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Author Topic: Food/Recipe Thread  (Read 198536 times)

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1320 on: December 01, 2016, 09:31:48 AM »
Does an anova need tevila?

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:

AYLOR
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1321 on: December 01, 2016, 09:34:09 AM »
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:
I was thinking the same thing, but to keep it simple just ask.

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Re: Food/Recipe Thread
« Reply #1322 on: December 01, 2016, 09:35:37 AM »
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:

That is what I thought as well.
AYLOR
Obviously. I wanted to hear if anyone did that or if anyone had thoughts.
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Offline henche

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Re: Food/Recipe Thread
« Reply #1323 on: December 01, 2016, 09:49:45 AM »
Also, it breaks if it gets wet.

Offline cholent

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Re: Food/Recipe Thread
« Reply #1324 on: December 01, 2016, 10:13:55 AM »
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
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Offline henche

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Re: Food/Recipe Thread
« Reply #1325 on: December 01, 2016, 11:03:00 AM »
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 was joking. It's supposed to be dipped in water--it's a sous vide.

Offline cholent

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Re: Food/Recipe Thread
« Reply #1326 on: December 01, 2016, 11:10:23 AM »
I was joking. It's supposed to be dipped in water--it's a sous vide.

That was my thought process when I asked the shailah. Then I realized that the device as a whole should not be fully submerged in water as it can ruin the electronic component. The warning label says it should only be immersed till the etched line.
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1327 on: December 01, 2016, 11:28:40 AM »
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

you will most certainly fry the electrical components.

Why did he say to toivel it?
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Offline cholent

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Re: Food/Recipe Thread
« Reply #1328 on: December 01, 2016, 11:37:14 AM »
you will most certainly fry the electrical components.

Why did he say to toivel it?

Not necessarily. People toivel their keurigs and other electronic devices and then let them dry out several days before using without frying them. Like I said, I wasn't thinking of the electronics when I spoke to him, I will ask again today and it is very possible that in this situation, where the tevila is altogether a safeik (therefore no bracha) + the risk of frying the device, it may not need tevila at all.
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Offline cholent

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Re: Food/Recipe Thread
« Reply #1329 on: December 07, 2016, 09:26:49 PM »
Any suggestions on sous vide London broil? Temp, time, marinade
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Offline grodnoking

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Re: Food/Recipe Thread
« Reply #1330 on: December 07, 2016, 11:19:04 PM »
Any suggestions on sous vide London broil? Temp, time, marinade
Usually you'd use a soy sauce base in the marinade to tenderize the meat, but if you're using a sous vide maybe you can play around with other marinades.
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1331 on: December 07, 2016, 11:31:39 PM »
Any suggestions on sous vide London broil? Temp, time, marinade

i don't know if that's the best cut to sous vide
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Offline cholent

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Re: Food/Recipe Thread
« Reply #1332 on: December 08, 2016, 12:18:37 AM »
Usually you'd use a soy sauce base in the marinade to tenderize the meat, but if you're using a sous vide maybe you can play around with other marinades.

I normally do but I'm concerned it may get mushy with soy sauce + sous vide

i don't know if that's the best cut to sous vide

Why? I thought tougher cuts of meat are the ones that specifically benefit from sous vide
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Offline CS1

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Re: Food/Recipe Thread
« Reply #1333 on: December 08, 2016, 09:54:15 AM »
I normally do but I'm concerned it may get mushy with soy sauce + sous vide
Why? I thought tougher cuts of meat are the ones that specifically benefit from sous vide

yes, they benefit the most via increased taste quality, but there are better tasting cuts out there. Trick to the tougher meat is longer sous vide.

Did a shoulder roast for 24 hrs at 131. Delicious.
Did a chuck roast for 48 hours at 132. Delicious. Needed double the time to soften, literally.
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1334 on: December 08, 2016, 10:50:32 AM »
Why? I thought tougher cuts of meat are the ones that specifically benefit from sous vide

London broil is good with just a quick sear on both sides
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