btbyrd

I use the juicer attachment for KitchenAid stand mixers. It's relatively inexpensive, does a good job, and is small and easy to store (if you don't count the mixer!). The only issue I have with it is that the strainer basket clogs somewhat quickly. If I'm doing a large batch, I just remove it and strain the juice separately. I do that anyway if I'm going for pulp-free juice, so it's not a big imposition. It has 4.4/5 stars with almost 2000 reviews; other people seem to like it too.

I keep Minor's chicken and beef bases on hand at all times, along with a chicken and beef stock/glace from More Than Gourmet. Powders and cubes can't compare.

I got the idea from Heston Blumenthal, who uses the onion water to make a fluid gel. That was my original exposure to the SV caramelized onion technique. His recipe includes no salt and goes for 96hours at 85C. I think the addition of salt improves yield, but that may just be me imagining things. You'll definitely want to seal up your cooking vessel, as a lot of water will get lost due to evaporation at that time/temp. The first time I made the recipe, I was struck by how much it made my kitchen smell like French onion soup... and it was only a short leap to try making it with SV onion water. I use yellow and white onions as well as shallots. Like Mokapot mentions above, sweet onions are best avoided because they're too, well, sweet. Haven't tried it with garlic water, but I keep meaning to. I've only made it twice. It's a fun idea and worth trying. I have no pictures of the soup, but will document the next time I make it (probably not until fall or winter). I do have some documentation from the fluid-gel dish though. Here's the onion water in the bag: Set with agar. And on the plate (on both sides covered with toasted sesame seeds) Hanger steak with bok choy, dashi braised daikon, and enoki mushrooms. Literally everything was cooked SV. I was going through a phase, to put things mildly.

I usually make beef stock in a PC but cook the onion components of the soup conventionally (on the stovetop or in the oven). Pressure cooked onions lose a lot of their potency.

100% of the restaurant onion soup I've had tasted like it used Minor's beef base as a major flavor component. So much so that when I first tasted Minor's base, I remarked "Oh! So that's what they've been using." I tend to use homemade beef stock, heavy with gelatin, as the backbone of my onion soup. Sometimes I pump up the flavor by adding Minors and/or some More Than Gourmet beef glace. The most elaborate way I've ever made the soup was to cook several varieties of sliced onion sous vide with 1% salt for 100 hours. The result is a deeply caramelized onion water that you can dilute down with whatever liquid suits your fancy. I discard the onions themselves, as they're spent after that length of cooking. Gotta cook more onions for the soup itself. Sure, it's sort of over-the-top, but the depth and clarity of the onion flavor is unlike any other soup I've tasted.

Worth a watch.

PSA on how to slice a tri tip.

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).

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!

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.

Chicken fajitas in my Darto No. 34.

Bingo. Soda Streams are designed to carbonate bottles that are filled to the fill line. Underfilled bottles are liable to overcarbonate.

Shrimp laksa. It was an instant noodle kinda day.

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

Dinner sandwich.

Here's their Kickstarter campaign promo: And there's a lot of good looking food on their (very active) Instagram account.

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.

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.

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.

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.

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.

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.

Triple cooked chips, hot dogs, fermented kosher dills. In order of importance.

"Uncured" is a marketing buzzword that typically means that the item is cured but that the manufacturer uses celery extract instead of Prague powder or Instacure. This is bullshit. It's akin to a chef using sea salt and claiming that their food is salt-free* (except for salt naturally occurring in sea water). Virtually all the "uncured bacon" you see in the store is actually cured. Check the ingredients to see whether it includes celery extract. Also check the salt content, since salt is part of the curing process. Salt-cured pork belly is no substitute for regular belly if you're trying to use it in a braise. Edited to add: It may very well be genuinely uncured smoked pork belly. But whenever I see the word "uncured," my BS detector goes off.

Most definitely!