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I have piece of beef brisket that weighs 1032 grams (2.27 lb) that is 1.27 inches thick. I pulled the meat out of a curing brine today. I am planning on making pastrami/corned beef in a vacuum bag.

The game plan is to season the brisket, bag and sous vide for 12 hours at 185 degrees F (167 C).. I am treating the meat like my wood smoker. After the sous vide cooking, the meat will go into the smoker with hickory wood with fresh seasoning.

What I am asking about is the time and temperature for the sous vide water bath.

Thanks

Comments: 8

Pressure Cooked Beans for Refried Beans - Pinto Beans

This is not a recipe but a process to learn your pressure cooker.

More discussion can be found here:

https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-food-discussions/steam-table

Comments: 0

 Anybody know which Mezzaluna is better suited to salads, not one specifically for herbs. Here's  a video of  a guy doing what I want to do. What is the instrument he is using to chop everything so effectively?

https://www.youtube.com/watch?v=oN4JZqT774U

Comments: 3

Hello all,

I'd like to make mayonnaise or aioli that would last more then a few days in the fridge, without me being worried about the danger of eating raw eggs.
obviously I need to pasteurize the yolks. 
would the Hollandaise sauce method do?! any notes?
thanks

Comments: 2

Hey SC community. I've been doing lots of work behind the scenes to get interesting people as guests on Stella Cast. One I'm really excited about is J. Kenji Lopez Alt of The Food Lab. I'll be interviewing him for the podcast this Wednesday. I already purchased his book, but his publicist offered to send me another to give away to one of the listeners. Any ideas on what I should do for the giveaway?

Comments: 6