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daveb

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  1. Assisted living retirement. Standard joke among staff is "I'll work here till I live here " Sometimes it feels like that may be 2morrow.
  2. Jo, The full bottom round is cheap - probably for just those reasons. Thus I have it on the menu in various forms 3 - 4 times a week. (Keeps the Anova humming) The roast is heavily seasoned (by SV standards) and bagged and tagged. 24 hrs is good, 48 is better. I use 141F to comply with Federal, State, County, Corporate, requirements. None of these entities know what SV is - I tell inspectors its an electric bain marie. And that's ok. The resultant product is then sliced thin for sandwiches, sliced as above for roast beef, cubed for beef stew, pot roast, or chunked for stir fry. It's fall apart tender and kind of tastes good. My gravy game has improved since I've been here. And by using the round I can put Tloin or PR on the menu once a month. Cmon down to Fl and I'll buy you lunch.
  3. For my Seniors where tender is as important as flavor. Finished product - Bottom round, approx 16#, 2 days @ 141F. Seared in 500F oven for 10 min.
  4. Do you cook with a "360" vision?

    "Rules" are like speed limit signs - they are there for guidance. I don't want things on a plate to be fighting for attention but there's more to life than protien, starch and veg.
  5. After the roll is stuffed, bagged and tagged, I like to roll it in a sushi mat and tie it. Preserves the cylindrical shape.
  6. Nah, I was thinking since the bag juices are going to end up in the sauce, I seasoned the bag with paprika, some dried mustard, black pepper, a little salt. My poorly worded question (I'm claiming cell phone keypads) was if anyone else intentionally seasoned the bag for flavorful bag juices?
  7. Another day at the office. Leg of lamb (4), butterflied open, seasoned and bagged and tagged. 24 hrs @ 141f. Then cubed and made into a goulash for the retirement center. Super tender - my residents loved it. Due to recent discussions here I thought about the seasoning as I conjured it up. I was seasoning for the bag juices as much as I was the lamb. I probably season stronger than most but my sauce/gravy is usually nice. Anyone else season for the bag?
  8. I've had a few different ones and like the Mag Bloks a lot. The blade on wood contact feels more gentle than blade on stainless. You'll quickly get the hang of putting the spine perpendicular to the rack then "rolling" the blade face onto the rack and removing the knife in reverse.
  9. I'll beg forgiveness in advance......
  10. Jaymer - I know that RD pretty well. Have you tried Master Purveyor for meat? I find prices comparable and quality very good.
  11. I never did color between the lines
  12. My latest is a "real" Kiritsuke, a 270mm Suisin from Korin. Rockers need not apply. The fun job is with a high end caterer and very precise veg and fish cuts are required. Thought I would give this a whirl. So far loving it. As with my other Japanese knife purchases there was no touchy feely before hand.
  13. When I was shopping chamber vacs, being able to lift/move it was important to me. The 112 goes about 60lbs - this I can carry (not far mind you). The others in the VM line were closer to 100lbs. In four(?) years I've had a circuit card failure that was readily replaced, and the aux port failed. I would do the 112 again.
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