rotuts

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.

@OlyveOyl those look so good . flaky , sour cherry Id like to hear more about the sour ice cream

@Miss K why did you drain the burger on the paper towel ? that's what the bun is for . health // calorie reasons ? then use the bun , and eat half . the other half , on a hot and very humid morning \would make a very nice cold breakfast . no paper towels would be abused in the process.

@Smithy interesting experiment keep it as long as possible

https://www.nytimes.com/2024/07/05/dining/readers-favorite-pizza.html?searchResultPosition=7 for review purposes : ''' Last week, the Food section of The New York Times published an article on a topic described by one reader in the comments as “the most divisive and inflammatory topics to be found in modern America” — pizza. ''' ''' As recommendations poured in from Lithuania to Australia to St. Petersburg, Fla., it was clear we struck a chord. We combed through over a thousand responses, recapping the experiences of readers’ favorite slices, nostalgic pies and of course, their version of “the best.” Below are 15 of our favorite submissions, which have been edited and condensed. '' don't miss this one : ''' Fire and Ice Kathmandu, Nepal Pepperoni and mozzarella Italian pizza by an Italian owner using local ingredients in just about the last place you’d imagine. (There’s also a second location in Kolkata, India, that was equally good.) An expat’s treasure! ''' and Ill put @Duvel in charge of local verification : ''' Bei Mama Lisi Düsseldorf, Germany Any pizza with spinach crust, and the classic Margherita The family owned and operated restaurant is drenched in the history of the city. Little Italy is a neighborhood of Italian immigrant worker families who have stayed after the glass factory there closed. Bei Mama Lisi has not changed significantly in 15 years, keeping its dated but charming Mediterranean interior and letting the outstanding quality of the authentic food to do the talking. ''' Pittsburgh ? ''' Mineo’s Pizza House Pittsburgh Pepperoni This pizza is different from any other I have ever tasted. The cheese is heavy, it must rest before eating and does not travel well. The pepperonis are Pittsburgh style, quarter size, and the crust is al dente. I’ve never eaten crust like this anywhere. '' and lets no over look Rio :

a guess suggests they might not be helpful in automobiles. just be thankful Big Corm has not been sucseesful just yet in buying off politiciansto require more EtOH in gas. which BTW is an expensi9v proposition nd does not decrease the requirement on Big Oil but BC is trying.

the contestants on this show are very well seasoned BBQ Chefs.

similar to the other day , as its still very jot here. the center 'mass' is a can of the same TJ's skinless sardines . however I added to the Mayo based sauce : Mayo ( Aldi ) , kimchi Jus , window green onions , kimchi and sauerkraut ( Tj's ) finely sliced and finely sliced Tj's bagged spinach extra sliced green onions on top. Campari tomatoes around the side w ' sprinkles ' small shredded wheat 'chaff' from the bottom of the bag . I used these the other day for my salad : I had them and used them . very nice . an interesting crunch of the above were dishes in China , those little fibrils were be wiggling ( very fresh ! ) and an added economical source of protein . the top dish turned out to be very very tasty , and will be served here often of course , one would have to like sardines .

a few more snaps close to presentation for a round :

BBQ Brawl has started season 5 https://www.imdb.com/title/tt10765680/episodes/?season=5 some many cooking shows have Histrionic's that are off putting . this show's format and etc are for me amusing and a bit tough in cheek Im a fan of BF. he understands side dishes like no other . Symon is not in the later series the equipment is interesting , and seeing the teams ' work their food up ' give me ideas. I much prefer this sort of thing to various other Best Chef work-outs for review purposes : the set up the smaller unit on the left , or down at the L bottom is where the ingredients are for ' picking ' some very creative stuff is made , and the three ' star ' chefs also cook and , what is better than cooking outside , vs a Stadium or Studio ?

@AlaMoi I was about to buy one of those Blue Diamond pans , as the 9.5 " is on sale. but don't really need another pan , of any kind. but I might succumb for research purposes. My Teflon pans continue to serve me well this set and brand T-fal Ultimate Hard Anodized Nonstick Fry Pan Set 3 Piece, 8, 10.25, 12 Inch, Oven Broiler Safe 400F, Lid Safe 350F (eG-friendly Amazon.com link) I ve had them for years , and now find that they work decently as long as they are hot when the eggs go in ie there is a sizzle . no sizzle , I didn't wait long enough and there is sticking . this is eggs w no EVOO or Butter, they do not function quite the same , of course , as brand new . but work well for my purposes. in terms of the ' film ' Ive had that on my heavy French copper sauce // fry pans I think its polymerized oil of some sort . PAM is the worst thing to use , and promotes very heavy build up I removed it either Eazy=Off or BTF. is it possible you get that brown film , using only EVOO and Butter because you use the pans at a very high heat ?

@weinoo Im not that much of a red sauce person for pasta . there are significant exceptions : mostly things like lasagna , stuffed shells and the like. your Ravioli , with just a touch of red sauce , and mighty fine looking red sauce at that has been added to my Red Sauce List. did you broil or torch the sauce after plating to get the darker bits ? Id eat that dish any time. 1 kudos your way . the shrimp also look very tasty ,

@dcarch Im no expert but I had possible a similar problem years ago w my mower. the engine had to be ' cleaned ' turns out that problem at least was solved by using gas stabilizer in the gas for mowers etc https://www.berrymanproducts.com/fuel-stabilizer/ https://vpracingfuels.com/product/fuel-stabilizer/?c=496& and you use fresh gas each year , and add this stuff again. for years I never had a problem , year after year after year.

@FrogPrincesse thank you for sharing , esp the menu's are individual numbered dishes meat for one person ? say , entree , big pot , fish , special combo ? does the barchan come automatically ? ;looks delicious.

@Kim Shook Im not a fan of banana bread . growing up , those made in mynhouse were dense , and heavy. yours looks much better looking at yourRx , ; very ripe bananas ' what would your banana bread be like w much firmer bananas ? th kind i prefer to eat ? mashed up of course .

@Pete Fred That tart looks perfect.

late lunch // early dinner : TJ's skinless sardines ,' blue can ' cold Aldi mayo w kimchi jus and sliced window green onion, able to add gr onion garnish just barely Hot . Humid . that'd it for tonight would have been nice w cold , previously steamed iPot'd new potato , cod avocado chunks. no iPot'ing for 10 days or so. but very tasty Ice cold Hoponius Union for Hors' D's so hot and humid MC did not race into the kitchen for his portion. will look for him soon. 10 more days.of weather where it does not cool off t night.

@BonVivant I envy your Matjes. plump. proper sides. would love to try that bread w Matjes and all the rest. you and @Duvel have clearly understood what Matjes is all about Bob Apettit and than k you for sharing.

@BonVivant thank you fir sharing your wonderful trips. Such unusual and out of the way places congratulations for findingthem and getting there please keep it up cheers.