Author: Norm King

We share snapshots\descriptions of our sous vide successes/failures…No pics of equipment unless it is unavoidable–we all know what an Anova looks like. Questions are limited to the dedicated topics of the group. time and temperature guidelines? visit here before asking the general population http://www.douglasbaldwin.com/sous-vide.html#Table_5.1 Also, here http://sousvideresources.com/2016/07/23/sous-vide-temperature-and-time/ Recipes–enter the item’s name in the search engine, or visit the dedicated websites. BASIC ASSUMPTIONS Nekkid–don’t believe what you have heard elsewhere–only salt can interact with proteins in the bag–no rosemary, garlic, butter, etc. Here is the supporting research. http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html?hc_location=ufi http://www.genuineideas.com/ArticlesIndex/pressuremarinade.html also, the nose and the tongue The Nose Rules the Tongue, and Why That Matters How to measure tenderness The Pinch/Poke Test | Tender To The Touch safety, pasteurization, refrigeration, time/temp parameters. Science. http://www.douglasbaldwin.com/sous-vide.html#Safety SHOCKING IS WHAT? Safety Should Not Be Shocking–or Should It? We prohibit uninvited criticism, because Norm doesn’t believe that nailing people to the wall helps them learn anything, and it’s his group End of story. Novices shall post with confidence that they will be encouraged, not corrected. Telling us that you are a chef usually backfires No SHAMING. Well done, ketchup, microwave, decaf, are all preferences, not indications of lack of sophistication. 1) Post samples of your original work before you comment on others. Why? Because it prevents trolling–trolls don’t take pics of food. Do not refer members to other websites or groups in answer to questions–if...