gfweb

Mine too. Unless its cooked with bacon, white wine , garlic and a few red pepper flakes.

As you said, it seems like marketing jive. Really hard for me to see the utility of this furnace.

For instance, 1. if you boil food in water, the heat is applied completely by conduction. 2. if you bake food in an oven, most of the heat is by conduction from the food making direct contact with hot air. 3. if you are at an outdoor bonfire, you can still be burnt even the air temperature is - 60, really freezing cold, because you are being roasted by IR radiation. 4. If you broil food, that is mostly IR cooking. Microwave heat is strange, it is neither conduction nor radiation. The food cooks itself. dcarch Fair points. Rephrasing... What radiant heat isn't IR? Still seems like a tube oven to me.

A headless squid will seem to come to life when salty soy activates its neurons. Fascinating new(?) Japanese dish. http://neurobonkers.com/2012/03/01/odori-don/

So it cooks with IR...what heat isn't IR? I still don't get it. Its just a tube-oven no? How good is the temp control ?

Still just looks like an oddly shaped oven to me. What's the advantage over a box-shaped oven in the kitchen?

What cuts do you use this on?

I've been looking at buying a couple of these size cambros, one for brining and one for the Anova (or similar unit). Would you fit a whole chicken in this size tub? I would guess that this is big enough for brining, but do you think there would be sufficient liquid-to-chicken ratio (ha) to SV a whole bagged one? Or two separate halfs? Would one want to SV a whole bird? Breast is best at one temp and dark meat at another.

There's a sweet spot where the water volume is large enough to give thermal stability, but small enough to be within the ability of the SV unit to maintain the set temp. (Insulation could change the size of the container) I can't tell you what that point is, but I bet the Amova people can.

How is this different than an oven?

One of the perks of flying too much. US Airways has upgraded the food in FC a bit. Still some horrors, but occasionally decent stuff on domestic.

Hey,how you doin?

Where do you live now?

I do pretty much as you plan, except I sear <2min per side and for a really thin steak, less....... being careful to remove the steak from the oven at about 115-120 midsteak temp. The resting period mentioned by dcarch is key...the cooking finishes and juices are reabsorbed by the meat so that your steak isn't sitting in a pool of blood (actually myoglobin) when you cut it. A little salt before cooking, then salt, pepper and perhaps a dab of butter at the end.

For what dish does one need 0.1 degree precision?

Courtesy of USAirways. Could be worse...

Do regular Chinese homeowners have blast furnaces on their stoves or is it just a restaurant thing?

Over longer cooking times the temp drop from a big load of food is negligible assuming your heater is adequately powered. You can minimize the effect by using a large volume of water to cook in and insulating your vessel.

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.