TdeV

Do these remnants go in the stock pot, @btbyrd ?

For those who sous vide beef short ribs low and slow ( @btbyrd does 130ºF for 72 hours), how do you deal with all the fat? Does it melt?

I have some not very meaty beef short ribs. Time and temp?

My favourite fish is cod, which I generally cook 30 minutes at 115ºF. From my notebook on sous vide salmon: The video below shows salmon cooked sous vide for 30 minutes at 5 different temperatures. "Notice the dramatic difference in texture between 40°C / 104°F and 60°C / 140°F. What’s the best temperature for sous vide salmon? Well, that’s a matter of personal taste. We prefer our salmon between 45-50°C, but some folks may prefer a higher degree of doneness." https://www.youtube.com/watch?v=6pzcWShb1Uw Modernist Cuisine prefers 45 °C / 113 °F, which is rare. But (they say) you can go up as high as 52 °C / 126 °F for a firm texture. http://modernistcuisine.com/recipes/sous-vide-salmon-in-the-kitchen-sink/ The salmon video came from a discussion from Sansaire about How to Cook Fish Sous Vide https://sansaire.com/2014/04/cook-fish-sous-vide/ Because the salmon is barely lukewarm, make sure you heat the plate!

@Maison Rustique, the only thing I can think is to tell the givers how grateful you are, then tell them the problem. Could you ask them to discuss with you a day or two in advance?

@Kerala, the Anova Precision Oven can do many things, one of them is sous-vide (without the plastic bag).

Because of the Anova, for sous-vided fish, I'm no longer wrapping in vacuum sealed bags. 113ºF / 45ºC is my ideal temperature for the fish. Sometimes I heat up the oven to put a little crust on the fish, but mostly not. Usually I have sides with plenty of crunch or sizzle. Last weekend I had 3 bags sous-vide duck breast and 1 bag sous-vide duck leg. These got warmed from freezer to 130ºF in the Joule s.v., then popped into a really hot, hot pan skin side down for a few minutes. The meat was then sliced. Accompanied by @weinoo's baked beans with roasted garlic and parmesan and a few toast triangles. Also some roasted artichoke hearts. So most of my host time was spent with the guests.

@AlaMoi, aren't you one of the folks with Anova steam oven? If so, you've got sous vide without the bag already.

@liamsaunt, your photos are always delightful. And I get full just looking at the food. (kidding 😅). How many of the components of the menus in Bermuda are grown there? I'm guessing fish and seafood is local, lobster when in season. Chicken? Beef? Pork? How about vegetables and fruits?

If any one would like to make suggestions, please post comments here, and I will post them on my "trouble ticket" to Thermoworks. Amongst other requests, I did suggest to Thermoworks something like @MaryIsobel's micro mini scrapers for cosmetics, so I will include that in my next post to them. Here is what I sent to them: ------------------------------------------------------------------------------- Dear Thermoworks, Recently I served slices of sous vide barbecue rub pork shoulder. It was done in my steam oven, so I was able to collect some juice which I reserved and reduced. Diners were served with slices of pork shoulder with gravy in 1 ounce ramekins (see image below). Watching diners eat, and looking at dirty dishes left over, I realized what was missing was a very small cutlery device which would scrape up deliciousness from every corner of the serving dish. These are 1 ounce ramekins filled with dense wonderful gravy. So what I need are these (below), where the width of the spatula is 3/8" to 1/2". The spatulas are useful for everything because they have a flat top edge. You could shorten the handle a little, say total length to 6" or 5 1/2". These could be very useful, so I would buy a bunch of them. You must know by now that these mini spatulas/spoonulas are useful for buttering bread and tortillas, as well as emptying jam and mayonnaise jars. I have dozens. And while I've got your attention, you could make some other mini spatula/spoonulas with 9 1/2" or 10" total length (for tall bottles). And another with a wider offset, maybe 3/8" or 1/2" (for deep jars). Thanks very much for all your great products. Sincerely Me

I'm a scraper too. I use the itsy bitsy spatula/spoonula from Thermoworks. Moreover I've recently written to them to suggest a couple of other sizes for those scraper sets (the guy from Thermoworks thought I made some excellent use cases). So we'll see. FWIW: these spatula/spoonula sets go on sale a couple times per year.

Do you have a recipe, @MaryIsobel? Thanks.

Those dishes look particularly scrumptious. You are a fabulous photographer and I always feel like I'm right there with you. Sorry if you explained this already, @liamsaunt. What is MAP or Dine Around Surcharge?

Growing up, we always ate fish on Fridays. I used to really like raisin bread fish sandwiches. Edited to add that was in Southern Ontario.

I made these for a recent outdoor picnic event. Though they look like whipped cream, they were made with goat cheese, cream and granulated roasted garlic and were whipped up with the Bamix. They were airy and dissolved on the tongue. Quite fun. Tomorrow I have another such event but I'm due to make pizza. Is there any way I could make a light whip similar to the above for the pizza topping, or would it just melt in the heat?

Do you have any citric acid available, @MaryIsobel?

It's a good one; I've found a lot I don't know.

From the Rancho Gordo kitchen, The Bean Book by Steve Sando with Julia Newberry. I have enjoyed and have others of his books. I got this from the library, but I'll find my own copy soon.

Good luck sticking to that idea . . . 😆

I'm interested too!

I think someone on eG makes dulce de leche in the Instant Pot. Can't remember whom, though.

I'm sorry for laughing, @ElsieD; it's just the sort of foolish thing I'd do!

I'd like to buy a used panini press (from Goodwill or similar). What are some good brands or models to look for? (And should I be reposting this in its own thread?) TIA.

Thanks, for the satisfying visit, @liamsaunt !

The single most important thing about Spicetrekkers a.k.a. Épices de Cru (from Montréal) is that they ship whole spices, even blends. So you grind what you need: amazingly flavourful!