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    Sous Vide Short rib help-asap!!!! What do I do?

    For ultra long SV cooking (>24 hours), one can actually fill the container hugging one another. Once the meats cook through, they are all say at 130F to the core and will conduct similarly as when they are loosely packed with water as a medium. How did your experiment go?
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    Sous Vide Eggs sticking to shells

    There are some things SV arent made for like green leafy vegetables and hard-boiled eggs. Why use SV for a much longer time when one can simply boil it for a few minutes, shock in ice water and peel with ease? The key is not to let the eggs (not ultra fresh ones) sit too long before peeling.
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    Stirring ground pork for Chinese dumplings in one direction?

    It makes no difference in direction. The only difference is how the minced meat was churned out (machine or hand-folded with a chopper) and how it is kneaded. If you are too lazy to hand chop/fold minced meat - ask the butcher to do a coarse mince and finish it at home. Try it and I am sure you...
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    Which sous vide do you recommend?

    I have tried most sous vide devices. If you are an occasional home cook, any will do. I use them professionally and 3 Anovas died on me (wildly-off temperatures - I am guessing they use an el-cheapo thermostat). The only one that keeps going is Polyscience Chef series and above - the only thing...
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    Sous Vide for vegan/vegetarian

    IMO only root vegetables like carrots/corn/etc are worth the effort/time using SV for. Greens benefit from blanching and dunking into ice (maintains a lively green and crunchiness); no point going through SV at all. You can make all kinds of mashes with potato/sweet potato/pumpkin etc. very...
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    Help finding a BBQ rub and sauce recipe here

    http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html
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    Steak talk :)

    Boneless short ribs (Prime or Wagyu) SV 55C (24 - 48 hours, depending on texture desired). I usually do a large batch seasoned with salt/pepper only, so I can have a choice of taste with sauces used to finish the steak or drizzle the end product with. I freeze the batch and they last at least a...
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    Seasoning problems on my new carbon steel pan

    Light soap is fine, just do not go aggressive with scrubbing to the extent you lose the coating.
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    What's happened to my duck liver?

    Opening it is as insightful as smelling/tasting milk that someone said, "Hey the milk smells funny, do you think it has turned bad?" :clown:
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    Pressure Cooker - Thoughts & Recommendations?

    Read that even current electric ones do not go/hold 15psi. How true is this?
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    Sous vide recipe resources

    Understand texture of different meats, what doneness you want eg from beef (medium rare is always ~ 55C/130F) and you already lock down the temps. Temps are critical in SV only if doneness is critical BTW. If you are making well done cuts, 5C above will not yield greatly different results other...
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    Food Fraud

    Extremely politically motivated... Reads more like support local produce - implying only these are 'real'.
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    Mukimono

    Was quoted 37,400 JPY for 240mm Watanabe Pro Gyuto with shipping (34,000 without). Worth it, you reckon?
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    Mukimono

    Are you referring to these as the el-cheap-o knives? :p http://watanabeblade.com/english/standard/l6knife.htm
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