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Robenco15

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  1. Outdoorstirfry.com 160k BTUs. Love mine. Also use it for deep frying, just be sure to use a wide enough bottomed pan.
  2. Interesting. I’m using a GE induction range and absolutely love all of my Demeyere stuff. The 2.3qt saucepan is perfect and I made a wonderful bechamel with it tonight. The 9.4” and 12.6” Proline fry pans are workhorses more than capable of anything I throw at it. The 4.2qt (actually 5qt) saute pan may be my most favorite pan that I own and I’ve only had it for a few months (stupid even heating all they way to the edge, and that’s with induction which is not an even heating source), and the 21”x13” Teppanyaki is just incredible. Really awesome piece of steel.
  3. Robenco15

    Dinner 2020

    A friend asked that I teach him how to cook so once a week or so we’re picking a dish or two and I’m walking him through it. Tonight was a Soubise Mac and Cheese and Roasted Bronzino. The Soubise Mac and Cheese has some good technique involved and it’s always fun to get your hands dirty with a whole fish. Nice little nightcap too!
  4. Robenco15

    Superbowl food 2020

    Smoked a brisket and pickled some onions for sandwiches. Was really happy to see Andy Reid get his Super Bowl.
  5. Robenco15

    Dinner 2020

    Chicken and Mustard
  6. Robenco15

    Dinner 2020

    Bolognese with handmade Tagliatelle
  7. Robenco15

    Dinner 2020

    Haven't checked hers out. I'll look it up when I get home from work.
  8. Robenco15

    Dinner 2020

    Yeah, you get it. The first time I tied it up no problem. This second time I couldn’t figure it out for some reason, lol. It worked out in the end.
  9. Robenco15

    Dinner 2020

    Lol, this is the second time I’ve done it. I like it! Pretty easy and comes out great.
  10. Robenco15

    Dinner 2020

    Chicken Ballotine a la Jacque Pepin
  11. Croque Madame Made this last night. I love it and saw this thread so wanted to post.
  12. Robenco15

    Dinner 2020

    Garlic Braised Short Ribs With Red Wine with Polenta
  13. Yeah I was 90% leaning towards throwing it away. I’ll do that. Two beef wellingtons gone. Sucks.
  14. So you wouldn't even bother with cooking it past 140f to kill any virus that may be present? I get that. I can see myself throwing it away.
  15. So this past Christmas I prepped a beef wellington after work, pre-searing the tenderloin and cooking it SV, laying out the prosciutto and duxelle, and wrapping it around the cooked tenderloin. I then wrapped it tight with saran wrap (which helped me wrap the prosciutto/duxelle mixture around the beef) and then vacuum sealed that and put it in the fridge. 3 hours later ( 11pm) my stomach hurt and I proceeded to be sick all night and spent the next day in bed. I obviously had to cancel my dinner party. I did, however, put the vacuum sealed wellington in the freezer, which is where it is today. I went to the doctor and she said I probably have the norovirus. I was back to normal come Saturday so it was a 24 hour thing. This weekend I'd like to make the beef wellington, but I fear that I unknowingly contaminated the wellington as I prepped it (yes I washed my hands plenty, but the norovirus is a pretty strong virus). I don't believe freezing it kills the virus so I think the only way to do it would be to cook the tenderloin to 140f, which kinda also kills the meat, but better safe than sorry right? One of my dinner guests is pregnant, so I don't think I have any other choice but to cook it past 140f. Or is this just not worthy the risk at all. Just hate knowing I have two (yeah, I made two that night) beef wellingtons in my freezer that I may not be able to eat. That is $$$
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