dcarch

Curving the blade perhaps is the most important factor ?. It separates the two sides of the dough being slashed. dcarch

In the USA, scallops are sold only the adductor muscle. I don't remember the reasons, but isn't that because of some health related issues? Does that mean USA waters are dirtier, and Lobsters should be cooked at different temperatures? dcarch

I am beginning to suspect that many of you hire professional photographers to take pictures of your dishes. Amazing work! A couple of my ordinary meals. dcarch SV pork shoulder, apple sauce SV chicken, spaghetti squash

That's why you need to buy one of this. No more accidentallt cutting yourself. dcarch

Isn't there a difference seafood cooked at 212 F v.s. 160 F? dcarch

"Under vacuum" - that's canning? "Under pressure"- that's using a pressure cooker? dcarch

Some stoneware heat up to very hot in a microwave oven. dcarch

I think I have an idea the thinking behind your device. But I will not disclose the idea, since you want to have a marketing advantage. It is a clever way to make SV appliance better. Clean, and less maintenance. You should definitely market it. dcarch

Is that due to higher temperature chemistry? or the mechanical energy of boiling? I am curious, if you add fat to water, and put the mixture in a blender, will you get a cloudy emulsion that will last? dcarch

I am not familiar with the chemistry why and how the stock or soup gets cloudy, but I am doubtful that the mechanics of boiling is causing it. One way to make an emulsion is to use ultrasonic energy. Ultrasound causes very powerful "cavitation" to occur. Basically, cavitation is a lot of tinny bubbles collapsing in the liquid. The energy of the collapsing bubbles creates emulsification. In the case of boiling, the bubbles created are steam bubbles. Those bubbles do not collapse, they shrink instead due to lower than 212F temperature. There is no energy to cause emulsification to happen. Do you get 100% clear stock if you use 100% vegetables, no fat at all? dcarch

Not always. dcarch

Regarding the video:, 1. There is no need for all the oil. I have never had food sticking to the bag. A waste of good oil. 2. Never steam your digital thermometer for a long time. Re. constant temperature: 1. Gas can be more steady, it does not go on and off constantly. 2. Put your pot slightly off center to the flame on the stove. This will create more water convection current flow. dcarch

Semantics? exactly. "Sous vide" is terminologically and semantically inexact. It has caused massive misconception of the essence of this cooking technique, including the OP. Mechanically, there are more way then using a real vacuum pump to evacuate air, because ultimately you are not trying to create a vacuum environment. "Water oven" cooking is much more informative. dcarch

Vacuum (or pressure) has nothing to do with sous vide cooking. it is also a way to accelerate heat conduction to food by circulating hot water, in addition to "accurate temperature control" as quoted "From Modernist Cuisine: "Although sous vide literally means under vacuum in French, the defining feature of the sous vide method is not packaging or vacuum sealing; it is accurate temperature control." As a matter of fact, after you drew a "vacuum" and sealed the bag, if you measure the pressure inside the bag, you will find that the pressure inside is the same as outside. Unlike in a jar or a can, if you vacuum, there will be much lower pressure inside than outside. In the practice of sous vide cooking, "vacuum" is to "evacuate" as much air as possible because air is a poor heat conductor. BTW, the classic recipe for the Chinese "White Cut Chicken" is very much sous vide without a bag or vacuum. dcarch [ posted at the same time as above posters. :-) ]

"----and one very great disadvantage: space---" Instead of a beer cooler, you can try using one of your pots, and wrap it with many layers of thick towel. dcarch

"------Most ovens aren't accurate below 200F -----" There are more factors influencing temperature in an oven. This was part of a test I did in my gas oven (non-convection): Temperature set at 200F, two identical containers right next to each other, one with water and one with oil. One hour later, oil measured at 190F and water at 155F. Evaporation can have a big impact. dcarch

Re. The videos: I will never use the edge to scrape on the cutting board. A quick way to mess up all the hard sharpening work. Use the back spine instead. dcarch

May be a test of some Kosher meats to find out how much blood can make a difference in taste? dcarch

"----Any other variables we should add to the equation?---" In Asian stores, you can buy old chicken. They are for making stock because they are more flavorful. dcarch

Only comparing muscles. dcarch

The same blood goes thru all muscles. Perhaps the difference tastes are because: 1. Texture of the meat which gives different mouth feel. 2. Composition of fat contain, which gives different taste and mouth feel. 3. Density of texture which absorbs seasonings at different rates. dcarch

Oh Yes, Happy St. Patrick's Day! Sous vided corned beef, boiled cabbage and potaoes and braised 14" long carrots. dcarch

"---will almost never be dulled cutting meat and vegetables" My blade is made of D-2 tool steel. D-2 is used to cut other steel and still remain sharp for a long time. "almost never" is not an exaggeration if you are only cutting meat and vegetable. dcarch

A good steel knife will almost never be dulled cutting meat and vegetables. Go to youtube and look for a few sushi chef slicing fish, the main blade never touches the cutting board. If you keep a general use knife for rough cutting, and a very sharp knife for fine cutting, you will not need to sharpen your knives very often. dcarch

"-----BTW, if you haven't tried microfinishing films, they are pricey, but last a long time when used with a little mineral oil. ------" Wet/dry carbide sandpapers are not expensive and last a long time. They take no room to store. They come in many grits, rough to very fine. dcarch