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Yes, please, @Marlene. Your recipe for bbq sauce.

@btbyrd, does this "Country hams are salt cured and then aged" mean that all country hams are smoked? Are all city hams injected with smoke flavouring? Sorry to be such a pest about this topic, but I've developed an aversion to "smoked" flavouring. Which appears to have contaminated many chicken sausages, including my beloved Aidells Chicken Apple. @JoNorvelleWalker, I don't mind porcine humour but I didn't want my question to be forgotten.

So, @JoNorvelleWalker, it's not possible to get low smoke flavour?

Can you give us a recipe, @Marlene? I have a lot of bourbon bought for someone's ex-husband who won't be visiting any more.

Last year, I had some pricey Turkish delight with pistachios which was delicious. The pieces were about the size of a thumnail, 3/8" thick. I rationed myself to two per day. Afterwards I taste tested the Turkish delight options in my local Middle Eastern store, which, unfortunately, were not even close. Likely, I shall treat us with a batch this year too.

Oh, yum, @Ann_T. A link to the recipe perhaps?

Sort of like spam, yes? 🤣

Are City Hams the same as Sweet Hams? Also, what is the name of a ham which has low smoke flavour?

She made you nervous?

https://www.kingarthurbaking.com/blog/2015/06/23/how-to-make-gluten-free-bread-bread-machine You might find talking with a baker on the hotline helpful 855-371-2253 (BAKE) Because of my arthritis, King Arthur Baking hotline have told me to make ALL of their recipes in the bread machine. If the recipe is complicated, call the hotline first.

Ha ha @ElsieD. I loved this line about the Instant Pot: "It is but a successor in a long line that includes bread machines, George Foreman grills, turbo broilers, coffee pod machines, juicers, sous vide sticks, and Sodastreams." I have (and use) 3 or 4 of that list!

The APO is certainly a good way to process a large number of corn cobs. I have extra shelves, so could have done 2 or 3 dozen cobs. After taking them out of the APO, they were dumped into a sink full of ice cubes and water. When cold they were easy to shell. First made a tasty chickpea and corn soup with homemade stock. Froze the rest. Once thawed, corn had more tooth than supermarket frozen corn. And superior flavour, 'twas indescribably magnificent!

Thanks @gfweb, I now have many more experiments to do!

Lovely article.

How long did you sauté the meat and at what temperature? I ask because, at the finish of the sous vide, the meat is already cooked. When I first began cooking sous vide, with the followup sear, I also "cooked" (overcooked) the meat too long and too low. Now I put a sous vide meat into a medium-hot pan which has a sprinkle of high-smokepoint oil for 15-30 seconds per side, max 60 seconds for the whole piece. For tongue, I don't put it in the frying pan at all; just peel it and slice it. But then I have no experience with traditional Lengua. Once one of my Mexican friends brought a light tomato sauce with golden raisins which was mighty fine accompaniment.

Last one I did was in the steam oven with butter forced under the skin. Yum, yum!

We ate at Au Pied De Cochon. Le dîner était merveilleux (pig's head).

I bought turkey thighs today and in preparation for sous vide, ran across a slow cooker recipe for 2 thighs calling for 1/3 cup mustard, 1/4 cup maple syrup and 1 tablespoon quick tapioca. Most of the thighs went into vacuum sealed bags without spice*, but I added mustard and maple syrup** to one bag. All of the bags are at 140°F and will stay for 24 hours. Do you think I should have seasoned all the bags? * Just told an eG newcomer to avoid spices in a long cook, so thought maybe I should listen to my own advice? **No tapioca on hand

Oh, Katie, this is a gre888t recipe!

This is the recipe I was interested in. Do you remember the author/chef?

My niece recommended fancy vegetarian The Acorn Restaurant

Ooooh! Recipe perhaps, Katie?

Ha ha, Kim. So sorry. So, someone (heretofore misidentified as Kim) did tongue 48 hours at 158°F. I have marked the note "Nope!" so I don't quote you again. 🙃

Richard, I first came to eGullet because I was interested in sous vide, but that's a long time ago now, so I'm not sure about where those reference posts might be. Here on eG, folks tend to cook much longer at lower temperature than other references. My personal opinion is that the lower the s.v. cooking temperature, then the less water is forced from the meat. Raw garlic is one of those items specifically advised against in long s.v. cooks.

Hello Richard. My notebook shows beef tongue at 147°F for 48 hours; I have notes that @Kim Shook has used higher temperatures. I tend not to use any aromatics or spices in a very long sous vide cook because I find the herbs don't hold up and some spices develop off flavours. When you have time to do some reading, perhaps check out the links below. I've found that reading the posts in sequence has given me a better understanding of what people are saying. https://forums.egullet.org/topic/147224-what-are-you-cooking-sous-vide-today-part-1/ https://forums.egullet.org/topic/151649-what-are-you-cooking-sous-vide-today-part-2/ https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/ Welcome to eGullet! You're sure to make some great friends.