilada's can get @Shelby 's are neck and neck to these I recall. I dont recall the ' crust score ' in points on those. these get the job done.

@dcarch I don't use mine. i know in the past you've ' deep fried ' it to get cracklings. way too much work for me for a fairly low yield item in my Taste Book. but glad you enjoy it.

C*R&A#P as this is a family Blog I lost an entire hour of SV Perfection Gone ForEver based on the DST I hope to remember top make that up Yikes ! come on. 3 " of snow , Then Granular Snow ? then Rain ! Yikes again P.S. : the bubble wrap , very high end works very well on the Igloo cooler , 30 Qts it was a bit of a mistake to use generic cleat pasting tape on it although it is working well Im not going to be able to revoke from the bubble wrap but Ill but it of carefully and the nest tome I use the Ig-30 Ill fashion a high end foam insulation piece, I have to fit on the top of the Ig-30 w the bubble wrap under neath and seal that , after trimming to the Rim of the Ig-30 at the Ig-30 rim

@Shelby awesome as usual love the noodle dish. I love creamy noodles , w a splash of dry non oaky wine red or white. to keep the sauce from splitting , use heavy cream. I freeze full-fat Phiadelphia Cream Cheese in small daps and wrap i done keep heavy cream in the house. just thaw the PCC daps and mix w a little milk to get " Heavy Cream substitute " wont split w the acid from reduced wine.

yes. otherwise , to cook the flesh side up to your liking ( the ' up- ' side initially ) you would over cook the skin side for sure over cooked fish is a tragedy IMO although some fish need to be cooked ' through ' : swordfish , SeaBass i.e. very firm fish others can be very lightly cooked : salmon , tuna or not cooked at all !