rotuts

This is an interesting discussion , and it bings up a few ' SV ' points : w SV , generally , time => tenderness and temp => doneness , i.e. rare // medium // well done. And you can get a uniform final temp w SV , where as w gradient cooking ( conventional ) you get something different w seafood ( fish and shell fish ) the protein structure is quite different . I have not done SV for F & SF , as its difficult to get quality F & SF where I live. I have had perfectly cook lobster , several times visiting friends on CapeCod and they got the live lobster cooked in advance @ the seafood vendor , where they used an autoclave. indeed. go figure. and seasoned Lobster-holics always got the lobster cooked that way, a that place. so , what would be an ideal final temp , SV for lobster ( let make it easy , just the tail ) ? its very easy to get that tail in too hot a water , and then you get a tough chewy tail . and for sure , fish such a salmon cook quite differently than tougher fish , like swordfish and sea bass. for me Salmon has a gradient in doneness ( sashimi => fully opaque , yet quite tender ) not so much a gradient for swordfish // sea bass. what are your favorite temp ranges for these examples ?

its simply a concentration factor . stock becomes a jell when water is removed from it and if you keep removing water , you get a demi-glaze consider https://guide.michelin.com/en/article/dining-out/what-is-jus

be careful using commercially prepared products in this case rotisserie chicken. it can be quite salty . and if you concentrate the result , you are concentrating the salt Ive made concentrated roast chicken stock , on the iPot thread : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ and threads before this one. its academic where Jus become stock . a tablespoon of my latest Jus/Gel/Stock transform many of my dishes not. and I freeze the result in bricks. from on sale chicken legs good luck

@KennethT interesting idea. beef flavor would depend on which cuts of beef were shaved . they probably shave cheaper cuts , and sometimes those cuts have more beef flavor . re : maillard flavor : make some beef stock , and call that sandwich a French dip.

@Smithy I think that beef looks perfect. the roast looks so good , I can imagine the aroma. Id consider slicing some of the remainder thinly forroast beef sandwiches.

@blue_dolphin please let me nw what you think. I have not enjoyed panettone in the past green , red , phosphorescent goobbies but id tray that one only if youd ' get it again ' in your life time.

@liamsaunt you have an experts way w many items. especially salmon , my favorite fish. locally its relatively expensive , duh , and not fresh enough . TJ''s wild caught , unfortunately is mostly tails I look from time to time w the iDS in mind.

for tortillas => T.P. lefse => finess

@Smithy do you have a tortilla press ? that and a cuisinart to make the dough is all you need. for tortillas

@scubadoo97 Wow ! Congratulations Did you have turkey ? How many ?

@TdeV by ' pork chop ' you mean a cut that's mostly Loin , the ' white meat ' for me that cut is tough , and needs help in the flavor dept. as I like to keep as much jus in the meat , 130.1 F . 8 hrs + to 12 H pick a time that easy for you , more that 8 H will be fine , esp as the chop is > 2 " 130.1 F is not really what I call rare , but it you like the meat a little more done 135 F picking higher temps will give you jus to make a gravy , but that jus comes from the meat and the meat will feel dry , as there is very little fat through out the loin. do you have some really nice chutney ? Major Grey style , sweet w a little spice ? something like that ? add a couple of Tbs to the bag.

@Smithy those Kringles really are quite something they are quite sweet , but its easy to remove some of the icing . Pecan are the ones that I like the best I have no idea how TJ's manages their price , compares to on like @ the bakery. heated up in the CSO , w a significant dab of butter : Yum Yum.

I gotta tell you : Ive had these from time to time growing up perhaps better ones , as we lived in Europe ? ' 60 's ? nothing much happened for eme Il love to try that Priano Panettone Cake with Orange Peel and Raisins its at aldi's . I might stop by , its right nest to Total Wine . See it now ?

@TdeV Ive never done lamb shanks Ive had them in a Greek restaurant or two . but there were other more tasty , and very tasty choices at those places . but Id like to know : your times ant temps for SV 141 F suites your for doneness and it look fantastic How long ?

@dans I have not been to Arby's in a very long time . I completely agree with you that their RBSandwiches taste like Ham sandwiches. and yes , a really good RBS is a gift from the gods., I used to SV sirloin flap meat ( ' steak tips ' when sold cut into chunks ) whoie specifically to then slice thinly for RBSandwiches . Delicious they were .

@weinoo everything looked delicious. Thank you for the menu's

@gfweb You BetCha aside of the current ' atmosphere ' Electric will be the ( or a ) way to go . but with stuff , that gets the job done at a fair , everything considering , price.

Cooktop : 30 " $ 6,999 on web site , but '''' The Impulse Cooktop is eligible for the 30% battery tax credit, reducing the total price of $5,999 to approximately $4,200* after refund '' https://www.quitcarbon.com/help/is-a-120-volt-battery-enabled-induction-stove-a-good-fit-for-my-home no idea is that credit exists for 2026 , or if it is '' at risk '

@liamsaunt everything looks so delicious. that salmon bowl is speaking to me , right now .

I think the firm means ; You have full ' instant ' output @ 70% charge but you will only have 70 % of the total initial energy at that point. thus full output , shorter time .

I feel battery packs on these types of household units possibly problematic . they are a new category . no doubt expensive ( justifiably so ) but should be user replaceable and have a specific time-warranty . I didn't watch the second half of the video continuously , jus skipped around if he mentioned the battery life span , it would be unusual . he did not show it , or what's under the unit. the Cooper oven , when you go to theit site , does show the innards , and shows you the battery but is Mum on details we would like to know . and it does not seem to be user replacible.

very interesting that pitch-guy is certainly enthusiastic.

@MikeMac Unable to view . would like to .

@Shelby thank you for taking us along.

good points next time you are @chipotles you might notice their tortillas are probably larger than the generic or so you get at a supermarket , thus a factor in how they fill them one can heat up a flour tortilla in the microwave , just a few seconds then go from there , w what you have ; or look for the larger ones next trip.