rotuts

@Smokeydoke very nice haul. I use the Soyc when I can remember to get it. I take it out of the Tube and sauté it taste to me just like Mexican Chorizo not Spanish which has smoked paprika in it outstanding when sautéed and crumbled on all sorts of things Mexican C to me has vinegar in it and perhaps some cilantro seeds very nice product !

it would be very interesting to know what there CkBr meat's thermapen'd meat was when the low simmer was turned off and what the final temp might be when ready for Eating. I also wondering if the SoySimmer liquid acts as a bind while the chicken is equilibrating

@Kim Shook ( not to go off topic too much ) I have two bunt pans now : I have no idea hoe this happened . possibly the MR talking ? L Target , Nordicware thin and light R Cuisinart , much heavier, Amazon Ill take the Target back.

call then let us know

in my area ( MA ) 750 cc 23.99 375 cc 16.49 also I think the stuff in the US is made here , and not the stuff sold in FR it used to be different in taste there is no tax on liquor in MA when sold there is an excise tax before the stiff gets to the shelf Im wondering if that explains some of the Total Wine price differences

@btbyrd I agree I also have both sets I caved for the R set w the Christmas discount. the slotted K spoons are very useful. the bend is nicer on the R sets but it would have been nice if the largest slotted r spoon had that bend in it I might take it down to the HOmeWorkshop and add that myself after a little torch work,

@weedy nice ref's thank you @hainanchicken is the chicken , after cooking , sliced before service ? Im wondering if they add , after its slices , some Ck stock that might be sligthly thickened or not to add surface moisture . that can alter the mouth feel by quite a bit I think.

@Chris Hennes that Babka is impressive ! finest one Ive ever seen. congratulations !

@ElsieD go with SV 130 for 72 unless you have more BC's to experiment with Ive never found BC's in my area and I like Beef rare-ish ( 130 is not ultra rare ) and tender. looking forward to your results

here is what I found out from my Chuck Tender Studies : we knew it was not a tender cut of meat but maybe SV would fix that. i like rare beef , so it more or less 130.1 for me for any cut I SV here is one bag ( had three ) 130 x 36 hours : note the Jus is red not brown. and encouraging sign there was no fish aroma and very little garlic. I and loosely covered the three hunks of meat in the refrig for 3 days and used a generous amout of RB40 and Penzies granulated garlic. the granules are not powder and maintain good garlic flavor over time here is the above cut w CSB baked russets ( 450 steam bake 45 - 50 minutes -- until very crunchy ) for some reason these russets were the finest Ive had in a long time : deep earthy aroma and russet flavor. odd how different these were compared to my usual on sale bag. These were " Green Giant " 10 lbs $ 1.99 the meat had good flavor , but Im guessing it all came from the RB40 and granulated garlic. it had little to no beef flavor. and it was Tough ! I let the remaining two swim around at 130 for a total 56 h , that figure just worked out well time wise. here is V2 : the bag still has red Jus. The Plate : not a lot of difference. still tough , but oddly not mealy at all. Potatoes remain Excellent , from the same bag. I froze the last hunk and will try to make sandwiches out of it some day , sliced thinly Conclusion : Chuck Tender , no matter how attractive the price , is more or less worthless as ' Roast Beef ' save up and get Sirloin ' Tips ' as whole flap meat for a few dollars more. that's a tasty cut and comes around on sale all the time. the butchers Ive asked love to trim up a few flaps when you ask politely. it comes around these days in my area a 4.99 / lbs occasionally 3.99

@KennethT I like the SV idea you can do a lot of Ck and have it all ready whenever you want it. Id quess you have to thoroughly dry the chicken to get the coating to stick

TJ's was sampling it thick cut bacon w maple and brown sugar glaze https://www.becomebetty.com/trader-joes-uncured-extra-thick-cut-maple-and-brown-sugar-glazed-bacon/ Pig Candy. delicious ! I had to sample it twice w permission just to be sure there there is this : https://www.traderjoes.com/recipes/appetizers-sides/maple--brown-sugar-bacon-tots

@Shelby if you want really tender FCk why not IP fist ( plain ) cool a bit then coat and fry ?

@ProfessionalHobbit I completely agree on baking MB's your look delicious

I haven't converted cups to diameter I have noted that some are advertised by cups and some by diameter 9 1/2 " = ? cups

@Chris Hennes a 2002 issue of Cook's Illustrated can you be more specific on the issue ? Id like to look that Rx up. thanks P.S.: May/June pp 15 knew there was a reason I saved so many old CI's back then there was a lot less churn and some decent stuff.

I hope to. not so sure on the cherries though. I have to source the ingredients soon. I used to make Pineapple UDC all the time from scratch in a square pan and it was fantastic.

I ended up getting this one from amazon : https://www.amazon.com/Cuisinart-AMB-95FCP-Classic-Nonstick-Bakeware/dp/B0000D8CAM/ref=lp_3736951_1_1?s=kitchen&ie=UTF8&qid=1515965307&sr=1-1 and a book : https://www.amazon.com/Bakers-Appendix-Deliciously-Dependable-Infinitely/dp/0451495748

@Barrytm interesting stuff thanks for that link .

Call Cuisinart and check on the warranty the Serial Number is on the back.

@Dave the Cook thanks for your report ! Id say that 130.1 F which I use for Rare but Pasteurized Id say its Rare +++ Im not quite sure where your gristle came from but no matter If you can deal with RedBoat40 de novo try that for your salt the next time as foul as it smells out of the bottle that goes away when its thermalized Id still consider 130.1 for the time it takes to get the meat tender I think the moisture you've lost is related to the temp you've cooked at and not salt so much 130.1 is not as rare as Id like various meats but Id like a safety factor a bit. Too bad Pasteur didn't find 120 as the Point of Goodness ! Ok Ok 125 F, just saying

@Barrytm many thanks for your contribution. after looking into this a bit more these ovens have a minimum temp of 175 F as far as I can tell Id be very much interested in an oven of this size that had features for Proofing Bread , at a temp of my choice and humidity of my choice and steam injection for bread at the beginning and lower temps for SV. Im asking for a lot and I can't understand why something like this isn't made for the Home Kitchen Miele has a 30 " induction top / electric oven which you can plumb in for steam for baking but its not a full Combi-oven which seems a software issue etc. its expensive but the appliance mart that sells it has stuff that's way more expensive and very old school.

Cr[a]P Id like to borrow , permanently , that ceramic insert for the CSB !

Of course , I immediately went down to BB&B w my coupon , of course as they and a cuisinart bunt pan 9 in for 13.XX of course , they didn't have any in stock. and its a special order

@Kerry Beal nice and where did you get that baking stone ? thanks