HowardLi

Oh, I almost forgot. It should have a built-in temp compensator for thermocouple usage.

Make French onion soup and let us know how this technique works out? http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html

Like this? I've heard it puts a bad taste in the dog but I've never tried it myself.

Hate to bring this from the dead, but the thread is titled aptly enough. If doing the sausages SV, what is the best internal temp to cook to? 135F would certainly be the safe option, but is a higher temp preferred to gelatinize the tougher parts of the meat used in the sausage? Also, re: poaching in oil, one can ziploc the sausages in oil and SV the bag. Economical, and the sausage sees nothing but oil and inert plastic.

Is this similar to JKAL's apple texture modifying process on Serious Eats? Because that requires much higher temps. Or perhaps lower temps work, but necessitate longer times.

Is that a toilet tank!? Ingenious!

Would freezing and thawing do the same thing, I wonder.

Try this: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ Flaxseed oil seems to be highly regarded for seasoning.

http://www.varasanos.com/PizzaRecipe.htm www.pizzamaking.com http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.html

It matters what "people recommend" because...

I use either a hot plate (fifth burner) with a big pot, or an immersion heater in a cooler.

Why not? You can enjoy the drink longer if you prefer it to be free of water additions.

Freeze the drink in the same environment as the ice.

How do you explain crushed ice melting faster than cubed ice based on the above? Has there been scientific testing to prove your conclusion?

To avoid the issue of slower rising, could you not freeze the bread after it's risen, e.g right before it's shaped for the oven?

Would you know how to measure the height disparity? The easiest solution is to put something in the shorter ones, or alternately put "spacers" in all of them, with differing internal heights. The steel balls from small ball bearings might work, if you can get a few in different sizes. Barring that, you can make your own plugs out of small machine screws (I'm guessing #6-32 would be a workable size to start), and use nuts, doubled up, to set your own height.

So your issue is that there is no height adjustment with these plugs?

Could you describe in more detail these plugs?

Luzzo's! (east village)

Some sort of ceramic santoku... Kyocera?

You'd be correct that the heat energy exchange between the liquid and ice is the same in both glasses (how much water gets melted for an equivalent amount of cooling) if the glasses were in a closed system, which they are not. You're assuming that both drinks will have the same equilibrium temperature, and thus no energy loss to the outside environment. However, the drink will not have the same equilibrium temperature. Because of the greater surface area of the cubed ice, the drink will be overall colder since it is drawing energy out of the liquid at a faster rate (faster than the rate at which the room/air can heat up the drink). It may not be much, but there will be a temperature difference in the drink with the spherical ice since the rate at which it cools the drink will be less than the rate at which the cubed ice cools its drink. Hence, if the room/air is putting heat into the system at a constant rate, the drink with the smaller cooling rate (spherical ice) has to have a greater temperature. At equilibrium, the ice will also be at 0 degrees (or whatever temperature the liquid is at due to alcohol depression). Because both glasses have the same amount of heat energy in the ice, whether the ice starts at -20C or -8C, the same amount of ice would melt until the ice and water were at the same temperature. Therefore, the only melting after equilibrium would be due to the heat gain from the air of the room, which, for all intents and purposes, would be the same for both glasses. EDIT: I just realized something. If the drink is colder than 0 degrees

The surface area of the ice is one of the factors that affect cooling rate, yes. But we are not interested in cooling rate, are we? No, only how much water gets melted for an equivalent amount of cooling. But if you think about it, is it possible that one type of ice can be better than another? Assume all the ice is at the same temperature. You have two cups of water, one with cubed ice and one with a large ice sphere. The cubed ice glass will cool much faster. That much is obvious. Then, how do we determine how much ice melts, when the glasses are at equilibrium? Simple - the ice melts in proportion to the added heat energy from the liquid that is cooling. But, the (relative) heat energy is the same in both glasses! So what is in the cubed ice glass that allows for more ice to melted than the large sphere ice? If you can figure that out, you may be able to win a Nobel prize...

If you're talking about how much ice gets melted, yes. But that doesn't depend on the shape or surface area of the ice, only the temperature differential. By minimizing the surface area, less ice melts in a given time compared to ice with a comparatively larger surface area. How do you figure?

The little pocket in the top is begging for something to be put in it. Something fruity, or perhaps a graham cracker streusel as a nod to the tradition.

http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9/ref=sr_1_1?ie=UTF8&qid=1325895242&sr=8-1