gfweb

I second that.

I would SV steaks, then salt and sear on a hot pan then salt again. If you salt prior to a longish SV (eg >3 to 4 hours) the meat may get a slightly "cured" taste. I recall a pork tenderloin that I salted well then cold smoked and then SVd with rosemary and garlic. It tasted like a hot dog. . You can season with spices or herbed butter etc prior to a long SV, just not salt in my experience. Perhaps someone has studied this...

Keeping it in the already pasteurized bag is better. changing bags can introduce bacteria.

It will be interesting to see if Polyscience tries to convince us that it is Lexus and Anova is Ford.

I'll drink anything but milk or hot tea with dinner. My parents drank coffee with dinner till they died.

"one of the reasons she had to move away was that she couldn't get used to everyone canning things all the time" Makes perfect sense. Canning really gets on my nerves too.

Ruhlman is the guy who ages his egg nog for a year and keeps stock on the stove top, unheated, for days.

I have one of them, but the bags are pricy, so I just use water immersion to get the air out of the bag, because I'm a cheapskate.

I routinely use ziploc bags (the ones without the zipper, which tends to leak) when I intend to eat the dish within a day of SVing. If I'm going to freeze it then I vacuum seal it to prevent freezer burn. I gather that there is concern that heating the polyethylene makes bad things happen. I haven't seen anything authoritative saying that this indeed a real problem and my family seems to be fine. (for perspective, consider that browned crusty meat and smoked meat are chock full of proven carcinogens). Beer coolers are great, but with a powerful immersion heater you might do great using a small pot with a towel for insulation. Worth doing? But of course!

RFID wouldn't be cheap. A reader is a few hundred dollars and the chips vary in price from $ 0.50 to a buck or two depending on features and number purchased. That's a large percentage of the cost of food in the freezer and saving stuff from spoiling might not be enough of a savings to justify the cost of the system.

I was thinking the same thing. Very do-able.

Sounds odd. What altitude are you? And how much different was the boiling delta?

Ditto

Toast your spices!

Cooking on the line is not a sport. You bet on sports. Nobody in their right mind bets on a line cook.

The idea is that I know how many servings I need and make just that amount. Doesn't work for guests who look disappointed if there aren't extra servings.

I see no harm in washing chicken. I just don't see the point.

I've lost respect for them all. Except Beard who was from another age. And the Rombauers for whom I never had respect. You wash things you eat raw not things you cook.

For me it'd be potatoes au gratin by the baking dish-full. I'd eat it all. My solution is to make individual servings in a silicon cup cake pan. Looks pretty, tastes the same, portion controlled.

Pump Motors are rated for 5K hours per warranty and will last much longer if you actually take care of the system - The pump design on the current system is one of the more innovative designs we've cooked up - @ 12 liters(3gal)/min might seem ok just by itself but you can vector the output to any angle allowing you to create good circulation even when you have large bags in the pot. This is especially effective when you have a round pot - you angle the flow around the edge which feeds back into itself. What does "taking care of the system" involve?

Not so sure about that. You can copyright unique processes and the printed page but not the ingredient list and instructions, I've been told.

I just googled some "french bread, sirloin, green beans" and got a few recipes of unknown quality, but mostly noise. An app that cuts through that wouldn't be a bad thing.

Jeffery Steingarten wrote a nice piece on t he baguette several years ago. Worth finding.

Interesting idea. Might be fun. Quality of recipes will be key. I wouldn't just use any crap recipe that you don't KNOW is good. Must have been tested by a reliable source eg Epicurious.

Six days seems pretty quick. Shouldn't it be more translucent?