I just got my sous vide. I wanna make rack of ribs but the recipe in the app is for 4 pounds only. I would be making 9 pounds. Does that change my recipe?
what recipe are you using?I was planning to make 6 lbs of this today: http://www.amazingfoodmadeeasy.com/info/sous-vide-short-rib-recipes/more/sous-vide-short-ribs-with-braised-fennel
Increase your time but not your temp
By how much??
thinking about a cowboy steak (rib steak that's about 2 inches thick) for first night. serve it at room temp or lower initial temp and heat in low oven covered?
Off topic Q- does the souse vide become meat/dairy/chametz? It doesn't technically touch food so I'm thinking no...
ask your lor... But the answer is yes. If you use it with meat, its fleishig.
This was discussed at length I think in the food and recipe threadNot so simple
I was told that I could use it with meat and fish (separately, obviously) but not dairy
That's why i said to ask lor. I did. That makes sense. You cook fish all the time with Im sure with clean fleishig or milchig pots/pans
Which makes sense. I also would definitely tell that to someone who asks me. I should have been more clear about that. The question is if it is m'dina or to be marchik. I am noteh that that it is to be marchik but need to go through it better. It is on my list of topics to research. Maybe over shavuos. If I don't get a lot of calls maybe even tonight.
I'm thinking it's קדרה שנפלה עליו טפה מבחוץ כנגד הרוטב
Why can't you leave it in until ready to sear and eat
1) is there hatmana on yom tov? (i really don't know)2) prob not leaving a stove top on