rotuts

Im going to be on top of this as soon as the weather breaks vis Total Wine I got close once ..... couldn't find the Campari or perhaps the Vermouth Rouge but I do have this on my Desk Top :

I guess it's possible that a was the Beginning of the End of Corning re cookware. nice telescope reflector glass they made , though 200 inches !

I think w this method you get both flavoring and drying at the same time. next time Ill try three days on the rack. the 3d / 3 d might be more intense can't say to review : this is the sandwich shot ; save that jus to add to me meat in the sandwich ! two last thoughts ; the meat is not fishy in any way. and its not salty either , but i prefer to add salt rather than subtract Im sure they steaks can take more FS than I used , but I was a bit chicken at first.

Ive done it differently I have not tried the 3 day in bag // 3 day in cheese cloth so I can't say which I feel is better I do two days on a clean rack over a pan in the coldest part of the refirg I though about 3 but more or less chicken out. I also didn't want to go to the trouble of using cheese cloth as I ahd to find some , wrap and unwrap. hard work ! I coat each side and use my clean finger to move the RB40 around including the fast sides then flip and do the other side. I use enough FS to coat each side but leave no pools. 4 - 6 ++ drops each side the steak dries over the 2 days I can see and feel it on each side. I tent w parchment paper but the pp does not really touch the steak I suppose after 24 hours you can flip the steaks but I did not do this all the time. some of the time , but it doesn't seem to be inmprtant the rack was over a 1/3 seer pan and thus about 1/2 inch above the pan when the come put of the refirg I SV at 130 for 4 hours. less time might be fine. Ive chilled the bags and fz or kept them cold for steak sandwiches. I have not had them for a " steak dinner which id use a torch for the sandwiches I cut the steaks in 2 and re-bagged 1/2oved a steak is enough for me for a decent sandwich. Ive also carefully removed all the fat/grizzle from the sides , then cut the cold steaks ( right out of the refit ) in 1/2 as its easier to put the steaks on their sides for slicing thinly. the cut surfaces is flat and works well a sharp knife is nice here i let the steaks come up to room temp naturally before i make the sandwich. no fishy aroma after SV. just FS and nothing else has worked for me , but Id be interested in thoughts on this. the steaks were so good I didn't want to fiddle thinking about s lilght dusting of Penzey's granulated garlic after the 2 days in the refit some day. I did 16 whole steaks total ( 32 1/2 units ) and have has about 8 - 9 so far for sandwiches. love to see what you do and how they turn out. p.s.: several times a zillion years ago I saw the fireworks on a clear night on the top floor / deck of large hospitals in BOS overlooking the basin where the 12 shell is where the BostonPops do the 4th of July concert I could hear the piccolo ' semi-solo ' clearly I was that close. now I just wait at home for the B--52 or fighter planes or B-2 boomer to quite literraly fly over my house on the way to downtown BOS. people get there at the cerack of dawn w a blaket to steak ( ha ha ) out their grid. they are gong to have a nightly fine A++ miserable day : no clouds in the sky , 96 ++ and humid ! best of luck to them !

@JoNorvelleWalker Ive thought of that too that's 13 USD so Id need to see something that I would have purchased at some pout soon for AReallyGoodDeal - 13 only one thing occurs to me : and Anova Stream Oven , 1/4 sheet pan ++ , at least 1/2 ( 2x better ) height more than the CSO for $ 199.00 ( free two day shipping ) = 186 I don't think that will happen the new iPot ? 15 psi ? Ive got a few spares in boxes , so no new iPot so nada.

its going to be easier w a larger diameter cut of meat but can be done w the smaller. put anything you want in the center and roll and tie make sure there is not too much moisture in your filling if you like spinach , get fresh , micro for a bit in a covered container until barely wilted cool , and ' wring dry ' then use that for some of the stuffing if you feel spinachy. its that simple for CkickenBr's I filet open , pound a little between two sheets of plastic the add fillings ( not too much ; I like a cheese w flavor that melts , say Swiss , a couple of slices of Genoa salami and a slice of mortadella or two roll and tie ) 142.5 f for 4 or 6 hours doesn't really matter , but over 4. eat hot after you remove the twine or chill and then remove the twine before you slice for a mighty fine sandwich.

@TdeV indeed butter-fly out the TL or consider a pork loin larger , easier to deal with etc and as tender as you want it vis SV for both after you butter-fly and consider pounding thin-ish stuss , roll up and tie with butchers twine to keep its shape when you move it to the SV bag make sure you note that there is twine on the ' log ' so you remove it before eating. Ive done this a lot w CkBreasts and Turkey Br. just remember the twine opens up all sorts of Adventures in SV Eating the roll , not the twine

CC is probably way o slow for APD

some day Ill make a Negroni went to TotalWine and found a couple of ingredients in those AirLine bottles but not all I know it will Happen when its Just the Right Time and not before how is the weather ?

Wow Kimchi buckets w handles ! Barry ( the town ) must be a serious place Ill have to look around.

@Edward Dekker correct howevver somewhere here even or there one might cut a silpat carefully to fit a pan then ' heat over ' the cut ends to seal them that's different than an abraded surface and no one might put food on the sealed over ends I have not done this for a simple reason : the silpats are stiff , and y9ou can't use them to go up 1/4 " on each CSO's pans edges so they won't trap in the tray " jus " therefore won't keep that pan that clean parchment paper a bit larger than a CSO pan , or any sheet pan will do this and thus earn its place on the pan.

@Okanagancook Ooooooo Ooooooooooo Id like to hear what you think about the FS aging if it interests you from your current ingredients pls try ' fresh bisteka ' as a contrast I see nothing wrong w Fz beef but its a tiny bot different w fresh aged or not but SV first my opinion only.

BTW @Okanagancook don't thing More is Better here use just enough of 3 crab to lightly coat each surface , and I use a Very Clean Finger to move the small puddles around on each surface there will be small puddles 3 - 6 drops ? Im sure you will enjoy the results

@Okanagancook great ! Id follow @heidih advice and use that ref. I use 2 days in the refrg on a very clean rack w RB40 Id use what you have re fish sauce I was tooooooo chicken to let the steaks w FS on them go for 3 days and the another 3 days whip I am look here : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/?page=29 I started with this : did you SV the steak , then ' char ? ' try the FS you have and see. the clouds will part and the sun will shine

there are a large number of fish sauce brands depending on where you live you might find an Oriental Store that might carry many you can google " best fish sauce ' and look that over Red Boat seems to have come up w a system that concentrates the FS https://redboatfishsauce.com one thing nice about RB40 : the 250 ml that bottle will last you a life time. I sued to have 3 crab , and various others I carefully removed them etc if you have not used FS : you drop a bottle in your kitchen/ home ? you will be moving 10 provinces / states away. im not a fan of paying more via Amazon etc however if you can't get some sort of decently good FS locally or have no friends that might bring you 250 ml of RB40 get one 250 and piggy back that purchase w something else if you have to use Amazon.ca I look at the ca.com prices yikes https://www.amazon.ca/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=red+boat maybe you have some Buds in Vancouver ? see what you can find or a friend might bring you try it. Its one the SV thread and the Wegmans thread dont loose too much sleep over it.

@Kim Shook KS : no PM's ? just checking

they are probably not revealing much just whipping up the frenzy I also saw Nada Im not a prime member BTW

@Okanagancook have you tried the RedBoat40 refrigerator cure ? I highly recommend it

very interesting question . i found this : https://en.wikipedia.org/wiki/Parchment_paper which really does not answer the question I initially used Reynolds white parchment paper the box has changed and perhaps the product they I tried the " id you care " PP and it had far better ' release ' characteristics Ive looked at both boxes I have : an old Reynods ( which I put the new brown PP in , as the R's box as a metal ' cut off or rip off " blade " " and the IYC does not. you can't ' rip off ' the IYC paper from the roll therfore So I cut it. neither box mentions silicone I do have silicone baking mats. perhaps Ill cut one ( possible safe ) for the CSO pan of course a talented eG Enabler might have found a silicone mat for the CSO

yep mighty fine for their time. no more , no less one can see the chips on the larger blue sauce pan of mine. I have the smallest ( I think ) # 14 ( on the back ) 5 1/2 " diameter and the next one up combined the two posts must have made a bazillion gallons of Hollandaise and Bearnaise Sauce not coating various white sauce's and indeed I also feel Pro'ish

wow I do get annoyed when I have to tear off a sheet of parchment paper ! Ive bookmarked the site thanks @JoNorvelleWalker the 100's are out of stock if I get 500 Id have to live 3 lifetimes. tempting though what might be the difference between : https://www.worthyliners.com/collections/frontpage/products/copy-of-parchment-baking-paper-squares-all-sizes-available and https://www.worthyliners.com/collections/frontpage/products/silicone-natural-baking-parchment-paper-squares-all-sizes-available and https://www.worthyliners.com/collections/frontpage/products/copy-of-baking-parchment-paper-sheets-various-sizes?variant=10042563973 ?

I will say this : the LeCreust " blues " that I have and still have were stunning for their time some technical faults for sure but so much better than anything from its peak time and you let those faults slide because all the other benefits far out weighed them the skillet I might still have in the basement : mine is the same as this one down to the cool(u)r was a major disappointment although fairly classy looking P.S.: had this been in Blue , Im sure it would have been a much better pan.

Wow I missed it.

@Duvel no brine/salt ? or was that in the neck seasoning

is this ' visions ? ' https://www.corningware.com/visions/