TdeV

@HungryChris, can I ask for the recipe?

I'll be interested to hear other opinions (as well) on how to select the most flavourful potatoes.

Wondering about the value of cutting through chicken bones when making a stew. When I'm making chicken or duck stock, I cut through the bones so that the marrow can become part of stock fluid. When I'm making stock, I filter it eventually, so any fine bone particles get removed. I know in Asian cooking that the chicken thigh gets chopped into 3, but I'm assuming that's to make the pieces smaller. What's your opinion? Is there value in chicken bone marrow getting into the stew? If one picks out the bits of broken bone ends, is that good enough?

Thank you for all 18 pages of this topic! Only took me a few days . . .

I have a hankering for something made with coffee and I can't find any vegetable-with-coffee suggestions on egullet. Ideas?

Last time I made baked brie, I had too many layers of puff pastry which didn't cook enough. I've looked at a few blog posts where it seems "other people" are able to have many overlapping pastry leaves, see link. Suggestions about how to avoid undercooked dough?

This is the only discussion I can find on inverter microwaves. Are there updated opinions?

@Kim Shook, sorry for my delay. Could you please say what is the topping on this dish? Thanks.

My casserole looked the same as others on this thread, but I've got to say: these slow roasted tomatoes are absolutely fabulous! If you haven't tried this, you wouldn't know how out of this world they are.

OK @FeChef, what do you use to tenderize beef?

What cut of beef do you use for stir fry? Do you use marinade to tendertize it? What's in the marinade?

@Fernwood, I have always cut Monterey Jack or Mozzarella into large chunks (which will fit in the feed tube) and put those in the freezer for 20-30 minutes. Then the cheese is hard enough to shred well with the Cuisinart medium shredding blade. Give the blade a quick rinse under hot water to remove any stuck lumps and put as is into the dishwasher.

Sarah James Essential Sous Vide has a recipe for slow-braised green beans which takes 3 hours at 183F. She also has a recipe for green beans which takes 1 hour at 183F. Has anyone done Chinese long beans sous vide? How long? Also, when eating out at Chinese restaurants, one dish I always ordered was long beans with red pepper. What is the relationship between how much heat one puts into the bag vs. what comes out? E.g. for many things, one needs less spice for sous vide cooking.

@Shelby, looks yummy. What is a CSO?

Pizza. Homemade dough, tomato jam, fresh mozzarella, freshly ground parmesan.

Oops, I forgot to mention that this is the best conversion table I've found yet www.chefs-resources.com/culinary-conversions-calculators-and-capacities/dry-spice-yields/

I used to have one of those scales. It could measure an amount, but one was unable to add a few grains of spice (or tea leaves) and have the scale re-calibrate. So I tossed it.

@rotuts, why the worry about a double set of gloves? Which part has the possible contamination?

There's a rub for the chicken, @Anna N. Has paprika, cumin, mustard, fennel seed, black pepper and a little olive oil.

Does anyone have a conversion table between whole spice volume and ground spice volume? (An internet search produced some very short lists, some of which were obviously false. Perhaps I'm not using the right terms?)

Here's a nice recipe for Chicken with Mint sauce and I'm looking to prep a chicken for tomorrow. I've been wondering whether I could apply this rub under the skin (rather than on top of the skin) for greater flavour?

This afternoon, I am planning to make some turnovers with commercial frozen puff pastry. I have some perfectly ripe peaches and blueberries. And a splash of maple syrup. I wasn't actually planning on cooking the fruit. Should I? I'm wondering if there is some powder I could lightly sprinkle on top of the fruit to keep it from getting too wet?

In preparation for a potluck (perhaps a bit excessively), I used my new Joule and made a few recipes. Thanks to this post, I referenced some new cookbooks. The first I have had for several months, though as I have made many items, I didn't end up choosing many from that source. The second was from the library, so it became my focus. From THE COMPLETE SOUS VIDE COOKBOOK by Chris McDonald, Canadian ex-restaurateur, I made Aloo Gobi with cauliflower, russet potatoes, garlic, jalapeno, ginger, coconut milk, coriander seeds, cumin seeds and turmeric. Then from SOUS VIDE AT HOME: THE MODERN TECHNIQUE FOR PERFECTLY COOKED MEALS by Lisa Fetterman, I made Pork Rib Adobo. Marinated with cider vinegar, fish sauce, soy sauce, garlic, jalapeno, brown sugar, bay leaf, and black pepper. Then sous vide at 158F for 12 hours. Coffee-Spiced Pork Tenderloin Rubbed with ground coffee, brown sugar, cumin, cinnamon, paprika, cayenne. Then wrapped with cellophane. Then sous vide at 134.6F for 1 hour. Then seared a bit less than one minute per side. Red Cabbage, Apple and Pecans. Red cabbage, dried cherries soaked in orange juice, apples, mustard and honey dressing with sprinkled with freshly roasted pecans. Carne Asada (Skirt Steak) with Chimichurri Sauce. Meat rubbed with cumin, sous vide at 130F for 21 hours. Chimichurri: garlic, shallot, jalapeno, wine vinegar, fresh oregano, marjoram, cilantro, parsley, cumin, black pepper. Jerk Chicken Wings. Marinated with green onion, habanero, ginger, garlic, fresh thyme, nutmeg, brown sugar, soy sauce, and lime juice. Then sous vide at 170.6F for 2 hours, then broiled to make a crust. And a couple of other non sous vide items. A pomegranate, avocado, lime and mint salad.

Sorry to have been so long getting back to this discussion. I bought Chris McDonald's The Complete Sous Vide Cookbook: More than 175 Recipes with Tips and Techniques It provided many many hours of delighted reading and I have tried several of the recipes. He has a quite different discussion about food than Douglas Baldwin's. I'm going to start another thread asking for advice manipulating one of the recipes in this book. I recommend this book highly. I also bought a Joule or two.

Add it to just about any casserole.