gfweb

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.

The short rib that I cured and cooked simultaneously was about the size of a big bratwurst and is not a dense piece of meat, so it would be a good subject for the experiment that I did. My point re the chuck was that over several days curing a dense thick cut did fail to have the center of it cured...so certainly there is a time-to-cure-curve that varies with thickness and probably cut of meat. It'd be nice to have that data and save time with curing. Even so, for me this quick corning opens up possibilities I hadn't considered.

I had an extra short rib yesterday and just for the heck of it covered it with corned beef spices and the appropriate amount of salt and pink salt for the weight...and then popped it into the SV at 140 for 24 hours. Took it out just now and it looked and tasted just like the corned beef I screw around with for a week or so. Now perhaps a whole brisket will take a little longer to cure, but I wonder if the traditional few days to a week isn't a bit too long. I once had a chuck roast that I was curing have a brown central cm (as opposed to pink and cured), but it was thick and a dense cut of meat.

Uggh. Nothing worse than a nice plate of whatever that has had OO slopped all over it. Not in my mashed potatoes...not on my cheese course...not on salumi. And I don't dislike OO....but enough already.

Give the kids what you can. Keep an eye out for jobs with a better schedule. Doing the most you can in your career may not be the most important thing. If you can't have time with them in quantity, quality time will have to do. A parent who actually listens to his kids accomplishes more than he thinks. All these cliches are true.

As a person reasonably schooled in the art, I have a hard time finding novelty in a heater combined with a circulator. Magnetic stirrer/hotplates have been in labs for what 40 years? Aquariums have had circulators and heaters even longer. This is unanticipated? One of the functions of a patent in the modern era is to provide an expense barrier to small companies trying to enter the market. Not only do they have to make their product, they have to have a war chest to attack the possibly invalid patents of the behemoth when they are sued for infringement.

That's not their only response. Just before Thanksgiving, they sued Sansaire, asserting infringement of U.S. Pat. No. 8469678. The patent requires molded housings, suggesting that Anova is not a likely next target. Sounds like neither a novel nor an unanticipated feature.

So long as it stays warm...and I'm not forced to eat stuff I don't like to get at what I do like...do any damn fool thing you like with the plating if it makes you happy.

I've auditioned several over the years, including a Waring "pro" model. None could get to 375 and all were a small oil volume. I've gone to the dutch oven and can't see a reason to go back. Big oil volume, easy cleanup...not "one more gadget" in the kitchen. If fires are a concern the oven will work on an induction plate.

I bet a dunk in hot oil would produce the same effect ala the turkey porchetta discussed elsewhere. That'd knock 5 hours off the time.

S-E-V-E-N Months. Seriously?

Nasty cuts indeed. I use mine at least weekly too. Ever make a big dish of potatoes augratin or potato chips with a knife? No thanks. Kevlar glove is essential ...or a towel...or the holder.

I see that issue, but it never is a real problem for me on my Microplane v blade re Kevlar gloves...ABSOLUTELY!

I loved your response about" not coming to buy tuna". Mine was similar when I was offered a dawn tour a few years ago. Jet lag plus hangover nixed the trip. Good judgement I think.

This a good idea. Fast thaw and a speedy passage thru the danger zone.

not in the near future...but with us you never know. This shouldn't prevent me buying appliances. I hold off very long on the other side of the ocean because we didn't know when we would be moving. Ok. 1 Magimix 12 cups (free shipping today on WS) + Waring stick blender. 299.95 dollars + 75.95 (including shipping price) or Cuisinart 14 cups 152.15 dollars + breville immersion blender (which come with the mini mixer) 99.66 dollars Around 125 dollars difference. HhHHHmmm, I still have today to think. $125 is a lot, but not when its spread over the (longer) lifetime of the better product. Yes, its up-front money, but still...

I have reapplied turkey skin to a breast and trussed it prior to sous vide and it stuck fine after frying when the trussing was removed.

I still lust after a combi oven and they are coming down in price....

Dinner table before being stormed by hungry guests. Menu: SV Turkey breast (140F), roasted dark meat (155F), turkey stock gravy, cranberry onion conserve, au gratin yukon golds, braised kale, red cabbage braised in apple juice , mashed yams (allspice, brown sugar and liquid smoke), corn bread with and without jalapenos, stuffing. A good time was had by all.

I find a micro food processor the perfect complement to the mandolin. http://www.amazon.com/Cuisinart-DLC-2A-Mini-Prep-Processor-White/dp/B0000645YL/ref=sr_1_4?ie=UTF8&qid=1385743372&sr=8-4&keywords=mini+prep%C2'> Black is the best color. Red is second best. There are long eG threads on which big food processor or mixer is best. Lots of personal bias. About the only true nugget I've gleaned from them is that older KA mixers and Cuisinart processors are more powerful and more sturdy. Therefore you might check out eBay before buying new.

Candying pecans at the moment. Cornbread to follow.