rotuts

@gfweb thanks corrected to 130.1

I finally found a Chuck Tender roast a one of my supermarkets. this cut does not seem to be marketed often around here. it was of course on Sale so i thought id experiment with it. there was a little bit of silverskin , which i removed. i gave each side a few drops of RedBoat4o and some granulated garlic from Penzey's and place it on a plate very loosely wrapped in the refrig and Ill go for 3 days , then bag it. I hope to find my granulated toasted onion from Penzies by then and as some to the meat before i vacuum bag and SV at 130.1 i think at least 24 hours , maybe 36 H the goal is then to freeze and use thinly cut for steak sandwiches in the future. have you SV'd this cut ? what were your times and temps and final plan for the meat ? thanks

there is no reason to presume that the correlation between the thermapen and the TOT -probe is liniar at higher temps i.e. above boiling water they may diverge or may not. there is no question the thermal mass of cast iron between the TT-surface and the TT-probed container contents probably provides temperature swings even it the TT items are reliable and calibrated. in the same manner that SV'ding in a Crock-Pot w a feedback loop is not the way to go for SV. still , the TT might be help[ful for deep frying once you get the hang of it. remember , even deep- frying on a stove top gas or electric itsnt the easiest thing to do if you want to keep your oil at the correct temp.

tongue , sliced very thin , makes a fantastic sandwich. it has to be very thin and that probably means a slicer. did you peel after the iPot Rx ? I wonder what that muscle is at the very base of the tongue. congratulations. well worth it Id say.

nice Im on to this tomorrow. which ones did you get ?

if you are in the UK why not ask them ? they must have a recommended way to get the tandoor fired up ? the only issue I can see if the heat from the charcoal chimney gets too hot so the gizmo itself does not have enough time to expand as it heats up if the Chimney fits in the bottom and you start everything cold Im guessing you will be fine do you have the Gizmo or are you thinking about it firwst call them ask them h0owever for such erudition and fine advice you will bee required to Post your work w the tandoor !

@ProfessionalHobbit very nice I grew up in the Bay Area and back then Im betting there were no Clams c bellies plenty here if I go up to Ipswich but a nice dinner i love the Iceberg w BC nice and still good after all those Years 1

@Anna N correct as Usual. I keep the Leeks in a quart container near he window as i do with scallions I used the tops as I use the tops of scallions for garnish w the IP next year or many years after that i can see these leeks in the fall from the Commons either cleaned and Fz w the VacChamber and used for iPot soup in the winter w of course a few rasher of Bentons Bacon!

I love Leeks I buy them from the Farmers Market in my town's Common [ed.: An Eastern Blue State thing ! Long Live the Blues ! ] then forget about them. what an Idiot I Am !

thank you. Nice reference

@Anna N interesting. just this AM I pulled out some older HB videos I have and will look them over I have most of them. " How to Cook like Heston " is in the Cards for now. Im not a big fan of adding milk to eggs. how do you imagine SV w just butter and salt ? i use a very low temp on a T-Fal non-stick pan.

@weinoo I sued to use the micro a lot of the time. but it was dependent on amount and varied tremendously I like pressure-steaming as almost all of the flavor states in the Veg , as the iPot has a different button for ' Soup '

curious to ring out what tandoor model you have and Welcome Aboard !

Pressure-steaming is my way to go w Veg. wire basket over 1 cup of water. once you note the times that suit your vegetables and your palate all you do is push a button and do something else in the meantime. its just very simple and fool-proof.

@gfweb " Its so damn cold that all there is to do this weekend is eat " Cr[a]p its much more efficient to just drink ! - 8 here this AM the only thing good about that is it takes less than a Jiffy to get a Jug of MR going. while I sample Jug1 , Jug2 is setting up outside ! Free of Charge !

Ive used aluminum semi-disposable pans for 9 x 13 baking in the BV-XL I line them with parchment paper so they don't get dirty and re-use them over and over esp for a standard Rx of boxed brownies ( Betty C's) I just bend the edge a little and it fits right in.

I don't see boiling as as an isssue unless the vigor of the bubbles clouds your contents. boiling is just water at 212 w extra energy to change phase. i agree that many Rx's over state the time. Ive found this much more common w meat than hard veg. I don't use my iP much for meat and I usually only pressure steam veg. unlerss I want some veg flavor in the New Stock.

there are a lot of vids using the Unox on YouTube : like Figaro ? ↵ Use original player UNOX CHEFTOP MIND.Maps™ "The Kitchen Factotum" By UNOX YouTube 720p 360p ← Replay X i the beef is a over done here : ↵ Use original player How to roast beef, pork and turkey in a CHEFTOP MIND.Maps™ Plus combi oven By UNOX YouTube 720p 360p ← Replay X i SV looks interesting here : ↵ Use original player How to cook sous vide in a CHEFTOP MIND.Maps™ Plus combi oven with MULTI.TIME technology By UNOX YouTube 720p 360p ← Replay X i etc granted these are Ads

@weinoo you can change those plus if you are good w wire-cutters , wire snippers and a screw driver ive done that before but don't need to w the CSB unlikely you will fine the exact plug at HDepo but easily at an electrical supply outlet. make sure the new plug does exactly what you want it to do first

Dial 1 - 800 - 489-8669 tell them you are from eG. ask about the XAVC-06FS-GPR its 100 kg and need a 50 A line. https://usa.unox.com/en/cheftop_gn_2-1_1205pe the 1/2 sheet pan models are 20 A. I asked about eventually having a model w a reservoir and a drain pan. for cooking the reservoir would work, but for cleaning , which uses a lot of water , a drain would be essential. I could put it over the dual deep sinks in the basement !

move it over to the L side of the wood slab when not in use. done.

consider : sorry , I don't know how to post the Unox thread URL that I started. proceed with caution.

a few week ends ago , my local PBS had " A Chefs life " day on Sat. all the shows on season 5 i cap these and keep them. having little to do that afternoon I watched some I had not seen it seems Chef Vivian has a New ( to me ) large Unox combi oven. consider watching the group show , 508 its a very dangerous show to watch. re the ovens consider : https://usa.unox.com/en/5-gn1-1-plus and https://usa.unox.com/en/cheftop_gn_1-1_305e I could stand it no longer. I called them. either that or go outside and freeze my finger and toes off w the blizzard Interesting enough , they were very friendly and helpful. these are sold from a local agent and the prices are less than ist-ish the 0513-EPR is 7,000 K USD and the 0511-EPR is 6,200 USD. the R refers to the handle on the right. and its cheaper than getting a handle on the L as most are made this way. each holds 5 1/2 sheet pans. they do need to be plumbed in , as the automatic wash takes a lot of water. they also would need a drain [ed.: a large bucket ? ] now please consider sitting down and have a Personal Beverage redly available : a large one would be nice ! they come in three phase or single phase power . they can sit on a counter top. weigh about 150 lbs. one model has rubber feet and won't slide around. the other does not. I mentioned that I saw these ovens on A Chef's Life, and the person I spoke to actually went and installed the oven if Chef Vivian Howard's restaurant. Although it would be very strange to do ..... I could easily put one in the basement which has 240V and a double standard old very large sink(s) of the washer/dryer type seen in older homes. for dressage and the water pipes are right there Yikes !

still plenty of time for a Re-Do. BTW these two would also be nice : https://www.chriscoffee.com/Vesuvius-Dual-Boiler-with-Pressure-Profiling-p/vesuvius-sst.htm along with https://www.chriscoffee.com/Compak-E6-EOD-Grinder-p/e6.htm maybe start roast ring your Own ? https://www.sweetmarias.com/product/aillio-bullet-r1-roaster watch the videos at the bottom of the page done.

@weinoo "" the CSO (aka steam girl) doesn't really fit into our new kitchen design "" rip the whole thing out and start again from scratch pay attention this time and include one of these : https://usa.unox.com/en/5-gn1-1-plus or these : https://usa.unox.com/en/professional-combi-oven-cheftop any of them would work. PS I learned of these Combi Ovens as I saw one on A Chef's Life. It seems Chef Vivian as a large model in her restaurant " The Chef and the farmer " consider episo0de 508 on Trout a screen shot for review purposes only : watch the show. however , I don't advise it because you won't be able to get these Combi ovens out of your mind.