rotuts

to be a bit more clear : the jus was from the SV'd batch that I then opened and did a cold smoke on they got re-bagged in fresh bags for the freezer after their enjoyment of the Smoke. why not , I had it ? and I think the jus added to the final p smoked TrBr's the second bag did not get SV'd just cold smoked. in your case you are asking if previous SV Jelly can new added to a new SV batcxh of something similar , starting from scratch. Id say yes. if your process is similar to the first batch you are going to add flavor to the new batch and get more Jelly after the SV for the next batch more or less like Old Fashioned Balsamic vinegar but w a moder tasty twist.

Target has a dale on various household items including the Anova Bluetooth for 109 $ with their free RedCard its gong to be 105 $ Im in the market for a spare AniovablueT as im made a buck of noises but it still working fine I got that one at Target for $ 99 with the 5 % off ; 95 $

I am having and Outstanding Sandwich for lunch : there is TurkeyBreast SV, then lightly cold smoked this AM with a bit of the SV Jus added to the p smoked SV bag. very tender , juicy and perfect generic soft bread ( 19 grains ! from MarkeetBasket - not bing fooled myself ) brown bagged home ripened Tomatoe's on the Vine and MBaske leaf lettuce very very nice. ! for me close to as good as it gets BTW : Guess What's for Dinner ? [ed.: 73 F outside , 50 % humidity , No Mosquito's . all windows open etc ] thinking about some M.R. soon ! P.S.: I forgot: I like 1/2 sour pickles or green tomatoes sliced thin on my sandwiches Ive favored in the past : http://www.batamptepickle.com however MarketBasket no longer carries them but they and these : ver very nice ! https://www.chowhound.com/post/sour-pickles-local-market-basket-968540

As Ive posted before : I boned out two Fz TurkeyBr and removed the tendons the SV's them at my usual : 142.5 or 6 hrs nothing new there Ive discovered this year that cold smoking both the TB's and the St.P's corned beef after the SV gave me outstanding results. those have been posted before here is a thing of Great Beauty : using the Weber very early in the AM for cold smoking 8 packets of TB's as before however this time I took a bit of the Jus from the packets : which I freeze and save for adding to Gravy one might note that 1/2 of the dirt cheap but very reusable container is missing I decided to add a large TB of the jus that came from 2 TB's i.e. 8 tied up TB's after SV I then froze them as in the past as delicious as these TB's are for sandwiches or reheat for a Turkey Dinner Ive noted that they are a tiny bit dry its such a small thing I hesitate to mention it tender , juicy these TB's are Ive just decided to take one out and have it for some TB's sandwiches now what is my point of this post ? all most all of the Jus that I added to the bag had been reabsorbed by the TB meat. interesting Id say and Im looking forward to some tasty and juicy sandwiches soon. cheers

@Norm Matthews thanks my library system has it and its now on the way !

@ImportantElements nice anything in the burger meat ? like the idea of Pico on a burger Ill remember that for sure

@blue_dolphin thank you for the Veg pOrn not in my area yet if ever tasty looking though

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