ElsieD

It's already available in Canada and I just downloaded it. Thank you.

Emily, I have nothing to add to runwestierun except make these! You'll be glad you did.

I keep a bag of bacon bits in the freezer. They are Costco's Kirkland brand and I quite like them. I find they come in handy when I want to, say, add the equivalent to three slices of bacon to something and I don't feel like dirtying a pan. Looking at the ingredient list, it doesn't look like it contains anything you wouldn't find in bacon. They are also nice sized bits.

Bounty select-a- size. I buy them at Costco. In addition to the usual uses, I also use them to line a plate before putting say, a grilled cheese sandwich or toast on it as I find the paper towel keeps it from getting sort of soggy. Sometimes it becomes the plate.

Thank you Doug and Todd. I have ordered Doug's book from Amazon and watched Todd's video. Many thanks for responding.

We have had the pork chops and they were very tender. Mine had a few bloody spots in them and I found that a bit off-putting. When we have the other two chops I think I will bring them to 140 and see if that takes care of it. I don't want to overlook them, but I don't like bloody spots in my pork, either. The carrots were perfect, the fennel needed to be cooked to a higher temperature as they were too firm. Overall, I'm very happy with the items I have done so far. I am very appreciative of the help I received. I do plan on reading the SV thread, as soon as I have the time. No doubt I will learn many things from it. One last question - (just thought of it) the two remaining pork chops are currently in the fridge in their vacuum pack. Given that they spent 7 hours in a water bath at 135, how long can I keep them in the fridge? Or should I freeze them?

Vengroff, I just purchased the app. It looks like it will be really useful. I have also watched the videos. I do have one question - can I change it from Celsius to farhenite and mm to inches? I'm in Canada which does use the metric system but being a person " of a certain age" I am more comfortable with farhenite and inches. No big deal, as I can use metric, but I'm just wondering................

Does anyone know anything about this? It looks like an interesting app but the Apple store does not seem to have any info on who created it. Neither are there any reviews. I'm a new sous vide user who needs all the help she can get and am wondering if this app would be helpful. Thank you!

So we haven't eaten anything yet but I also cooked some carrots and a fennel bulb, which I quartered, added some dill and butter too and sous vided it at 183 for an hour. This is fun. I was careful to cool the chops very quickly using an ice bath with lots of ice. I do have a thermopan (the red one) and recorded a temperature of 34F in the ice bath. When we go to eat I'll reheat the chops at 135 then sear quickly and sort of glaze the veggies in a frying pan. This I can do while I cook up the mushroom risotto cakes we are having with it. Thanks for all your help it gave me a measure of confidence.

Why thank you, Rotuts, the light bulb just came on. So in the example given, I would start it at, say, one degree higher until it got up to temp, in say, 1.5 hours and then cook it for a further period of time (maybe 5.5 hours in this case) at 135? It will then have cooked for 7 hours. I would then (in my case) sear two of the chops for dinner and cool the other two in an ice bath for future searing and serving. Am I now understanding this correctly? Is the 5.5 hours called the pasteurization stage? Thanks again, to the both of you. And, I will create a log. Excellent idea.

So let's see if I understand this correctly. Rotuts says a rib chop takes from 6 to 8 hours. Chris, are you saying that if I up the temperature to 136 or 137 my chops are done in an hour and a half? That is a huge difference. Right now they have been gurgling away for 4 and a half hours.

Chris, how does that square with the times that rotuts posted? Sorry if I sound like an idiot but this is all so very, very, new to me.

Rotus, thanks for the guide. It helps. Chris, I want to get them to the point where all they need is quick sear to finish them off. In other words, cooked and hopefully nice and tender.

I'm brand new to sous vide cooking. I am using a PolyScience Immersion Circulator in a stock pot. Right now I have 4 bone in rib end pork chops in there which are 1.5 inches thick and individually vacuum sealed and seasoned with salt and pepper. The temperature is set at 135F. I plan on cooking them for 12 hours. I only have one thin little cookbook (I'm waiting on two others to arrive which will help a lot) and it is not very helpful. Can someone tell me if I am using the correct temperature setting and also if 12 hours is the correct amount of time? Thank you.

I scored big time this year. We opened our gifts last night and I'm still agog. Kitchen gifts I got from my swell hubby: SousVide Professional Chef Series Immersion Circulator by Polyscience Infrared Thermometer Brod & Taylor folding proofer Essential Pepin Bodum Burr Coffee Grinder IPad Holder for kitchen use Ricardo 2 in 1 measuring cup/scale Fine Cooking 2011 Annual Collection DVD Merry Christmas, everyone, wherever you are.

I did buy some of this. The label says "100% ground cocoa beans". It has, as might be expected, a very deep chocolate taste. It is ground much like coffee with some almost powdery bits and some granules. I like it but am still getting used to the taste. it sure is different from the regular hot chcolate that I am used to. Andie, if you would like me to, I'd be happy to send you a sample once the Christmas rush is over at the post office. Just pm me your mailing address.

Yes, that's right. I just found it on CI's web site.

Now that I think about it, in addition to asking about the temperature of the uncooked egg itself, what is the timing if you want to poach more than one egg at a time?

I am another huge poached egg fan. Is the egg straight out of the fridge or did you let it come to room temperature before putting it in the pan? I'm really keen to try this.

WagJag has a promotion right now on Camino chocolate. It is advertised as Fair Trade Camino bittersweet chocolate chips containing 71% cocoa. The ingredients are cacao mass, cane sugar, and cacao butter. There are no additives or emulsifiers. The price is $95 for 10kilos. My question is, can I use this for anything other than, say, chocolate chip cookies? Can I use it for molding chocolates? Ganache? it is a great deal but on the other hand, that is a lot of chocolate. Thank you.

Darienne, if you make them again using less sugar, can you post how they turned out? I made them with natural peanut butter (no sugar added) and found they were so sweet I couldn't eat them.

Andie, is this tray something you constructed? it sounds as though it would be a handy thing to have.

What make of burr grinders to people use? I'm in the market to replace my bodum blade grinder.

if you are still in Montreal today, there is a Premier Moisson at the Jean Talon market.

Emily, these were not greasy at all. I'm not knowledgeable enough about the science of baking to know if you can reduce the butter. These sure were good though and even better, the whole thing is made in minutes in the food processor. If you do make them and reduce the butter, please post the results.