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Newsgroups: alt.binaries.multimedia.cooking
Subject: Re: Attn casey re Anova etc
From: casey <casey@nospam.com>
References: <2014061109144616807-StutorNS@Yahoocom>
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Date: Fri, 13 Jun 2014 11:00:55 GMT
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StutorNS <StutorNS@Yahoo.com> wrote in
news:2014061109144616807-StutorNS@Yahoocom:
> remember the insulated cooler
I use a pot within a pot with foil over all. The water holds
to half a degree F and no Coleman to have to store.
The more I think about this temperature swing issue, the more
skeptical I am of its importance.
I'd like to see a blind tasting with say, turkey breast (145 F
/ 6 hours). Cook one with a 1.0 degree F fluctuation and
another with 0.01. MAYBE someone blessed (or perhaps cursed)
with a super refined palate could consistently distinguish the
two, but that would be unusual indeed.
The fact is that, even with a full degree F of fluctuation,
there would be only a fraction of a degree of fluctuation in
the food, even with a thermal mass as small as that of a
chicken breast (let alone a turkey breast) and that primarily
where it contacts the liquid.
More important is the fact that there are thresholds at which
certain fibers degenerate.
I recently bought some Australian leg of lamb (boneless $3# on
sale) and held it at 135 (medium rare) for 24 hours with
minimal tenderizing. Since Kenji (at SeriousEats) does his at
140, I gave it a try and in twelve more hours it was properly
tender, although everyone would have preferred it a little
more pink.
I wonder if I'd continued at 135 whether it would have worked
in another day or two.
Be that as it may, getting the temperature right is also
important, especially if you're shooting for medium rare. It's
already dangerously close to the threshold where pathogens can
multiply, so there could be real problems if you're off by
even a few degrees.
> I do have the anova
I notice some folks had an issue with it being somewhat
inaccurate. Does it allow calibration? No biggie either way,
just check the water with an accurate thermometer and tweak
accordingly.
> they have a new one comming out in the fall...
It's very nice, both in price and features - especially being
able to control it via Bluetooth from a Smartphone.
The Cuisinart oven is also interesting. One concern is space -
it's rather small for an oven but huge for an appliance. It
certainly deserves consideration though - have you found it
worth the cost and space? Is it easy to clean? I avoid using
the oven on hot summer days - I'm guessing steam would make
that problem even worse - does the door have a tight seal?
Does the unit as a whole radiate much heat?
Anyway, food aside for the moment, back to movies.
Having watched about every episode of the original Lone Ranger
(Hi-oh Silver - Awaaaaaay!) in reruns as a child, I was
looking forward to its 21st century remake.
The production values were dazzling throughout and Johnny
Depp's characterization of Tonto was a welcome contrast to the
one-dimensional sidekick of the original, although
disappointingly derivative of his Jack Sparrow persona.
Certainly many of the Westerns prior to the 60s suffered from
a simple minded good-guy / bad-guy perspective. As the genre
faded in popularity, occasional hits such as Little Big Man
and Dances with Wolves more than addressed the issue. They
embraced a trend, increasingly common since Vietnam, of
demeaning all things Western.
I found Disney's remake, however glitzy, ruined by it serving
as yet another vehicle for this sort of defamation. The last
Walt must be spinning in his grave knowing that his company
has degenerated into such an enthusiastic producer of this
poison.
We agree on most of these things, but sorry, my thumb is not
up on this one. Hollywood's later orientation is every bit as
objectionable as its predecessor.
casey
"The reformer is always right about what is wrong. He is
generally wrong about what is right." ~ G. K. Chesterton
PS: Back in my Lone Ranger days, we had a cat much like yours,
lived to be 16. Over 5000 posts? Holy Moly!
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