jackal10

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That seems a little expensive - you can get a 10-12Kg pig for that online You cook it whole and eat it all, but there is a lot of bone and head waste. Scored half and warmed the meat through - the oven was not hot enough to crackle so reverted to blowtorch. Skin still a bit wet. Thin and crispy on the outside, but not really crackled. TP tells me I should have brushed it with vodka before putting it in the fridge to dry, and I expect she is correct Delicious - this piece did not make it as far as char sui bao, since I scoffed it for lunch. Porky goodness.

The bag had a small pinole in the seal, so not as dark as it should be. Soft and lucious tho. Into the fridge overnight uncovered to dry off the portion for crisping

No I neither jacquarded nor brined the piggy. With 24 hours in the liquid in the bag brining is pretty irrelevant. The skin will come out unctuous and gelatinous, so no need to jacquard. I was intending to use this for filling steamed buns (bao), but might crisp up some, just to show...

Inspired Pork belly piece, spring onion, slice ginger, tbs each of soy sauce, Balsamic vinegar and Madeira (or any sweet wine) Into the water bath at 58C. Forget it until tomorrow...

Pretty well, but you might want stuffing, sauce and side dishes oh and 20 or more people to eat it. Basic dilemma is whether to have the skin as crackling after cooking(rub wih salt and vodka, score, dry in fridge for 8 hours, then torch (and re-warm the meat) or as unctious succulance..

Suckling pig is young and tender, although with a lot of collagen (skin etc), but not that fatty. At 75C the muscle fibres will have contracted tightly, and the sheaths disrupted, so the meat will be stringy and comparatively dry, like stewed meat. At 58C the muscle will not have seperated into strings. 12 hours is long enough to convert most of the collagen to gelatine, and for the heat to have been conducted to the centre of the meat. 24 hours might be even better for gelatanous skin, but then you are going for crisp skin, so that consideration is different. For super crispy skin rub with vodka before your sear it. See http://forums.egullet.org/index.php?showto...dpost&p=1542211

12 hours at 58C would be even better

Another recipe adapted from CUlinay Jottings for Madras By "Wyvern" (Col. Kenny Herbert) 1891. LAMB QUOORMA Kenny Herbert ("Wyvern") said: The QUOORMA, if well made, is undoubtedly an excellent curry. It used, I believe, to be one of the best at the Madras Club, in the days when curries commanded closer attention than they do now.... This, it will be perceived is a curry of rich yet mild description. The total absence of chilli constitutes, in the opinion of many, its chief attraction. " (JL note: You can add some chopped fresh chilli if you want it hotter, but I would not) For 4 good portions Mix: 500g cubed boneless lamb 15g peeled ginger whizzed with 10g salt Leave to marinate from 2 to 24 hours covered in fridge. Spice mix (can be made in bulk): 2.5g coriander 2.5g ground Black Pepper 1g ground cloves 2.5g turmeric 2.5g cardamom Sauce Soften 2 onions peeled and cut into rings in 50g butter Add 2 cloves crushed garlic Add 11g spice mix, fry for 3 mins Add 125ml light stock or water, simmer for 5 mins Stir in 200g coconut cream. Let cool. (For added richness can add 100g crème fraiche or yogurt) For added heat add 2 sliced green chillis This sauce can be made in advance, frozen or bagged and sterilised Assembly and cooking Bag sauce and lamb. Sous vide for 12hours or more at 58C Serve with rice and fresh chutneys, dahl, chapatti etc Tomato chutney: 2 or 3 ripe tomatoes, peeled, seeded and chopped with quarter of their bulk of onion Season with a bit of salt, two green chillis chopped small, a bit of chopped celery a dust of black pepper and moisten with a teaspoon of vinegar Cucumber chutney Cu the cucumber into thin strips and inch long, say two or three heaped tablespoons. Mix with a teaspoonful of chopped spring onion, one of chilli, and one of parsley. Moisten with a dessert-spoon of vinegar in which a pinch of sugar has been dissolved, a dessertspoon of oil, salt and pepper at discretion Mint leaves or Mango or Apple Chutney As cucumber. Apple and Mint is particularly good.

skinless chicken pieces...no searing or blowtorch

Col. Kenny Herbert’s Chicken Curry (Heavily adapted from Culinary Jottings for Madras 1891) 4 generous portions with rice Spice paste 1 clove garlic 1 tsp/2.5g turmeric 1 tsp/2.5g coriander 1 tsp/2.5g poppy seed 1 tsp/2.5g black pepper 2 chillies (or more, depends how hot they are and how hot you like it) 1 tsp/2.5g sugar 1 tsp/2.5 g salt 1 tsp/2.5g grated green ginger 1 Tbs/15ml oil Whiz together into a paste 2 peeled and chopped onions softened in 50g/2 oz butter Stir in spice paste and fry for one minute Add 10 ml redcurrant jelly, 20ml wine vinegar or lime juice Add 50ml coconut cream, 50ml chicken stock I bay leaf Put into bag with 500g boneless and skinless chicken pieces (can leave bones in thigh) Seal, cook sousvide at 60C for 3 hours minimum, 12 hours or overnight for preference

Suggest you read a basic text on sous vide type meat cookery such as http://forums.egullet.org/index.php?showtopic=40548 or http://amath.colorado.edu/~baldwind//sous-vide.html When you cook meat different processes happen at different speeds and temperatures 1. The proteins in the muscle fibres degrade, and the muscle fiber tightens, , This occurs mostly around 55C-65C, 130f-150f . Above that the sheaths of the muscle rupture and the cellular juices are lost. The meat becomes dry. 2. The myoglobin denatures, turning from pink to grey around 60C/140F 3. The collagen both in the muscle fibre sheath and in larger parts such as tendons converts in the presence of moisture to gelatin. This process is temperature dependent, slow at 60C/140F, and comparatively faster at 80C/180F 4. The outside browns through complex reactions (maillard reactions), also temperature dependent, but usually needing high dry heat. 5. The fat renders at a range of temperatures, but mostly for chicken above 70C/150C You said the heritage chicken was tougher, implying the muscles had more connective tissue; I hope the bird was free range and had run around more. There are a number of problems with cooking a chicken. You want to cook it long enough for the collagen in the tough parts, like the legs and thighs to dissolve, but not hot enough so the breast goes dry. Chickens also harbour Salmonella endemic in the flocks, so you need to cook it hot enough for long enough to ensure the meat is safe. 60C/140F for 8 hours or so is my version. FDA regulation minimum time is 12 minutes at 60C/140F in all parts of the meat , or 89 minutes at 55C/131F.. However meat conducts heat slowly, and you must allow more time for it to get up to temperature; several hours if the chicken thigh is 50mm thick, since the oven temperature is only just above the meat temperature, ensuring it does not overcook. Heston Blumenthal (in "In search of perfection" ) recommends 4-6 hours at 60C/140F. or until the thickest part has reached 60C at the centre (use a digital thermometer, and hold at that temperature for at least 12 minutes to comply with health regulation) I prefer a longer to ensure tenderness. He brines his chicken and then blanches the skin and air dries it overnight in the fridge. The initial searing is is to give the roasted flavours that can permeate through the skin into the meat. Other chefs roast some chicken, sich as the outer parts of the wing seperately, collect the pan juices and inject it into the chicken. The final sear is to crisp the skin.

Long and slow. Sear the outside then cook at 60C/140F for 8 hours, then sear again.

If you get bad service complain to the management rather then stiff the server Thats the management's job and their restaurants reputation In the US its hard to withhold a tip, so the system doesn't work. Few customers want a shouting match with the server when they don't tip for bad service.

High hydration can give pudding like bread, Just increasing the dough's wetness does not compensate for poor technique or too strong a flour. Ciabatta is a very wet dough with its own unique technique and crumb texture. Italian ciabatto flour is around 14% protein.

No knead is a useful technique. YOu can also get bigger holes by using a very wet dough. However I think this makes pudding-like bread, wih thick webs between the crumb cells. Lower gluten allows thinner cell walls

http://news.bbc.co.uk/1/hi/business/7533863.stm

It is complex. Higher protein lets the dough adsorb and bind more water = more profit. High protein doughs can stand rougher handling, have a wider window in terms of proof time and temperature and go stale more slowly, so are ideal for machine manufacture, and breads that last for several days. Low protein doughs are more tender but can give a more open crumb although there are many other factors that govern crumb texture, and they need gently handling and are quite time critical. Each culture developed breads that reflected their local wheats and demands. The soft flours of Europe lead to baguettes and European artisan breads, but baguettes stale within a few hours, so must be baked fresh and locally. The hard wheats led to...wonderbread with its tight even crumb, large bread factories and centralised distribution. Crudely, when there is lots of gluten and its strong you get many small bubbles; weak and some of the bubbles coalesce to give bigger holes and a more uneven crumb, but overhandling or overproving can lead to total collapse. However recently machines have been developed that can handle dough gently to produce artisan style breads. Personally I prefer to use pastry flour at around 9.5% protein for all my breads. I prefer the texture. AP is around 10%-12%, and hard bread flour around 14%-15% French Flour type T55 is around 10.5% protein, often used for baguettes. US AP flour roughly corresponds, but read the small print on the bag. However T55 refers to the ash percentage, and does not correspond directly with protein content. Professionals measure many other variables that affect flour performance, such as moisture content, particle size and "Hagberg falling number", roughly a measure of enzyme activity. Flour is complex stuff! Even notionally the same flour from the same supplier may vary from bag to bag For example General Mills GMKT Organic specifies protein content may vary from 9.8% to 11%, with average 10.5%/ With the price of flour rising so steeply many bakers and mills are switching flour and wheat supplies to the cheapest available, and often have to reformulate their breads. Experiment! Try making your usual bread with different flours, adjusting the water content so that the dough feels the same, and see (and report here) what you like. For example when I use spelt flour I have to reduce the hydration by 10% to compensate for the extras enzyme activity and weaker gluten.

I've not found the texture deteriorates for fish with extended hot hold times, but I would not go above say 12 hours. I think with long hot hold times above this you may get some oxidation that will affect flavour, despite the vacuum packing. For meat the texture changes as the collagen denatures to gelatin. Although some chefs cook sous vide for 24 or even 48 hours, I personally don't like the texture. I'd be interested in other's experiences

Big red wines; nothing delicate. Fruit bombs. Hunks of bloody steak on sticks, mini hot pepperoni pizzas, chunks of salami, meatballs, gorgonzola cheese puffs.. Maybe french fry cones... Mini tiramisu for sweet.

Thanks. Are these thickness to centre or total thickness? What value have you taken for thermal transmission? I would expect the centre of a scallop to be reasonably sterile, but 3 hours would certainly be OK. How long would you expect 6.5D to hold at say 4C and 20C? FDA times again? 16 hours at 21C (room temperature) and 7 days at 4C (fridge) From a processing and restaurant service point of viw I'd prefer to use a 55C bath for longer than a 60C bath. With a 55C there is no danger of any part over-cooking and time (above some minimum) becomes less critical. Thus if the scallops (or fish or lobster or whatever) are bagged and put in the bath at say some time betweeen 3pm and 4pm, they are good for service at any time from 7pm to midnight...

The 2006 review paper is available online at http://www3.interscience.wiley.com/cgi-bin...601213/PDFSTART. You may need ATHENS login, or equivalent if your institution supports it. I should have cited Thermal Inactivation of Salmonella and Listeria monocytogenes in Ground Chicken Thigh/Leg Meat and Skin RY Murphy, T Osaili, LK Duncan, and JA Poultry Science, Vol 83, Issue 7, 1218-1225 (2004) which is online (free) at http://ps.fass.org/cgi/reprint/83/7/1218 The FDA paper (also free) is at http://www.fsis.usda.gov/PDF/NACMCF_JFP_Ma...ipt_07-612R.pdf I'd still like to know the shelf life (in a refrigerator) of scallops cooked sous vide at 55C for say 2 hours, and left sealed.

Can I ask your source? I was quoting CALCULATING THE TOTAL GROWTH OF BACTERIA IN COOKED FOOD USING THE FDA CODE CONTROLS by O. Peter Snyder, Jr., Ph.D Hospitality Institute of Technology and Management. Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157: H7, and Listeria … CA O'Bryan, PG Crandall, EM Martin, CL Griffis, MG … - Journal of Food Science, 2006 - Blackwell Synergy Page 1. Vol. 71, Nr. 3, 2006—JOURNAL OF FOOD SCIENCE R23 show a D time of 43.3 mins at 55C for chicken thigh for Salmonella and 38.94 mins for L. monocytogenes, actually less for listeria. More relevalnt, perhaps is Journal of Food Protection, Vol. 71, No. 6, 2008, Pages 1287–1308 Supplement Response to the Questions Posed by the Food and Drug Administration and the National Marine Fisheries Service Regarding Determination of Cooking Parameters for Safe Seafood for Consumers They give SD values for 10-12 mins for Listeria at 55C, (hence 65-78 mins for 6.5D) but point out that these values are not enough to degrade viruses, such as Hepatatis A if the shellfish has grown in contaminated water, and that the effect on parasites and parasitic protozoa is unknown, although "there is little information to suggest that parasitic protozoa are involved in seafood illnesses"

Does no harm to texture and exceeds the FDA rules (89 mins at 55C/131F, 112mins at 130F). I don't know the heat/time sensitivity for the bugs likely to be found in scallops, but I believe the FDA regulations are based on 10D reduction of Salmonella and Listeria, so would seem generally safe.

Cooked scallops last night for 2 hours at 55C. Texture good. Makes cooking shellfish and lobster easy. Since this time is above the FDA guidelines, I wonder if the unsealed, rapidly cooled bag would have a longer shelf (fridge) life? Any experts out there? What is the degradation mechanism for shellfish, other than biological? Oxidation? Enzymatic, in which case what temperature are the enzymes destroyed? Made into a salad for supper with little gem lettuce, bacon, Arran Pilot new potatoes, and cherry tomatoes.