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.

Sounds about right. Nice job, glad you enjoyed it. :thumb:

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.

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.

More and more people I read have said that Keller's largely full of shit in that book.

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.

Very possibly. Safety, meh. Anything over 130 is pasteurized with enough time, so I don't get too caught up in that. I'm not cooking chicken sous vide to 165, and I'm not cooking pork sous vide to 160, no matter what anyone says.

That's my thought. Baldwin's pasteurization tables are handy but other than that, I just don't think I'll get much out of his book.

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.

I haven't done it for that long, but I have done medium rare chicken. My personal opinion is the texture of chicken is really off-putting 140 and below. My favorite for chicken breast is 145. I haven't done much dark meat sous vide.

either of you have this one? http://www.amazon.com/Modernist-Cook...V22F1KC2B5QBGE

Did burgers for the game. They were awesome, everyone loved them. Was hard to wrap your mind around eating a pink burger though

Huh? I grill up pink burgers all the time.

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.

https://m.youtube.com/watch?v=HS5oW_LNbA8

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.

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.

Warmer than I prefer, too, but that's not "basically medium". Medium is 140. It's still on the rarer side of medium rare.