origamicrane

I went looking for a coolerbox and came across this http://www.waeco.com/en/1296.php website says this cooler/hot box has +/- 1C accuracy It has 7 temperature settings between 50-65C so guess in 2C increments. The 14L and 21L unit costs less then £150. They also have a temperature data logger available for it. Could be a suitable alternative to a lab water bath?

I STILL do, after 40 some years. What is going to happen? Will my face turn yellow now? Oh... wait... it's already yellow. ← hehe you might go white?

thanks for the helpful comments. this might a nooby question but how do i calibrate it? do i just keep in mind that the analog setting "55" on the IC really means 57? or can i set it straight in some way? ← get hold of a good digital thermometer check the thermometer is accurate against steam and melting ice. Then turn on the IC select 50C and let it run until the water is at constant temperature, the yellow light will turn off. Then check the water temp on your digital thermometer corresponds to the analogue scale. If the IC until is out by more then 1C, you can adjust it using the fine adjustment screw, you will need a thin screwdriver to do that. Just turn it until the water temp, digital thermometer and analogus scale all match up.

nice, i got the same IC unit but mine labelled as a Haake c10. $100 thats a bargain and your one looks in very good condition. Just remember to give it a very thorough cleaning before it even goes near your kitchen. You should try to get a good digital thermometer to calibrate the IC unit as my one was a little out it meant my first 8 hour egg was 8 hours wasted. You need a fine flat head screwdriver and you can use the fine adjustment to set it.

fillet and cut into bite sized chunks lightly batter them, deep fry and then a quick stir fry with a little oil, garlic, spring onion and chilli they go great with deep fried garlic chips too

There are no UK stores that sell sous vide equipment that I know of. But if you only want to give sous vide a try the only things you really need are a digital thermometer, a food saver and a pot on a stove. Might be better just doing that initially to see if you like the results of SV before investing in a more professional set up. A step up from a pot on the stove would be an Auber or Sous Vide magic as stated above. Or you can try one of the following options 1. a large thermos vaccum pot (shuttle chef), http://www.thermalcookware.com/ http://www.galtak.com/thermos.html electronic thermometer from maplin and a foodsaver. Basically pack you food with the foodsaver put the food into the pot and bring up to temperature. Turn off the heat and put the lid on and the pot will maintain the temperature unattended. The pot loses about 1.5C every hour. So this can be used for seafood recipes where cooking times are typically under an hour also suitable for recipes up to say 4 hours cooking time and recipes that can tolerate some temperature fluctuations. 2. induction hob - there are some good ones that can maintain a pretty constant temp but again those ones are probably in the couple of hundred pound range. 3. Lab digital hotplate with stirrer. This is a good option as you can buy the hotplate relatively cheaply on ebay. You just need to get a new stirrer and metal pan. The good thing about using a digital hotplate is that even with a second hand one there is minimal chemcial health and saftey risk. You can also use it as a temperature controlled deep fat fryer 3. Buy new equipment off ebay. Every so often you can find brand new water baths, hotplates and immersion circualtors on ebay. I bought a brand new one off ebay for £250 from a seller in Singapore. You can always tell when they have been used as no matter how well you clean them they will have some limescale in the seams and joints of the housing. 4. Buy second hand off ebay. There is quite a lot of debate about the relative safety of using second hand water baths and immesion heaters as you have no idea what they been used for. And this equipment is usually employed for chemcial and biological testing. So there is a very real chemcial health and safety risk you have to be aware of. If you do buy secondhand clean them thoroughly with detergent, limescale remover, bleach and alcohol. Then do it again and again and again several times! and run it through several changes of hot water with it on for a few hours. 5. Buy off industiral auction sites. http://www.goindustry.com/en/ http://www.thebranfordgroup.com/ Again used equipment and usually cheaper then ebay. Some of the photos of the equipment look pretty crudey!! but sometimes you see units that looks reasonably clean and new. But you have to go collect the item yourself or get an agent/ courier to collect and that is usually very expensive. I bought two fisher scientific immersion circulators from these sites at £60 each. I ended up going to the Pfizer plant in Sandwich to pick these up. They were in excellent condition and dirt cheap, I resold them on ebay for £200 each. It looks like I made a really good profit on them? but once you factored in the fact I had to take half a day off work and the petrol used to get to the collection point I barely made a profit. 6. buy new There are a several lab suppliers that sell new IC unit http://www.fisher.co.uk http://www.coleparmer.co.uk http://www.cliftonfoodrange.co.uk/ http://www.cuisinetechnology.com/thermal-circulators.html http://www.julabo-sous-vide.com/products1.htm http://www.julabo.de/session_uk.asp http://ecomcat.jencons.co.uk/action_catalo...asp?sat=2&saa=3 http://www.camlab.co.uk/ http://www.grantsousvide.com/checkout.aspx the cheapest new IC unit I found was a Haake C10 from Fisher

Hey Jackal Yes, brush with vodka before putting it in the fridge. The full process would be: 1. pat the rind dry with paper towels. 2. score the rind all over with a scalpel or spike it using a spiked hammer or jaccard. 3. rub 2 tsp of sea salt into the rind and the cuts 4. brush evenly with 1 Tbsp vodka and into the fridge over night. 5. Just before you cook it sprinkle another teaspoon of salt over it. 6. preheat your oven to max (250C) and stick the belly in for 15 mins. 7. then reduce the heat to about 200C for 15 minutes 8. then 5-10 minutes 1 inch under a hot grill check constantly here to make sure it doesn't burn. But I got a feeling that it will be very hard to get good crackling after sous viding the pork belly skin. If i was doing sous vide pork belly I would remove the rind and turn that into crackling seperately.Sous vide the meat, when the meat is done cube it and finish it in a frying pan. hmm...... sounds good!! must go make !! PS: my full recipe is on recipe gullet http://recipes.egullet.org/recipes/r2100.html

japan centre in piccadilly does it find it on the veggy shelf counter btu is £10/piece It abotu the size of a fat medium carrot. doesn't keep very well either. or sometimes Atari-ya supoermarket has it but only seen it once in all the years i been going.

i cant recall being gassed in a chinese restaurant recently. treated with breathtaking Hong Kong rudeness yes, but there's no health and safety rule about that. Lucky im going japanese this lunchtime in soho s ← you been going to Wong Kei again?

To be honest not really. We use a lincat in my place. But those ovens are designed to allow for a lot of ducks to be hung vertically and they are small considering the number of ducks it can roast. They probably produce better result for less effort being designed to roast ducks. oh and they are probably cheaper too being made in china and not having passed any EU testing.

http://www.dailymail.co.uk/news/article-10...-Chinatown.html Before any of you tow the party line yes yes the ovens aren't CE approved. But those ovens have been used for years. Well no peking duck and suckling pig for a while.

hmm.... doubt i be able to afford that.

hi all I am thinking or running a cooking class and am looking for a kitchen to hire. I need a kitchen within central london that can fit 12 people and that is available for hire for 3 hour on a saturday afternoon. I am thinking of maybe a church, school, college, community centre kitchen or maybe a small restaurant or cafe that doesn't open on the weekends. If you have an ideas or suggestion please drop me a line thanks in advance.

borrow your friends' kitchens offer to cook for them as long as they buy the ingredients and do the washing up

I usually try to judge the meal and the food seperately. The meal being the sum of the experience and the food seperately. Most I spent was £115 at matsuri and it wasn't really worth it as it was quantity over quality. How about we also ask what the cheapest most spectacular meal you ever had?

there is also one from a dodgy telephone directory company too. They just send you an invoice and expect you to pay when you phone to query it they claim you agreed to it on the phone and they have a recording. Just ask them to send you the recording if they say they not allowed to do that just tell them to go chat with their lwayers and hang up.

What happens if you want to go to the loo? Actually, I can guess... ← i asked that too and seems like that is everyone's favoutire question too http://www.dinnerinthesky.com/faq.php

http://www.dinnerinthesky.com/ are they serious? I would love to see them pitch this idea to the judges in Dragon's Den. I believe this is floating above the tower of london at the moment as requested by forum admin: for future proofing this thread the link above shows a 22 seater dining table with a central food prep area for a chef. Think about a teppanyaki chef pod and diners sitted around him. Now attach the table and seats and all diners the table and have a crane lift the entire lot up into the air and you basically got a dining table in mid air. yes my description doesn't really do it justice. for those with a black and white tv the red ball is the one next to the green.

too be honest this doesn't really surprise me this place is so authentic they even have the lacklustre kitchen hygiene of mainland china! but to quote a friend of mine after a bout of delicious food poisoning at another establishment "the food there is tasty but dangerous"

Cut the carrot into 2 inch long and 1cm wide sticks. Depends how tender you want them but I believe the consensus was 83C for an hour.

try plain carrots just peel them, vac pack them and sous vide them. they will be the sweetest carrots she ever tasted. say no added sugar or anything else, if this method can do that for a plain carrot imagine what it could do for other dishes.

I know this is not china town but someone mentioned sichaun. I went here last week Gourmet San, 261 Bethnal Green Road, E2 heres someone review. http://www.deadinsect.co.uk/2007/09/gourme...green-road.html this place is really good. we had 8 lamb skewers, covered in chilli and cumin and very well grilled. chilli chicken, chilli pork, cooling cucumber, fried beans minced pork, spicy crab which was huge for the price and rice. total per head was just £11. Very authentic, everyone eating in there seemed to be young mainland chinese. Waitress have very little english and menu is all in chinese too. Place is more cafe then restaurant. Looked very popular judging by the number of people willing to wait for a table. Only bummer is it is out in bethnal green and quite a walk from the station. Having a chinese reader and speaker would help a lot in ordering here. Out of my all group this place rated well above Angeles and Bar shu. so give it a try if you ever in the area

hi ravelda I got that impression to from reading the scant restaruant reviews available. I will have a look at Reubens. thanks

huh? surely all the restaurants will be closed for the seder, it being friday an shabbat an all that?? ← hi jon how you been? i have absolutely no idea on jewish customs. i think its saturday night that they can stop fasting.

hi there I have a jewish friend coming into london and he asked me to find a restaurant to go to for passover meal? I had a dig on london eating for jewish restaurant but all the reviews seem to be pretty old. Can anyone recommend me a restaurant to take him to? thanks in advanced