[Sca-cooks] Thermomix is the "flying car"

Aruvqan aruvqan at gmail.com
Sun May 13 10:16:29 PDT 2012

On 5/13/2012 12:47 AM, Stefan li Rous wrote:
> Aruvqan said:
> <<<  and last time I needed to powder galengale I used a mortar
> and pestle. >>>
> What kind and size of mortar and pestle did you accomplish that with?!
> I was quite happy to be able to find already powdered galengale. I 
> don't think my mortar and pestles (I now have several, a six inch 
> marble, a smaller ceramic one and I thought another) would win against 
> the rather hard wood chunks of galengale I had at one point.
> <<< I will admit to a vacuum sealer and sous vide, and a foreman grill 
> >>>
> What is a "sous vide"?
> Stefan
classic 6 inch white porcelain mortar and pestle. I prefer to get it 
powdered now I found Penzey's carries it.

A sous vide is a very highly controlled hot water bath. You vacuum seal 
your food in plastic and pop it in at the desired final temperature. 
Frex, Phlip and I like our steaks rare, so we set the temp to 135F. No 
matter how long the meat stays in there it will not exceed 135f, and it 
stays rare. All you do is then pop it into a skillet or under a broiler 
for the maillard outsides. Makes great ribs, pop them in overnight at 
160F and all the connective tissues go squoodgy, and you finish it up on 
the grill. Saves burning the outsides getting the insides done right. A 
sort of expensive toy, but we love it. Lets us get rare steaks without 
Rob turning them into well done shoe leather.

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