glepore

65%? Why? 60% is plenty, even with Caputo. 3-4 day cold ferment and go.

To answer the op, yes, I use mine. For me, rack of lamb is the killer ap, its already cryo'd, just toss in for 1.5-2 hrs. Steaks too, along with the aforementioned bogus confit. Haven't really found a sweetspot for vegies.

Octopus? Do tell...

Actually stainless doesn't conduct heat as well as mild steel, but not sure whether that' s a plus or a minus as we're concerned about retention... If its free, I'd give it a go.

Why? You can season the A36 so that it's nonstick. Its much cheaper than stainless.

Jonas-Useful app. If it were up to me, I'd like to see the Celsius and Fahrenheit temps both displayed without the need to toggle. While I'm at it, the unit of thickness should likely change along with the temp, in an ideal world, although you do supply the ruler. I'll play some more.

I don't think the searzall is the tool for the job for anything that has some fat that needs to be more or less rendered-ie a duck breast or a chicken thigh. Probably not the skin side of salmon either. The heat is too intense and would carbonize the surface before it could do anything to the fat. It is the bomb for lamb chops. Worked well with 72 short ribs the other night as well.

I'm very impressed, at least with the TS8000. Looking at the specs, its twice the power of the 4000, which I wouldn't bother with. Lowes has the 8000 for 49.95, almost 15 bucks cheaper than Amazon or ebay. The Searzall with the 8000 has salamander like power. Sous vide strip, 1.5 min/side, coated with EVOO, superb. Hold it close, keep it moving.

Still waiting on my Searzall, supposed to ship in the next few weeks, will report back.

Echo the above. I have a remote fan of approx 1000cfm (Fantech) with their continuously variable control. I didn't install their muffler but wish I did, its noisy even though you can't hear the fan itself. Makeup air is an issue, but I'm in an old farmhouse, if I wasn't I'd want a system. Also keep in mind that these systems can put quite a load on HVAC when in operation.

A bit cowboy, but I use the cheap large Rubbermaid bins from WalMart, they're not "rigid" but rigid enough. And the food is in bags, so I don't worry about the plastic. Soft plastics are less of a BPA risk anyway.

Nice deal but today 1/15 only...

Agreed but not 2k....

I use a 28 qt container with a single circulator without issues. Start with hot tap water at 130 f. No problems keeping up with a 1000w heater at all. The average kitchen circuit is only 15 amps, so 1500wt load max. That's one circulator at full throttle.

Why? The anova is 1kw, and I use a 1kw bucket heater which is very quick and will heat tons of water-if you look at the reviews on Amazon, people are using it to heat small hot tubs and the like... . I doubt that you need the extra 500w , especially if you start with hot water.