pbear

Sounds like you're setting aside the stock from Step 1, then putting the solids in the pressure cooker with a little fresh water. Is that right?

Here's a direct link to the Khymos download.

By the way, my understanding is that it's originally an Armenian dish. If you google for "rice vermicelli pilaf," you'll find lots of recipes.

Rice-a-Roni.

I think this is the most promising strategy, except I wouldn't bother with powdering. Flavor fat and brush on the steak before searing.

Another thing to consider is deliveries. Most restaurants have limited storage space for perishables. Getting through Sunday is tough enough. Monday, for many, is a bridge too far.

torolover, what kind of pressure cooker (brand and model) do you have? That and processing time will determine how much water you need. And, yes, you need water to operate the cooker as designed. AFAICT, no one has suggested otherwise.

Have you looked at Reservation Books? Apparently they do both off-the-shelf and custom.

Books are so 20th century. More importantly, where are you located?

Shel, did you ever try andie's vinegar method? It seems like the most promising of the non-caustic solutions.

They whiffed big time on the temp sensor. First, as others have mentioned, 375º is much too low. Should be at least 450º. Second, AFAICT, the sensor can't be used with a lid. This makes the cooker nearly useless for long cooks, whether sous vide or standard braises. Third, not all induction-capable pots have magnetic sides. In fact, I'd say most don't. Have at least half a dozen in my kitchen, including my deep fryer and my large sous vide pot. Not a product I'll be recommending to friends. And I think circulation is way overrated.

This was new on me, so did a little looking around. Found this recipe, which looks close except it doesn't have spinach. More about the recipe here, which in fact is how I found it.

Promotional (for Epicurious) but not click-bait. As for content, they managed to overlook getting a kitchen scale, which should have been something like #2 on the list.

Actually, I had opened your link as a webpage, but the internal links won't work for me in Firefox. (It's also possible that's a configuration problem.) Tried again in Explorer. There, they worked for everything except the cooking log, which appears to have gone missing on Southern Nevada's website. It is available, though, Samo, on the page I linked above, both as a Word doc and as a pdf.

Unfortunately, the internal links in that checklist no longer work. Digging around on their website, though, turned up a link to the USDA's HACCP-Based Standard Operating Procedures, which seems to have been the original source of the procedures and logs they recommend Samo, you also should download the document referenced in the third paragraph of that page, which explains how these forms fit into HACCP plans.

Don't have. Can't be hard to create. Pretty sure not enough on their own to satisfy the regulators. Good luck.

Absolutely. You can just toss them in the freezer.

So, you need a HACCP plan, right? At least that's how I read the Manchester Food Services Code. See He-P 2331.09 (pp.87-89). As mentioned, that's not a form. In fact, it's pretty darned complicated. Frankly, Dave Arnold argues you're better off avoiding the issue by not using a vacuum. Whether this works in Manchester is more than I know. By the way, what are you cooking (or wanting to cook) sous vide?

What sort of establishment are you (restaurant, prepared food, catering, etc.)? Where are you located? What you're required to have generally is a matter of local regulation. And if what they require is a HACCP plan, that's not a form.

Except this cover-up seems to have worked. That is, the change has been noticed, e.g., here, here and here, but gets little discussion in general. Not mentioned, for example, on Velveeta's wiki page. Closest thing I found was an article discussing a similar change to Cheez Whiz. Incidentally, here's an article on the science of Velveeta, a blog post about its cultural history and ATK's article on how to fake it.* And, for completeness, the official Kraft ingredients and nutrition facts page for the current product. * Not as good as the sodium citrate method in Modernist Cuisine, but probably easier for most home cooks.

For the benefit of anyone else following the thread, I'll mention that I do something similar to Lord Ratner, except what I use are neoprene work gloves, available here from better hardware and home improvement stores. They're lined, so no need for the inner pair of gloves. Water proof, heat resistant and much better grip than any tool. Useful not only for a task like this but also turning a hot turkey in the oven, lifting a bain marie insert from a sous vide bath, and mixing meat loaf (insulates from cold also).

Was in the supermarket today, noticed Velveeta on the shelf and remembered Linda's post. Out of curiosity, looked at the label. The problem, I think, is that they've changed the formula, in effect reducing the amount of cheese by about 43%. I deduce this by comparing calories per serving of the current product with that from 1992, for which I happen to have an excellent book of nutrition values. In '92, Velveeta was 100 calories per ounce, 70 of them from fat. Now it's 70 calories total, 40 from fat. Interestingly, in '92, that was their "light" product. Incidentally, regular cheddar is 110 calories per ounce, 80 from fat.

According to a post on this message board (3/4s of the way down the page), the key ingredient is pure capsaicin. And, yeah, I love me some spicy food, but the too-hot-too-enjoy schtick is culinary overkill.

Crazy. This shouldn't be so hard, which I'm sure is exactly what you're thinking. One idea, which perhaps you've already tried but I'll pass along in case not. Following up on a lead from andie in the Sumeet thread, I notice Morphy Richards distributes a bunch of mixer grinders in India. Available on their India website and Amazon India. No idea whether it's possible for you to order through those sources. Not listed on MR's Australia site, but maybe they can special order?

Sorry, no. When I had the room, I had a Sumeet. BTW, other machines were discussed in the linked threads.