rotuts

im hopefully that misrepresent the use , and care , of a M&P . if the M&P is perfectly smooth , of a very hard material . it does not do its job by abrasion , but my pounding . thus very little , is any , material from the M&P will be ground off in each use . If the M&P does its work by grinding , ie either one or both units are of the same material and rough , some material will be ground d off into the food . that's it .

the issue w M & P's is if both components are not perfectly smooth think polished marble , perhaps the grinding will result in material from the unit , in the food . its dose dependent in that case . perfectly smooth marble probably does not grind , but crushes . I didn't meat for you not to enjoy the unit after all , you might not be using it 6 times a day. enjoy

indeed you dont. but you do eat some very fine dust possibly from the grinding,.

@KennethT nice ! be careful with it the enamel on your teeth might not be a fan over time .

@Shelby I dont think your hunter friend comes to primarily hunt. just saying.

@Smithy cheese is aged . sometimes mould is added for its taste effect down the line . blue cheese is a good example.. if you look at the rind on camembert etc its white mold. J. Pspin did a fine show on taking all the cheese bits in the crisper , or wherever you keep the cheese and blending them all together making ' formage forte ' its like that . Im no expert , and I would not take my advise if you have any doubts Id personally not each a cheese that is wet w mould or slimy mold. but don't take my word for it. indeed I have a block of Tj's Montery Jack , in its original wrapper , aging in the crisper it dries out a little , and has a much more pronounce taste after a few months. Ill try it soon. I discovered this effect for thje M.J. by chance many months ago so decided to age one brick from scratch.

pic ?

this is Trader Joe's fine cheddar home aged in the crisper loosely wrapped in ids wrapper , then in a plastic bag scrapped off the blue mold. made note no wet or mucoid mold , the result was very tasty hints of ' bleu ' very pleasant w an apple for desert.

@Duvel consider making the other half pear and feta . for 'The Family ' while they are snarfing that down you will have the bleu for yourself. they might chage their minds after tasting the feta half. so guard you half carefully.

@Duvel I think a pizza Hawaii if a fine pizza with proper ingredients : you've got it right : smacked bacon m and ripe pineapple never made a Pear and Bleu ? ( Crumbly Bleu or many be feta ?) neither have I . but I can imagine it , noting the salt content of the crumbly bleu or feat . and you wouldn't peal the pear , of course. just saying.

@Duvel Id love a slice of each . both look delicious.

I have been working on this dish : Sardines w spinach salad topping lets call it on this version I added TJ's balsamic glaze on the tomatoes . the bottle was right in front of me this didn't work . the glaze is tart , which alone might have worked , but also sweet. sweet didn't wowrk this is the current spinach concoction : thinly sliced spinach , kimchi , saurkraut , green windows onion and red onion. w some mayo to make it creamy . Ive been adding more of this lately , on top of the canned TJ's sardines campari tomatoes on the side w mini shredded wheat . Ive been using more of this also . and I started to re-shread the S.W. as there wasn't enough auto re-shredded on the bottom of the bag . realized didn't have to be completely shredded. nice dish cold. tomatoes are room temp. the rest cold from the refrigerator , including the plate.

next time you visit Costco , take a look at the device . they say they clean the unit regularly thgouthout the day. as ive never tried their meat , my guess is that if you cook the meat as a steak , ir fast you might get a chew that's a little more tender . the technique is not going to affect any slower method of cooling. the issue , are surface bacteria introduced into those spaces thus cooking 130 F is a concern for the time the meat takes to heat up to 130 F such as a several lbs roast , SV'd whole at a lower temp. the meat might also be unsuitable for aging in those UMAI bags . however , I was told by a butcher there , in person , a while back that if you don't want the jaccarding , they will wrap uyou up the cut w/o the process , at the same charge.

@blue_dolphin thanks for pointing that out cheers

odd . I get this now :

my adventures started with the Sous Vide Magic , from Canada ! used that controller for jury-rigged smaller systems for some reason I could not reach back , searching ' sous vide ; only gets me this topic. lots of interesting thought , and then , Crock

Im not sure why , but the search function seems to only reach recent material for instance searching Sous vide only get the current results about ttjhe SV crock pot does this have anything to do w the update ? I vaguely recall something similar happening in the past. very vaguely

SV fine accurate temp control is indeed useful for eggs sl difference3d in temp affect the desired yolk result but not for anything else.

Or : cook the root veg first , water just to cover 165 - 175 F ?? until just barely tender. remove , chill let the bth cool meat 135 - 40 F until tender. add back the veg , do not increase Temp. add herbs , dried and fresh at a point to be determined upon reflection. take some of the stock out of the pot thicken , perhaps making a roux ? refund to the pot. season then w salt . wait a bit enjoy .

@Smithy U agree with you completely . assuming this unit is both approachable b by cost , foot print longevity , and size it might be worth consideration . I dont think one would add everything initially , but in stages , over something that might be longer than a day. and add ins like stock ( cubes , pastes etc ) would be scrutinized both by flacvor and more importantly , by sodium content : you can't take it out , and want to start w very little seems like a unit that would be useful , with study , in the long run. im beginning to get a small itch myself when its cooler , who knows, P.S.: a cautionary note : the SV low temps and time for meat might not be the temps for tender veg , esp root veg yikes ! an easy solution would be to buy two : Meat and Veg . cooked perfectly by the Button

an aside interest of mine , might be SV style cooking but dan le bag, and the vac : that delicious , historical , Boef ( or Beef , lamb , veal ) a la ( suit yourself here ) where the beef et all , is cooked at lower temps , where the protein does not contract and ' Jus Out ' so many flavors into the cooking medium , ie the soup. delicious as the Jus=Stock is , thicker and deduced for Gravy and Gravy is a Miraculous invention the meat itself , as a result , might be perfectly tender , but alone irs [ Sacre Bleu ! Mon Dieu ! dry. yes , that flavor loss for the meat went into the gravy etc yes it did. however , thinking of other , easy ways to get that flavor to the Gravy wouldn't it be tasty for the meat pieces to get their own ***** five stars ? thus meat would cook 130 T probably a bit low but maybe 135 F until ' stew tender in stock that would eventually make the gravy ? but easily ? bit nutty , but a tasty experiment ?

on Amazon , there are other brands w SV id way this is an improvement for those who Crock Cook. after all , the footprint is similar to older non-SV units . Im not sure how many non-CP'er would get this to start Crock Potting ie all day cooking in a stock that dont already have a non-SV unit. but , not a bad idea for the CP crowd few

Staff note: This post and responses to it have been moved from the Crock-Pot sous vide discussion, to maintain topic focus. Corned beef is routinely done for 48 hours. Ive done this many many times. there are many posts by several members that use this time frame. however , it would be easy to simply reset the machine @ the 24 hour stage. Id be interested , theoretically only , to see the manual and find out what temps the gizmo can actually be set at.

you don't have to make am Indian dish either . Sous Vide some , making sure you get tender , but try rare , 130 F then torch for surface mallard and slice thin . for a dandwich thicker for a ' steak ' quite the Bonanza congratulations.

@Neely I haven't had a poached egg in quite some time . yours looks perfect. Id take it , any time.