Toufas

Daniel's chicken dish looked exceptional. Did he sous vide the chicken breast first before frying it with the potato strings?

Why Glynn said that only few chefs know about activa? I am a demi chef and I know it... Yes I am a geek but... few chefs? Come on!

I hate the voiceover so far, it reminds me of masterchef.

Also a recommendation for lambs heart would be great!

After 12 hours, the belly came out nice but it wasn't a great piece to begin with. I made it into rilettes. The shoulder did not come out good. I am not blaming the method as it is, but the bad butchering (somebody else bought it for me) and that there was a hole at the seal, and there was water inside. I resealed it with some duck fat but it ended up a bit dry. I will probably use it as a base for something else. Wings are in @ 60c till tomorrow Now any recommendations for a rolled lamb breast? I've done 85@12h 72@24h, both good but maybe for something closer to medium?

I used your recipe last time!

82C is very high for pork. What cut are you using? I like chicken wings cooked in a 62C bath for 12 hours, then fried. I tend to do legs and thighs in a 64C bath for 1.5 hours. Its 1 piece from the shoulder and 1 piece of belly. I wanted to experiment with this: http://egullet.org/p1672174 Keller is doing his at 82.2 for 12h

I have 2 pieces of pork cooking at 82c right now for 12 hours. I also have some chicken wings and some chicken thighs that I would like to cook on the mean time. Sous vide dash was helpful with the thighs at this temperature, but is there a way that I could cook the wings as well?

nifeislife.co.uk has it as well.

I did the chuck steak at 60c for 24h. It's nice and beefy but nothing exciting

In greece when we used to catch octapus during my holidays the usual treatment to tenderize it was to bash it on the rocks for like 15-20 minutes.

Any advice on a chuck steak around 1 kilo? It's 25mm thick at its thickest point.

http://dabbous.co.uk/ Fay Maschler loved it. Planning to go really soon

Hi Toufas, I cook "presa ibérica" at 55ºC, time just to get the 55ºC to the core as determined by tables, then a quick sear. Amazing meat isn't it? Do you mean these tables: ?

I am lucky enough to have access to some iberico pork. I have a peace of pressa (its near the shoulderblade), i have eaten it lots of times cooked medium to medium rare. What temperature should I cook it sous vide?

michael voltaggio did this:

I made 18h pork belly @ 60c, it was very nice, but not meltingly tender I am now making a 36h @ 60c one to test the differences. Any recommendations for ox cheeks? I am thinking of making a reduction with stout,honey and stock , searing the cheeks and then sealing them with the reduction. Any idea on the cooking time and temp?

I am greek, the desserts that were mentioned are spot on. We also make a walnut cake that we serve with ice cream. Also loukoumades are served with cinnamon and honey but if I would go for something really greek I would choose mastic as the main flavour or my dessert.

I went to the one in chinatown last night, they didnt have it at all, and their system showed that it wasn't in greenwich either and that it hasn't been for 2 months now

The pork belly was really good. Not melt in the mouth tender, but it had its own character and it was miles better than anything else I have tried apart from confit. I will try other recipes next that call for longer cooking times. I had it in a 5% brine with some ras el hanout and the first slices accompanied my "blt" today.

Paul way to tease us with your chamber sealer! I miss the days when I was working in big kitchens and we had a chamber sealer (or 2) Hopefully my next place will have some sv gear.

Will the sous vide supreme rack fit inside a 290 x 265 x 305mm container?

The pork belly is in the sous vide now.

I tried the aubergine in 85c for 55 minutes. I was totally blown away, it tasted amazingly. My only concern right now is that my vac pack machine does not create an absolute vacuum and the whole liquid thing, even with the trick that was posted i still have some liquid collecting and not the vacuum that I would like. 1 week with it and already looking for something better? edit: maybe its because i am using the small bags?

My kit is here and its already cooking my first batch of chicken thighs! Would the sv dash cooking time be different with more bags of chicken inside vengroff?