Here ya go Florey! It was on page 4 I believe. While I'm at it I'll post my vegetarian recipe for chili. It's easily made with meat by starting with browning ground meat or other meat then going from there with this recipe. Saute about 3 cups each of onion, celery and peppers of your choice and two Tablespoons or more of garlic[ I use about 3 or 4 for this amount, smiles]. When these are sauteed a bit, add two cups of carrots and 2 large cans of small diced tomatoes [with their juice]. I don't like to use crushed or sauce in my chili. I think it overwhelms the veggies. A bay leaf and couple tablespoons each of cumin, chili powder, and salt. Add water or veggie stock, if needed, to bring level up to slightly above veggies. As hard veggies begin to soften, add 2 cups each of eggplant[cubed], zucchini and/or yellow squash. Cook another ten minutes and add 2 cups each mushrooms, canned or frozen corn and canned or frozen green beans. Taste now for salt and seasonings and adjust. Next add as many beans as you like. I use the liquid in the beans too. At least 1 lrg can of dark and 1 lrg can of light kidney beans. Also, black beans and cannellini beans are good. Pintos are great too, naturally. As soon as beans are heated through the chili is done. Taste once more for seasoning. Like all chili this is best if made the day before. Does great frozen. I usually make about 3 gallons of this at a time and freeze in 4 or 5 containers.

I understand your question, and it's a good one. Putting Food By recommends slightly longer processing times (35 min) for tomato paste compared to tomato sauce (30 min), which is probably because of the density. I think the long cooking time for greatly reduced sauce has some relevance, too. Assuming you work with clean, hot equipment and follow directions, things will be fine. I've been canning for decades, and never had a bad jar of tomato sauce. You up food safety risks when you start adding non-tomato ingredients. Here is a link that might be useful: tomato sauce tek to reduce cooking time

I suppose what is most important about cooking is subjective. I've eaten plenty a dish that I've found delicious even if over or undercooked, etc. but I've never walked away from dinner thinking, "Wow, that was a great meal. The flavors were off, but it was cooked to perfection." To me a good cook will successfully develop or alter a recipe to "make it their own," perhaps adjusting for the taste of the ingredients. A teaspoon of curry powder from Penzey's is not going to taste like a teaspoon of McCormick's curry powder. A good cook will adjust other flavors to acheive one that they are happy with. How to best cook cook something from a temperature perspective is a matter of trial and error, and a good cook eventually gets a knack for it. There are different "best methods" for acheiving a desired end result, depending on what that desired result is. Yes, you can take a tough cut of meat, sous vide it for an extended period of time and end end up with a tender, medium rare bite. But maybe that's not what's desired all the time? We all know that our friends Ann and Annie like their steaks still moo-ing, but they will both jump in and tell you how they like to make their long-simmered, fully cooked pot roast or beef stew. Yes, how THEY like it. There's no argument that sous vide eliminates certain variables in cooking, once optimal time and temperature is determined. But to me it's no magic wand, any more than that teaspoon was for measuring the curry powder. "I can cook a piece of beef to medium-rare in a bag and sear it and serve it to you and you’re going to think it’s great. But can I go to a barbecue down the street in the park and barbecue a steak? Can I really cook? Do I know how to cook a piece of meat?" - Timothy Hollingsworth, Chef de Cuisine, The French Laundry Here is a link that might be useful: More of his thoughts on modernist cuisine

Beef Stroganoff Ingredients 1 to 1 ½ lbs boneless lean beef 1 ½ cups beef broth (I use canned or beef bouillon) ¼ lb (1 stick) butter 1 ½ tablespoons flour ½ cup onion, diced ½ -1 lb fresh mushrooms of choice, sliced 1 cup sour cream Black pepper to taste Rice or noodles, cooked following package directions Using a sharp knife, slice beef across the grain into ¼ inch thick strips and 2 inches long. Reserve. In a saucepan, bring broth to a boil over high heat. In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in flour until well blended. Cook stirring constantly for about 3 minutes. Add the boiling broth and whisk until smooth and thickened. Remove from heat and stir in sour cream until smooth. In a frying pan, melt 3 tablespoon of butter over medium heat. Add the mushrooms and sauté until tender (3-4 minutes). Transfer to a bowl and season with pepper. In the same pan cook the onion until translucent and add to mushroom bowl. In the same frying pan, add the last of the butter and heat over medium heat. Add the beef and sauté until the beef is browned on all sides (3-5 minutes). Add the sauce and mushrooms. Heat until warm (2-3 minutes). Do not boil or sauce will curdle. Serve over rice or noodles Hints, tips, tricks and how to cheat If it is a lesser cut of meat, IÂll marinate it in vinegar, oil , salt & pepper overnight.