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01-08-2016, 01:48 PM | #526 |
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farmed Atlantic salmon, 122*. I had read that most preferred farmed salmon at 125* and fresh at 120*. I'd probably try 124* next time.
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01-08-2016, 01:55 PM | #527 |
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01-08-2016, 02:03 PM | #528 |
Sauntering Vaguely Downwards
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Do any of you have the Baldwin cook book? I got it for Christmas and truth be told, I'm a little disappointed in it.
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01-08-2016, 02:07 PM | #529 |
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No. But I got Thomas Keller's Under Pressure for Christmas. Aside from being educational and some stellar photography, I can't make much of anything in it. Which makes it basically a coffee table book on sous vide.
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01-08-2016, 02:10 PM | #530 | |
Sauntering Vaguely Downwards
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Quote:
Essentially they figure he's lying on all of his temperatures for legal reasons (doesn't want someone to screw up, get sick and get him sued) so you can't trust anything in the book. Nobody seems to think he's cooking things the way he says he's cooking them in that book, but rather he's taken his recipes and modified them to try to do them w/ more 'USDA' sort of guidelines that make the recipes largely worthless.
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01-08-2016, 02:13 PM | #531 | |
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01-08-2016, 02:19 PM | #532 | |
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I've thought about doing chicken at like 135 for 18 hours just to see what I get out of it. The idea of medium rare chicken isn't very appealing, but I'm also conditioned against it.
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01-08-2016, 02:22 PM | #533 | |
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01-08-2016, 03:03 PM | #534 |
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either of you have this one? http://www.amazon.com/Modernist-Cook...V22F1KC2B5QBGE
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01-09-2016, 09:17 PM | #535 |
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Did burgers for the game. They were awesome, everyone loved them. Was hard to wrap your mind around eating a pink burger though
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01-09-2016, 09:32 PM | #536 |
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01-16-2016, 02:28 PM | #537 |
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New cooking methods ... sous vide
Wife found some KC strips on sale. Got 'em salted, gonna sous vide then. May wait till Monday, though. I'm supposed to get this Monday.
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01-16-2016, 02:45 PM | #538 |
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Just got mine from Amazon. Doing bone in rib eyes with bearnaise sauce tonight. They're about 1.5" thick so I was thinking 133 for 2 hours.
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01-16-2016, 03:33 PM | #539 |
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133 is a little warmer than I prefer, that's basically medium, but if they are extra fatty that should work. On rib eyes I like to go 129 for 2-4 hours (don't exceed 4) due to the hire fat content.
I have a rib roast on now.
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01-16-2016, 03:35 PM | #540 | |
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Warmer than I prefer, too, but that's not "basically medium". Medium is 140. It's still on the rarer side of medium rare. |
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