dcarch

Instructions suggest that you return it immediately if it falls in the water. Exactly my point. dcarch Just questions, There may not be issues. I am sure they have engineers who have already considered this. Many immersion blender motors are not ventilated, which means less openings for water to get in. Also, blenders are made in mass quantities, they can afford to have custom water sealed gasketed bearing around the motor's rotating shaft. You can see the Sainsaire pump motor is ventilated and it does not look like the kind of motor that has water sealed bearings. dcarch

Instructions suggest that you return it immediately if it falls in the water. Exactly my point. dcarch

The Stainless steel part may be water proof, but there may be components inside which may not be. Also, looking closely at these units, I am not sure how electrically insulated they are if water gets inside. The Sainsaire for instance, the pump motor does not look like it is water proofed or electrically insulated. dcarch

Ridiculous! There is no harm in washing, as long as you don't lick your sink dry afterwards. IMHO. There is always germs everywhere before you wash your chicken anyway. I had seen a study advising never flush your toilet. The flushing spreads toilet "stuff" all over your house. dcarch

There is no mass market for home sous vide cooker yet, and the Chinese food do not need to be sous vide cooked. Otherwise the Chinese can knock off a sous vide cooker in a month for around $40.00, a little more than a slow cooker. When that happens, all sous vide cooker makers will be out of business. dcarch

Depends on the way the water flows, how powerful, in what direction, and the shape of the container, it can be annoying that it either pushes the bag away too much or draws the bag too close to the heater by Venturi force. Some adjustments can be helpful. dcarch

You will probably have duct tape floating in your bath or worse yet jamming your pump and ruining the machine. You can vector the pump so it hits the closest wall, even the wall the circulator is mounted on, and that would reduce the how much power the rest of the bath sees if that's what you want to do.A very good comment. I should have pointed out that what you see those so called "duct tape", or "duck tape" are no longer duct tapes. They are illegal to be used as duct tapes. They are just fabric adhesive tapes that look like duct tape. The duct tape I am talking about is the aluminum foil silver tapes which are legal to be used for heating/cooling pressurized duct work, they are much more durable. I have used it in boiling water with no problems. dcarch

"----Would the Anova have a variable Flow Rate? thats not really important but Id like to use this for my smaller SV OP's----" For an impeller type of circulator, all you need to do is to block off with duct tape some in or out ports. The blocking off of in or out ports actually lessens the load to the motor for an impeller type of pump. dcarch

Don't think it's safe. The sous vide temperature was around 135F? Not high enough to sanitize everything. dcarch

The unit I now have is sitting comfortably on a 12-inch shelf, although the front of the unit extends slightly over the shelf. Not possible for a mid size 1,000 watt one. Not possible also because you want a full size dinner plate, the front door can be close to one inch thick. Some model with power cable in the back which can take another inch of back space. dcarch

1000 watt is mid size, 1.1 cu ft to 1.4 cu ft capacity. 12.5 inch height is common. 12 inch depth is not possible. dcarch

"------ 2) taking the skirt off and running the unit where objects gets jammed into the impellers------" Or if you try to be a smart axx and use the unit to heat up thick soup. dcarch

"---Pump Motors are rated for 5K hours per warranty and will last much longer if you actually take care of the system ----" ​Motors require no maintenance in general. Sintered bronze bearing are permanently oiled. Ball bearing motors require no oiling. Brushed universal motors are not used because the speed may be too high. Brushless motors are all electronic driven. Shaded pole motors, or induction motors, most suitable, has one magnetic coil driving a rotor. May be dust removal, they all need good ventilation. dcarch

"---i have a DIY system with several of those $ 8.00 mug heaters but its a little bit of a pain to set up. cheap though.--" If you have good working knowledge and skills in electric work, ------- My cheapest reliable way - A 240 V hot water heating element or a 240 V stove heating element running at 120 V. They are very high wattage, like 2,000 watts, 4,000 watts, but at 1/2 voltage, they are about 1/4 the wattage. Furthermore you can wire them in series with a diode and cut the wattage in half. These heating element are very inexpensive. At reduced wattage, they will last many centuries. You must electrically ground them well and insulate to the maximum with a ground fault outlet, or you will cook yourself before you cook the meat. dcarch

Thank you everyone! It was fun to enter, even more fun to win. :-) Recipe: I had this dish Lobster Carbonara at Maggiano's Little Italy restaurant in NY and I like it very much. As it happened, lobsters were on ½ price sale at $4.79 a lb., therefore I decided to make lobster carbonara. As far as carbonara goes, the recipe is fairly typical, but the difference of my dish was the spaghetti, which was home made and smoked. Normally it is not easy to make smoked pasta for carbonnara, because boiling takes away all the smoke flavor, and the recipe needs boiling hot pasta to cook the raw eggs. Using my pasta machine to make the spaghetti, I first cooked the spaghetti the normal boiling way. Then it went into my electric smoker for a blast of intense cold smoke. My smoker is PID temperature controlled and has a built-in humidifier. The spaghetti came out hot, smoky and very moist to complete this recipe. Also, the lobsters were smoked. The smoker was set at exactly 150F and the lobsters were able to be cold smoked for a long time without being overcooked. dcarch

"---We are creating aplication that will provide you recepie from items that you have in your fridge. -----" Almost everyone has the same foods in the refrigerator, fish, chicken, beef, pork, lettuce, spinach, butter, -----------. It is the seasonings/spices which can make interesting recipes. It is what kind of appliances you have that can make these interesting recipes. If your site can give me good recipes for the following input, I would pay to use you site, otherwise I Google: Bottom round beef garlic, pepper, salt, ketchup, butter, scallion, carrots, beer Stove, microwave, sous vide cooker, wokdcarch

I am very excited!!! On another food forum with 50,000 members, they sponsored a themed cooking competition, the theme is "Pasta" I was just informed that I won the first prize with this entry: "Smoked Lobster Carbonara" I have not found out what is the prize I will be awarded. The label "Freedom" is a required code word to make sure that the dish has been created just for this competition. dcarch

Cookalong – Lovely chilli with cornbread muffins. Beautiful plating on the others too. Franci – Wow! That rotisserie duck with cauliflower really get my appetite going crazy. Sapidus – Delicious Grilled chicken escabeche with grilled zuc. Ann_t – very tempting Yorkshire Pudding. scubadoo97 – perfect 5 spice duck. furzzy – fabulous rack of lamb. Steve Irby – very nice plating, Eggplant Parmesan. Ashen - Jacque pepin would be proud of your boneless chicken. Mm84321 – I never get weary looking at your creations. Keith – nice photography. robirdstx – You have inspired me to make some wings. Huiray – I have a lot of respect for those who cook the whole fish. rarerollingobject – that gorgeous braised beef cheeks reminds me of how much I miss your cooking. Kim – if you open a restaurant, I would eat there three meals a day everyday. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A few recent meals. dcarch Sous vide pork chop on sauteed water melon rind Sous vide scallops on watermelon radish Smoked wings on hosta bollsoms

Found some colorful squash. Filet of sole in mustard sauce. dcarch

Do you eat raw oysters? raw clams? What do you think you will be eating? dcarch

I take back my comment regarding power switching. If I was to design this, I would have the PID to control a SCR to drive the heater, in which case, the switch will only be switching a very low current gate voltage to the SCR and about 10 watts for the motor. Touch screen is good also. dcarch

1. Unit is made in China. For $199.00, you can buy a lot of quality from China. For instance, you can get a good PID controller for less than $20.00 from China, shipping included. 2. The circulation motor looks like a shaded pole induction motor. Good choice of a motor. It is a very simple nothing-can-go-wrong motor. The only issue possibly would be if the motor is designed for vertical run. Typically the bronze bearings are meant for horizontal operations. 3. Heater looks like custom made just for this and should last. 4. My only concern is the sexy looking temperature adjustment dial, which I assume also is the on/off switch. That is not a very long lasting device, especially for switching high power. dcarch

Should be possible to do it yourself. The weakest component which limits this unit I believe is the circulator, based on the picture. If you use an insulated vessel, and add another cheap ($10.00) fountain pump, that 1000 watt heat should have no problem controlling 5 gallons or more capacity dcarch.

A little practice and a sharp knife, you can cut ribbons of squash for interesting recipes. dcarch

Cherry tomatoes look like cherries and grape tomatoes look like grapes, that is all. Google Image of each and you will see the difference. dcarch