dunham

For small amounts of liquid, I've had some luck placing with a small, folded piece of paper towel across the bag to act as a barrier to the liquid, and letting the bag hang vertically while sealing. It looks like Food Saver has started selling bags that do something similar: http://www.amazon.com/FoodSaver-Quart-sized-Liquid-Block-Bags/dp/B00851QSDE

I've been very happy with this recipe from Simply Recipes: http://www.simplyrecipes.com/recipes/jamaican_goat_curry/ I've also done indian lamb dishes, like Madhur Jaffrey's Rogan Josh and Saag Gosht, with goat meat.

We've been pretty happy with this Jamie Oliver kebab recipe (the reason I originally bought a bag of sumac): http://www.jamieoliver.com/recipes/lamb-recipes/grilled-lamb-kofta-kebabs-with-pistachios-and-spicy-salad-wrap

We haven't picked up this book yet, but we regularly make the "Conchiglie with Yogurt, Peas, and Chile" (recipe reproduced here: http://orangette.blogspot.com/2013/06/told-you-so.html ). Highly recommended.

Shouldn't the sanitation be fine if you cooked to pasteurize to the core and the core isn't in the danger zone for too long?

I usually eat broccolini or kai-lan rather than broccoli rabe, but I believe they are similar. Most recently, I just blanched and sautéed it, and served with duck breast, mashed potatoes, and a cherry/port wine sauce (and roasted cherries). I used it because I wanted a counterpoint to the rest of the dish, but it went surprisingly well with the cherries. But my favorite way to eat it is on pizza. I blanch it ahead of time for a couple of minutes, dry it, and put it on the pizza before it goes into the oven. Either with a tomato sauce, mushrooms, spanish (dry) chorizo, and cheese; or with caramelized onions (in lieu of sauce), manchego, and parmesan cheese.

vengroff - Thanks for the program, it's been fun to play with so far. I used it for a pork loin last monday, and it will help out with my next tri-tip. (Right now, I have 72 h @ 62 C short ribs going, which don't really need the program.) Do you happen to know the h value for the Sous Vide Pro Creative Series? I bought the non-polyscience Sous Vide Dash (hoping you get a bigger cut of the profits), and it only has an entry for the original Sous Vide Pro. I've also had fun writing my own simulation based on Baldwin's article, your FAQ, and wikipedia. It was a good excuse to learn a little bit of applied math and physics. (I ended up using the Crank-Nicolson method to solve Baldwin's equation and managed to get times consistent with SV Dash.) It would be nice if I could use SVDash to time frozen foods, even if it overestimated the time a little, but I understand that's a much more complex problem. Would something along the lines of this work? A Difference Scheme for Solving Two Phase Stefan Problem of Heat Equation (the author considers a moving boundary between frozen and melted and tweaks the time values so the boundary always lands on one of the steps in the space dimension).

When I want hardcore, euro-style, stand a spoon (or churro) up in it chocolate milk, I use Lebovitz' recipe, about 2.5 oz of chocolate per cup of milk. (See http://www.davidlebovitz.com/2005/11/parisian-hot-ch-1/ ). For my my "everyday" chocolate milk, I double the milk. About an ounce of decent dark chocolate (about 70% works well), chopped and whisked into a cup of simmering milk, along with a tbsp or so of sugar and a pinch of salt. Simmer and whisk for a minute or so to thicken. For an adult version, we sometimes stir in a splash of Bailey's at the end.

My copy of MC@Home has a recipe for a 1" strip steak that says it takes 50 minutes to reach 54C in a 55C bath. This seems consistent with Sous Vide Dash. (I think this is around p.194 - I'm working out of the ebook, so I'm not 100% sure.) Unfortunately I don't have a copy of MC, but I'm curious why there is a discrepancy between MC and MC@Home. Do they say how they derived those tables? Sous Vide Dash is based on the models given in Baldwin's guide. I recently implemented Baldwin's models myself, and I get numbers consistent with Sous Vide Dash, so I believe it's an accurate implementation those models. Baldwin has done experiments to verify that his model works, so it shouldn't be too inaccurate.