FeChef

You could always get a "Magna Wonder Knife" I had a slicer with a serrated blade before i got my Hobart and other then being a pain in the butt to take apart and clean, the serrated blade did a decent job of slicing pre cooked and chilled meats really thin. I forgot the model but it was $60 at Cabela's and was all black.

I love my Hobart 1612. Got it for $125. I had to replace the Centrifugal switch with a $50 electronic switch. Motor was barely used, so i basicly got a mint condition Hobart 1612 for $175.

No they were not slimy. I took that pic right after they came out of the fryer. I suppose one could mistake the oil glisten for slimy. About the breading, I took the flour and seasonings (mainly pepper and salt) and pulsed it in the FP while drizzling some water in to create little dough beads. Then i take those beads and coat the wings with some milk/egg , then one single roll in the beads. The dough beads get super crunchy and it may look like alot of breading but its not. And those little super crunchy beads hold dipping sauces like nobodys biznezz. So good.

I wonder what the sodium percent for a brine solution would be to equal the sodium content listed on some of these RB's. I am terrible at figuring stuff like that out. You have to also account for weight loss after cooking.

I recall a long time member here claimed he/she SV a whole frozen turkey in the vacuum package they come in.

Here was my attempt at a Mc D's Mighty wing.

I dont drink it often, but a shot ever so often.

In my experiences, round must be almost rare (132F) is my temp of choice. Also, I never go more then 16 hours for round , depending on thickness. You mentioned cutting into steaks which im assuming was in the 1-2 inch range. I would not go more then 6 hours.

Normally I dont agree with worry warts, but eggs are cheap, not worth getting sick for a few dollars.

I never seen thighs vacuum packed but i do buy boneless chicken breast that come individually vacuum packed portions that have dotted lines you have to cut. I have SV them in the package but i found they turn out tough for some reason. If i remove them and butterfly them a little bit and use a ziploack bag via water dispersion they come out tender and juicy. I really dont know why they came out tough with an odd texture when they were SV in the package.

So back to topic, Do you maybe think cooking SV too long causes the meat to become too tender and thats why it loses elasticity? Maybe try smaller roasts for a shorter time just enough to bring to a medium rare tempurature? Or do you agree that the elasticity is most likely caused by a brine/solution or possibly meat glue/pressed muscles? I have tried many times but they were always large roasts that i have cooked for long periods of time between 12-24 hours. My brines were more like marinades and not really a brine/solution. They also never really got deep into the meat, maybe try injecting a low sodium solution and giving it time to equalize? I was just at the grocery and the brand name Deli RB's were $13.99/lb

I guess to me, the real thing is a beef roast i made at home and sliced myself. Anything else is a mystery.

Some brands have more or less "elasticity" then others. Most "house brands" are more elastic then your "higher end" brands. I dont know if they use whole single muscle, or if they use meat glue or just press muscles together. There most certainly is some type of brine or solution that contains a preservative and probably is what contributes to the "elasticity" of the product. Either way, it doesn't change my opinion of what i find taste better for a particular food item. For example, if i want an open face roast beef with mashed potatoes and smothered with gravy, I want the "real" thing. But a hot or cold roast beef sandwich? I just prefer the Deli RB.

I have made SV medium rare roast beef many times. Sliced very thin on my hobart. Still never has that "stretchy" pull to it. Its obviously due to being processed, and i dont care, i like the taste and texture.

Tenderloin was just something i had in my freezer that needed to get used up. I went with 5 minutes high pressure. I'll be honest, i prefer hot beef sandwiches with processed deli medium rare roast beef. Something about that "stretchy" texture. Sorry i cant think of a better word.

I dont want to start another thread on pressure cooking beef so im just going to ask this here, hopefully someone has tried this. I remember watching a episode of MvF and the guy would take thin sliced roast beef and basicly stew it in the roast beefs drippings and juices. Im wondering how skipping the roasting part, and just taking raw tender beef like tenderloin and slicing it very thin (partially frozen) and marinating it for a few hours then pressure cooking it in some beef stock and some of the marinade. How long would it take? Something tender but not fall apart into pulp.

I dont know what the sauce taste like but I cant get past the idea of eating cold noodles. In my mind i picture cold spaghetti and makes me cringe.

I have heard th I have heard this. I have not experienced this in beef. For example, i buy corned beef briskets on sale in bulk and freeze. Never have they came out dry or any i'll effects. The only meat product i can think of that did not freeze well was those boneless hams.

Those are the deals that taste the best.

Alot of times i under cook meats sous vide. Not really under cook, but under the temp of my liking. I do this with the intention of reheating at a higher temp or in this case, to microware the frozen vacuum sealed bags. One of the benefits i found was flipping the bag every 30 seconds in the microwave for 1# prevent the bag from exploding and 2# let the meats juices hydrate the meat and prevent drying it out. Works very well, especially thin sliced roast pork.

Thank you. I feel honored i inspired you. Trust me, you wont be disspointed. I love my Pressure cooker and my only regret is not buying one sooner. But back on topic, I also had an idea to prevent as much crust loss as possible by freezing after brining, then while frozen blast both sides in the broiler. My gas oven has a bottom broiler that i guess you could consider it a salamander. This is all just a theory, but im willing to try it if it doesnt get shot down too badly. Also, back to your chuck roast, I gave mine 40 minutes, but i let it in my electric pressure cooker for another 30 minutes on the warm setting. I did not release the pressure manually. It came out great but others i spoke to said 40 minutes and manually releasing the pressure was not enough for tender fall apart chuck roasts. Just a FYI to test before you plate.

damn 50's, and no snow, i liked it better when i thought you your suffering if the 90's...

good point.

look at the temp probe, 91.3. I prefer mid 70's but we still got snow in my yard.

I always look for the good deals. I bought these a few days before the sell by date and put them right in my deep freeze feezer. They were "choice" grade but for $1.30/lb worth every penny.