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Going to sous vide a beef tongue. My notes say 48 hours at 147F. Last summer @Shelby did 48 hours at 158F. Other suggestions? Also would you put anything in the bag with the tongue?

My friend made some very slow oven-cooked tomato juice which I'm interested in replicating sous vide, in part because I think the sous-viding will help preserve the fresh tomato juice. Am I wrong on that idea? What time and temp?

Hello @Rou222, welcome to eGullet. My best pizza (to date) was goat cheese, peaches, fresh sage, with some mozzarella sprinkled on the top.

Gosh, that looks so good! What kind of cheese and how did you stuff the pork belly?

Those dishes look mighty tasty, Shai. Could you please say how you made the eggplant dish?

Inspired by Yotam Ottolengh's recipe for chickpeas with carrots, dates and feta (but having no carrots, dates or feta 😜), my dish had Rancho Gordo Mayocoba beans with lamb stock, lamb, duck bacon, onions, garlic, ginger, chiles, apricots, prunes, tomato paste, cumin, and cinnamon. It was finished with a lump of fresh goat cheese mixed with toasted caraway, lemon zest, lemon juice and Thai basil. Post from a new computer, so I hope it works.

Hi Roy. Welcome. You'll find many great and interesting people here. Hope you have fun! Do you make your own pizza dough?

I have been looking for a chest freezer for 8 months . . .

Looks lovely, Kim. Just add a couple of tablespoons cocoa to regular banana bread?

Congratters, BKEats. That's a great write up.

Hello @Hannah G. Welcome. The folks here are very entertaining. Hope you have fun!

@Kim Shook, does the size of the piece(s) of meat make any difference to the length of time needed for IP high pressure cooking? I.e. cubed chuck or brisket vs. a multi-pound slab? 🙂

Make scalloped potatoes adding another veg leek butternut squash zucchini fennel root I prefer the flavour of just one added vegetable

@rotuts, ha ha. 😃 When I ate the stew, I was most interested in the sauce which was nice and fruity. I heard about BF's DH's remark much later. 🙂 I'd rather buy a roast than buy stew meat. My reading on eG seemed that chuck was the right cut. What is the right cut?

I don't make much beef, but I'm getting ready to do some soon. Very early in our Instant Pot experience, my BF and I reduced a bottle of Zinfandel by 50% and used it to make Boeuf Bourguignon. We had used chuck, diced. One of the cookbook reference tables stated 18-22 minutes at high pressure. Not being sure, I set the time somewhat less, say 15 minutes. At the end of the rest/release, I bit into a chunk of meat and decided it wasn't raw, and therefore it shouldn't cook any more. As later reported, BF's DH said that the "meat had not spent enough time in the sauce." Having pondered this, I decided this must have meant that the meat was too rare. So, my question is, how does one know when beef is done in the IP?

Hi Dante, intriguing! Could you please say more about how this dish was compiled?

Hello @Rodk. You are a unique person, and none of those chefs could know what your expectations would be. Welcome to eGullet.

@Kim Shook, I had two prior bread machines; both paddles came out easily.

@ElsieD, I forgot to mention that my paddles are frozen such that both of the blades in the machine face the same direction. About the frozen paddles, I did contact KAF, and their advice produced the ~2mm difference in height. Don't remember if I talked with Zo, but I will make a point of it. The thing is that my normal loaf does not have these two issues (lump on left and dimple on top) but my modified recipe does. The paddles have been wonky since shortly after I got the machine (2012), so they aren't directly responsible for this issue. N.B. There is 1.75 teaspoons of yeast in this loaf (normally 1.5 tsp).

Hello Rob. You're in good hands–there are many wonderful people here. Welcome!

@ElsieD, thanks. Did you forget to post a picture? FWIW, my paddles are frozen in position, with the left paddle ~2mm higher than the right. I have never been able to move them. It occurred to me after posting, that the dimples are maybe from too much yeast?

Loaf made in Zojirushi PAC20. I'm hoping for advice about the strange lump on the left and the dimple in the top. The crumb is okay, but not airy. It's a change from my standard loaf because I cannot find white whole wheat King Arthur flour. My standard loaf uses 271g bread flour 113g white whole wheat 122g semolina 359g water 1.5 teaspoon yeast + other stuff (sugar, salt, dry milk, butter) This loaf, contents above less wh whole wheat, and 82g barley flour 3g vital wheat gluten + .25 teaspoon yeast Note that KAF's master list used to say barley flour was 4 oz per cup, now it's 3 oz (85g)

@shain, I'm still thinking about your focaccia. Could you please post a recipe to make all those loaves? @KennethT, those duck dishes look superb!

@shain, I'm jealous of those gorgeous breads! I'm assuming that you made all these focaccia at the same time. How large are they? How long are they fresh? Does your family have to eat focaccia for breakfast, snack, lunch, snack, dinner and midnight snack? For how many days? (Not that I'd mind)

What a marvellous looking dinner, Scamhi! How were those okra prepared?