rotuts

dinner , late afternoon , was a wrap . same sort of salad , spinach // Campari tomatoes // kimchi // sauerkraut // EVOO but with a delicious twist : Carnitas style pork , that evolved from https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 SV pork ' logs ' , finished in the GE-IDS https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/#comment-2452587 sliced in 1/2 and vac'd and frozen for future use. they started out ' good ' , became ' very good ' the next day , then **** spectacular ****** as Carnitas : decent thickness slices , cooked one side only until crispy then in a wrap : make sure you remember your spatter guard ! note the crunchy side . still tender meat ( w fat ) on the other side delicious it is . a few bits of meat and hot fat , went into the salad that doesnt make it into the wrap. I love carnitas , but Id like to keep much of the Jus in the meat , not the simmering pot nor the SV bag cooking it @ 175 0r 180 SV. this is it. although this result took three steps , none of them requited much attention Ive solved my Carnitas drought , and this version is better than any Ive ever had elsewhere. it now just a question of seasonings . lucky me.

Thanks.

Tom Kerridge is a fine chef , and has several cooking series. his latest , now starting season 2 features his GastroPub , The Coach https://tomkerridge.com/restaurants/ https://tomkerridge.com/restaurants/the-coach-marlow/ he has several M.Stars. if you get the chance to see this series , or he previous series , give them a look-see. Ive learned a lot from them all. Id like to know what ovens he uses in the back kitchen , which is his ' experimental ' kitchen : they are two , stacked. these pics give you an idea of their size. Im guessing , but am not sure , that they are not Cobi ovens any ideas ?

over here : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 Over here is the first stage of a Pork trial in the GE-IDS I put the food in the GE-IDS cold , and it takes 20 min to pre-heat, then you have to tap start to begin the smoking. I decided 225 F for thirty minutes of smoking , turning down the temp to 180 f for the first total 1.5 H of smoking: note the post-it the top roll is of course from the top rack , then , to replace the rolls in opposite racks : front to back , and top to bottom : I rotate the try and thus get the rotation correctly placed in the GE-IDS. Patent-Pending for this technique. I noted the bottom vs the top in appearance . the GE-IDS does have significant temp differenced , which you need to manage. I rotated again at 1.5 H ( 3 hr mark ) , and kept cooking for another 1.5 hours . 4 .5 H smoking , 5 H counting the pre-heating the top temp was 150 F , mid 147 F bottom 140 F. Pan jus : note no burning saved this easily let cool a bit , then sliced into the three whil warm and made a simple wrap it was very tasty , but the slices were two thick , as its difficult to slice the logs thinly when warm . and yes my knives are very sharp I decided the result was ' good ' . the meat was tender , but at the above thickness had a bit of chew. I wondered if I let the meat stay in the GE-IDS too long , i.e. : 150 F the next day , from cold I sliced a few more pieces , thinner : again , sometimes my iPhone doesn't focus hat well . these slices came from the log that was visibly fatter initially. after seasoning , these were much better than the warm versions. so over all , this was very good , and worthy of a repeat should I see similar pork @ MarketBasket . the meat you see here will make a very nice ' carnitas ' with a very quick hot browning , on one side. the fat was delicious . nest time I might do the SV to 48 hours or some time thats convenient between 30 H and 48 H so over all a success. the port needed no trimming , and the turkey does. wrapping w bacon , the same for each . the SV was easy to do and required no attention. the Turkey was very moist and tender the pork was moist , and not as tender as the turkey both version will be welcome in the summer months for wraps and etc. all ave vac'd and Fz. I enjoyed making each version . and was rewarded w excellent results. the turnkey has a wonderful , subtle smokiness that lingers and you cant buy that anywhere. the pork has similar smokiness , and Im looking forward to a ' carnitas ' style wrap from the fattier versions , when it cools down a bit here . Hot Hot Hot for several days. BTW : the GE-IDS has a fan that actively circulates the smoke , and sends a smokeless exhaust out the bottom while cooking this would not be a good unit to use in your kitchen on a hot and humid day , if you dont have A/C .

So Far , Really good ! Here they are , ready to move over for the rest of the morning , to the GE-IDS thread out of the refrigerated bag , moving into , soon , the GE-IDS the Jus from the three bags : they were a bit different by color , but I combined them : 6 oz , not salty at all ( an objective ) , flavorful , gelatenous, a bit like the flavor of Ham , but w no salt . delicious , w fine potential . Fz'd, and vac'd.

Thank you for bringing up '' Sunset '' very interesting memories , as I grew up initially in Los Altos that had dirt roads , and Apricot orchards. I grew up on a 2 acre plot , of apricot trees , where there was a small back yard , then a chicken/duck/geese establishment , constructed by my father , while watched my parents were teachers , and this area , changed exponentially , many many ways over the next 70 years. my favorite ' dried apricot ' , ( not the ones massively over ripe, so they they oozed through your toes ) is more or less extinct . that area changed things , better and worse .

@DesertTinker Close , but maybe 10 - 15 years sooner than that. Mt View had orchards right up to the ( off set ) of the main road , El Camino I always wondered why the orchards were so fat aback from the road ; turns out off sets for 6 line road , and businesses w parking in front . initially. but indeed , it didnt cover anyting in The Valley , nor Gilroy South unless it was Camping , visiting the Missions , or Parks and Momuments. where we did.

@Smithy interesting and accurate Iid way . in the 50's , it was not so upscale , but on thinking about it Id way it was very much " S.F. Bay area " Homes being ' upgraded ' were very much where I lived . Id say the upper style of the ordinary homes I delivered to which is where i lived . then some fancier stuff a few towns north of mine this area got fancy esp w patio's etc . the something from S.F. which was indeed a different world. the gardening ' around your home ' was done by everybody in the whole neighborhood. remember , one town over from where I lived it was published .

@Smithy interesting and accurate Iid way . in the 50's , it was not so upscale , but on thinking about it Id way it was very much " S.F. Bay area " Homes being ' upgraded ' were very much where I lived . there was nothing special about them over all . Eichler where the high end , residential https://www.realtor.com/advice/buy/what-are-eichler-homes/ those were prime styles to upgrade. The picture above whould be what Sunset Headquarters looked like , and Sans the garage very might like Bay area publiclibraries , where there was more space Palo Alto , Los Altos . then the main road ( ElCamino ) that connected these had Orchards. Apricot , cherry . right up to the off set for a two lane road. Id say the upper style of the ordinary homes I delivered to which is where i lived . then some veery fancier stuff a few towns north of mine this area got fancy esp w patio's etc . then something from S.F. which was indeed a different world. the gardening ' around your home ' was done by everybody in the whole neighborhood. remember , one town over from where I lived it Sunset was published .

I used to love looking through Sunset cookbooks growing up. my parents subscribed to Sunset magazine , and I use to look through the ' new ' Sunset cookbooks each trip to the library . Sunset , the publisher and establishment , was one town over. they gave me a subscription while in college , on the other side of the country. my various room-mates , from the Eastern Seaboard , never quite got the hang of the magazine. Its about as ( Northern ) California as it gets.

@Ddanno not any old American bacon , Benton's bacon. The King ( or Queen ) of Bacon .

@blue_dolphin very odd. their bacon is m however , top notch.

Phase One is complete : 30 H 130 F ( just a convenient time ) sorry for the blur. I get this sometime w my iPhone . wanted to show next to no evaporative loss w the cooler and cover. lokks a lot like ' brains ' ... Chilling out Ill move over to the GE-IDS tomorrow or the next day , from refrigerator temps of 34 F. Ill save the jus. Why not ?

@Alex same discount shows for me.

@KennethT I use an ordinary flour tortilla. https://www.missionfoods.com/products/ I get these @ MarketBasket , as they are larger than the ones @ Tj's I have not looked into the various varieties from this brand. these are soft , keep well in the crisper. you have inspired me to look more closely into their varieties , esp the sodium content. thannks P.S. : I noticed their corn tortillas have very little sodium , and are ' soft ' Ill look into them this week. thanks again for the nudge to look more closely at the ningredients.

very late lunch , or very early dinner for the next few hot days : Wraps. Turkey ( under the shrubbery ) variously cooked : SV , GE-IDS , etc TJ's spinach , Campari's , kimchi , sauerkraut , , window green onions , EVOO ( various ) toast the wrap in the gas stove . very tasty .

This is a two part experiment , first SV , then , GE-IDS https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/ my thinking was to SV @ 130 F for 24 H + , chill , then move over to the GE-IDS the next day . My thinking was to get something tender , smoky , at the lowest possible temp , to keep some of the Jus in the meat. Ive learned that wrapping the items in de-salted generic bacon not only keep the meat from drying out , and adds Porky goodness . So what would I try next ? adding porky goodness to , well , pork. I look for dark meat pork . in my area that comes in pork packs called country style ribs, on the bone or boneless. I look for boneless. when I see a couple of packs , I grab them then think about how Id like to cook them. they excel in Pork Ragu ' iPot' my two packages : I ended up making three units from the two packages . as the GE-IDS has three shelves. as previously , I use generic de-salted bacon which happened to be on sale this week , so i stocked up for the future ! thinking seasonings , I started w ' Spanish ' . having lived in Spain , that was going to be garlic , onion ( granulated ) and Spanish smoked paprika. I had some from https://spicetrekkers.com/en-ca/shop/spice-blends. I like it as its in flakes , not ground , as many of their blends are. I decided to use two other blends I purchased , for fun , pre-T : the chicken and rabbit contained Thyme , rosemary , tarragon and oregano . the pork and veal contained Thyme , parley , rosemary , and sage. i have several other blends that are interesting , but I would have had to toast them and grind them , so those are for next time : hunters spices ( three kinds ) etc. the layout is the same as previously used on the GE-IDS thread : Spanish above pork and veal. tied up this was the last of the three , and looks a little odd as I had to use some cut offs from the first two , or would ahve run out of bacon. three pork units uses 1 lbs of bacon. what i learned is to not center the pork ( or Tb's ) , but off set it, so I only have one ' cut off ' which would be a bit longer and easier to use on the last hunk. finished , and Vac'd for the SV in the SV'der I use insulated ' beer coolers '. they come in various sizes ( I currently have three ) and save energy and are easily sealed w a custom made rigid insulated top. after a few hours , I check the bags to see is they are behaving , then seal the unit w packing tape. thus not evaporation issues over the nest 24 - 28 hrs. @ 130 F tomorrow Ill take the bags out at a convenient time , rapidly chill in an ice bath , keep in the refirg overnigh then on to the GE-IDS for 6 hours or so , lower temp than the TB's looking for something tender , tasty , for sandwiches , salads etc.

@Dr. Teeth nice. is this something you plan to use outdoors ? looking forward to you experiences with it.

My childhood had no convenience stores. It did have the first local ' super market ' which had a rotating circular conveyor that you placed your stuff on , and it rotated to the casher , after the person's stuff ahead of you did. it was fascinating. Kamikaze meant something very different for the majority of people back then. I was 6 .

A P.S. I have no idea where the seaweed is purchased from as the green is fresh vs the darker colored dried stuff.

Wiki suggests https://en.wikipedia.org/wiki/Wakame that's where i got the pic, the green stufff. its identical to the stuff I used to buy locally. and the same for the Fish Place down on CapeCod ( WHPS ) the dressing changes a bit from place to pace. the seaweed is the same Id say.

This is commonly sold locally in various seafood markets . looks like this : in a common form.

@FauxPas how do you make your iPot Spanish Rice ?

@Smithy I love the blends from https://spicetrekkers.com/en-ca/shop/spice-blends I stocked up , before the tariffs. I carefully toast the amount Im going to use , let cool a bit and then grind in an inexpensive blade grinder.

I'd make MHSM over pastrami every time. Odd MHSM doent seem to travel elsewhere