Re: 🎶 Get in That Kitchen and Rattle Those Pot and Pans 🎶 2/19/2025

On Sun, 23 Feb 2025 14:34:00 +0000, Dave Smith wrote:

On 2025-02-23 8:59 a.m., Jill McQuown wrote:

On 2/19/2025 7:41 PM, Dave Smith wrote:

A sous vide leg sounds interesting.  We tend to have a hard time
getting then right. They are often either over cooked or under cooked.
If it is under cooked we work on the outer pieces that are more done
and than use the under cooked part to make curry and figure it will be
cooked through in the braising liquid. If it is overcooked  we keep
the outside stuff and aim for the less cooked inside meat. The over
cooked stuff will be tenderized with the low and slow braising.  It
would be nice to get it right the first time.

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Just for grins I looked up sous vide circulators and found this list of
ones reviewed by Food & Wine:
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https://www.foodandwine.com/best-sous-vide-7099375
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Apparently these devices not only circulate the water but also maintain
a very specific temperature so things are not over or under cooked.
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I gather they are like glorified aquarium heaters. I don't know how
precisely they control the heat. I don't see a couple degrees one way or
another being a problem. The product will only heat to the temperature
of the water.

I've got one of those immersion sous vide gizmos. It was around 40 bucks
and it works fine. It sets the temperature of the water in .2 degree
increments and there's no way for me to measure temperature to that
degree. I wouldn't put too much stock in food reviews on web sites -
mostly they're advertising. Well, that's what it looks like to me.
I had a sous vide steak at a restaurant today. It was pretty tough but
that's what 25 bucks will get you these days. I think the cook could
have made that pale meat more attractive by searing it with a hotter
pan. You can tell a sous vide steak by the lack of a color gradient
inside.
https://photos.app.goo.gl/XXkURKrRn33hGG597
https://www.amazon.com/Wancle-Waterproof-Temperature-Interface-Ultra-Quiet/dp/B01M26G9YP