I was under the impression that you did not need to rest steaks cooked sous vide because they did not lose juices the same way steaks cooked normally do. Is that not true?

I just watched the Good Eats episode about catfish ceviche. Alton recommends 6 hours. I wonder why so long.

My Tramontina Dutch oven chipped after about 14 months of use. It wasn't handling it poorly or anything. I started seeing veins on the bottom of the pot and then one day it just started chipping. Anyway, it only cost me like $30 so I wasn't too upset. Even ended up getting another Tramontina.

I was recently thinking about getting a saute pan. The Tramontina knockoff of that All Clad is $70. Is All Clad worth the extra $30?

How long before cooking the brussels sprouts can you peel and halve them? Will they turn brown or anything if you do this step the day before?

So you pull your steaks off the grill when they're at about 125. But how hot are they when you decide to start searing them?

Do the legs get fully cooked if you take it out when the breast is 140?

I have never cooked with bok choy. What do you trim off?

As you said - you use soy sauce, marmite, and anchovies in a lot of your recipes. But how come you don't also use MSG?

Made this over the weekend - turned out great. It really does get better after sitting in the fridge. A couple of questions:

Is barley like risotto, in that a lot of starch resides on the outside of the grain, meaning the final product will be less creamy if you prewash the barley?

I have never eaten hulled barley, but I heard it is more nutritious than peal barley. If I were to use hulled barley instead of pearl barley, how different would the final dish be? I assume chewier, but would it be just as thick/creamy?