rotuts

a P.S. : if you haven't done the Harvard Course , do it soon . it's online , you're pace , and very interesting .

the Harvard course on line comes first to mind : https://sciencecooking.seas.harvard.edu https://www.edx.org/learn/food-science/harvard-university-science-cooking-from-haute-cuisine-to-soft-matter-science-chemistry https://www.harvardonline.harvard.edu/course/science-cooking-haute-cuisine-soft-matter-science-chemistry good luck .

@Tempest63 Ive never been able to source cheeks. would love to give them a ( SV ) try someday. thoseLamb cutlets look like Lamy Lollipops tp me Rare on a hot grill. congratulations on your find.

@liamsaunt thank you for putting so much into your posts. I thoroughly enjoyed your trip. thank you for taking us along.

@TdeV some of the fat will melt at 130 F , but if you ask , probably not enough to suit you. stay w 130 f until tender , then just eat the right portion of fat that suits you. you find the meat moist and tender l not ' dry ' like the meat in a braise .

@KennethT '' I like the dead center to be really rare '' Im with you on that. I like the center to be barely dead . I frequently just slice the raw salmon , and have sashimi ' on the spot .' Im going to try Tj's wild salmon. its been previously frozen , and is dated ' previously frozen ' is a statement fraught w danger . and most of the packs of fish are moistly tail , not nice tranches close to the head but I might try it as sashimi .

the above link seemed to indicate three items @ Tj's : I used to get the turkey club wrap . it was tasty . make my own now due to the sodium content of prepped stuff. lucky me .

@TicTac pleased someone else , thus others , noticed. nothing new , really .

@palo interesting. but \ what are these products ? what do they look like , and where are they sold ? as ?

re: tuna & watermelon '' they are the same color '' and thus , one can plate less tuna . Economics .

@YvetteMT I have not SV'd fish. and there ism a spectrum of tender/tough for fish Salmon in tender raw , swordfish is not. Im wondering w a bigger fish , at your chosen temp ( on the lower side of an average ) would a bit more time help ? Im talking 125 ish possibly 130 , probably not higher.

@liamsaunt Bermuda has some top notch menu's and fine presentations from those menu's thank you for sharing.

@Ann_T another really fine plate of food. love the idea of a ' stuffing dumpling '

its a mistake to be in a hurry w SV.

I have not done SV via steam . its gong to take quite a bit longer to get to temp due to the density of the heat ( steam off the boil ) vs water . so it might be fine for shorter cooks , like fish . 48 hr corned beef @ 142 F ? maybe , maybe not. I personally feel good quality bags ( vacumsavers ) are fine to use.

@gulfporter wow. looks fabulous. lucky you !

Im guessing there is a blend of SV use. Its what's for dinner and , then its what's on sale , and thus 12 , 24 , 28 hours in bulk. whole Fz turkeys . bags of corned beef . flap meat on sale , and the like; the later comes by several times a year and former , SV is part of your weekly cooking. might be more than you want to do every day.

@Ann_T another outstanding plate of food.

@curls what a fine idea I take it the inner side of the chicken does not brown that much , but cooks as a result of the KJ's temp but the potatoes roast w some of the chicken drippings bet both are tasty .

@Neely that is an exceptionally good looking plate of food. how did you make the gravy ?

why not review SV Here : 47,000 pages , most insightful and very helpful. Right Here .

@Margaret Pilgrim except for here : and many other places in the video . can't say what he paid for them and , I myself have some very special knives Ive worked up to them over 50 years and taken care of each group before these I had not thought of my current Watanabe's as a conceit . but I can now see them viewed that way if all there was to them was their price .

@OlyveOyl Nice ! Im guessing that version is not from FR and https://www.edehillerin.fr/en/flat-bottom-bowl/1263-1649-bassine-fond-plat-inox.html#/173-choix_diametre_cm-16 no matter . you're pics suggest the bottom reflection w the side might b e curved ! items like these are items one might acquire for their ' feel ' , which adds to their price. some times significantly an apro : CuisiPro has sets of measuring spoons , and measuring cups https://www.cuisiprousa.com/products/cuisipro-silver-stainless-steel-stainless-steel-measuring-cups-and-spoon-set-two-sets-747143 they certainly cost quite a bit more than when I got them way back when the differential back then was not so bad. pleased I got them back then

a side of beans , please . Meat in chunks , if you don't mind.

good points. however , in the video , the corners don't seem to bother that chef. Ive plenty of rounded bot0m SS bowls . though Id try one of these. after all , the design seems to be popular in France. but the price , probably for a small bowl , doesn't seem to be worth it.