ojisan

I use dried shitake quite a bit, and save out the stems for stock.

In case folks don't know - the included credit card sized thingie is actually a USB flash drive with a pdf manual on it. And to answer jmasur - the firmware version is shown on the splash screen when powered on.

You'll want containers that are min. 8" deep, and polycarbonate (good up to 210ºF), or maybe restaurant supply s.s. food pans. I ended up with this 12 qt. Cambro for smaller loads, as well as this full size pan for max. capacity (I waited for a WS free shipping day). I tried (and liked) this 12"x18" box, but the design of the rim would have required surgery that I was not happy with. I've tried beer coolers in the past, but was not comfortable with the plastic particles released into the water - the result of not being suitable with high temps that SV requires.

On electric stoves, use two burners on high and low.

Secret spice ingredients: http://nyti.ms/1alnpNU

Get the 120. http://www.edgeproinc.com/Sharpening-Stones/120-Grit-Coarse-Stone-p13.html

I use a 16" round bottom carbon steel wok that I use on an Eastman Big Kahuna propane burner. For indoor use on a gas or electric stove, I use a 12" Peking pan. http://amzn.to/H4JKbE Whatever you buy, get a lid - for fire safety.

http://www.metric-conversions.org/temperature/celsius-to-fahrenheit.htm

I believe the Anova touch screens are made from recycled Pacman Game Boys.

Amazon refused to publish my review of the Fissler, which included the following: Check Fissler's website to verify their U.S. authorized resellers, which is important because "All Fissler products must be purchased from an Authorized Dealer in the United States or Canada in order for Fissler USA to honor any manufacturer's warranties." Most of Amazon's vendors are not authorized Fissler dealers, including a few who claim to be.

If you're going to get an EdgePro, buy it from the guy who makes it: http://www.edgeproinc.com Take a look at the videos on his website too.

I recall that the ingredients differ in Asian and Europe versions. The Made in Germany version that I have contains: - soy sauce (water, salt, wheat), msg, salt, water, acetic acid, yeast, dextrose, inosine monophosphate, artificial color.

My Anova v.2 update arrived today - I had been expecting Anova to update my original unit which I only just purchased 8/24, but instead I received a new unit. One of the hardware improvements is a stabilizing post that's tied to the heating element. I'm trying it now with an 18 hr./65ºC baby back rib test, and so far the out-of-the-box Anova is within .1º of my Thermopen. Keeping in mind that the Thermopen claims accuracy of +/- .4ºC It'll be interesting to see how Nomiko, Sansaire and PolySci fare in this market, and I'm grateful that the competition exists.

The specs on this Thermoworks timer looks very good: http://www.thermoworks.com/products/timers/timestick.html#Specifications

Here is Fissler's warranty info: http://www.fisslerusa.com/sample/1aboutfissler/index04.php "All Fissler products must be purchased from an Authorized Dealer in the United States or Canada in order for Fissler USA to honor any manufacturer’s warranties." I believe Roland (the US distributor) requires a copy of your original receipt to verify the retailer for warranty work. I assume if you purchase a greymarket Fissler, the warranty would be covered by the factory in Germany. Nikon USA's policy is the same. Only cameras/lenses imported by Nikon USA are covered in the US. If greymarket, they won't touch it, and you'll have to send it to Japan for international warranty service.

To clarify: Amazon does not sell Fissler directly (Amazon is not an authorized reseller). Instead, 3rd party vendors sell Fisslers through Amazon, and Amazon provides fulfillment for some of them. My point is that many of the vendors are not authorized Fissler dealers, therefore no warranty.

Take note if you purchase your Fissler from Amazon... I contacted Fissler via their US website to inquire about their warranty, and specifically to verify an Amazon review I came across. Here is their reply: Thank you for your response. The Vitaquick has a limited lifetime warranty.... However, the vendor of Amazon, [xxxxx] does not seem to be an authorized dealer. Please check our website www.fisslerusa.com and to go the Where to Buy tab for a list of authorized dealers. If products are purchased from an unauthorized dealer, the warranty is not valid. I don't know if other manufacturers (Kuhn Rikon, etc.) have the same policy.

Alas, I did not time how long it took to gain high pressure, nor how long it took for the pressure indicator to completely recede. However, it did take 13 min. until there was NO pressure in the pot. (I was allowing the extra time because the chickpeas were 4 yrs. old.) The lid is marked US, and the manufacturing date is 1013 (10th week of 2013). The next time I use it, I will time both how long to gain and lose pressure. I have been timing it so the white ring shows completely. [i think you meant "we can safely deduce that the over-pressure release will be 2-7psi MORE than the operating pressure.]? p.s. - Your HipPressure website timings for risotto and soft-boiled eggs are spot-on.

I did not brine the chickpeas, and didn't try a 22 min. version (I didn't have any more chickpeas to test, and also felt the 13 min. version was already over cooked. Maybe the 13 min natural release was too long.) FWIW, I used a 6L model, have a gas stove and am at sea level. Regarding the manual, it says Setting 2 operates at 60kPa, and, "If setting 2 is exceeded, the control valve automatically depressurizes so that the pressure does not surpass a maximum of 14.50 PSI (100 kPa)." I interpret this as saying the Vitaquick will blow out when it reaches 14.5, not that it cooks at 14.50. If the 13 min. chickpea test is a reliable indicator, it appears that the Vitaquick actually is a 15-ish lb. cooker, and Fissler's specs are off. Hopefully other Vitaquick owners will run the same test, as well as KR owners too for comparison. I support Ms. Pazzaglia's findings and her contribution to the pressure cooking community. I've also never been a fan of ATF due to their We Know What's Right and Everyone Else Is Wrong attitude, and consider their pressure cooker findings to be suspect especially after reading the Amazon reviews on timing inaccuracies in their new Pressure Cooker Perfection book.

I was ready to return the Fissler, but decided to first try Laura's test: - 1 C. chickpeas (purchased '09), soaked 8 hrs. - 4 C. water; cooked at high pressure, 13 min. - natural release, 13 min. - result: ceci's were intact; texture was creamy soft, like a baked potato; overcooked? - about 3 C. liquid left over Anyone else tried this test?

Right before I placed my order (Sept. 17) for the Fissler, I sent an email to Fissler's website, asking about the operating pressure. The response from <Receptionist@rolandinc.com> was: "The Vitaquick operates at 9-11 PSI on the low setting and 13-15 PSI on the high setting. At normal altitude, it would be 11 and 15." Hmm....

My eyes are closed, and I'm concentrating, but I still can't see your unboxing video....

The whites require a higher temp than the yolks. Try a time/temps that suits your yolk prefs, then drop the egg into boiling water for a brief while to set the whites. Or, how about looking into your poached/soft boiled eggs in a pressure cooker?

61.99ºC?

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