adey73

Tim, anymore news on pulling the perfect shot helped by your PID?

don't know if you'll be able to watch but here's the link to series2 www.bbc.co.uk/food/tv_and_radio/perfection/

Is the Justin North book better than the Becasse book?

Is it like the restructuring of watermelon/strawberry under vacuum? does the vacuum break down the cell walls? Thanks in advance

so how do I that with my Vac Packer?

Any idea what temp and what duration he good the spinach for Doc?

The new second Series starts here in the UK next Tuesday 16th October starting with Chicken Tikka Masala.

Really sounds interesting and I want to do it. But three questions 1) How does the coffe taste, vaste improvement? 2) Where do you attach the second pid for the steam? 3) Any snaps?

keep googling but I can't find the 8litre available in the UK? any idea where you say it Nathan?

Wow You get that from the Uk?

What Constitutes gourmet bacon?

I've got one of those for doing heston blumenthals thrice cooked chips. The vacuum in my experience doesn't make it overnight, even if you grease the seal. You thought of the smaller desi-vac? http://www.control3.com/3163p.htm

Thanks, I read up on the links after I posted yesterday.

You got a free link to your bacon article?

We share a common language and English is obviously the lingua franca of the world, but yesterdays Imperial measurements are not, why not add metric in brackets? It's the worlds favourite system and book will seep across borders. No offence, really, really, really no offence, but there's no recipe or technique that I would hand over my hard-earned for (though I see that may well be your intention not to be flash). Why not gradations of difficulty or at least a few wiseacre recipes with photos for the whole porness of it all. Best wishes, from the old country, Adey

So Slkinsey, the Silvia with a PID controller in-particular is the best bit of kit for the cash? do I set what temperature I want with the digital Pid & it achieves it (like a Pid controlled waterbath)? And what kind of temp am I wanting for this? Thanks in advance.

thanks as always for sharing. I receive your website updates daily, and they really are the most welcome item in my inbox.

but what is the optimum temperature to release the oils from the beans? Or is that dependant of the variety?

Can I trump everyone with this top idiot question. Even though I only have a rudimentary idea what your talking about. (is it that the heat of water to get the most out of the bean has to be a lot higher than domestic machines provide?). How do this kit do that and how can I do it too? (forgive me I'm an egullet sheep)

I'd buy as long as it does not publish those gurning slugs AA Gill or Giles Coren.

Nathanm, I've got a chamber vac machine and waterbath/circulators but have not used them for stock making. I follow the Peter Barhum method of brown (for Malliard) then mince (for extra surface area) the ingredients as you say. But if I use the pressure cooker that Heston B has written about the resulting stock always has a bitter dry/powder aftertaste on the palate. why is this? So I've guiltily followed the inefficient candle-light/infusion of heat for 12 hours instead. So if I use sealed bags, in your opinion, what temperature and for how long is optimum?

ok I'll give a go this weekend. Thanks

Wahoo! $87 poorer!

I haven't had any problems with the site. A part from envy at our American cousins having access when I don't. My card is waiting for the shipping info!

Are we in the UK going to be allowed to Pre-order?