TdeV

Huiray, it looks scrumptious! I see I have much research and testing to do . . .

Huiray, I really, really like slow cookers and sous vide because I can put something in the pot and then walk away, so that's why the long cook time. The version of congee I had today had every rice kernel expanded like miniature popcorn, but whole. The soup liquid had a little thickness to it but it was largely clear. I'm thinking that's what congee is supposed to look like? Many of these items you've listed are new to me—I see I shall have to spend some time in the Asian markets!

I added a pinch of salt, some Maggi seasoning and some chopped green onions. Delish! The dish was cooked at 130 F for 5 hours, 140 F for 3 hours, 150 F for 10 and 160 F for 4. Next time I might try 150 F for 20 hours and 160 F for 4 hours. Do you think it would be too much to cook it at 160 F for 24 hours?

Last night I raised the temp to 150 F and this morning I've just raised it to 165F. I'm hoping to have it for lunch today (3 hours). It smells nice but that's the duck stock.

Hi Patrick, the duck stock is very dark so it won't make traditional congee—but I don't really know how to make traditional congee either. No idea what a pressure cooker would change.

I've got some leftover baked duck and I'd like to try to make congee. Preferably I'd like the congee to cook for 24 hours, in my slow cooker which is controlled by a PID temperature controller from Auber Instruments. Right now the cooker is set for 130F. Should I raise or lower it? Here's my thoughts about the congee: 4 cups duck stock 4 cups water 1 cup white rice, washed 2 sticks lemograss An hour or two before serving, add: 1+ cups duck meat 1/2 - 1 cup dried mushrooms which have soaked for 20 minutes 1 Tblsp light soy sauce Thoughts?

I've just purchased a 6.6 lb pork picnic roast which has been brining in salt+liquid-smoke (derivation of Douglas Baldwin's recipe) for a few days. I see no mention in eGullet forums of sous vide with bone-in meat and in his book Douglas Baldwin said many things about the maximum thickness of meat. Can I safely sous vide this cut? TIA.

Hi Ruth, try this one: http://www.kingarthurflour.com/shop/items/thermapen-digital-thermometer#4322#