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Author Topic: Food/Recipe Thread  (Read 445237 times)

Offline chinagel

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Re: Food/Recipe Thread
« Reply #1360 on: December 21, 2016, 01:53:07 PM »
Awesome. Did you make a sauce?

no. because i agree that

 Great beef needs nothing but S&P and proper cooking methods.

Offline Sam Finkelstein

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Re: Food/Recipe Thread
« Reply #1361 on: December 25, 2016, 06:35:33 PM »
Anyone know how to make a good minute steak on a George Foreman?
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #1362 on: December 26, 2016, 11:08:41 AM »
Anyone know how to make a good minute steak on a George Foreman?
Can't make anything good on a foreman
If doing indoors better off on a pan or broiler. Foreman is horrible.
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Offline aygart

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Re: Food/Recipe Thread
« Reply #1363 on: December 27, 2016, 07:25:41 PM »
Does an anova need tevila?

According to Rabbi Forcheimer, toivel without a bracha. Although when I asked him I wasn't thinking about what will happen with the electronic component, so I may ask him again tonight if that changes anything
I asked R Shmuel Meir Katz who said it does not need tevilah because
I can't imagine that it does. It never comes into contact with the food. It's just a cooking element. but as Yehoshua said:
Feelings don't care about your facts

Offline CS1

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Re: Food/Recipe Thread
« Reply #1364 on: December 27, 2016, 10:44:21 PM »
I asked R Shmuel Meir Katz who said it does not need tevilah because

true, the Anova does not come in contact with food, however a Chabad rov instructed us to toivel ours,
and especially because the Anova is made for long-term immersion in water (vs. the "sandwich maker") and also has removable metal housing,
we removed the housing and toiveled both, with the heating element up to the "max" line.
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Offline aygart

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Re: Food/Recipe Thread
« Reply #1365 on: December 27, 2016, 11:09:51 PM »
I have a chuck eye still in the vacuum pack from the slaughterhouse. Should I just keep it in there to sous vide?
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1366 on: December 27, 2016, 11:18:51 PM »
I have a chuck eye still in the vacuum pack from the slaughterhouse. Should I just keep it in there to sous vide?

i would take it out to season it

Offline Emkay

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Re: Food/Recipe Thread
« Reply #1367 on: December 28, 2016, 03:19:40 AM »
I asked R Shmuel Meir Katz who said it does not need tevilah because
Let's say I have a serving tray but I cover it with plastic anytime I serve on it and it never comes into contact with food. Does it need tevilah?

Offline moko

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Re: Food/Recipe Thread
« Reply #1368 on: December 28, 2016, 07:15:17 AM »
Let's say I have a serving tray but I cover it with plastic anytime I serve on it and it never comes into contact with food. Does it need tevilah?
sous vide cooker is not meant to come in contact with the food , hence it is not a kli seudah ( similar to CBC's dip dish holder) . The tray is meant to come in contact with the food , hence it is a kli seudah and requires tevilah

Offline CS1

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Re: Food/Recipe Thread
« Reply #1369 on: December 28, 2016, 08:37:19 AM »
sous vide cooker is not meant to come in contact with the food , hence it is not a kli seudah ( similar to CBC's dip dish holder) . The tray is meant to come in contact with the food , hence it is a kli seudah and requires tevilah

in both those cases they do not come in contact with the food (and obviously the food tray was created with the intention of food contact),
however, if it's really a simple non-bracha quick, non-harmful process, and our mikva is only a few blocks away, then it makes sense to go ahead and toivel them anyway....
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Offline moko

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Re: Food/Recipe Thread
« Reply #1370 on: December 29, 2016, 04:29:42 PM »
sous vide cooker is not meant to come in contact with the food , hence it is not a kli seudah ( similar to CBC's dip dish holder) . The tray is meant to come in contact with the food , hence it is a kli seudah and requires tevilah
in both those cases they do not come in contact with the food (and obviously the food tray was created with the intention of food contact),
however, if it's really a simple non-bracha quick, non-harmful process, and our mikva is only a few blocks away, then it makes sense to go ahead and toivel them anyway....

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1371 on: December 30, 2016, 12:02:45 AM »
in both those cases they do not come in contact with the food (and obviously the food tray was created with the intention of food contact),
however, if it's really a simple non-bracha quick, non-harmful process, and our mikva is only a few blocks away, then it makes sense to go ahead and toivel them anyway....

That's not how halachic decisions should be made

Offline Emkay

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Re: Food/Recipe Thread
« Reply #1372 on: December 30, 2016, 07:11:45 AM »
could be not. i asked rabbi fuerst of chicago and he said it does not need tevila. but if using it on shabbos there are some issues.
Did you hear that personally from him? That specific case? Because R S'Z seems to say otherwise.

Offline jmz

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Re: Food/Recipe Thread
« Reply #1373 on: December 30, 2016, 07:21:38 AM »
Did you hear that personally from him? That specific case? Because R S'Z seems to say otherwise.
i am sorry  let me try this again.
the tray part i am not sure.
the sous vide, i asked rabbi fuerst and he said no need for tevila but there could be issues using it on shabbos.

Offline Emkay

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Re: Food/Recipe Thread
« Reply #1374 on: December 30, 2016, 07:24:24 AM »
i am sorry  let me try this again.
the tray part i am not sure.
the sous vide, i asked rabbi fuerst and he said no need for tevila but there could be issues using it on shabbos.
OK. That makes more sense. Now next question, let's say you use the sous vide without a bag for some reason, will it need tevilah?

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #1375 on: December 30, 2016, 07:28:03 AM »
Sous vide-ing a 2 lb rib roast at 132. 6 hours (from frozen) is too long or good?
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Offline jmz

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Re: Food/Recipe Thread
« Reply #1376 on: December 30, 2016, 07:32:42 AM »
OK. That makes more sense. Now next question, let's say you use the sous vide without a bag for some reason, will it need tevilah?
great question. lets say eggs. i asked but dont remember what he said.

Offline incendia

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Re: Food/Recipe Thread
« Reply #1377 on: December 30, 2016, 08:08:52 AM »
That's not how halachic decisions should be made

Agreed

Offline CS1

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Re: Food/Recipe Thread
« Reply #1378 on: December 30, 2016, 11:06:17 AM »
Sous vide-ing a 2 lb rib roast at 132. 6 hours (from frozen) is too long or good?

the longer the better. I've done a pre-salt & peppered/Montreal steak seasoning rub shoulder roast at 131 degrees for 36-40 hours and it's even more soft, tender and great flavor for the longer hours. Online shows photos after 12-24-36 hours. Longer is better.
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Offline cholent

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Re: Food/Recipe Thread
« Reply #1379 on: December 30, 2016, 11:33:44 AM »
the longer the better. I've done a pre-salt & peppered/Montreal steak seasoning rub shoulder roast at 131 degrees for 36-40 hours and it's even more soft, tender and great flavor for the longer hours. Online shows photos after 12-24-36 hours. Longer is better.
Not necessarily is longer better. The structure breaks down and the meat becomes a bit mushy
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