What's the verdict on attic fans?

[Piotrsko]

Winco was pushing pork shoulder portions for $1.48 lb in Reno yesterday, a whole brisket for 2.48 but I don't need 20+ lbs even portioned and frozen.

I Don't see the advantage of sous vide over crockpot on pot roast or at least on my induction stove. Could be different for filet, haven't tried that.

[hayden55]

Originally Posted by Piotrsko

Winco was pushing pork shoulder portions for $1.48 lb in Reno yesterday, a whole brisket for 2.48 but I don't need 20+ lbs even portioned and frozen.

I Don't see the advantage of sous vide over crockpot on pot roast or at least on my induction stove. Could be different for filet, haven't tried that.

they are really all sous vide in my book if you are cooking low in water for long periods of time. But most machines will do a minimum temp of 170 (besides a crockpot) and that can be too high for a lot of cuts of meat.
Typically the sous vide machines will do a steak at like 130 degrees and itll will be a perfect medium rare. You just take it off and slap it on a grill to crust it up, or blow torch it.

[redpoint5]

Safeway "has" $2.77/lb 93% lean ground beef on sale. None on the shelves today, but I placed an order on the app for 15 (quantities of 3, with a $35 minimum order). In for a cancelation tomorrow.

If they had it on the shelf, I'd have purchased any quantity they had. Waremart (Winco) is selling for twice that price.

Originally Posted by Piotrsko

Winco was pushing pork shoulder portions for $1.48 lb in Reno yesterday, a whole brisket for 2.48 but I don't need 20+ lbs even portioned and frozen.

I Don't see the advantage of sous vide over crockpot on pot roast or at least on my induction stove. Could be different for filet, haven't tried that.

Sous Vide is called a precision cooker, because temps can be set by half a degree. I'll cook a medium rare steak at 129 degrees, and the duration doesn't change how "done" it is. The duration only affects how tough the meat is to chew. Longer duration breaks down more connective tissues and makes the meat less tough. Duration still matters because you don't want mush.

It is more forgiving though. There's no forgetting 5 minutes and overcooking the meat. Cooking rare meat is safer because a longer duration at that temp kills more pathogens. This is the main thing for me, because I don't like meat cooked over medium. Anything over medium, and you didn't want meat in the first place. Go eat a puffed rice wafer.

[Piotrsko]

Sorry, I don't like vampire bait.

Not now, not ever, never. However YMMV. My brother would think you are overcooking.

Being a homebrewer, I am very familiar with the heat disinfection table ,so the only advantage of this method is being able to start dinner yesterday and not care about it in between and overcooking is immaterial to me but actually more of a feature than a problem.

If sous vide cooks things with much less power consumed over the process, now you caught my attention, otherwise meh.

[cRiPpLe_rOoStEr]

Originally Posted by redpoint5

Anything over medium, and you didn't want meat in the first place

I prefer the meat well-done. BTW it's often not recommended to eat pork meat other than well-done.

[redpoint5]

That's what medication for infections were invented for.

More seriously, the risk of infection is way lower for cuts of meat than for ground meat.

The one time I clearly believe I had food poisoning, it was from homemade sushi. The weird thing though was that nobody else got sick. Probably the raw salmon got me. Not a big deal though.

I don't begrudge people who have certain taste preferences for things. I do question those who eat well done meat, because it seems to me they might prefer eating something cheaper and more healthy considering they cooked all the flavor away.

[cRiPpLe_rOoStEr]

Originally Posted by redpoint5

I don't begrudge people who have certain taste preferences for things. I do question those who eat well done meat, because it seems to me they might prefer eating something cheaper and more healthy considering they cooked all the flavor away.

Have you ever eaten shawarma? I don't remember having ever seen it rare, yet it's delicious.

[redpoint5]

Originally Posted by cRiPpLe_rOoStEr

Have you ever eaten shawarma? I don't remember having ever seen it rare, yet it's delicious.

I very recently did. Shows how cultured I am.

I'm not saying people should eat raw bacon bits on their salad, I'm just saying if you want dry wafers when you eat a hamburger, maybe you don't like hamburgers.

Also, why do we call them hamburgers in the US when there's no ham? I feel bad about that Indian fella that ate one not knowing it was cow. After eating it, he speculated about what kind of meat it was. I didn't have the heart to tell him.

[Piotrsko]

@cripple rooster: ever do a tagine? Pretty much Same spice mix, same cooking process but has a tangy fruit component of maybe tamarind, prune or apricot and a couple of really large onions. Then cook all day until the onions break down and disappear. Probably could use a shoe for protien component

The finely chopped sirloin mix was supposedly invented and copied from the town of hamburg https://ask.usda.gov/s/article/Where...rger-come-from

Not all people from India are bovine sensitive. Something like 200 different religions and ethnic groups. The untouchables do beef all the time, it's their job in some locations.

[freebeard]

It turned into a food thread and stalled out.

I have a new design for Permalink #41, but I haven't got a presentable graphic yet.

Meanwhile, it's not nice to fool Mother Nature, but....

Solid State Active Cooling Could Revolutionize Thermals

The thing I like is it works against a high back pressure. 2.8mm thick. The vapor chamber heat pipe is interesting too.