Kerry Beal

I just brown them in a bit of fat in a hot pan.

Those were one of my favourites from the International Cookie Cookbook.

The Brisket Chronicles. 1mid sized brisket - the point was cooked at 80C for 12 hours. Made fabulous sandwiches. 54.5 C for 24 hours 54.5 C for 48 hours 54.5 C for 72 hours. So the 72 hour version is not quite the magic that is 72 hour short ribs - but it is still damn fine. 24 and 48 hours - not quite tender enough. Would be fine sliced for sandwiches though.

Ah - you probably don't want to cut a hole in the lid! If you could find a round lid that fits (like for a round cambro) you could do a cutout to work around the Sanaire.

What sort of container are you using?

Score!!!!

Second go at the cereal - putting together a batch for Alleguede and I to polish on Monday. I realize that I was using way too much cool air the first time - adding a bit of chocolate and waiting for it to start to dry on it's own is the way to go - only adding the cold air to firm things up on occasion - got much smoother results. Grabbed a couple of pictures as the coating built up.

Which maslin pan did he get for you?

That looks wonderful - and an excellent excuse to watch my copy of Harold and Maude.

I'm going to let someone else answer the calibration question - I happen to have a reference thermometer so I check it with that. I'd probably go 57 degrees C or so.

I'd suggest a steak. A nice NY strip or rib steak. Give it 2-3 hours at 54.5 (if you like rare). Pat dry and quickly sear both sides with whatever method you have chosen.

So I suspect the lids would be even more challenging to remove than those on a mason jar in the chamber vac!

Looks pretty lovely to me David.

I have a chamber vac - so haven't had to try that.

$160 on amazon.com - check out automatic takoyaki machine. Oops - I see you beat me to it.

Welcome Trish. Pretty much the same deal I got on the oil from Amazon.ca I'll let someone who does a lot of meat answer the question on the fat.

Between the trip to Vegas and the hubby rewiring the basement I haven't been doing any freeze drying for a while. Finally fired it up - and this am pulled out the following. Some guacamole and some apricot spread. Dulce de leche. Wild blueberries.

Are these they?

Jim - did your raw potatoes go black at all after rehydrating? I was given to understand that they should be blanched.

But you'll notice that the OP was interested in a pan that could be used to brown sous vide fish - already cooked. Waiting for the fish to release will result in overcooked fish.

Not so thin they shatter - but not so thick they are clunky.

I score when it just gets tacky - then place under a weight as keychris suggests. After it sets the pieces snap apart.

Dill pickles are not crisp when reconstituted - and they remain very salty!

I like those blue Scott shop towels. Like a nice thick paper towel.

Sadly it will still be a couple of days before I can get to it - so likely wouldn't help - but great idea.