mgaretz

In general, it just needs to be in the bath long enough to come to core (serving) temperature, that is assuming it was first cooked sous vide to the desired degreee of doneness and for whatever pasteurization you wanted, then quick chilled without opening. If you had opened the pouch then resealed, you may want to re-pasteurize as well.

Somewhere here there was a comment that it really didn't take much longer for frozen steaks to come up to temp compared to thawed. 15 minutes or so if I recall for the average thickness steak. Since then that's what I've been doing. Season, vacuum pack and freeze. Then to cook it goes straight into the bath.

Vengroff, It would be nice to have the option to start the food temperature at freezer temps in addition to refrigerator temps.

Six but the inexpensive Nakiri is now back in its box in a drawer. The santoku hasn't seen much use since I got the nakiris, the gyuto has been used a bit, but I used the sujihiki the other day to slice another batch of sous vide char siu (wow, my wusthof slicer never worked half as well even after resharpening on the EdgePro -albeit to factory angles) and I'm using the honesuki a lot lately and it's great.

I was nosing around Williams Sonoma on Sunday (while my wife and daughter were clothes shopping) and I was talking with the Shun rep. He mentioned that they were closing out the EDO line and had an Usuba for $159. I've never used one and I asked if I could try it along side their Shun Classic Nakiri. I liked the Nakiri better. Then he happened to mention that was on sale for $99. He went off to check something for another customer and when he returned he said the Nakiri was actually on clearance at $79. Now I was interested! He said they had some in stock, but a search turned up nothing. They offered me the floor model at 10% off. When I pointed out a few minor scratches and a few dings in the edge (but not chips), they upped the discount to 20%. So I bought it. The scratches I can live with and a few minutes on the EdgePro brought the blade up to spec (probably better). I have no idea why they were closing out that knife - a check of the website still showed it at $135. (I just checked again and there's a new hollow ground version for $140 - so maybe they will only be carrying that one.) You might want to check your local WS.

Thanks John. Does indeed look like it's made by Ryusen. I just wish the website had more specs besides 175mm blade length.

That's hardly the same cost. The Supentown that scoopkw was mentioning sells for under $60. The SVM controller and bubbler combo is over $350. I'm not saying they are the same thing, or that you could do anything but simple sous vide with the induction cooktop, just pointing out they aren't in the same cost ballpark.

Actually they aren't glued. They just force/friction fit into the hole in the grates.

Here's a link to some for KA/whirlpool. http://www.partselect.com/PS389174-Whirlpool-814323-Burner-Grate-Pads-Kit-of-5.htm?inventory=389174&SourceCode=3

You ought to be able to order some replacement plugs from KA or I'll bet there are generic ones you can get at an appliance parts store, since most grates use them.

Having sold both for a living, and also owned both (several chests, now just one upright) I'd be curious to know what their objections were. The only small downside to a frost free (other than upfront cost) is the small increased energy cost because of the defrost cycle. But trust me, that will be more than offset by the cost of the food you forget in the bottom of the chest (that you throw away).

First, I won't own another chest freezer. They are a royal pain to get stuff out of, especially when it's buried on the bottom. That stuff also tends to get forgotten and ends up being thrown out - quickly negating the cost savings of the chest vs upright. Second pain - they need to be defrosted. If you get an upright frost-free model, you never have to worry. Third, a chest freezer eats up floor space. You can't (or don't want to) store stuff on the top because it's the lid. You can stack a lot of stuff on the upright and your net loss of space is much less compared to a chest.

My biggest complaint about the microplane box grater is that the removable side is very hard to remove. It makes me use it only as a last resort.

It's looking great! Now all it needs is the ability to save/print/email the "recipe" so you can remember what you did!

I bought an inexpensive Nakiri at Hida Tool in Berkeley a few weeks ago. I relied on the salesperson to tell me what brand and steel since the box and writing on the knife are all in Japanese except "DP Stainless" (no brochure/instructions with the knife). I really like it, especially because it was only $40 out the door, but I'd still like to know what it is! The salesperson said it was made by Takamura - who makes the Blazen line - but I can't find any Takamura knives anywhere close to this price point or that match visually. He also said it had a stainless outer layer with a carbon steel (non-stainless) core. Searching the web for a visual match, I thought it might be a Tojiro "A-300" series, but Tojiro looked at the pictures and says it's not theirs. There are some Kanetsune knives on eBay that are a close visual match, but I can't find them anywhere else but eBay and they aren't on the Kanetsune site. So here are the pictures. I'm hoping someone can identify them and tell me what the Japanese says. Thanks! Here's the whole knife. It is only a partial tang, just beyond the second rivet. The handle feels like resin-impregnated wood. Here's what it says on one side of the blade: Here's the other side's writing: Here's a shot of the box top: And finally a shot of the label on the side of the box:

Pedro, the video in the post you linked looks like it is no longer threre. Can you repost the video?

That's the place to start, but watch them as you get close to 9 minutes. Sometimes the Breville cooks things more efficiently than a full size oven.

Thank you Anna and avaserfi, I will have to try those techniques.

I use cream sherry, typically Christian Brothers because it's usually cheap. I'll also use sweet Marsala for Italian dishes instead of sherry. I usually buy what's on sale.

Peanut oil is okay, but rice bran oil can get even hotter without breaking down. As for myself, I usually use a dry cast-iron skillet, with the heat turned up the max, and use a MAP torch to sear the top of the steak until it is nicely browned, then flip the steak and do the other side. I like my steak rare to medium rare, so I cook it sous vide to 51C, so that the searing doesn't overcook it. I think this technique will give you the equivalent results to using the BBQ. Rice bran oil is on my list of things to get. I'm curious as to why you're using the skillet and a torch. I like my steak rare to medium rare too and typically use 55C.

Is there anything else special that makes it an "app" as opposed to an e-book being marketed as an app?

So no advantage there over the book. Sigh.

Today I made a rib-eye steak sous vide and finished it in my new cast iron skillet. My normal method is to finish on my gas BBQ grill at very high heat and direct flame. I was underwhelmed by the skillet method. Am I expecting too much or did I do something wrong? I put a little peanut oil in the skillet and got it smoking hot, put the patted dry steak in for about 90 seconds per side. Got some browning, mostly on the edges, but not what I'd call a good char and the flavor was bland.

Does the app scale the recipes? I have the print version but the recipes are (understandably) in restaurant sized portions.

I have made challah a few times and it came out great.