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About daveb

  1. I would not pre sear the duck breast per se. But depending on mood might render some or most of fat off of the breast before I bag and tag it. It's not going to come off in the bath and the post sear will be too fast/hot to render much of anything. Quick question. Does anyone know the French term for scoring the breast? Quatrage (or something like that?) Google is not my friend today.y And I ain't skeered of 120F for 6 hours. But don't know why one would do so. 126 - 130 for 1.5 is in neighborhood I usually do duck.
  2. @Rotus The pictured knife with duck breast is a Tadasuna INOX 240 suji. A great lil suji and part of regular kit.
  3. Meanwhile at the assisted living facility I talked the powers that be into letting me SV 4 beef tenderloins for Mother's Day. 140F for four hours (concession to aforementioned most of which had never heard of SV). Seared in rondo and made basic hunter' s sauce. Residents and guests loved it.
  4. Quackers on crackers.... 100+ crostini with duck breast for fancy pants event. Love SV for this type thing.
  5. Cooking for 100+...ideas anyone?

    Didn't realize the tangent this would start. Ha! FWIW my "day" job is lead cook at an assisted living facility. Our residents for the most part enjoy food that's well prepared and can be quite vocal when it isn't. (They don't always remember what they ordered but that's another story) The fun job is high end catering, a couple of events a week. Had to get out of restaurants as that's a young (er) persons game. My idea of "cross fit", put this tray together 2day for our residents Mother's Day Tea. The guests and residents all made nice and the event gave them something to talk about.
  6. Cooking for 100+...ideas anyone?

    I get it (finally). Surely you didn't make that interpretation based on personal experience?
  7. Cooking for 100+...ideas anyone?

    Looks like we crossed posted. Forgot to add you'll want to consider what foods will hold well and at what temps. Easiest of course is room temp. Holding cold is relatively easy - alum food pans full of ice and covered work well in a box, food in a food pan on top of food pan with some ice will hold well on line. Holding hot is a little more problematic. Not only do you need to hold it hot, at the same time you don't want to overcook it in the process. In my experience pork holds the best of any proteins It can hold in a hot box for a couple hours then go to chagers without losing any flavor or consistency. Ground beef holds well. Chicken turns to rubber when held at temp, thighs less so than breasts. To hold hot I'll frequently put a pan of boiling water on a towel at the bottom of a cooler or hot box for 10 - 15 min before starting to fill it. This way I'm not using the food to heat the box. A circulator does very well holding hot at serving temp. If you can bag pork, mac and cheese, hamburger patties, etc then it's simple to transfer to chafing dish. The only way I would do burgers cooked to order would be on separate station, pre-par-cooked patties (SV?) and build your own condiments. And I would try and avoid it. Lot of potential for things going south. As you've no doubt learned already, prep is the key to pulling this off. Have fun!
  8. Cooking for 100+...ideas anyone?

    As said, Lisa makes several good points (and no bad ones) Me thinks she's done this before. Couple thots I've not seen yet. You should consider an outside caterer for a least one of the events. Most will offer a "drop off" menu based on your requirements. There will be a cost premium but it's an easy button for what you have planned. You would be expected to provide tables, chafers, hot box, cold box, serving utensils. You've arranged your facility and now I would give some thought to equipment requirements. Rental: I would want several buffet tables, some full size sheet trays,a few half size trays, chafers for hot foods, at least 1 120qt cooler, At least 2 cambro boxes for hotel pans or half sheet trays. (one for hot, one for cold), serving dishes and utensils. A full or half size speed rack - if you're not familiar with catering a speed rack is worth it's weight in gold - all of your room temp and most hot/cold will spend some time on this. This stuff is a generic list and can be found at most any equipment rental shop in town. Some of this may be available from facility, put your eyes on it before you check it off your list. Purchase: Full size aluminum pans and lids. 18 to 24 in cling film. Sterno for chafers. Water (if not readily available). Dish cleaning supplies including sanitizer, including 2x the number of dish towels you'll think you'll need. Cheap clamshell "to go" boxes. Disposable dinner ware can be had that is as nice (almost) as china. Real dishes / silverware can be rented Peoples: I would want at least two peeps dedicated to serving event (not a good idea to press a guest into service) Advertise in local Craig's List or culinary school for servers, two minimum four hour shifts, 15ish bucks an hour. These folks will resupply your line, bus tables, take out the trash, perform any other clean-up duties. Do quick interview about banquet experience. Depending on where you live english may not be a primary language and that's ok. Make sure you have some food for the servers. Some things I'll touch on but have seen above. Definitely divide your buffet line into main meal, salad, desert, beverage stations. Would not be uncommon for these to be in different corners of room. Definitely do buffet service. Definitely do not consider plated service unless you're willing to staff it with at least 1 server / 20 people and 2 - 3 BOH for building plates. Your event is definitely doable for a home cook. Lots of good advice already given and I'm sure any questions will be addressed the same way.
  9. Well there went two bucks. Wondering if in a few years my Kindle collection of cookbooks will look like my hardcopy collection.....
  10. Canning Jar Lids

    I don't do any canning (perhaps should) but do use 4 and 6 oz jars for SV and presentation. I reuse lids and rings and keep a box of new lids lest one of the old ones looks wonky.
  11. M&P or a knife. People were making spice blends and pastes long before lectriciy came along.
  12. Alton Brown was in Tampa last week and did a quick video on Cuban sandwiches. Not a bad piece (but don't have link). For a sandwich that is revered here as much as the Cuban is, I find it ironic that it's always the "new guy" in a Cuban Restaurant getting his (her) feet wet making Cubans or Deviled Crab, (the other local mainstay).
  13. Anova bluetooth version

    I find the wheel clunky to use, it's not very discreet, the rate of change in value varies. It represents an all to common engineering fallacy. It looks cool. It works poorly. Lets use it. They left the excellent touch pad interface from the V1 on the table in favor of the wheel. Hate may be too strong but I like brevity. The timer function for me ensures I get the minimum time in the bath that I want. There are times when I "set it and forget it" I do in fact forget it. And I'll sometimes use multiple circulators. Getting old is hell but it beats the alternatives.
  14. Anova bluetooth version

    I have the original and the Bluetooth and prefer the simple interface of the original. You want to set the temp? Push the temp button. You want to set the time? Push the time button. You want to start it? Push the start button. I hate the wheel on the bluetooth for setting temp. Still can't use it to set time. Control is ok via app. When I loan one to someone who wants to try SV, I always provide the orig because of the simplicity.
  15. If I'm reheating or warming something done SV, I'll leave it in the bag during chill and refridge then back into the SV as described above by Anna and Elsie. My original foray into SV was not to use as a cooking process but to reheat leftovers from the smoker. My smoker seems to like working when it's full. Product is good off the smoker but conventional reheating would dry out the leftovers and give them an off taste; SV changed that.