Kosher Dosher...“I am a culinary Heretic"

Dang, I've made so many Sous-Vide Burgers I've lost count. I've made sizes ranging from 58 oz Burgers down to 90-gram ones. This is just one more to add to the list. My last sliders weighed just about the same but were thicker, and the diameter was small, so I wanted to dry these molds. I like them both, but it depends on what you want.  Before you ask yes, I weighed each one. Chamber Vac!!!! To maintain shape they will be processed in the molds.    Sous-Vide Processed at 131.5f for 2.75-Hours. Here's a 3-Inch compared to a 4-Inch one. After processing, I rested them on the counter for about 10-minutes, flipping at least once before searing. Don't forget to dry them off before the sear!!! Seared with some Montreal Steak Seasoning and topped with some cheese.   

We all love making stocks, soups, and stews, but how can we quickly cool them to safe temperatures? If you are blessed to have a chamber Vac, you can easily store them in bulk and stack them in your freezer.  I always have 3-5 gallons of stock on hand.  This is how you do it.......  We are going to cool it down from the inside and outside using Ice. The Aquarium pump circulates the water, which increases the cooling by 30-40%.  Place your liquid (Stew, Soup, etc.) in an enormous container. In this pic, I have chosen an 18-Quart container because I made 10-Quarts of Turkey-Stock.   Place blocks of ice on the outside of the container which holds the liquid.  Remember we are cooling from the inside and outside. I use very large containers to freeze ice. At any given time I have about 60 lbs of ice on hand. I prefer to use Blue-Ice because it stays colder longer, and it super easy to clean up later on. Yes, there are other methods too, but I prefer this one. This technique works with a pul