weedy

So question: a few few times now I’ve done something in the IP and found that the bottom of the inner pot is getting a bit sticky and burned. I am wondering if somehow after something burnt on once it’s now become sort of ‘sticky’ and it’s happening repeatedly. Anyone seem this? is there a way to kind of “reseason” the stainless? should I replace it? thanks

I don’t think pressure cooking is particularly “idiot proof”. In fact, I find it takes some tinkering and getting to know to avoid overcooking. If you really want want something closer to “idiot proof” get an immersion circulator.

Yes. I like fantasy fiction as much as anyone.

I waive consecutive translation

Maybe, but at what I paid for it I can buy three of them before it equals the price of the least expensive chamber vac still, if I felt I had the space for one, I'd go to a chamber for sure. But I do not.

Northern biscuits are always better because it means I'm not in the south.

I think 140 is higher than I'd like for breast. Next time 135

so just reporting back, I was pretty happy with the whole thing, and especially with the 'dark' bits I did the legs and thighs for about 11 hours at 150F and the dropped the temp to 140F and added the breasts and wings for another 8-9 hours. then under the broiler for a few mins to brown. the legs were perfect. My feeling is that the breasts were a bit over, and next time I'd drop the temp lower. but live and learn! on the whole, it worked. thanks for all the advice.

I have a Weston 1100 Pro which is great.

I want to end up with all the bits browned (and then I’m going to sauce it) and served together. So i am not looking to smoke the legs or separate the skin etc.

Homemade mustards and mayos and hot sauces can be opportunities to make something just the way you like it, and to make useful variations for different uses and dishes. OTOH, homemade ketchup is just a demonstration of how you can never make anything as good as Heinz. 😎

have an immersion circulator?

Maybe. I’m not so sure for turkey. Especially if they are very long cook times. I suspect 150 will work for both, if it is in long enough

So I’ve done turkey breast SV before but that was served with a molé and I wasn’t fussed with the skin. This time im planning on doing the whole bird (in pieces) but i’d like to try to crisp the skin at the finish. Recommendations seem to be way all over the shop as to times and temps. I’ve seen everything from a few hours at 135 to 24 hrs at 150. One recipe i saw suggested doing the legs at 2 degrees higher than the breasts which seems totally wanky to me. My plan is to do the legs for longer than the breasts, and probably to remove the breasts from the bone before bagging (although I’m not committed to that yet). But I’m currently thinking to do all the pieces (for different times) at 150F and then bung it under the broiler, with a little bitter and spice rub, to try to crisp and brown the skin Anyone have thoughts experiences warnings exhortations threats etc.? Should I worry about the broiler overcooking it and thereby undoing my good SV work? should I therefore perhaps drop the Sv cooking temp ? i suspect a torch would just burn off the skin. how long would you do? i was thinking 24 hr legs and 3-4 hour breasts but I wonder if it’s overkill. Thanks for any advice

the king of all crostini has to be Michael White's sea urchin with lardo melted over it.

so that guy in the video says "it's some good ass carbonara" I was under the impression that Carbonara was made with Guanciale, which is pork cheek... is this some variant made with ass? or was he self describing?

Ahi poké stack. Very trendy.

Officious? so the sign was “meddlesome”

Like the Samsung that has little faux flame lights on the side of the pot edges to show you how high you’ve set the ‘flame’?

You can definitely cremate things. If anythting I need to err in the lower side than I ‘expect’ unless I’m going for maximum wallop (such as boiling water) Mine has 20 steps plus a Max turbo boost for a total of 21. Thats REALLY more fine control than a gas flame in any PRACTICAL sense, even if that flame is technically infinitely variable. And, the same pot set a 4.5 is going to behave the same way EVERY time. That’s not really true with gas either.

Getting an induction range. And using it. It has all the variability with better control.

I used to think that.

Japan has ruined American Japanese food for me. Especially sashimi and sushi. Except for the guys out on an adventurous limb, doing their own ‘take’ on Japanese (eg Matsuhisa or Morimoto), it’s too disappointing.

Sous Vide tacos de Lengua.

happy that you'll get to see what you've been missing 😎