Text 19215, 105 rader
Skriven 2011-12-18 07:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: pilate YOUR MISSION 376
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 DS> The problem is that sous vide cooks at a much lower temperature than
 DS> a crock pot and in some cases operates well within the temperatures
 DS> favored for the development of anaerobic bacteria, so there is no
 DS> sterilization involved.
 GJ> That was one of the claims made by protagonists of the sous vide.

In which case they could have been liable for reckless
endangerment. That's just silly and unscientific, and you
should have smelled a rat when you read that.

 GJ> Some bacteria, such as legionella, are killed or disabled by
 GJ> temperatures in excess of 60 C, but I know there are others which can
 GJ> survive boiling.

Considering that 60 (140F) is a high temperature for sous-vide,
of meats anyway, which is all I care about (most recipes I've
checked call for 55-57 for medium rare, i.e., too much for me -
I'd be inclined to use 52 tops, if at all), that's kind of useless.

 GJ> I tried gravy beef in my electric saucepan, adjusted to 75 C, and
 GJ> cooked for a total of 20 hours or so.  It was tender, but the meat
 GJ> lacked flavour, as the gravy had leached it out.

75 is close to boil-in-bag territory, as the interior of foods
cooked that way don't actually get to 100. Anyhow, I suspect gravy
beef provides too much liquid for effective cooking sous vide.
(The proper usage is "sous-vide" before and "sous vide" after
the noun or verb modified, though nobody, myself included, is
100% consistent in this.)

   My next experiment
 GJ> will be closer to the sous vide principle by putting the meat in oven
 GJ> bags, then leaving those in water held at 75 or 80 C.

No, it won't, not nearly. One, you need to effectively vide
the bags (though that can be done well enough with a cocktail
straw and/or a small amount of liquid); two, the temperature.

 -=> Glen Jamieson said to Ruth Hanschka <=-

 GJ> I do recall being present at an incident at the Sac place where
 GJ> "someone" used a pepper spray on a hot frying pan.  That resulted in
 GJ> instant vacation of the house by all the occupants.  I am not sure who
 GJ> was responsible, as all the usual suspects deny it.

The principals were Clean Dave and myself, and we have never denied
it; we couldn't if we wanted to, as there were numerous witnesses,
all still alive (though their memories might not be). Further, we
were not substantially intoxicated when we performed the test (CT
Ruth claims we were, but I've got news for you - just because we
do things you wouldn't do doesn't mean we're drunker than you).
It wasn't a hot frying pan, it was a room-temperature pizza pan.

Room clearance was performed by wussies. After some dispersal of
the capsaicin during the attempt to clean the stuff off the pizza
pan, there was some more attrition, but there was never complete
abandonment of the premises, as I at least stayed around to wash
the pan. Stories do alter with age, but there is an underlying
truth underneath that should not morph with time.

Sous-vide wouldn't improve this dish, but a shot of pepper
spray might:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Taverna With Tomatoes
 Categories: Greek, Poultry, Main dish
   Servings: 6

           Karen Mintzias
      1    Chicken, cut into pieces
    1/4 lb Butter
      2 tb Oil
      1    Lemon (juice only)
      1 ts Salt
    1/8 ts Pepper
      2 lb Canned whole tomatoes
      1    Onion; thinly sliced
      1 tb Oregano
      1 ts Marjoram
      1 ts Savory
      1    Bay leaf
    1/2 c  Red wine

  Wash chicken well with cold water.  Combine butter and oil and heat.  Pour
  half of it into shallow baking pan and lay chicken in it.  Mix strained
  lemon juice in remaining mixture and baste chicken.  Sprinkle with salt and
  pepper.  Bake at 400 F for 30 minutes.

  Put tomatoes and remaining ingredients in a pot, bring to a boil and pour
  over chicken.  Reduce oven heat to 350 F and continue baking for 1 to 1-1/2
  hours more.  Serve over a bed of rice pilaf or add any kind of parboiled
  pasta, potatoes, or rice with chicken and bake in sauce for the last 1/2
  hour of cooking time.

  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New
  York.

  Typed for you by Karen Mintzias

MMMMM

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