Breach of Warranty - Built-in KitchenAid Refrigerator

[RRevak]

sous vide prime rib maybe? The intent with prime rib is to bring the entire piece of meat to one temp without overcooking the exterior. I cook prime rib at 250 degrees until it reaches my target temp after which I remove it from the oven, crank it to "damn that's hot" and let it get there. Then you shove the meat back in for about 15-20 minutes and remove it (after the exterior has been crisped). Sous vide would surely provide for that slow cook portion, would it not?

I think that would depend on the thickness of the meat and the quality of vacuum sealer and bag you used. Because prime ribs tend to be thicker cuts of meat, I'm not sure a sous vide would be appropriate unless you were willing to devote several hours to the cook time. Duck breast alone is an hour. The other issue w thickness is I've heard thick cuts make it harder for the bags to seal completely so leaks are a risk. Maybe a thinner cut prime rib would work.

 

[justalayman]

Help me then oh Obi-Wan! I have pretty much given up entirely on pork chops. I'm no schlep in the kitchen either but for some reason pork chops are my achilles heel. Oh, and getting the perfect flavor balance in bouillabaisse. I always end up adding more of something I shouldn't add or too little of something else.


And its very good to know you make your wife happy

the thing I hate about meat today is some dumb bunny got on this; lean is healthy thing so they have been breeding all the meat animals to have as lean meat as possible. If you look at one of the most desirable types of beef in the world, you will find that the more fat content, the better. Fat= flavor..

high fat content also allows for a more tender piece of meat and is generally more moist than a chunk of no fat muscle.

as a side note, I was working on a costco recently. Never been to one so I went to the website to check out what they sell. Found some Wagyu beef. A 6 pound chunk of New York strip for $1200.

http://www.costco.com/Japanese-A-5-Wagyu-New-York-Strip-Steaks-24-oz.-4-pack.product.100115176.html

anyway; pork chops.. very similar cooking style to the beef but have to be extremely aware of internal temp. The old 160 minimum degree usda recommendation is out the window. Temps around 140 max with a rest to allow a climb to 145. I quick cook mine as it seems a slow cooking time tends to cook the juices right out of the things even when cooking to the same internal temp.

Maybe a sous vide chop with a fast super high heat sear might be the ticket.

maybe I need to rethink this sous vide thing. In my creativity I know I can make one that is as good as anything on the market. A good temp probe, a simple plc (arduino or rasberry pi could probably be made to work quite well), a heat source (don't need anything extreme since once it is to temp, maintenance is all that is required and something to stir the water to avoid stratification.

It wouldn't be pretty but in my world, functional is worth much more than pretty, you can ask my wife that one too.

never cooked bouillabaisse. Not a huge seafood fan.

did you know that lobster was once considered such an undesirable item it was used to feed prisoners? and it was said it was not well received?

 

[justalayman]

I think that would depend on the thickness of the meat and the quality of vacuum sealer and bag you used. Because prime ribs tend to be thicker cuts of meat, I'm not sure a sous vide would be appropriate unless you were willing to devote several hours to the cook time. Duck breast alone is an hour. The other issue w thickness is I've heard thick cuts make it harder for the bags to seal completely so leaks are a risk. Maybe a thinner cut prime rib would work.

well, it is about 4-5 hours of cooking time in an oven so I don't see that as an issue.

and yes, thick cut of meat. it is a hunk about as big as an average hand in diameter and about 10 inches long. basically it is an unsliced ribeye.

 

[TigerD]

Wow. I came to this thread late.

I'm a huge foodie.

You can improvise a sous vide set up with an inexpensive thermometer and an aquarium bubbler.
Prime Rib is not a good candidate for Sous Vide. Low and slow - it's worth it.

Lately we have been on a smoked pork loin kick. A spicy rub served with pan roasted apples. Testing the recipe has been rough, but my house has smelled like smoked pork for three months.

DC

##Added##
I haven't tried this, but it looks like it might be worth a shot:
http://freshmealssolutions.com/

 

[justalayman]

I'm thinking maybe the prime rib on the grill, or even the smoker for Christmas this year (that is my traditional Christmas meal). Might depend on what this Michigan winter ends up being. I have deep fried a turkey on Thanksgiving in my housecoat with a catheter, um, in place and the bag in a tupperware tub so I could drag it around when then temp wasn't too bad but by Christmas it starts to get actually cold around here so maybe I need to consult the Farmer's Almanac before I make any plans.



btw; for seasoning I rinse my roast and cake on Emeril's Essence (and I mean cake it on). I love the intensity of the huge amount of seasoning so I get the end piece as my reward.

and I prefer a tenderloin to the loins with pork. an almost imperceivable grain to the meat but due to the size, one has to be cautious as it is easy to overcook it.

 

[tranquility]

what about depreciation? A true rescission is not possible as the unit is at least 4 years old.

The manufacturer has a problem in that it promised to have the unit at specs the whole time of the contract. It is in breach. How to give the OP the benefit of the bargain? If manufacturer was sued in tort, then depreciated value. The measure in contract may be different.

 

[Indiana Filer]

f
Ruth's Chris steakhouse advertises they cook with an 1800 degree heat. (that is nearly 600 degrees above the melting point of aluminum so do not use an aluminum vessel with that sort of heat). That is a lot of heat. that is where a salamander can do what I want.

My almost FIL just bought an infa-red grill of the same kind that Ruth's Chris uses in their restaurants. I'm scared to ask how much he paid for it, since I know it has to have been several thousand dollars. I can't believe anyone would pay that much for a grill, but OMG the steaks cooked on that thing are flat out amazing!