JoNorvelleWalker

How about trehalose?

You can have the whisky, can I have the girl?

Late work night. I wasn't sure what I was going to have to eat. I found four nicely charred and blistered corn tortillas. I fried them. As I did some pork that I was about to throw away. I chopped up a goodly portion of cabbage. And there was a bowl of salsa from the other day. Not to mention my crème fraiche that maybe was no longer quite that fraiche but still delicious with enough wine.

I once tried Marcella's sauce and was not delighted by it. Your mileage may vary.

In the US butter is commonly packaged in quarter pound sticks of eight tablespoons, with tablespoon markings on the paper wrapper. Someone apparently just did a helpful metric conversion to get 90 ml.

Tonight I returned to the topic of pizza in the CSO -- this time on steel. I hand tossed a beautiful little disc of yesterday's French lean dough, and added cheese and toppings on the peel. The problem was a failure to get the pizza off the peel. I ended up with what one might think of as an inside out calzone. The bottom of the seven minute crust was thin and crisp with archetypal chewy, puffy holes. Just as I remember my first postwar boardwalk pie. Sadly most of the cheese and toppings remained somewhere inside the CSO.

Oh, Chinese Restaurant Syndrome!

I find my 9 quart stock pot works great for SV. I have an 18 quart stock pot but I've never found a SV need to use it. The pot just needs to be deep enough to accommodate the anova or other SV device. I love sous vide corn on the cob 30 minutes or a bit more at 60 deg C, a la @nathanm I can't imagine making kombu stock without sous vide. Pasteurizing eggs is another great use for sous vide. Remember a vacuum sealer can be used for a whole lot more than just SV. Cook the steaks sous vide and finish in the BGE!

My son and family visited Bermuda a few weeks ago. Sadly they are not into food, at least by eGullet standards.

What makes the chicken Korean?

Yes, I love chicken breast steam baked in the CSO. Two of the things I don't like about chicken breast prepared SV are the taste and texture. Seriously, I even tried shredding SV chicken breast for making chicken Tetrazzini. The taste and texture were still gross in the finished dish. Your mileage may vary.

Could it have to do with the patina, as @rotuts might say, of the interior?

I found three ripe blueberries!

I use steam bake for almost everything...lasagna is a possible exception. The CSO booklet is usually right on.

Yes, my last two steaks were cooked for about 40 minutes. A fillet I cooked at 51C. Fattier cuts I've been doing 55C.

You could buy a replacement bowl like I did.

Once I learned not to SV steaks very long my results improved.

Sadly to my taste Ben & Jerry's is over sweetened and over flavored. I confess I have not tried Ben & Jerry's in years. Maybe they are due another chance. Particularly since they once bought one of my company's cameras for research back in the last millennium. If I could source good cream locally I'd be making my own ice cream. The Shoprite ultra pasteurized cream I can obtain is stringy and gross. Reminds me of blood clots.

Of course. I wouldn't eat it any other way.

I leave the tank and reservoir full all the time. If you empty out the water you're making an awful lot of work for yourself. Note I do use soft water for the CSO. As for cooking breasts and thighs together...better to ask a normal person. I pretend the bird was just caught eating my blueberries as it meets its crispy end.

If you cook a breast and thighs together I recommend 450F steam bake, not the lower temperature. For crisp skin don't treat the chicken with anything but salt. I like to salt an hour or two ahead. From memory I think the CSO is rated up to a 4 1/2 pound chicken. I really would consider cutting a whole chicken in half and steam baking skin side up.

Indeed, after a chicken your CSO won't be a virgin. My preferred method is to get a Cornish game hen and cut in half, steam bake at 450F -- but a whole chicken works as long as the chicken is not too big. If you like thighs, try 300F steam bake for an hour...makes less mess of the oven!

I forget if you're a bread baker? How about chicken 450F steam bake. That would be my suggestion.

Maybe it's just me but I don't care for SV chicken breast.

Steak, purchase anova, vacuum sealer, and a pot. Sear when dinner guest arrives. Bath temperature depends on cut and preference. Pork sous vide has not been my friend. Poultry, purchase CSO, wine glass, and a fork. Steam bake whole chicken or parts 450F 12-15 minutes per pound. (Though thighs for an hour at 300F are actually my favorite.) Camel, stuff with sheep and burry in a pit of coals. Best started early in the day.