jmolinari

This is pretty awesome...too bad a 1/2" stainless plate 24x24 is $500! May i ask if your really was that much or if you found some source of cheap stainless plate?

it would have to retune for each appliance/heater/vessel combination. Or you could write down the P, I and D values for each appliance after autotuning once on each appliance, and input them manually, avoiding the autotuning, which in essence figures out those values for you.

MAking just stock makes a PC worthwhile! i've used it for pork belly braised in asian stuff (soy, star anise etc.) came out meltingly tender in 30-45 minutes. My problem with doing beans in the PC is that the timing is critical. Too short and they're raw, too long and you have bean mush

I get my bags on ebay...haven't had problems.

Does anyone know the name of the clamp type used to hang circulators off the edge of vats? I have a used Lauda MS, but no clamp. I see bolt holes in teh base where it appears a clamp would go....

What a good idea! I would have probably just stuck it in the freezer for making stock, but this way you actually get all the meat. I'm going to remember this trick! I ALMOST threw it away! Crazy me

The other day i had some leftover meat from the shank portion of a Mangalitza pig leg after i butchered it for curing purposes, and i figured, why not sous vide it! Put it in a bag with just salt and a touch of peanut oil. Cooked at 140 for 48 hours. Removed from bag, picked from bone and broiled for a couple minutes to just give it some color. I had a good amount of liquid in the bag, which i microwaved to a boil to solidify the proteins which i was planning to strain. Then i realized if i strained the flotsam out i wouldn't have much sauce left, plus the coagulated proteins had a lot of flavor! So i added a pinch of xanthan and blended it with a handheld blender. It turned into a super porky delicious rich sauce. Served over grits which had some of the rendered mangalitza fat added to them...

I think the drying of the wings is important after SV, and before frying. I did Keller's fried chicken and SV first, then coated in flour and fried there was poor adhesion of the crust. I actually asked Dave Arnold @ Cooking Issues, and he suggested letting them dry raelly well before coating.... Haven't tried it yet. What about SV with the buffalo sauce in the bag. I imagine the cayenne and vinegar and salt would penetrate quite well. Dry, then fry

You could use it to make vietnamese caramel pork and eggs. Just a quick search: http://www.pigpigscorner.com/2011/04/vietnamese-braised-pork-and-eggs-in.html http://www.theravenouscouple.com/2009/10/thit-kho-caramelized-braised-pork-and-eggs.html

MY concern with that method is that the whole bag is not under water, meaning that if there was any of the meat that rubbed on an area of the bag that doesn't end up underwater and you go for a super long cook time, it's possible that any bacteria will multiple and recontaminate your now pasteurized meat. I always make sure the bags are fully submerged. Like with my comment on storing liquid in bags, you leave a long tail. I believe Pedro also seals marbles in the bags to make sure they keep submerged. I thought Pedro's hanger method the top of the bag is out of the water hanging from a hanger?

I was just gonna say it's 6.5x6.5x6.75....

MY concern with that method is that the whole bag is not under water, meaning that if there was any of the meat that rubbed on an area of the bag that doesn't end up underwater and you go for a super long cook time, it's possible that any bacteria will multiple and recontaminate your now pasteurized meat. I always make sure the bags are fully submerged.

Actually, that's a good point in favor, IMO, of the KA model. The motor give you a nice constant speed and leaves you both hands free to feed dough. It's been a long time since I used an Atlas machine, but if I recall, trying to juggle the dough and crank at the same time led to more uneven cranking or feeding, resulting in more uneven dough. The Atlas is a perfectly capable machine, but the KA one has no drawbacks (other than price) and some significant benefits. Good point...i remember using my Imperia and having some unevenness because of non-constant motor speed.

I'm all for control, but what control exactly do you want to keep while making pasta? How fast the crank turns? That's controlled by the KA motor speed. What else does a manual crank give you? The espresso machine comparison is invalid. The difference between those 2 is that the items you control in a semi-auto espresso machine affect the product outcome. I've had both pasta machines, and i would never recommend a manual crank unless you a) can't afford the electric one, b) need to use it where there is no power, c) don't have a KA to attach it to.

i must have put it down too soon...i don't think i read those!

I must be the only person who didn't like the 2nd issue. Seems like a bunch of "fluff" articles, with no real imparted knowledge... let's see what issue 3 has in store!

I've had the same issue with my BlueStar. The best adhesive i've found is JB Weld. I can tell that's gonna give up eventually too..Then i'll tyr high temperature gasket adhesive for engines...

thanks. foudn them on some torrents.

how are people in the US watching this show? What british channel is it on here? Didn't see it on BBC america

Thickness is edge to edge..not edge to center. I would assume sous vide dash app takes into account heating from all sides.

53 is essentially where pasteurization stops. Most people in the forum don't recommend going below 55. It could be that your calibration was off and you were just below 53 and the meat essentially rotted because your bath wasn't hot enough to kill the bacteria.

The dies from the KA grinder are 3/16 and 1/4"

The food wasn't very good, I agree. But, that wasn't the reason I recommended Highway 4...if you missed their line of spirits, you missed something special. Since we're not big drinkers we went for the food. We did not try the spirits...oh well.

I love the costco ones because they're about the size of a bath towel Though, it does feel wasteful sometimes....

You're right, you don't. I apologize. To each their own of course. My point was simply "if it tastes the same, why do extra work"..that's all.