billieboy

I shouldn't really answer this as I don't have one nor have I ever used one, but it seems to me a uni-tasker, especially with the special cutting board. If you were going to hack up 100lbs of parsley, I would go for it. Otherwise, ever hear of a chef's knife? Just my $.02 Bill

In Chicago???

I eat cheddar cheese like kids eat candy. Whenever it is on sale, I stock up and freeze it in the original package. Vacuum packed I think. Never had any problem or noticed any difference in flavour or texture. I did buy some cream cheese on sale once and froze it. Not so good. It tasted ok but had a grainy texture. Not creamed anymore. Hope this helps. Bill

Annie, I think, no...know, I would like you Bill

I might also suggest fried rice!!! It is a blank slate. You can add anything you have in the back of your fidge to use up leftovers. It always tastes great. Cheap too Bill

I am a round eye Canadian. My eating habits are simple. I will eat anything that won't eat me first. Bill

Just ordered the extra precision. I think it will work great for a fermentation chamber for salamis and in cheesemaking. excited about the possibilities. As for the the circulation bubbler, any insight into this. I'm assuming an aqauirium pump and something that can withstand high temps for an aerator? ← Yes I thought of that too..they are dirt cheap and would add circulation to the water. The temps in sous vide don't seem to be high enough to hurt a bit of plastic tubing. Bill

Maggie, I understand your situation. Since my wife died, I have had to learn to cook (OMG) and I am on old age pension. I have learned.... Check the flyers every week. For example this week foodland has green peppers on for $1 a lb. 3lbs of bacon for $5..Thank God for freezers. Baked beans are cheap and dirty and healthy. The only expensive thing is the Maple syrup. http://gonewengland.about.com/gi/dynamic/o...m/recipe13.html These are the best I have ever tasted, bar none. Good luck and God Bless Bill

Just to stay on topic, this is about SALTING and flavour penetration:-) I would like to thank you a lot for the recommendation of the Jaccard device - it is now one of my most used toys. We recently did a test of 4 pieces of striploin and the salted, tenderized piece has the most amazing color and texture. I found a little extra resting time was needed (usually 1/2 of cooking time), but hands-down this gadget is a wonder. I did find I had to hold the spring-loaded piece back on the thicker steaker (they are usually 2inches thick) to get better penetration. It was expensive here in Canada, pretty much $100 by the time shipping and customs charges cleared, but the pork loin we did tonight with a crab-apple-pecan crust was to dye for! Same recipe as before, but the pork held it's juices so much better than before, we were all amazed Cheers GB ← You may find this site interesting. It is about 1/2 price. No recommendations from me as I haven't tryed it, but it looks the same as the Jaccard Bill ← I am an idiot..forgot to give the site http://www.kitchenstuff-n-more.com/catalog...586/1279883.htm

Just to stay on topic, this is about SALTING and flavour penetration:-) I would like to thank you a lot for the recommendation of the Jaccard device - it is now one of my most used toys. We recently did a test of 4 pieces of striploin and the salted, tenderized piece has the most amazing color and texture. I found a little extra resting time was needed (usually 1/2 of cooking time), but hands-down this gadget is a wonder. I did find I had to hold the spring-loaded piece back on the thicker steaker (they are usually 2inches thick) to get better penetration. It was expensive here in Canada, pretty much $100 by the time shipping and customs charges cleared, but the pork loin we did tonight with a crab-apple-pecan crust was to dye for! Same recipe as before, but the pork held it's juices so much better than before, we were all amazed Cheers GB ← You may find this site interesting. It is about 1/2 price. No recommendations from me as I haven't tryed it, but it looks the same as the Jaccard Bill

I wonder if this would work for spices such as Szechuan peppercorns, etc?? Bill

Make sure the brine is cold before you put the meat in and brine it in the fridge and you can relax. No chance of bugs growing. Bill

That you can use your FoodSaver to vacuum seal canning jars and also store bought jars such as pickles, relish, etc. Now all my spices are vacuum sealed !!!! BTW, if you have one of their cannisters, you don't need the jar sealer. Works great. Bill

Thank you for those sites. They seem to have more info than the other one and seem to have done some homework on what it works best with. I'm impressed.

http://freshmealssolutions.com/index.php?p...chk=1&Itemid=26 If you google sous vide magic, you will come up with a few.

Thank you thank you thank you. Did a little googling and found the site. Looks like the answer to a maiden's prayer. I now realize I could have got this info from the regular sous vide thread, but 2,200 replies were a bit daunting, especially when I didn't have a clue what they were talking about. A little more educated now, thanks to you guys and gals. Again, thank you Bill

Well my slow-cooker has been on warm for a few hours and is registering 163F. Too hot it seems for sous vide. I won't even bother checking the low setting. I guess I will have to find another toy

I have not pickled cukes yet, but got a deal on 25lbs of beets this fall. Pickled them and canned them...They are great!!! Have to let them stew for about 2 or 3 weeks. The recipe is http://www.canadianliving.com/food/pickled_beets.php If you want to try them. A little late in the season now. Bill

Thanks to all. I have a foodsaver, hence my interest in sous-vide. Also a digital thermometer. At the moment I am monitoring my slow-cooker temp with just water in it. It is on "warm" now but will test the low and high as well. Think the high will be to hot. It boils everything...Will be interesting Eat your heart out Keller Bill

A link to what you are thinking of buying would be helpful... ← I hope this works http://www.paulsfinest.com/Chroma-Chinese-...-6.8-p-694.html

I am thinking of getting a Chroma knife. The Chinese cleaver. I am intrigued by the handle, but do not have anywhere where I can look at it except on line. Does anybody have any one of the Chroma knives, and if so is the handle comfortable? Also is the steel half-way decent? Thanks Bill

I am fascinated by the sous vide process, but one thing that makes me hesitate, is that I have heard you have to keep the temperature accurate within a 1/10 of a degree for safe and positive results. Without buying a mega-dollar lab cooker, how is this accomplished in the home, or is it even necessary to be that accurate? Bil I wanted to put this in with the other sous vide section, but it ended here. don't know how to move it. First time post (Newbie )l