rotuts

I guess they just like beef.

re: butter test : Im wondering if w butter you taste butter + beef beef alone may be what they are after w eggs , when I scramble them w butter I taste butter + eggs eggs alone in a non stick pan are much more eggy in taste. I guessing in Brazil its all about Beef and more Beewf. there are two Brazilian meat markets ( small ) one town over Im giong to look for that cut of beef and that circular sausage. Brazilians also eat a lot of calf muscle I think for soup I might try that SV as Id bet its tough.

maybe two really thick ( generic ) pork chops at the ( fill in the blank ) Supermarket ? you could them stuff them ?

Woooo Hooooo ! a winner ! 14 bucks ! oh , wait , Canadian ?

take a peek here : there manual : http://instantpot.com/wp-content/uploads/2017/04/DUO-Plus-Manual-English-April-18-2017.pdf

someone I know was weak . W-S has been sending me a barrage of 20 % off coupons over the week or two. there is this : https://www.williams-sonoma.com/products/instant-pot-duo-plus-pressure-cooker/?cm_src=AutoSchRel most of those 20 % offers do not count towards the new IP that is on sale. but that's a bit hard to figure out ... so I went to my Local Maul , which is 7 minutes away , and killed two birds w one stone : Fiddled w all the Great Apple stuff and across the way was a W-S. they were using that new iPot right then and there. I asked about all those coupons and yes in the fine print no iPot. however , w a new free WS charge card , Id get the 20 % off. truth be told I have a drawer full of CC's I don't use. I told them after paying the first bill it would join the other. however : first statement ; 20 $$ USD coupon good for anything. The month of your birthday , $$ 25 voucher for anything. Someone is having a BD next month. so I caved. It probably would have been wiser for me to get the 8 qt IP on AmazonDay as the iP strength for me is pressure steaming. but , well , I was weak : MC has to carefully examine each new box. there is really nothing I need from WS for those two coupons except those gold baking sheets and etc https://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-cookie-sheet/?cm_src=AutoRel So Ill get two for almost nothing then one a year the final cost to me was $ 101.

hilarious. when SNL is good , it can her very good.

nice !

@Duvel what a fine start ! such superb looking food .

@Franzisaurus_Rex there is a long and comprehensive thread on the instant pot : consider starting here :

@ElsieD did you use any seasonings , salt etc in the 48 hour cook ? lI assume the consistency @ 48 hours was fine w no mealy-ness ? looking wayward to your views on the 24 H SV

I agree with @DiggingDogFarm I have the Apex. the ' kit' had a fixed number of stones you don't really need all of them for KitchenWear but they are nice. Id say 1 ) ease of use ( once you study the video's and get the hang of it 2 ) reproducible bevels it was worth the full price for me over the long run , as I could not sharpen my Globals very well "" free hand "" I have two knives from Japan coming soon . Watanabe Im confident Ill be able to pick the correct angle w the EP and keep them in tip top shape.

Yep the right way not go but the only reason for my post was to note just this : If the EP original was not it your current budget and you deeply enjoyed super find knives wall you would get then original wet sone blanks from EP and have the finest sharpening system ever Id never consider under cutting the original EP I have it my self !

and then this : https://www.chefsteps.com/activities/mastering-leg-of-lamb-a-stress-free-technique-for-a-stunning-feast Id never thought about dry mustard

yikes next time boneless lamb legs go on sale : just easier to work with !

@blue_dolphin consider a lower temp for some sort of sausage you truly enjoy. why ? if you like a Steak ' of any cut ' at 130 until tender based on the toughness of the steak cut ............ and you can sear etc try sausage you really like at a much lower temp. why ? well they are ground up meat and therefore '' tender "" then you char by what ever method you prefer. its true that w SV sausage the ' jus ' stays in the casing but a lower temp , making sure you Pasteur-ize , is worth a study. the various sausages Ive SV'd in the past Ive re-thermed then torched if there is a large gathering you can take a 130 collection of sausages and Blitz on the hottest grill you can imagine and you would get The Best Sausage you've ever imagined

this gets you into YouTube SousVide Everything https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw I do need to find some picanha Brazilian steak fortunately one town over has a large Brazilian community w two meat markets Ive passed from time to time.

i bumped into " Sous Vide Everything " on YouTube im enjoying there series here is sausage : Ive been doing Sv sausage for some time , but at a lower temp than 160 f because Why Not / mostly because I like to do SV in bulk then freeze. this group does a number of tests of this and that they did a butter test w steak take a look if you have some time.

@Okanagancook nice clip thanks how did they make the " HB Egg tube did I miss it

@blue_dolphin does that bring back memories I had that exact same Mouli-juilenne some time ago i don't think mine was orange and i remember that you had to time your ' crank ' so it didn't tip over ! and in-deed when one cooks French French Stuff helps out a lot for the Authentic savoir faire these days , I I just Pull a Cork on a bottle from FR no oak , thank you very much !

recently in the Sale thread ThermoWorks offered their " Smoke " http://www.thermoworks.com/Smoke a 2 channel temp item w a remote w a free introductory needle probe. I received mine yesterday in gray perhaps the only color for a while as its new. I have the RediCheck http://amazingribs.com/bbq_equipment_reviews_ratings/thermometers/maverick-et-733-redi-check in red !!! Ive had that one for a some time. the base unit had become very faint and setting the alarms was difficult for me to figure out. so I jumped at the ThermoWorks new Smoke its a very substantial unit here is what ive gotten : don't worry about the glare on the base unit ( L ) its an artifact of lighting. I did get the extension ( R )m Why not ? this unit is very easy to set up you can D/L the manuals at the ThermoWorks site if you want. the probes interchange w the ThermoWorks ChefAlarm http://www.thermoworks.com/ChefAlarm Id have wished that the remote unit had a tripod so it would stand on my indoor desk. as you can see TW has gone w a lanyard and it has a rounded bottom. Ill rig something up for that. So yes i really like this unit. BTW ThermoWorks does not sell at Amazon or 3d party vendors they mention that at their web site in no hurry for one ? sign up at their web site for an email on their sales. maybe some time they will have this in Cherry Red !

I pulled out my Baldwin and : Lamb shoulder medium : 140 F ( 60 C ) 2 - 3 days personally i love lamb rare , yet tender you can only get that w SV as you are going to grill the fully poked meat , and its not going to be too thck Id then suggest for the SV part the 130F ( 55 C ) as noted. for shoulder Baldwin still suggests 1 - 2 days all the tender cuts re Baldwin are for 1 - 3 hours depending on the cut and sirloin 6 - 8 H id be careful w undiluted liquid smoke in the bags. maybe dilute it w water and then cover the cut with that and let it dry out a bit in the refrigerator ? tha's only a guess Im wondering if a few drops would be adsorbed by only bits of the cut of meat and those might have an overwhelming smoky taste Im only guessing and have no personal data to back that up. wi will say lamb does get to be very tender w a coating of non-fat ( or full fat ) yogurt kept in the refrig for 24 hours then wiped off. so that you grill ' dry ' what id try is ; your meat cut and coated w yogurt with a little liquid smoke mixed in for 24 wipped dry then those SV time you suggested. good luck and please report back

EP is well worth it I thought Id mention the cheaper versions so that someone might consider them if there budget did not fit the original however Id advise the real deal stones and read the review of the knock off carefully first.

if you were to count sous vide ............ a lot of my meals start w a re-therm of a ( vast batch ) of ( frozen ) SV items that's one of its finest attributes for me.

Thanks ! enjoyed several of the YouTube vids : the falafel place in Jordan and those falafel Trucks in London ! Id like to have one of those trucks near me ! I had no idea cheese , and im guessing it was cheese , ( London ) was an option for falafel.