Martin Fisher

UV 360

I doubt you'll find anything that officially pertains to stocks specifically. The FDA Food Code contains the rules with some scientific references..... http://www.fda.gov/downloads/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/UCM374510.pdf

I have the patience and attention span of a gnat so I place the stock pot in a ice water bath AND use the cooling paddle to cool it done and be done with it ASAP.

FWIW, I use a cooling paddle.

To be on the safe side, I've always followed the rules for meats while cooling stocks....... "During cooling, the product's maximum internal temperature should not remain between 130°F and 80°F for more than 1.5 hours nor between 80°F and 40°F for more than 5 hours. This cooling rate can be applied universally to cooked products (e.g., partially cooked or fully cooked, intact or non-intact, meat or poultry) and is preferable to (2) below." More here: http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/95-033F/95-033F_Appendix%20B.htm Here's a good article that highlights the possible dangers involved in careless stock handling..... Bending the Rules on Bacteria..... http://www.nytimes.com/2011/08/24/dining/bending-the-rules-on-bacteria-and-food-safety.html?pagewanted=all&_r=0

Yep, they're basically "toast" this year.

The been the perfect storm for disease here this year, powdery mildew has gone crazy too.

Heck, even Ruhlman sells one.....it must be a good thing.

I'm referring to juice (mostly water) that flows out due to muscle fiber contraction in response to the high heat, not fat rendering.

Generally, I prefer high heat at first and then low heat to finish. The opposite can cause serious problems with juice profusely flowing from the meat....not good!!!!

Looks great dcarch. Sadly, our tomatoes have been ravaged by severe blight this year.

If rust is a possibility the seasoning has been abused.

If it tastes good who cares if it's cockeyed or smeared? I sure don't!

They have a few different products that are fire-roasted. Basic Muir Glen fire-roasted diced tomatoes are $1.89 for a 14.5 ounce can and $2.99 for the 28 ounce can at the store I frequent most....that's regular price. I may give them a try.

Apparently not.

If cast iron is properly seasoned, you don't need anything out of the ordinary to clean it...certainly not something as expensive as that chain thingy.

Exactly!!!! I can't imagine it gaining much traction but I wish them lots of luck.

Regular stainless steel scouring pads are what I've used on cast iron for the past 30+ years....no problems when used lightly.

I'd love me a freeze drier just for the strawberries!

Very nice Shelby, I love venison meatballs....one of my favorite comfort foods.

Nathan was talking traditional methods...... http://forums.egullet.org/topic/144275-sous-vide-recipes-techniques-equipment-part-7/?p=1756081

Yeah, they're certainly not real old, but a great design. There's one currently on eBay..... http://www.ebay.com/itm/Griswold-Cast-Iron-CHEF-skillet-smooth-bottom-43-unseasoned-handle-No-Reserve-/261585866931?pt=LH_DefaultDomain_0&hash=item3ce7bb90b3

My guess is also cumin. Is there a bulk spice shop near you where you can investigate numerous spices first-hand?

A faucet aspirator will work but a circulating aspirator is better. I've converted a faucet aspirator to a circulating aspirator via a pump. FWIW, it is possible to do vacuum reduction without a magnetic stirrer/hot plate if anyone happens to want to try this on the cheap.

Very cool. I have the aspirator and flask...still looking for a good magnetic stirring hot plate.