TdeV

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#