dcarch

Huiray – wonderful meals of diverse menus. Ann_t – your short ribs definitely are not short of flavor. ChrisTaylor – Nothing like crab cake made with fresh crab meat. Sapidus – very beautiful picture! Patrickamory – No, your bean dishes are never boring. Baselerd – Beautiful plating, as usual. Basquecook – Wow, those Cornish hens sure look great. robirdstx – You are like me. I enjoy both dark meat and white meat. Adam George – Very artistic scallops. Dejah – Love that Thai Curry Seafood stew:. Franci – gorgeous confit duck legs. Anna N - Pickled herring, roast beef on pumpernickel , I got to try that combination sometime. Sounds yummy. Steve lrby – Those are perfect roasted chickens. ------ - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A few recent meals dcarch Sous vided chicken, farro Pulled pork, black bean sauce Calamondin orange pork on purple asparagus

Here is my suggestion: Get a used hairdryer from Goodwill for $2 to $4.00, take out the fan and motor and run it with a few (4?) batteries. or a cheap ($3.00?) battery personal fan. This way the cold air will recirculate inside the box. You don't want to move air into or out of the box. Keep your cool. :-) dcarch

Vodka will freeze with dry ice. Plastic can get very brittle at extreme low temperature. dcarch

Most vintage hair driers use induction motors for the blower, and those run on 120vac and the hair dryer can have a cold setting. I think it is an interesting idea to build a quick deep freeze box. I make a lot of cold smoked salmon and sushi. I think a deep freeze box can increase food safety. I would not use a computer "muffin" fan for the cold box. Those are very good fans, but they are the brushless type, which has built-in electronics (Hall effect device). The electronics can be damage by the extreme cold produced by dry ice. dcarch

Carbon monoxide does react with meat. I don't know about CO2. dcarch

Actually, most hair drier blow warm air on "cold" setting. That is because the blower motor is a small low voltage DC motor. They generally wire the motor thru one of the hot resistance elements to reduce the voltage then thru a bridge rectifier to turn the voltage to DC to run the motor. In other words one of the heating elements will always be burning to run the blower motor. dcarch

To get window glass totally spotless clear, window cleaners use a rubber squeegee to do the final wipe off of all cleaning solutions. That's what you need to get the surface squeaky clean. dcarch

Canned tuna = Chicken of the sea Canned chicken = Tuna of the land? dcarch

I am agreeing with you, Ader. I have tried everything, high gluten, low gluten, cake flour, soda, lye water, knead for hours, knead with machine, -------------. Nothing worked so far. dcarch

Sometimes you can go to an Asian store and get great deal, 1/2 price, on crippled crabs and lobsters. They are just as fresh, but with one claw or a couple of legs missing. dcarch

I feel the same. dcarch

Not a bad solution. However, as I said, if you need 2,000 watts to maintain temperature, you are really having a different kind of problem. Also, for extra circulation, an extra sous vide circulator is $XXX,00, whereas an extra circulating pump is $20.00. dcarch

Yes and no. I don't know how many kitchens have two circuits both protected by GFP outlets. I would not really want to plug in any water related appliance in regular outlets, especially something like a sous vide circulator. The reason why you might need two heaters is to get the water up to temperature as quickly as possible. If you need two heaters to maintain cooking temperature, you have a very serious insulation issue to consider. dcarch

Depends on the chicken also. Chickens have different color skin. dcarch

No, You cannot do that using the same electric outlet on the same breaker. If one is 1,000 Watts and the other is also 1000 watts, when they are both heating, you will exceed the circuit breaker capacity. dcarch

They didn't say 1500W heater. 1500W for the whole uit, heater, pump and electronics. Not sure what is an AD 12V motor. AC DC? Why 12V? you need a built-in transformer to reduce to 12V. dcarch

Very few jobs are 8-5. Work for the government may be. Any good job means long hours, then you still bring work home and work on your own computer, e. mails, reports, etc. Go to a train station's parking lot, and check out how many cars are park there 9, 10, 11 o'clock in the evenings. dcarch

I fully agree with that. In addition, for the same quantity of food, the square shape takes less counter space. Also, you can put things on top of the Excalibur.* Don't put the dehydrator in the garage or basement, bugs! Also, you save heating your house by running the dehydrator inside the house. dcarch *Disclaimer -I am not the owner of Excalibur. :-)

Please do a little research on your own if you use his method. If you use the Jacquard tenderizer tool, you will be pushing all surface microbes deep inside the meat. You will have to make sure that the interior temperature is hot enough for long enough to sanitize the meat. dcarch

"----crisp skin and not flipping it didn't make a single difference in the final product.----" ​A lot has to do with the characteristics of the oven. Different ovens give you different results. Wood fire, electric, gas, convection, etc. Judy's Zuni roasted chicken cannot be exactly duplicated even if you go with her exact recipe, unless you also have the same wood fired brick oven. dcarch

I find the Excalibur square shape trays a lot more useful. Frequently I dehydrate the entire slice of watermelon easily. You can't do that in a Nesco because of the center ventilating shaft. dcarch

There are technical issues which will need to be dealt with. Those of you who have worked with a propane torch will know that many torches cannot operate very well upside down. You can see the so called insulator cone loses 1/2 the BTUs, requiring the wire heat shield cage around it. I think what it needs is an insulating ceramic reflector to keep all the BTUs downwards, then the heat shield cage can be very small, making the packaging much easier. I think this can be a very successful appliance, for more than sous vide cooking. Perfect item for TV infomercial. dcarch

"-------If you are skillful skin the duck, save the skin and finish the skin in the oven between two (non-stick) sheets and a second jelly roll pan on to to crispy. save that fat-----" No, you don't need skill, you need compressed air. Me, skinning a duck. dcarch http://www.youtube.com/watch?v=LeD4O7EDGFk

Recently there have been a few new sous vide circulators on the market, they all share one thing in common. All of them are packaged in very sexy "industrial designed" bodies. They are all very appealing sitting on the kitchen counter. I am surprised that the Searzall, which is a useful concept, is such a lousy looking thing, totally lacking in visual appeal. It belongs in an automobile repair shop, not in any modern kitchen. With all the resources David Arnold has, this is a waste of so much of Kickstarter's marketing potential. I don't think it is a patentable idea, because there are many other propane infrared heaters around (camping). Mr. Arnold, if you are reading this, I wish you a lot of luck with this. dcarch

Come to think of it, I may not be correct on this, I don't think the Chinese ever truss their roasted chickens, Peking ducks, etc. dcarch