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Posts by phatch

It might not be a good fit for your equipment. 
The sous vide was very surprising to me. I've been disappointed in chicken breast for so long. It's so often dry, stringy, and bland. Even with inexpensive IQF breast it turns out great. I've mostly been buying and cooking dark chicken meat because it has more flavor, unless I was buying a whole intact chicken.   I too don't think I'd find the texture appealing of chicken that rare. It can be offputting even just rareish. But Sous Vide at least isn't like that. Perhaps...
Wow!. High carcinogen factor I'm sure. But yum.
Now that I'm at my computer rather than my phone.....   See http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html Note that pasteurization is about TIME at a PARTICULAR TEMPERATURE. With chicken breast, that's something like 30 minutes at 140. So the meat is 140 for that whole time, not just arriving at 140.  The first 30 minutes is the meat coming up to temp.   With an oven, you're going to have food in the danger zone too...
Sous vide dies chicken at 140 fur an hour. It's much better at heart transmission than oven.
Strikes me as pointless. You don't solve the problem when the need exists, only later. By which time they could already order and recieve it off the internet. At lower cost with fewer middle men.
I think the best bread for the least hassle is no-knead bread. It takes most of a day, but you're not involved with it very much.    http://cooking.nytimes.com/recipes/11376-no-knead-bread  There are variations of this all over now.     The biggest hassle of this technique is the flip into the hot dutch oven or similar vessel. 
I don't have anything specific to say about either book, just Madhur Jaffrey.    I've enjoyed her books and have had good results from them. I'd characterize her as more streamlined than granular in her approach to Indian cooking, but the results are good.    Curry powder is not really used in Indian Cooking, but is more an adaptation of the Brits and even the Vietnamese and Chinese where it shows up. So you'll still get spice instructions in most every book. But you...
Yes, within limits.   Pizza doesn't have a lot of opportunity for flavor. It cooks fast so it tends to rely on heavily seasoned toppings.    The less cooked the tomato is, the more flavor it has of itself. So Pizza Margherita is just dough, cheese,  fresh tomatoes, fresh basil. And it can be watery if you chose a beef steak style tomato compared to a meatier roma.    Coming to sauce then. You want to use a tomato product with good flavor and minimal by liquid. So not...
Cider vinegar will probably do the job.
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