rotuts

Ive forgotten what a four hour group f meat simmer is like, texture wise. difficult to say what those unpleasant bits are. using the times you mention , ground pork is going to cook in a similar fashion to ground beef , from a supermarket grind. I make a ground turkey , or ground turkey ground pork ragu in an iPot . 30 Mn HP and the ragu has a pleasant texture. if you enjoy the 4 hour process, terrific ! you don't ge those aromas in the kitchen any other way. I was very surprised how much I liked the iPot'd turkey ragu : ground turkey , jared sauce ( good quality ) additional seasoning ( Penzey's Tuscan blend ) etc its done in 30 min , and after pressing start , needs no attention at all . the iPot texture was about the same as the ragu I used to simmer for hours.

@gfweb thanks . excellent So .... w SV you pick a temp for doneness and a time for tenderness. In something brined , doneness is a bit different , but you get the idea : for me , 140 F - 145 F SV to tenderness works well so I do 142.5 F , to split the difference : a bit more tender , but more Jus in then bag dichotomy. news tomorrow on the S%S item

@gfweb it presents and interesting problem papain i n that C.B. you just bought on that sale . Id think there would be away to factor that in on a pellet smoker ( seems 6 h or so ) and a SV 'd Im thinking papain ' works ' at a certain temp range that's been mentioned here in threads ( I hope to tied ) thus , if your method is in that range ' tenderness ' will come sooner , maybe much sooner . your ideas on this are of interest . Papain Times , any method have not been mentioned Im sure there is an offset , in times // temps

for a zillion years , in my area Stop&Shop had the best sale on CB. started a few weeks before St.P's say then the pandemic , and the rise in prices . this year , starting today : Point Cut $ !.49 //lbs. therearlier CB is of better quality than the CB near the end of the multi week sale the WHPS has purchased 6 so far , for the Yoder . hope more details on that in the WHPS thread. based on the rise in prices , esp beef that's a very fine price. Ill look them over , and perhaps get one. for SV and checking carefully for the papain.

my batteries arrived with MB@Home. Im very pleased with it . a home baker should keep this tome in mind.

still simple , but w the addition of fresh chopped spinach , off the heat . wilts a little , but still has good texture : 8 0z stock reduced a little very vey nice dish so ... Straciatella w tortellini a la Florentine . not Italina , more French terminology very easy very very good. in a fancy bowl ( next time ? ) Ill leave myself a generous tip.

F.D.: I did not spot the sale. @Dave the Cook did. I paid full price .

Im happy with mine. does what I want it to do . cleans up with minimal attention. so Im pleased this one turned p and Im pleased I go it when i did .

@JeanneCake congratulations

@JeanneCake not wishing to spend your money and hopefully you will get a unit just like mine on the second ' heat in ' ( I did two ) there was no plastic aroma this is a spectacular deal . I don't regret paying full price , a month ago . this has a solid place , and very useful , for what it does.

@Duvel Wow I bet ( hope ) they are ' salty ' still excellent . a dosing issue only and not available near me one way or the other.

for about 25 years I was very fortunate to have a large set of pans i purchased individually in France , from https://www.edehillerin.fr/en/ in one sloop / packed in a crate w wood shavings , the lot came to NYC via a deal w Air France , as the shipping about the cost of one pan. I had to pick them up at a commercial end of the air port and had a nice chat w the federal narcotics agent while we looked through the box. very polite , but that was a method if shipping ' stuff ' back then to make this story shorter : they were not non stick. you attested the temperature as they had a thick copper bottom and waited for the natural release when you cooled something fish , chops , burgers . and you didn't dit the pans scorching hot. Bartenders friend , and occasionally EasyOff for the rims got you back to the starting point . the pans were very very smooth. here is my question : \whould these type of pans have be able to take on a polymerized coating of oil that over time would have made them ' non-stick ' similar to a well care for DARTO or your Grandmothers cast iron ? I can't imagine its not possible but it was really never done in restaurants as far as I can tell because the restaurants had very cheap dishwashers ? I can imagine my two favorites getting on a patina over the years I still have the pans. and I have experience w EasyOff , get this the paste just in case

I had that same GE . way back when lasted for over 30 years.

on Amazon , in the review section one person said the plastic smell dd not go away . I forged ahead anyway. the instruction booklet said there would be a plastic smell for a bit , on the ' test ' but it would pass. fortunately , it passed for me. that was one review on Amazon that said it didn't. all the rest didn't day anything about it. so .... good luck. mine is turning out to be a fine purchase. P.S. its 50 % off. https://forums.egullet.org/topic/153880-current-sales-deals-and-bargains-part-2/page/65/#comment-2417921

Ive kept SAF in an airtight container in the refrigerator for quite some tome. a mayo jar w some extra plastic wrap around the lid so it stayes air tight. its gets very humid here , so I used the refrige.

gee wizz buy two !wo

@Pete Fred your Pound Cake looks stunning . I can see your Expert Concerns about that lighter top. I know you willl work that out not too fat as you can send me all the imperfect ones . Id love them . we all have our histories of baking PC. mine , right out of Fanny Farmer . Two Loafs , very nice and tasty . My sister , send me that same loaf , in college . I enjoyed it. it had a good chew , at that point . wondered about the other loaf. the Rx made two. 3 0r 4 months later , back at homer vacation my father pulls out a small log , from the ' flour drawer ' yes , a ' flower drawer ' not used at that time and then shaved off parts of the log to put on ice cream , had packed from both Baskin Robbins and Swensons , in they very early days. worked fine ..

does the book have a reference for ' Supplies ?' ie where to get ? looks like my batteries will be here Friday. MB@Home is hitching a ride.

@Duvel thank you . mine has an effective dose of EVOO. I like that. I first had Straciatella , in Italy . I was 10 y.o . my parents were teachers , and had sabbaticals in Europe. We were in Spain , for two years . my father was invited to give some lectures . over Holy Week , as it is called in Spain. our family was put up nicely , in each stop , a few days. in the restaurant ( it had a table cloth ) I first had type soup a revelation of the first order , I remember it exactly for dessert : Zabaglione remember each perfectly .

@Dejah I have not heard of a Cottage Roll . Ive google it : this turns up Pork CR " ''''' What Is a Pork Cottage Roll? A pork cottage roll is made from pork shoulder. It's cured in a brine made with water, salt, sugar, sodium erythorbate, sodium tripolyphosphate, and sodium nitrite. It's covered in a string mesh that holds it together while the meat is cooking. Basically, it's a pickled boneless pork shoulder roast. is this what you started with ? a pic or two the next time you use it ? many thanks

@ElsieD no . Im using the AFas a two channel unit: Start then beep for done. I do check a few minutes before the projected time to see what's going on out of curiosity Ill do a light shake , bur don't tale the hot pan out until the end. delicious results so far . no fiddle nor fiddle at all. clean up : cool pam completely , on top of the unplugged unit then , in the sink : hot water liquid soap , and use a soft brush and let sit. I lift up the insert and bush over each side then let sit in the hot water. rise then or later.

TJ's gyorza , from frozen 400 F 13 min TJ's chili sauce , crispy tops , soft sides and bottom . juicy hot interior. perfect

same theme , tortellini in a pan I pulled out 3 or 4 rarely used micro planes . used the top one on a fresh trance of TJ's pamesanish as its not rock hard I used one container ( 8 oz ) of the no salt roasted chicken stock mentioned earlier. it has an intense roster chicken aroma when you open the package. Im sure carefully enhanced in the lab. to give you an idea of the intensity MC ( the Cat ) was napping on the auto-heat . Medium-Zen level before I pour poor the stock into the pan , he came roaring around the counter and demanded to know what was going on. the tort's are only half covered by the stock, with a reasonable amount of EVOO ( one of TJ's ) went back too Simple. this is simply straciatella + tor's delicious.

@ElsieD congratulations. you are going to love it.

AF'd some freezer ignored TRJ's sausages here : https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/50/#comment-2417896