rotuts

@Kim Shook those Kringles are amazing in a TJ's thread I think it was mentioned that Tj's caries possible 4 , each at a different time of the year. the pecan version is outstanding . , as I like pecans

scrambled eggs : first albino yolk Ive ever seen. Market Basket generic large eggs . tasted exactly the same as generic pigmented like scrambled eggs .

if looks like a ' tender ' deer why not try to keep the rib eye whole vac pack a few roasts , then SV later after Fz ? easy for me to say , of course.

I thought of skit initially the the pictured meat is too wide for either of the two skirts. for now , Im going w @Duvel take. its worth noting , that in Europe , the butchering that Ive seen there is quite different than the USA. USA slices through hunks of meat , thus the fibers that you see on the cut meat not not perpendicular to the cut , but at 90 degrees. the european cuts Ive seen , the fibers are parallel to the hunk. and exception would be in the USA to a whole flank , as seen on the posted pic.

@Duvel that burger looks exceptional ' oozie ' in the best possible way. a challenge to eat " id love to try.

BBQ sauce has been known to cover up all sorts of things .

if it is uniformly thick , and not very thick inch , to no more than 2 inches it does look from your pics like flank. does it have , on its ends some some tendon like shite bits ? of course , you could call the butcher shop and ask if that's what they call flank this is what a whole-rsh flank looks ike its possible the tender-ous ends were cut off your example.

@Shelby those were for tenderloins ? looks like it was cooked perfectly how was it flavor wise?

stuffing w/o egg is not necessarily loose . it clumps together from the moisture : stock and butter. Ive never made stuffing w an egg mixture . simply because it wasn't made that way growing up.. but it clumped nicely. nothing wrong w adding a beaten egg for more clumping. but to get ' bread pudding ' like consistency , you would have to add several more eggs . nothing wrong w either rendition Id say . just that you make plenty so that there will be considerable leftovers .

all of Perterson's books are top notch. they are a bit dated in terms of modern-rsh technique but remain outstanding. I have the 4th , ebook but have not looked at it closely as I have 2 previous HB editions which I love here is the intro for the 4th ed, , for review purposes

pork loin is relatively tough and fat free , ie dry if you SV the loin in pieces , along the grain ( so you can then later slice across the grain ) as rare as you can stand if not more so until pasteurized , rapid chill // freeze bring back to refrigerator temp if Fz the slice thin , makes a very fine tasty sandwich.

@ElsieD I completely agree with you. should the reviews from @DianaB continue to be positive , this would be ' protein for two ' sort of item , w maybe some air fryer work , etc of course , a probe-less WiFi less CSO , patina and all might do the same thing , but w the CSO you would have to pay some attention , distraction from Kitchen Wine Studies while cooking. for some reason , Id like to see this item meet its expectations . possibly because they have added ' steam '

@ElsieD on their site its on sale , $ 80 off. ships to Canada :

@DianaB your posted video was very helpful. my guess is that size wise , it does 2 ( generous ? ) portions at a time. for a main item , ie a protein w single button cooking. and that's not necessarily bad . the salmon in the video did look interesting : skin had crackle and the thickest part did not seem over done.

@DianaB as you work w this please consider posting your result // evalution possibly i a separate thread just for this unit. looking forward to your results looks quite interesting $ 278 US can't find shipping charge , if any seems to he probe // software cooking. dont know if it replaces an air fryer re tater tots etc. love to see more from eG YouTube tends to be too much hype sometime for click-views.

Coffee is the ultimate personal beverage. you can control a lot of the process start w the coffee itself . try this and that and decide what you like. then move back one step and consider what you are drinking it out of . if you are after a caffeine kick , that won't matter much. where are you going to get decent roasted beans , w good variety to sample so you then know what you really like , independent of the Boola-Boola ? trader joes has a decent variety , decently packed so Id start there and not over priced . no Tj's near you ? become a bit problematic . any roasters locally ? if not , then you enter the mail order swamp of Hocus-Locus hopefully you will find what you really like in your cup eventually at an affordable price. personally I don't care for lighter roasts , thats just me. they taste dusty to me. spend you energy early on on different bean types , and go from there. the roasted beans matter the most .

@johnnyd best use for take out leftovers Ive ever seen and if you dont have that much , add more lobster ***** Five Stars

@Tropicalsenior I completely agree with you. what SV does , is eliminate the '10 to 15 minute ' part of your Rx . a variable. you brown later. you get more time to do something else. granted , understanding that variable consistently is what makes great chefs. properly understanding SV' potentioal makes anyone a a great Sous Chef.

@AlaMoi if you can get some tough Berkshite pork say the tasty muscle groups in the shoulder and then SV'd them 130 - 135 F until tender the chilled and seared you might enjoy the surprise on your plate . and if you sent w 130 F , until tender the rapidly chilled and refrigerated that hunk sliced thin while cold , then brought to room temp might make the finest pork sandwich you've ever had.

Id offer this : SV your Chop ( or anything else ) to your doneness temp ( the bath temp ) and then use time for the tenderness you want , realizing different cuts of meat from the same animal have different starting toughness. at lower temps , that dont over contract the protein , you will retain juiciness and a longer time 140 F or even better lower temps dont dry the meat out. 4 hours ? 6 hours ? 8 hours 135 F ? probably all are fine if the meat is tough to start with . want to do the sear after the chop is cooked perfectly ? indeed SV doesn't do mallard at all . chill the chop to the post that the sear does not heat the meat up over the bath temp. Done. most mistakes w SV are a carry over from conventional delta cooking technique and thinking , where the heat at the surface is higher than the temp at the center of the meat. time in that hot pan is donees , not tenderness.

i like sweet potatoes id use them , but as small dice .

@Smithy Ive been using fish sauce to replace anchovy for a long long time my caesars has a few drops of RB40 now that that's the only one I stock but Ive been using 3 crab for caesars for over 25 years if not more. as the 3Crab bottles were large , I decanted into a smaller plastic bottle and kept the larger bottle in a very safe place. imagine what would happen to your kitchen or PMobile if you dropped a a bottle of 3 crab ? I use RB40 to taste .

@Maison Rustique bacon for the finishing flavor always works. don't think you need much else

@scamhi very interesting to see that color difference on the two pectoral muscles. guessing the free range turks flap their wings quite a bit more possibly more myoglobin in the pec. major. thanks for your pst im thinking of trying one. Id SV'd bone out th br and use the carcass for stock // gravy.

@scamhi that looks like a wonderful Thanksgiving spread. well thought out the breast meat seems to have two different colors for the two different great muscles. the larger a bit darker redish what sort of bird did you purchase ? did you notice any difference in flavor for each Br muscle ?