TdeV

@Okanagancook, I believe you put bacon into this dish. Do you cook the bacon first? Do you add olive oil?

Just found interesting notes from Naomi Pomeroy, famous for her work at Beast in Portland, Oregon. Not sure how much I can copy here without copyright violation: Long cooking vegetables is something of a lost art, Long cooking calls for a very low temperature and lots of olive oil to bring out all of the natural sweetness of the vegetable. I cannot overstate the importance of keeping the oil over very low heat Long-Cooked Green Beans | Naomi Pomeroy, Taste magazine

If my understanding is not wonky, there are two ways to cook green beans. One, short [fresh and crisp], and the other long [and softer]. I thought it was a "Southern" technique. But I don't really know –– hence my questions. @Kim Shook? @Shelby?

@Okanagancook, good to hear from you. I meant to ask you about oxtail, but I'll do that later... Back to the topic. Do you short the cook of the bean dish at all? I.e. if you expect to freeze the dish, you know it'll get more cooking when being reheated, so then do you cook the dish for less time? And can you quantify that?

I've also found a recipe for a cheese and sausage quiche which seems to suggest pouring the mixture into a still-frozen commercial pie shell. Can that be right? Source: Southern Living

I've just been to the last outdoor farmers' market, so I have lots of vegetables. Does anyone have suggestions for cooking green beans and then freezing portions? I'm thinking long cooking green beans with tomatoes and onions, but will they manage in the freezer?

This dish intrigues me (and looks delish). Would you please ask Mrs. C for the recipe for this?

Because the source remarks weren't included in the items @Smithy moved to this thread, I'm adding @Tropicalsenior's original remarks rewritten here: Tropical Senior said: Do not throw that fat away. It is the most flavorful fat for making roux. I mix equal parts fat and flour and brown it nut Brown. I then roll it into logs and keep it in the freezer. I cut it off as I need it to thicken stews and soups. (and thanks!)

@gulfporter, I recently had an escapade with oxtail. At the end of cooking, there's quite a bit of fat which hasn't rendered. Do you keep the fat with the meat or throw it away? Thanks.

Paywall.

Hope this is the right place to ask: I've just left the heat on under the carbon steel pan which cooked my eggs. So the eggs were fine, but I didn't notice the gas was still on under the pan. After rinse/wash/steel wool, the pan still looks gross. What now? Barkeeper's Friend? Cleaned how well? Reseason how? TIA

@Smithy, you had me at Poached Pears and Proscuitto Salad, the first food item on the list. But, I agree, that Florentine Eggs Benedict was absolutely tops . . . and that's without even tasting it!

@Dejah, your photos look so good. Could you please point me to a good recipe for wonton filling? And also, instructions for folding the wonton. Do you use fresh or canned water chestnuts? Thanks.

Oh, @Pete Fred, that tarte fine aux pommes is gorgeous! Could you please send us a recipe to follow? 😋

Does anyone know if it's possible to put cleaned sweet chile peppers upright in the feed tube and then have the slicer slice thin rings? (I have the machine out and dirty already).

Taking a tip from @ElsieD here, I just diced up 6 cups of onion on my way to making @ElainaA's slow roasted tomatoes.

Nope. Me too.

Can I be your neighbour, @Steve Irby ?

Yes, @Smithy, I warm viands in a sous vide bath set at 5ºF or so below original cooking temperature.

If you cook the chickent thighs sous vide, all the prep work will be done! See Serious Eats for possible cooking temperatures. My personal experience is that spicing (mustard, lemon) can wear out over a long cook, so you may want to refresh your spices, or, cover raw chicken with s + p, cook it sous vide, chill it in ice and then refrigerate. (Serious Eats says you can hold the cooked chicken for up to 4 days.) On the day of serving, make the spice/sauce In a very, very, very hot pan add a few drops of high heat oil (Grapeseed), wipe out with paper towel. Brown the skin for only 30-90 seconds (the chicken is already cooked) @rotuts ? @weinoo ?

Thanks, @blue_dolphin.

New question, though I've probably asked it before. When one starts cooking dried beans (r.g. Ranco Gordo) is it necessary to bring the soaked beans to a hard boil* ? RG Green Baby Limas have been soaked for 6 hours. *(except for Kidney beans which must boil for 10 minutes) @blue_dolphin ?

@ElsieD, the baguette pan from King Arthur fits in the Anova steam oven. I have some copper sheets which go under the pan which behave like a baking pan. I've made baguettes twice, not very successfully. I'm looking to Norm to help me figure out how to do this right 🙃

Norm, I've tried using sourdough, but with less success than you. These loaves all look delicious. So do the photos on your blog dated 02 September.

On Saturday at 9:30 a.m. I put frozen pork shoulder into a pot of cold water and set the temperature of the Joule to 133ºF. It's supposed to sous vide for 72 hours. How much time do I add to the 72 hours to accomodate the frozen meat and cold water? Can I keep the Joule going until dinner time (~ 77 hours) ?