TdeV

Sorry if this issue has been posted before—in spite of help, I don't manage searching past posts well. I have a shrink-wrapped package of corned beef which came with spices included by the manufacturer. Would you remove this plastic and replace with new vacuum-sealed plastic (without spices) to sous vide the corned beef? Thanks in advance.

My friend, whom I was just visiting in California, will only buy calves liver. Calves liver wasn't available at the University Meat Science Market, but the beef liver looked fresh. And it was very good.

I used some of the tips from this thread. Just had some beef liver and onions and bacon. Delish!

Hi rotuts, what does "supernate" mean?

I didn't use parchment for mine. But, since I have you, do you do something with your clams to get rid of the grit before you cook them? If so, what?

I just made fettucine with littleneck clams which was pretty tasty. I can't see where the recipes are in your posts, so I can't see how you're cooking it.

I have a beef heart. What temperature and for how long should I cook it? Thanks in advance

Turned out this lamb shoulder was boneless wrapped in plastic netting which I had not removed prior to vacuum-sealing the bag. I cooked it 24 hours at 160 F, then broiled it for 2-3 min per side to crisp the edges. It was tender and moist. With it I served small yukon potatoes covered with duck fat and a casserole with cauliflower broken into very small pieces, white sauce, lots of onions and two kinds of cheese: cheddar and a tiny bit of parmesan. Thanks Kerry Beal, I'll take note of your times for Bone-in. Delish!

Thanks, Shalmanese. No iPhone, Nickrey, so what I need is the principles not the app.

I have a 5 lb lamb shoulder, bone-in, which is 3 1/2" at the thickest. Can I cook this sous-vide? I have Douglas Baldwin's book, but he only goes up to 70 mm and does not go into any exact rules about determining what is too thick to pasteurize. (I see the math; I don't understand it). Many of the links on the sous-vide discussion on eGullet tables do not resolve. I was planning on doing this for 24 hours at 160 F. Will this be safe? Thanks in advance. P.S. Why is there no topic tag for "sous vide"? Edited for clarity.

Sorry, Dejah, as I've no idea what anyone else's congee tastes like!

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#