weedy

I'd do this if you really like the gradient: and sous vide if you don't

Then you just haven't learned to do it properly

It may be bad tv editIng; but I wouldn't complain if Collichio and Brock had said she didn't SV the pork CORRECTLY. (Richard Blais criticised a dish in Top Chef last year by saying 'this is the sort of thing that gives Sous Vide a bad name') but instead they singled out the IDEA that SV would lead to "drier" pork. That's my beef (pun intended) Larry Hagman started to have a Texas accent in all his post Dallas appearances. Sean Brock my be playing the part of the traditionalist preservationist on tv.

http://ny.eater.com/2017/2/9/14533108/where-to-eat-heart-on-valentines-day

don't pigeonhole me with your sexist stereotypes

Tonight I tried to cook tuna at 110f for 45 mins before searing- as was recommended on serious eats. I have to to say it came out way too grey and 'done' for me. I won't be doing that again. Anyone else give give that a go? i'm a little surprised, as Kenji is usually pretty on these things.

it is indeed (a fine dish). especially on rye bread with mustard. it's just not got any real connection to Ireland or St Patrick's Day (which is also an American invention and obsession, mostly ignored in Britain and Ireland)

I'll do colcannon. Or bubble and squeak. Or bangers and mash. Or Guinness pie. Or anything really Irish.

I not only noticed that, I tweeted to a few modernist chef's about it for comment. Will be interesting to see if anyone responds. I personally think that both Collichio and Sean Brock are just traditionalist and predisposed to dislike the IDEA of SV. There's no reason why, if done CORRECTLY, pork loin is going to be "drier" cooked SV it sounds a bit like buying the long disproved 'searing locks in juices' meme. Ps I love Husk. It's just not the ONLY way to cook. I like Ink just as much.

it's not realistic for me. I just need to rely on it, and if the power really goes off then it's rare enough that I'm okay with, once in a blue moon, losing the meal.

and then you'd run home? I don't even need to know that. if it really fails, I'm going to need to throw the food out anyway. what I'd RATHER they spend development money on is it not failing

yes, and it said, in part: This is a big week for the Anova family, our loyal #anovafoodnerd community, and for the smart kitchen. Earlier this week, we announced that we will be acquired by Electrolux. Anova will continue to have its own brand identity and we'll operate as an independent company. We'll run Anova like we've always run Anova - Our mission of helping people cook like a pro will just accelerate. We love being a part of people’s lives and this will give us a way to reach more lives, faster. let's hope that remains true

precisely, on both points

I don't believe that Anova's success has been based on its "connected" aspect actually. BEFORE that model existed, Serious Eats and others were praising the Anova and recommending it over rivals (Polyscience, Nomiku, Sansaire) based on it being a relatively well made, well functioning, immersion circulator at a reasonable price. and the market of us, mostly non-professional but serious cooks who wanted to have a 'modernist' tool available, was there and probably is still growing. I don't want a "new WIFI controlled Searzall" either. it misses the POINT. I mixed a lot of records into "Quad" back in the late 70's... because, it too, was the 'next big thing'.

I agree. it's a marketing fad. but, like "low carbohydrate" diets, it's a popular, poorly conceived, fad. at least on the Anova, unlike the Joule, I don't have to use a phone to control it.

doesn;t it always?

Very nice. And nice plates!

LaFrieda burgers. Just dropped in at 131F

it's necessary and it's NOT "evil"! quite the opposite

I have my own business. until recently i also had a food business. am I to assume that those of you who are not directly in the communications or entertainment industry can have no opinions about say net neutrality or copyright issues? seriously? i don't have to agree with every regulation (for example I think regulations against some kinds of medical research or procedures are ridiculous ) but that doesn't change my feeling that government needs to act more as a force for good; not to 'get out of the way'. It's completely evident that without regulation and enforcement business will inevitably take advantage to the detriment of the public. The fantasy that 'markets' police themselves only exists in (bad) fiction by Ayn Rand.

No. Does that mean I don't, as a citizen, have an opinion about the role of government and the need for regulation ? I would agree that rules are also under enforced. It goes with the attitude against regulation. For examole, as I said, taxes are historically low and yet some people continue to say they're "too high". Those same people don't want the government to effectively do anything, including inspecting meat or enforcing food regulations.

In general. I think there is not nearly enough regulation and taxation. Taxes are at their lowest since the 1920's. If that's 'too much' then what should they be? Zero? i have a friend who was a government meat inspector until they cut that dept back to near nothing. Now you simply have no way to really no what you're eating is safe, because inspectors are massively understaffed. If a meat producer or packer is inspected even once every 10 years now that's a lot. It's ridiculously UNDERregulated.

Chicken with mole colaradito

theoretically, we elected the people who appoint those government officials. theoretically, YOU are therefore represented in those choices, and they are supposed to be acting in the interest of the public good. working for the government doesn't make them the enemy, and calling them "bureaucrats" is just a way to dismiss their authority. I want the FDA to be acting in the interest of public health. If we all think they're not, we need to vote differently. the one thing I KNOW I don't want, is an FDA acting in the interest of business (or even considering that impact) instead of public health.