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Yea, heck you can get the no-box one for $12 + shipping. Who needs a box? I'd really like to try Transglutaminase, but the cost and short shelf life has kept me away. I also wonder about inhaling that stuff. Yikes. Are you wearing a mask and gloves when working with it? I've been thinking of how different meats and skins contract under heat. Might be cool to glue something that contracts a lot under a torch to someting that doesn't and get some curls or corkscrews. Can you glue fish skin to beef? I read on the product site that it's also good for texture in yogurt. Have you tried adding it to someting like this? I'm really curous to how it effects yogurt with a high protein content. If you make it with a lot of nonfat dry milk powder or even some of the new protien powders on the market I wonder how solid it gets.

Cool. I saw something on ebay while looking for a gelato machine that might work as well. Search ebay or the net for "Spaghetti ice cream press". Shocking, I also found it at : http://spaghettiicecream.com/ice-cream-makers.htm Since it comes with a few different disks and can do lasagna it might be fun and you could always make your own disks. Not trying to dis your home depot noodle-zooka.

This topic is a long discussion with images

I haven't had any problems using non ISI brand chargers. You can get ISI brand off the internet in 24 packs for around $10-12. Other brands are a couple bucks less. Don't buy anything at the sporting goods store without making sure it's N2O. Most sporting needs are not food grade N20, but CO2. You can try ebay. Just watch the shipping prices. A local restaurant/bar/coffee house supply store might be a good place to find the 24 packs for a decent cash and carry price.

First, I am to cooking what a blind person is to lawn darts. I like to keep at it but sometimes it's painfull and I hurt others I will never again throw kosher salt into my Ancho Chile and Coffee sauce while it's reducing. Let's just say that I now know how to create that school science project volcano effect with delicious chile sauce and know how Pompeii must have smelled after the disaster.

I did Steel Cut oats on my Cuisinart slow cooker overnight. It's a 6.5 quart ceramic pot unit. I've learned that as nice looking as it is it runs hot on the low and high cooking settings. Now that I know this I actually cook everything with the Warm setting. That's the setting the unit switches to after the cooking timer shuts off. Warm goes to about 180-190F on my unit. Because my pot is on the large size the AB recipe would probably burn given the times etc even on the warm setting. My solution was to increase the volume: 2 cups Steel Cut Oats 6 cups water. + spice I let this go 9 hours on the warm setting and it turned out great. Add a little dark brown sugar and some banana's and watch your cholesterol drop like a rock. Every crock pot/slow cooker has a different heat range. I'm not suprised so many people get questionable results from the AB recipe. I'm going to try sous vide oats next. Crazy talk? Absolutely. After seeing some frozen fully cooked steel cut oats at Trader Joes the other day I'm getting excited about the possibilities of taking frozen vacuum packed oat pucks to work. I can't wait to find out if I'm making glue or something scrumptious.

My advice is to get them what they have on their registry iff you want to get them the knives, but don't get a different set. If you go ahead and buy another knife set or a couple of knives someone else will buy what's on the registry and then they will have too many knives as gifts. (Can one really have too many knives?). I've learned this the hard way myself. My gift was returned. I stick to registry items if the type of gift I want to give is on the list. If I want to give something else I make sure there isn't a like item on the registry list.

Dualit has a nice looking oven. I saw them at WS the other day. Dualit Convection Toaster Oven I have no idea how well it works, just thought it was nice looking and I liked the way the door sealed on the top.

I have a KA pro-line blender and LOVE it. It has a Ton of horsepower. I would have purchased a Vitamix, but they aren't exactly winning any beauty contests. KA Chef's Blender

Maybe try to simulate yogurt without really doing the culture. Smooth tangy/tart rice pudding comes to mind.

The culture strain has a lot to do with the flavor. Fat content is likely higher than in the states. Also, even the heavy fat brands may add pectin or other thickeners that I think take away from real creaminess and just add thickness. I make my own and used Brown Cow brand as the original starter. I just happen to like the flavor of their strain of bacteria.

Depending on the material and finish of the hood I would remove it and take it outside and hit it with some serious degreaser like automotive engine cleaner and some agressive scrubbing. If you can heat it up with a space heater or someting that would help the sovents. Like Steve mentioned steam is great too, but not everyone has some kind of steam cleaner. I've used paint thinner, laquer thinner etc before on stubborn baked on grease.

It's my understanding that bell peppers contain 0g Fat. No fat, no oil.

What I found was...1 cup oats and 2 1/3 cups water with the porridge cycle. Someone mentioned using the porridge cycle with the pre-washed rice setting to help prevent boil over or letting the oats sit overnight in the water.

Shortly after my post I got a PM from the thread starter.

You can order the same beef online from Tallgrass: https://www.tallgrassbeef.com/ecommerce/catalog/

http://www.julabo.com/jgmbh/us/produkte/products_cat12.htm If you have a Julabo unit they have a serial port on the back. You download the software, connect the unit to the laptop with a serial cable and away you go.

No, but I spoke with the sales rep for the midwest on the phone the other day. He offered to have me talk to the chefs at the Greenbrier Hotel and the Greenebrier Sporting Club who each bought one from Julabo. I think it is safe to say that any of the products that meet the exacting standards required in a lab are more than what we really need for culinary uses. The one thing I did not see on the Julabo (which you can find on the data sheet for the Polyscience, for example) is the media quantity in an open bath that the heater can hold at a given temperature. ← I have a Julabo unit and it works great. Like you say if it's fit for a lab it's more than fit for a kitchen. My Julabo is very well made. I believe they are German engineered. I can run it with my laptop using some free software Julabo offers on it's website. You can schedule the unit to turn on and off and if you wanted you can set up an advanced cooking pattern that changed over the cooking duration. You can also log and graph the temps etc and can control more than one at a time.

Here is a link to the actual company and not a reseller. http://www.edgeproinc.com/ Prices at dealers may or may not be better.

I also recommend a water bath. Some immersion types come with tanks and for the most part just unscrew from the top of the tank. You can then mount them on anything you like. I use a full size counter steam table. It was cheap, stainless, had a spigot for draining, insulated AND can be used as a steam table. Spend the money, you can always sell it later. These guys are holding value and increasing.

There is some discussion on making a cheap waterbath in the Is Sous Vide real cooking? thread. Fish tank heaters will not get hot enough. Really. They don't need to get too hot and it's good that they don't or your fish would be at risk. Crock pot temps vary and fluctuate. What you use really depends on how fussy you are and what you are trying to attempt. If you really want to play around with Sous Vide I'd recommend that you look at a used waterbath on ebay. I've bought a few for around $100 - $200.

http://www.thespicehouse.com/info/home.php

The Spice House on N Wells has them. I'd imagine they could help you with a large quantity. I think a pound was around $18 last time I was there.

I am NOT an expert and have not done anything like you are doing, however I have read that in the presence of lactic acid excessive nitrites can cause severe oxidation (oxymyoglobin). I think this is called "nitirite burn". I don't know if this is your issue or not. So, I guess one could look at the milk and the chemicals. Not knowing your chemical purity makes a person wonder. I hope someone who knows better than I can chime in. Good luck.