FeChef

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.

I would think it should not matter at all. Salt is used for preserving and killing bacteria. Anything that would penetrate into either protien would not contain any bacteria. So safe cooking times should not change at all for either meat.

I disagree. This recipe based on Kraft Stove top corn bread stuffing found here: Savory Corn Spoon Bread is amazing. Its even better tweaked with a pinch of nutmeg and an extra tsp or two of sugar.

It all worked out. I put it back in the sous vide 2 1/2 hours before i had to deep fry. I was just trying to avoid cooking it longer then needed to bring back up to temp. Didn't want the breast to become mealy. Ive had a breast become mealy when cooked longer then 4 hours. This breast turned out perfect. The legs and thighs i was less concerned about getting mealy. They turned out great aswell. Next year i will just repeat these temps and times.

This year i decided to take a 22lb turkey and remove the Leg quarters and sous vide @165F for 6 hours. I also removed the turkey crown and sous vide it @ 150F for 4 hours. Both were immediately ice chilled and put into the fridge. The plan is to reheat back in the sous vide @ 135F and right before serving time, deep fry in the turkey fryer for a few minutes to crisp up the skins. I just am just not sure the time needed to bring this pretty large whole deboned (3-4 inch at the thickest spot) turkey breast up to temp. The leg portion is about the same thickness maybe slightly thinner. Given there is 4 hours till serving time, I am wondering what effect 135F would have if left in for 4 hours? I am looking for traditional textures. Relatives will not eat if any hint of pink. Anyway, 1,2,3,4 hours @ 135F from 38F already pre cooked. 3-4 inches thick. thanks