bonkboo

Thank goodness for egulleters. You realize that you were not the first to screw something up and others have ideas/solutions.

Okay. Took apart what was possible, will now wait. Thanks.

Will try. Just as is? Thanks

We had some cleaning people in today who somehow got the pepper in the mill wet and it's stuck. Any thoughts on how to extricate? Not a high faulting grinder, but somewhat sentimental. Thanks

How often do you use them?

How long do things like jerky take? I'm not going to have large available space for lengthy periods so timing may help dictate size. Thanks

It's got a lot more requirements than that, obviously. I was simply noting that it does not appear that Polyscience could read this on the Anova. Presumably a last ditch attempt to keep share in the household market while retaining margins. I'd assume they could just introduce something priced below Anova, etc. they have the know how, distribution and brand to dominate this market. Silly to worry about cannabalizing their higher price point products when they could simply sell a whole lot more product at the presumably less profitable lower price.

Thanks for the input. I'm thinking of the Excaliber 4 tray. What kind of capacity would that provide in say dried apples?

I'm not sure. BBB has a Nesco, a couple of Omegas, and some Excaliburs. Nesco is about half any of the price of others.

Got a 20% off BBB coupon that I was thinking about using on a food dehydrator (wish Anova was available there!). Are there quality differences? Anyone here use them regularly? Are they necessary for dehydrating stuff easily? Any input appreciated.

I picked up a durian fruit over the weekend. Not too smelly while unopened. Do I just split it open and serve the innards?

I was thinking of doing sous vide or other warm carrots with a lemon miso sauce for thanksgiving riffing on the nytimes lemony carrot soup recipe of recent weeks. Looking for ideas to translate that. What else might I need to make a nice sauce? I used miso last night as a marinade for fish with some other ingredients last night and the white miso did not seem overly user friendly straight out of the fridge. Should I warm it? Thanks for. Any ideas.

No, SideKIC died some time ago.

Need to replace my SideKIC with an Anova then I think I will try it. After SV I will throw it in a super hot pan or on the grill like a piece of meat and see how it comes out.

Not entirely sure what I'm after. We use a fair amount of firm tofu. This just popped into my head and I thought this would be a good place to get some thoughts/advice. I guess I was thinking that my idea would be kind of like baked tofu.

Was considering injecting a block of tofu with soy sauce, vacuum sealing and then throwing into a water bath. Anyone tried something like this? Time? Temp?

How about the iGrill app and product?

Should I avoid the dish regardless of place? No, I think it is a nice dish, and it is a great experience. If you expect, perhaps demand, that your duck breast is sous vide to a certain temperature and plated with tweezers you will be disappointed. The duck is cooked nearly raw, then kept warm and finished by pouring over a nearly hot sauce, so the cooking isn't going to be thermoplongeur correct. It is a dish of great intensity, though, and worthwhile. I'm really after the experience, but not without quality. Thanks.

Should I avoid the dish regardless of place?

Thanks for the responses. Is Tour d'Argent touristy? And therefore not a quality version of the dish? Alternatively is it impossible to get into?

It looks like my wife and I will be going to Paris in January. While there I'd like to have duck in press, or whatever it's called, like at Alinea Paris 1906 and on Andrew Zimmern. Any suggestions for places?

Can I use a sous vide machine to make cheese? I read a recipe that said hold water temp constant. And I got thinking about sv.

Had a great day/night with my wife in Portland this summer. Snack at Eventide, dinner at Hugo's, and lunch at Miyake the next day (chosen over Duckfat based on a local foodie friend's advice and crowds.). Awesome food. We'll be putting portland on the annual trip from here on. Awesome farmers market. Not just portland, but Brunswick where we spend more time. Incredible food.

Would this hold true for all raw meats, fish and poultry?

Thanks @JoNorvelleWalker. What are your thoughts on using saffron in ice cream?