rotuts

@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 ?

I use RB40 for a fine anchovy effect then don't have to deal w the left over anchovies and that can

@TdeV so go longer id say 4 H +

@TdeV I personally think 132 F pork , when tender is fantastic I think you might enjoy the 136 F - 138 f . extra time is not going to ruin anything if the bag is tightly sealed. you might get some tenderness @ 75 minutes , but you'd get more w a coupe of hours. and the extra time won't hurt anything. good luck !

@TdeV please consider some pics . id decide how ' done ' do you want them . I like pork on the rare side , many do not ( historical reasons ?) if you think they are on the tender-er side : 6 H ? tougher side ? 8 + ? your temp set point is probably the more important factor . 140 F ? might appeal w time to tenderness next .

iPot advice , please : since the earliest days of the iPot in books and on eG milk was a bit of a no - no as an ingredient. Ive done Turkey ragu , and added small bits of cream cheese in the second half of the cooking for my TRagu : slabs of the usual turkey , and a can of crushed tomato // slab , and seasoning . work out fine I saw the problem that the iPod surface , when heating up might scorch the milk solida and pretty much had very uneven heat distribution . any idea how a can of condensed ( no salt ) cream of mushroom soup would do ? w the turkey slab ? scorched and a mess on the insert bottom ? wouldn't mind making a creamy turkey ragu w cream of mushroom soup and reduced wine . your thoughts ?

@blue_dolphin that looks delicious. and Id bet that toast , served that way is to die for.

@TdeV I completely agree w you on those Ham based dinners , etc. they are no doubt tasty and fine. they are just not Thanksgiving II , nor III . get a quality Ham , and make them anytime . Turkey , and the very important trimmings , ie Stuffing // Dressing are T II , T III ( and if the rest has not dried out IV ) bit tougher to get a turkey and trimmings , any time . after all , Ben had it right : wanted the Turkey to be the National Bird can you imagine the Turkey , on The Great Seal of the USA ? probably not arrows in one claw , and olive branches on the other maybe Cranberry branches , and the Wish bone on the other ? just saying.

the key difference to these meals is really the stuffing so , both ways are fine . just make lots . breakfast the next day ? micro some stuffing in a bowl , place a poached egg or two on top . save your eggs for that treat

one thing about the Turkey dinner w all the fix'ns the leftovers make a fine second , third dinner Ham , a nice one , makes fine sandwiches for a while but not a second or third Ham dinner and I haven't heard of Ham stuffing nor Ham dressing. and leftover turkey also makes a fine sandwich so : leftover wise : Turkey 2 ,Ham 1. and I haven't factored in the stuffing contribution.

@Kim Shook as I thought re: pie : most pecan pies , even if the crust and filling are quite good don't have properly toasted pecans for some reason . the pecans have to be lightly toasted first Ive found.

@Smithy reduced to 3/4 cup . essentially the entire bottle of the wine's flavor is in the bowl of mash while not making a big bowl of soup. I usually have to add a little cold water at the very end to get the final consistency I like. so if the wine is reduced to a cup , or a cup and a half less water might be needed at the end. Id rather add a little water as once its i n , from any source , its difficult remove.

@palo indeed. its also important to use a finger , each time , to keep the egg in place as the guillotine begins its work. rather than the egg shooting out , and landing on the floor.

@Kim Shook wonderful looking Thanksgiving spread. what is the difference between dressing and stuffing ? Pecan pie is one of my very favorites. that pie looks perfect . nicely toasted pecans.

here is my latest version of the iPot potato salad : 2 lbs russets , generic Idaho , skin on , iPot LP steam in basket , 3 min , quick release and cooled a bit. 6 LP 3 min eggs , rapid cool in cold water , refresh , then freezer until very cold . peeled like a charm passed through an egg slicer twice , rotaiong 90 degrees for the second pass. 0ne bottle Tj's Coastal Chardonnay , w heaping Tbs each whole dried rosemary // thyme , ground medium reduced 3/4 cup. refrigerated then mixed w one can Campbell's no salt cream of mushroom soup added to the warm potatoes and hand mashed . when cooled to room temp , 4 medium window green onions white and green , minced . seasoned . one of the best Ive made. added 6 eggs as I had them . reduced wine was very nice addition here . this style of potato salad is one of my favorites : hand mashed , w small chunks remaining

I'll just say I lucked out on the peeling of HB eggs : from refrigerator : 3 min LP steam , in a basket. rapid cool in cold water , refresh if needed until cool freezer until very cold. 3 - 6 min or so depending on temp membrane sticks to shell. gentile sqeeze while peeling for air pocket to move on down the shell quick swish in bowl of cold water : gets the few egg shell bits off easily drain ready to use or refrigerate until later. these times are from a cold iPot w one cup cold tap water. Ive found if Im using the iPot for several projects in series I try at lest ro empty the hot => warm water out of the insert a warm iPot takes less time to pop up the gasket , and reach LP thus those eggs , even if from the refrigerator might come out a bit different. Ive gotten some sensational jelled yolks this way just keep that i mind

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