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 had some sous vide rack of lamb yesterday with forums user Jan to celebrate 'murrica day
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Jul 5, 2018 18:22
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| # ¿ Apr 28, 2024 18:32 |
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Submarine Sandpaper posted:What's a hosed up mashed potato even like? I think 'slurry' is a good word to describe it
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Jul 5, 2018 22:02
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Lawnie posted:I have some well-done wanters in the house otherwise I’d do the whole thing SV. 
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Dec 24, 2018 06:00
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barkbell posted:I got souls vide for Xmas how do I use this get a clear container and enjoy your new meatquarium
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Dec 25, 2018 22:04
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esperantinc posted:I dunno about denature, but longer cooks do affect a steak for sure, even if they're lean. From Serious Eats (https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html) longer cooks definitely have effects, but you really need to consider the cut of meat, which species it is from and if it is aged or not. some meats will get really stringy and some will become tender but no longer juicy. ex: quote:For beef, the longissimus muscle tenderised less than tougher muscles (semitendinosus, semimembranosus, biceps femoris and/or rectus femoris) after 4 h of holding at 60 °C, as measured by sensory panels and Warner-Bratzler shear force (Dinardo et al., 1984; Laakkonen, Wellington, & Sherbon, 1970; Machlik & Draudt, 1963). Increasing the holding time from 5 to 17h did not change the shear force values of semitendinosus from slaughter pigs at any temperature between 48 °C and 63 °C, whereas longissimus tenderised in treatments at 58 °C and 63 °C with extended holding. this is from an excellent review on low temperature long term cooking published in j. meatsci that discusses eating quality (tenderness, juiciness, colour and flavour), physical and chemical changes (structural changes, proteins etc) . If you don't have access and want to read it, PM me and I can help you out.
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Jan 22, 2019 23:04
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| # ¿ Apr 28, 2024 18:32 |
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nope. Our IP’s rice isn’t nearly as good as our entry level Zojirushi rice cooker
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Feb 15, 2019 05:18
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