gfweb

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.

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.