weedy

that might be one of the places I saw it, I think perhaps Lodgson said it, but it gets repeated a lot. But I beg to differ. Kenji has it right. That remained perfectly pink all the way to the skin.

I know... I didn't think I was breaking bold new territory. Just a nice crispy photo!

I don't remember where exactly, but I know I've read, at least once, that you "can't" get crispy skin on a duck breast if you cook the breast sous vide with the skin on... proof that this is nonsense:

all I know is they are VERY good.

Me too. Both counts. Fwiw all I meant by my 'confusion' with the packaging was that I didn't see why the packaging of the 2 was noteworthy, suddenly, when it's essentially the same as the 1

I"m confused... that looks almost exactly like the packaging of my Anova One, but with a slightly different cutout in the foam.

FWIW my first instinct, if you want 'softer', would be to suggest you leave it in the bath longer.

as of about 10 years ago, perhaps before that, every store that HAD it called it coriander

If I wanted chipotle burgers, or chipotle ketchup on them, etc., I would have just made that from the beginning. I'm not looking to substantially change the flavour profile here. just to add some sense of smoke that grilling imparts but sous vide doesn't. I've done them seared with a torch or on a cast iron comal... but my current favourite way is actually quick frying in an inch or so of hot oil.

out of curiosity, what about it IS different than doing the same thing in an ISI syphon? and congrats

I'm thinking of experimenting with some Liquid Smoke with my sous vide hamburgers, and I'm wondering if anyone has any opinions as to when makes the most sense... 1) brush before bagging 2) brush when coming out of the bag after cooking, but before searing 3) brush after searing, when otherwise all 'done' any thoughts anyone? my inclination leans toward (2), although I'll probably try all three

absolutely. right with you

I had one other thought, which is: have you cut open and had a look at a cooked steak straight out of the bath, but BEFORE searing? just to see if it's already "pale"

I'm not getting why it should be "pale", at least by my understanding of that word even after 'too many' hours, I should think that 131F steak should still look pink. have you tried thermapen checking the finished internal temp? is it really coming out of the bath cooked to 131? I posted a rib eye I did a week or so ago on another thread. One thing I've found with meat in general (and this was something I think Kenji at the seriouseats.com food lab says as well is that despite people's belief that they 'prefer' rare meat, when they actually compare blindfolded almost everyone actually picks med-rare becauuse the fat renders and it ends up therefore both 'juicier' and 'beefier' so I tend to do it at 134 which yields both that rendered fat you said you want, and still a nice pink overall colour and no tastes of 'overcooked' beef. this way I guess I feel I don't need more than 2-3 hours in the bath; and so, no texture or dryness issues that would go with that. but one more thing: are you finishing these steaks somehow? searing or torching? obviously, the thinner they are, the more crucial it is that those finishing touches be done super hot and super quick. that would be the first place I'd look for a reason anything would look grey. sorry if that's obvious to you already... just trying to figure it out!

Rib Eye. marinated in a jalapeño/lime/olive oil/lime juice mix. about an hour. sealed in bag. Sous Vide 2 hrs at 131F. quick sear on cast iron (blazing hot as I could get it) with a splash of olive oil. perhaps 40 secs a side tops. served with chimmichurri and some sous vide rainbow carrots. to me, perfect.

that usually works for me

I know some purists (and phobes) are going to balk at this, but for root veg, I go Voltaggio: vacuumed in the bag with butter; in the microwave. the precise temp of the immersion circulator simply isn't necessary

that's totally annoying. Even more annoying when a restaurant or party asks "would you like a glass of Champagne?" but then pours a Spanish or California sparkling wine. There's nothing wrong with Spanish sparkling wine; just CALL IT THAT

well then you are, in effect, speaking Spanish, and using the Spanish name, to a Spanish speaking population. But the whole country isn't Southern CA. When I see "cilantro" in an online recipe for an Indian dish, for example, it looks as ridiculous as if a Mexican salsa recipe called for "dhania leaves'

I can't stand when people call Coriander leaves 'cilantro' if they're otherwise speaking english. Next up: Patagonian Toothfish Tasmanian gooseberries Rapeseed oil <g>

"over priced" is, obviously, a judgment call. someone might say "I'd much prefer a great locally foraged wild mushroom to an 'overpriced' truffle" that person would be entitled to such an opinion; but I would still think him to be a bit (well, more than a bit) missing the point I've had some unbelievable Kobe beef in Japan. unlike, and BETTER than, anything I've had in the US or UK. (Wagyu in Australia came close.) so for me, it was expensive but not 'overpriced'.

Wagyu is the Japanese 'style' Kobe is a specific place/region where the best Wagyu comes from

Nitrogen dioxide is the chemical compound with the formula NO2. It is one of several nitrogen oxides. NO2 is an intermediate in the industrial synthesis of nitric acid, millions of tons of which are produced each year. This reddish-brown toxic gas has a characteristic sharp, biting odor and is a prominent air pollutant. I'm going to bet you'd rather use N2O <g>

I avoid frozen shrimp from Asia anyway, as I am suspicious of their food handling rules and what other audulterants might be involved; even before this very valid concern about human exploitation. Unfortunately, I'm not that convinced we're being told the whole truth about the safety of LA Gulf shrimp post the BP spill either. There's no shortage of "weasel PR people" on this side of the oceans either.

I find sous vided proteins almost always come out 'juicier', probably because they can be optimally cooked to a high enough temp to render the fat, but still a low enough tamp to not dry them out. 144F chicken breast is juicier than ANY other method I've seen. Thing is that not everyone likes a dish done to the same temp or texture. But the great thing about sous vide is that you can almost always find the time versus temp combo that yields the result YOU like.