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btbyrd

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  1. A pan of this size is too large for the element. Induction cookware heats the pan itself, and only the part of the pan that is directly above the induction element. Even with thick stainless cookware (like All Clad D7), the sections of the pan that aren't above the burner are significantly cooler than the center of the pan. If one tries to boil water, for instance, with an 1800W standard induction element, one can see that only the center of the pot or pan bottom actually boils. Heating a GN pan of that size will produce a hot spot in the center and a cold zone around the outside, especially in a pan that's solid stainless steel (which does not heat very evenly).
  2. You don't have to defrost frozen vacuum sealed product before cooking it SV; cooking from frozen is perfectly fine, if not preferable. Rapidly thawing in the SV bath reduces moisture loss during thawing (compared to thawing slowly in the fridge or in cold water). I doubt that seasoning frozen meat will make a difference in the ultimate texture versus seasoning and then freezing. The meat is still going to be in contact with the salt for an extended period during both storage and cooking. You might not mind the salted texture though. I don't have a huge bias against it in something like short ribs (though I don't care for the texture in tender steaks). Cook-chill-store SV is not really a workflow that produces "leftovers." It's more like creating mise in place for future meals. I have no idea why you'd have a preference against reheating chilled and stored SV product, but if you want to make your short rib cooking workflow unnecessarily labor intensive and time-sucky, knock yourself out. I, for one, find having a batch of 72 hour short ribs stashed in the freezer convenient and delicious. Dinner's ready in an hour!
  3. It's not clear how you're planning on cooking them, but if you're going to SV them I find that it's most convenient to cook them SV first -- and in a large batch -- and then freeze them so I don't have to wait 72/48 hours for them to cook when I want to eat them. In any event, they store fine vacuum sealed in the freezer. My only concern would be any salt in the dry rub, which might end up giving a more firm cured texture to the ribs. That may or may not be a problem, depending on your preferences.
  4. btbyrd

    Dinner 2020

    Chicken fajitas in my Darto No. 34.
  5. Bingo. Soda Streams are designed to carbonate bottles that are filled to the fill line. Underfilled bottles are liable to overcarbonate.
  6. btbyrd

    Lunch 2020

    Shrimp laksa. It was an instant noodle kinda day.
  7. btbyrd

    Dinner 2020

    😄 It's mayo, and Calabrian chilis up top. There's vinegar and olive oil on the lettuce.
  8. btbyrd

    Dinner 2020

    Dinner sandwich.
  9. Here's their Kickstarter campaign promo: And there's a lot of good looking food on their (very active) Instagram account.
  10. I don't know why they call it a robot. It doesn't look especially well designed; you've got to use their pans and slide them into dedicated slots -- one for veg, one for protein, one for starches, and one for sauce. It reminds me of the machines they use to cook on airliners. I can't imagine trying to program it either. It looks like it was designed to be used with (basically) only their own proprietary meal kits. Michael Ruhlman apparently was involved in developing the food side of things, which is sort of interesting. Here's the most detailed video overview of the device I could find. They should pump out some proper video demos if they want to get people excited about this thing.
  11. The OP could try running a test to see if his white fish pasteurized at 130F and chilled yields an acceptable product. You can thermally hammer some white fish and have it still be appealing to many customers, which is not the case with, say, salmon or tuna.
  12. Fish cooks at temps too low to pasteurize for extended storage. Especially if you're looking to undercook them SV and finish them in a pan/oven.
  13. If you're afraid of overcooking in a pan, I don't see any reason not to use SV; it's an easy way of ensuring that you achieve your preferred level of doneness. I haven't run across anyone saying that wagyu and SV don't mix and can't think of a reason (in principle) why someone would think there would be a problem.
  14. Depends on the grade. If it's lower end stuff (like USDA Prime levels of marbeling, but not much more) then SV will be fine. But if it's an A5 level fat bomb, I will usually cook it conventionally (and typically to a higher level of doneness than I usually prefer, so as to render the fat). Or I eat it raw. There are many paths.
  15. btbyrd

    Dinner 2020

    They were super tasty. I use a modified version of the ChefSteps recipe.... I do a Pectinex SP-L enzyme pre-soak (as per Dave Arnold from Cooking Issues) and boil the potatoes in the brine on the stovetop instead of cooking them SV. But the result is so crispy and flavorful that I've ruined myself on most fries.
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