gfweb

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

On my stove, the small AC saucier is unstable because of the configuration of the grate over the burner. I have a shallow 2 quart straight sided saute pan that is broad enough to use with a big strainer and not lose liquids.

A little EtOH on board makes it hurt less...

Put the dry ice in alcohol. That will get the temp down fast.

The thing with using a mandoline is you have to slice vigorously. If you do it carefully, as seems sensible, it is difficult to use. And therein lies the problem. If you whip that potato through the blade it is easy to cut the potato and to cut yourself. So some use a towel to grasp the veg... or a holder (which I find awkward and wasteful) or a kevlar glove (my choice). You can cut a big baking dish of just right sliced potatoes for au gratin in a minute or two.

The more water Anova has the quieter she is.

I wonder about ongoing low grade fermentation bursting the vessel even in the fridge.

Experimentation, for one. A 24 hour cure/cook of multiple small pieces is an affordable and quick enough return for me to want to try varying the spices etc. and comparing head to head (or brisket to brisket). I'm pondering doing meats other than pork and beef as well.