gfweb

Yeah. I wouldn't use these juices for anything.

In rats the amount of Sodium Nitrate that kills half of the rats its given to is about 1.3 g/kg. Humans are around 60 kg or more so 60 x 1.3 is 78 grams. So it would take a whole lot to poison us. Pink salt is mostly NaCl with only a little nitrate added (how much I don't know off hand) but it is far far from 50%. And there isn't much pink salt in a rub. How much of the nitrate reacts and becomes nitrous oxide in the curing process? Most of it (I believe). So, by my seat of the pants math, the amount of nitrate that could be there is quite small and safe.

Looking at the comments on Amazon, it seems that the size is an issue for several commenters.

Wait! I don't need more counterspace. I can put this little fellow on top of the BSO!

The 1/4 pan that just fits in the BSO wouldn't fit in the combi oven. Could one get more than two ribeyes in this fellow? Just a little bigger and I'm sold.

Xmas eve at Sicilian friend's house- She did the Sunday sauce/meats/pasta and tortoni for dessert. We brought the 7 fishes for the app (smoked whitefish, smoked oysters, shrimp w/remoulade, crab dip, lox, pulpo, tuna rolls). Very nice but too much food. Thankfully, she kept the raisins out of the meatballs. Xmas lunch- Smoked/SV turkey breast salad (with pimenton, quartered red grapes, crumbled candied pecans and pickled onions). Blueberry crumble for dessert. Xmas dinner- big fat filet mignons sitting on fine-sliced onions braised in red wine and soy (amazing combination), savory and sweet mashed smoked yams, yukon gold au gratin, steamed asparagus w/ brown butter. Dessert was individual sticky toffee puddings. Burp.

I've been thinking about this for a while. I don't need one but I want one. From what I understand, the temp control is good enough at the low end to do sous vide-like tricks with meats. The interior looks small. But that price at WS is amazing. If I had more counterspace...

If it was a whole ham in the bag, I doubt that the nitrate could penetrate all of the ham over less than 5 days or so. Maybe longer. I've had a chunk of chuck fail to completely cure in the center over 5 days. Smaller amounts are definitely doable overnight even. I make corned beef of short ribs this way and it tastes perfect. Whether it is adequately preserved by nitrate is another matter; its all the right color, but I'm not sure of the kinetics of curing for spoilage prevention. In any event it is safe for us because we eat it too quickly,

Sounds like an Elvis-skiver

Maybe its a BSO!

Ouch. Being without the BSO for Xmas dinner would be a trial in our house.

My BSO will trip the circuit breaker occasionally if my wife plugs in her stupid space heater to the wrong outlet.

Raisins. When I find one in a nice pastry it might as well be a cockaroach in there. A Sicilian friend puts them in her meatballs. Why does that seem like a good idea in Sicily? Yuck.

yes, that's true. My husband is totally addicted to that kimchi, no matter what's on the menu, the kimchi jar is there! But he cannot have his salame and jamon without red wine This could be a topic of its own. "What condiment does your husband/fiance/son-in-law insist on using inappropriately?" Sriracha/tabasco or Ranch dressing would probably lead the list.

I agree with rotuts, my 13-year-old edge sealer is not junk but still going strong and is good enough for all SV cooking, and sealing liquids is possible as well, see the links in my earlier post upthread. I agree with rotuts, my 13-year-old edge sealer is not junk but still going strong and is good enough for all SV cooking, and sealing liquids is possible as well, see the links in my earlier post upthread. I do most of my SV in zip lock bags and don't need a chamber sealer unless it would be more sturdy than the edge sealing units that don't hold up. I've had the vacuum sensors die and two pumps die with light use. Pedro, I'm glad you have a sealer that hasn't died. What make is it?

The clamp machines sure are junk. I've gone through three of them. I wonder if it is inherent in that sort of unit. We need an engineer (Anova Jeff perhaps) to weigh in. It could be that the chamber design could be made better more cheaply than the clamp.

I have often made corned beef out of round. Cooked SV it is tender and tasty.

By pink salt, you mean curing salt, right?

Polyscience says Sansaire infringes on its patents.

Yeah, at $199 it won't go much lower and beats the price of used lab circulators on eBay. Only DIY is cheaper.

Does it need cooking?

Head to head review http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

Make some toast at least.

Why is durum necessary?

I've recently fallen in love with silicone lids for pans. CHEAP and uber-useful