gilbertlevine

Very rare. Try 128-130 two hours chill then sear

Many traditional recipes use all milk or part cream and part milk my experience uses half milk half heavy cream but not 1/2 &1/2 which doesn’t work

I have used 180 for 4 hours and been very happy with results

Actually at least as early as 1976 they were totally machine fabricated as straight from the horses mouth @ kossars see “ a bastion of bialys “ New York Times interview That’s even more machine made than I remember

I do remember that type of onion roll also there were also the bialy dough type available in many small bakeries bialys were not hand rolled in your life time they were portioned on a dough divider, machine rolled and the onion and depression done by hand

Possibly onion rolls made from bialy dough as was done in that time in small shops not specializing in bialys

@chromedome -“because reasons “ ?

@Tropicalseniora sprinkling of sugar and a hot torch after baking -a la creme brulee -would give you the caramelized top

Correct ,when they are zante currants, the most available kind

Chris proof the figure eight shapes before adding the filling

Having worked in this industry for more than 40 years in both diner types and high end manhattan restaurants if the customer orders. Basted eggs that’s what they got

Maybe depends upon who’s doing the asking

Unless you order them basted!

Aka steam basted eggs as you would get in any breakfast place or diner

Katie have you tried modernist cuisine’s carmelized carrot soup the carmelization helps bring out the carrot sweetness

but at what temp ? Mine : 58 C ( 136.4 F ) for 6 hours then 61 C ( 141.8 F ) for 24 hours Douglas Baldwin doesn't specify I find this only happens with with large ( whole ) cuts of beef when using a food saver sealer ( chamber vacs give better vacuum ) also smaller cuts seal better

from Douglas Baldwin.com A practical guide to sous vide cooking BRISKET " since some of the liquid in the bag will change phase ( to gas ), the bag will puff and may float to the surface.... " Had a similar problem with a costco whole flat cut brisket today