FeChef

Great idea with the water pan. But i got to thinking, wouldn't that defeat the purpose of using the dehydrator instead of using the sous vide to keep warm? What i mean is, whenever i use sous vide to retherm or use to hold a temp the food ends up losing its crust. Maybe its the the fact that its in contact with its own juices in the bag. Also, forgot to mention i am planning for a 1-2 hour hold.

If you looking for a good dish that works well with CB in a PC then roasted cabbage and noodles (Halushki) is something my wife begs me to add chopped CB. Its pretty simple. Just caramelize chopped cabbage and onions, and combine with buttered noodles and a hunk of CB cooked in the PC for 90 minutes so it can be chopped. You can pull it also, but texture wise i prefer it chopped rather then stringy.

Had this crazy idea of using my convection dehydrator to keep a rack of lamb warm while i prepare other dishes that will need the oven. I would normally take the sous vide approach but i plan to build a crust and a thick glaze and i got to thinking that a dehydrator would only help achieve them. My dehydrator has 10 racks and removing two racks would allow the rack of lamb to fit nicely. The temperature can be adjust from 100F-155F so i was thinking somewhere between 135-140F should be a safe holding temp and would most likely take hours to to over cook if i am shooting for a target temp of 131F. Has anyone else done this, and does anyone have any opinion on why this might now work?

Get that cast iron hot as hell and sear it with a tbsp of salted butter for one minute per side (or until you get a nice crust). The transfer to a 250F deg oven until it probes 130F. Let it rest covered for 5 minutes and enjoy.

As Ron Popeil would say, "set it and forget it"

That depends completely on how thick of a layer of salt and how long you leave that salt on them. A great example of this is Bo Ssam.

I was just going to post basicly the same thing. If anything, the salt that has already permeated into the pork chops will just permeate further and might even taste less salty depending on how thick the pork chops are.

There is way too many variables to come to a conclusion on how salty the water should be. Thickness of dried pasta will affect cooking time, which will affect salt absorption. Fresh pasta will take less time and already contain moisture that will affect salt absorption.

I would like to point out that alot of italian pasta dishes are simply a few fresh herbs and vegetables quickly sauteed and drizzled with good quality olive oil. You definitely want to salt the water your cooking the pasta in for these types of dishes.

I know my post will get deleted but i just have to say that i will eat just about anything but a species male parts.

I use a 5 QT pot and just fill the palm of my hand with coarse sea salt or kosher salt. My usual dried pasta's require about 10 minutes for al dente and after a quick rinse in cold water to stop the cooking process, my pasta still has a good salted taste, not too salty. But without the cold water rinse its way too salty.

You want blue chicken broth but you don't want to use food coloring which is most likely what the restaurant is using to get that blue color.

I dont know about thickening a gravy with potatoes, but i thicken my pot pies with dried potato flakes. AKA instant mashed potatoes. Best thickening agent i have used for soups or soup like dishes that include potatoes. Great for Ham and string bean soup too.

I love frozen fruits like Mango, pineapple,grapes, and melon. Its impossible to buy them together without stawberries. I hate frozen strawberries. I have to buy mango and pineapple separately but can not find frozen melon or grapes. To make matters worse, the pre mixed fruits are like 50% or more strawberry.

Im sorry. Are you vegetarian? Either way, i just don't see any application that would benefit making stock SV vs PC weather its veggies or meat.

Don't even bother with veggies in the SV, just add the veggies to your meat of choice in the PC.

I cheat my turkey gravy by using a rich turkey stock that i make by using drippings from roasting the carcass and the neck, heart and giblets then place in the PC. Then to thicken the rich turkey stock i use those turkey gravy packets. They normally call for 1 cup of cold water but i use 2 cups of rich turkey stock and it has a nice texture and mouth feel. And since i dont add salt to my stocks, this balances it out very good.

of course you can. look into perpetual stock. If you dont want to reduce, then use less liquid. If the carcass is too large to cover with less liquid, break the carcass into pieces before adding to the PC. You can also just reduce after straining which makes it easier and faster.

I remove the meat from the tail raw from the belly with poultry shears. Sous vide @ 135F for around 30 min. I then use the tail shell flipped over as a dish and place the shell and tail under the broiler brushed with some melted browned butter and a sprinkle of paprike for around a minute to get a little sear and color.

I am sure i am beating a dead horse, but 55C or 131F is not safe per Baldwin's guide. I would never attempt 72 hours with a temp lower then 132.5F. Thats just asking for trouble.

When its on sale for $2.99/lb its great for jerky. I just made 12 pounds of jerky from eye round last week. I got like 30+ 2oz vacuum sealed portions in my freezer. I Don't buy eye round for anything else.

Short ribs become dry and mealy in the 48 hour range. I can not even imagine what 72 hour texture would be like. I will take my 90 minute PC short ribs every day of the week. A 20-24 hour SV well marbled chuck roast med rare is way better imo.

Have you ever met a pressure cooker?

I have yet to meet a red meat that benefits from a sous vide cook longer then 16-24 hours.

I don't know much about dry curing, but my point was that in a brine with enough salt, bacteria can not survive. And also, any liquid that would be absorbed into the meats in the brine would be bacteria free. If you think pork soaked in a solution of chicken juices and salt will require that pork to be cooked to safe temps for chicken, then you might aswell assume that any pork soaked in chicken broth/stock would also need the same.