rotuts

I SV Turkey breasts and thighs and legs separate times and temps and do a Large St.Patrick days corned beef SV this year I cold smoked the various items cold = still snow on the ground , and some added to the top of the Weber to keep it cool with various hard-wood pellets with my very nice real deal pellet tube. Ive done 1 hour , for no particular reason its a bit warmer now Ive looked into cold(er) smoking times and have noted some think that 15 min is all you need and the rest of the time adds little to the final Slice. what do those who have done cold-er smoking , from wood pellets or the equivalent think about the time that gets enough smoke into the meat but does not let the meat hang around ? and ref's ? thanks in advance

well Im going with the 5 tray model. its on the way.

I very much like the current width of the DARTO handle it makes it easy to grab and ' turn out ' I have a number of outstanding french copper pans 3 mm the handles are not as wide and with these pans , larger size it difficult to get a good enough grip on that handle and turn out the pans contents the large sauté

this might not be the right place to ask : the units have a " 5 plastic trays with BPA free mesh screens " then " fruit puree for fruit roll-ups " on the web site you can see them make the fruit roll up do you do this on ' mesh ' ? rather than a solid backing ? thanks P.S.: you can put parchment paper on top of the mesh for the fruit roll ups. Yikes.

@kayb have you used these ? are the trays easy to clean ? how do they work when the humidity is on the higher side ? ie BOS in the summer ?

maybe in the handle not so much the pan or a choice of 3mm and 2mm pans ?

their site does not seem to show their pans . perhaps an update ? Im looking forward to seeing what they've done. the only thing I can think of is to slightly round over the edges of the handle as some might find the edge on the current model uncomfortable. you can do this yourself w sandpaper before Seasoning. I sure hope they haven't done too much to them to make them ' fancier '

@robirdstx again thank your Food pOrn at tis possibly best hoping no Green Bells involved.

@robirdstx Food pOrn at its best thank you.

@Norm Matthews would you share with us the name of that Korean Cookbook ?

I depend on my eG Enabler Friends hoping to see a deal for an Anova blueTooth for < 99 USD someday. here as Im in no hurry and cannot figure out those PriceCheck sites.

wish I had a reason to own a Mini. Id rather do a triple load once than three times I guess. glad people like it though

@liuzhou would shave like to see that menu !

@kayb nice testimony to " sauce " so important. yours looks very very tasty.

fair enough. as with keeping a braise in the refrig for the next day , as its ' better ' Im wondering if a slow defrost adds ' jus ' ( from the freezing process , which damages membranes ) back into those da

@dcarch nice what's your full Rx for those Puppies ? pls consider posting in the SV topic ? love the idea of a CharSear for pulled pork p SV

I re-therm Fz SV all the time. its already cooked of course , the rapid chill -> Fz. I like to do an overnight thaw before I re-therm for dinner. can't say its analogous to the above info. Ive always though the slower something defrost the better. that might not hold for fish , possibly .

the above knife is far more interesting than the first

Interesting Im wondering it the ' heel ' cut off on this one affects the total balance of the knife and not in a goos way.

way before SV I recall reading that the slower you defrost the better it your defrost-tee is in a sealed bag all the better I try to do this myself I think the differences are not enough to remember one vs the other when only doing one. side by side , easier to tell.

Taste is scientific ? good to know. its all about calibrating and offsetting.

Some may not appreciate SVEverything but once you get over their ' Style ' , adjust their seasonings to your personal prefs , and Time/ temps you prefer there is a lot to learn : https://www.youtube.com/watch?v=7UDFO-ifqC8 this compares defrosting methods for Steak SV.

thank you @Anna N I will keep this iPot dish in mind : from time to time there are very nice CountryRibs in my area and I pick the R;s w as much dark meat as I can see some fat those w red cabbage Im sure will be an easy revelation to me. Ill not use the fennel but Ill use 3/4 cup of Father's iP'd Shank Broth instead Yikes !

and Ive had TJ's uncured Pepperoni pizza a few times. BTW @ Shelby https://www.pepperidgefarm.com/product-finder?category=2374 https://www.pepperidgefarm.com/?s=cornbread+stuffing with very little work : cornbread S sausage , toasted pecans ,( or walnuts ), apples , dried cranberries ( TJ's ) , Chicken or Turkey broth for the stock ( Minors soup Base + water + butter ) would put ST-Sutt to shame. just saying. the other Pepp. stufings work well to , if you have noir Matured Enough to appreciate CornBread the other packs on the above are still nice to try. and they go on sale !

ao many GoodEats in the GTA it seems