Text 19337, 74 rader
Skriven 2011-12-23 12:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: PILATE YOUR MISSION 392
===============================
 GJ> That was one of the claims made by protagonists of the sous vide.
 ML> In which case they could have been liable for reckless
 ML> endangerment. That's just silly and unscientific, and you
 ML> should have smelled a rat when you read that.
 GJ> That claim was made on Wiki, so automatically doubts should be cast.

The issue before Pilate wasn't "what is bullshit," or else
this line of thinking would not have survived very long.

On the Internet, nobody knows you're a dog, but after reading
a few of your sentences, it should become fairly clear.

 ML> Considering that 60 (140F) is a high temperature for sous-vide,
 ML> of meats anyway, which is all I care about (most recipes I've
 ML> checked call for 55-57 for medium rare, i.e., too much for me -
 ML> I'd be inclined to use 52 tops, if at all), that's kind of useless.
 GJ> There is a time/temperature relationship, but my personal preference
 GJ> is not to risk long periods of cooking at less than 65 C.

Sous-vide is not for you, then. And all your experiments would
be in vain, as your parameters are different from those of sous-vide
cookery (aka cooking sous vide).

 GJ> Regarding the temperature, I just couldn't bring myself to risk
 GJ> holding it at below 60C for a day or so.  That would be equivalent to
 GJ> leaving the saucepan outside all day on a nice summer's day!

Got it in one. Luckily the vide part limits the number of
species one has to worry about.

 GJ> That was good of you.  And it saved you from being beaten to a pulp by
 GJ> the other sufferers.

Remember I had control over the knives. Further, the only one
who would have the strength to beat me to a pulp was Clean Dave,
and he was even guiltier than I, having done the actual application
of thermal energy to the capsaicin.

 ML> the pan. Stories do alter with age, but there is an underlying
 ML> truth underneath that should not morph with time.
 GJ> I am sure that none of those present will ever apply heat to capsaicin
 GJ> spray; not ever!

Except, perhaps, for me.

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

      Title: Eggs in Red Pepper Sauce - Sambal Goreng Telor
 Categories: Laos, Eggs, Appetizers
   Servings: 44

      1 tb Chopped Onion
      1    Clove Of Garlic
           Butter For Frying
      1 c  Coconut Milk
      1 c  Stock
      1    Salt To Taste
      1 ts Crushed Red Pepper
    1/2 ts Paprika
    1/2 ts Laos Powder If Available
      4    Hard Boiled Eggs

  Saute the chopped onion and garlic in the butter.  Add the other
  ingredients (except the eggs) and bring to the boil, stirring occasionally.
  Add the eggs and continue cooking and stirring for 3 minutes. Remove from
  the heat and halve the eggs, then serve hot.

  Source unknown

MMMMM

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