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dcarch

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Posts posted by dcarch

    SideKIC: Cheap sous vide circulator.

    in Kitchen Consumer

    Posted

    Here is an idea for SideKIC to consider:

    The temperature sensor, the pump and the 300 watt heater all together are very light in weight.

    The entire assembly can constructed to be floating on water. This way it will not matter what size vessel you are using, and how deep the water is. This will not increase manufacturing cost.

    Having only the sensor cable and a small power line, it will be much easy to put a cover on to prevent evaporation for long cooking time. The way now it is designed to be hanging, it is difficult to cover the water bath.

    dcarch

    SideKIC: Cheap sous vide circulator.

    in Kitchen Consumer

    Posted

    Let me stressed that this is a well-designed item (for the price you pay). I didn't mean to critize. Just asking questions.

    One good thing as a result of asking questions; I mentioned the possible need for electric grounding, and possible relay contact wearing out.

    The use of a non-ZC triac device to control the heater I believe eliminates the contact issue as well as giving a much better isolation of power to ground leak problem. Not bad!

    dcarch

    SideKIC: Cheap sous vide circulator.

    in Kitchen Consumer

    Posted

    Peaking thru the screened housing, I think I see the outline of a typical inexpensive coffee cup immersion heater. I hope not. Those heaters don't last very long.

    You should check the temperature setting. Typically PID temperature controllers suggest you not to get the thermalcouple wiring too close to the power line because of possible interferences.

    dcarch

    SideKIC: Cheap sous vide circulator.

    in Kitchen Consumer

    Posted · Edited by dcarch (log)

    A 300 watt heater can do a lot in an insulated vessel.

    I started out with a 300 watt heat in a beer cooler, (I don't know how many quarts) and it worked fine.

    Many pumps use a brushless rotor design, and the rotor/impeller is always lubricated by water. They can last a long time.

    The one thing that can be worn out perhaps are relay contacts from cycling on and off, unless it is a solid state relay.

    I noticed that the unit is not electrically grounded. I think it may be a good idea to advise users to use a GFP electric outlet. Just a suggestion.

    dcarch.

    Chinatown Fish Markets

    in New York: Cooking & Baking

    Posted

    I have a somewhat different view.

    The most important thing to consider is that most Chinatown stores and fish markets are very high volume in sales. They have very large turnover, and most of their goods are very fresh because of high turnover.

    Yes, if you sell a lot of stuff, you will also end up with a lot of leftover, picked over stuff, but you don’t have to buy those if you are a smart shopper.

    They have tanks and tanks of all kinds of live fish, not just illegal black fish. Lobsters, shrimps, crabs -------. Yes you will find almost-dead fish floating upside-down in the tanks, but you are allowed to pick what you want to buy, just don’t pick those dead looking ones.

    Chinese shoppers are very fussy. They demand fresh seafood and good prices, or they go some place else.

    They have such incredible varieties that you cannot find anyplace else and such good prices. Razor clams at $5.00 a lb, comparing to $11.00 a lb in Eataly. I am willing to put up with messy Chinatown fish markets for their varieties and great prices.

    dcarch

    IMG-20110522-000061.jpg

    Dinner! 2012

    in Cooking

    Posted

    Blether, wonderful looking pulled lamb.

    percyn, very nice platting, Grouper on couscous.

    Franci, you take great pictures of wonderful dishes.

    robirdstx, yummy Chicken Scaloppini.

    Kouign Aman, Very healthy dishes, they look delicious.

    Kim Shook, Well, we miss your cooking. I am glad you are back. Fantastic dishes you have been hiding from us.

    Anna N, butter chicken, sounds intriguing.

    SobaAddict70, beautiful Penne with cauliflower.

    mm84321, thank you for continue showing your amzing creations.

    Keith_W, I think your salt baked fish looks very impressive.

    ScottyBoy, the Chicken tetrazinni looks very appetizing.

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    A few recent meals

    Dcarch

    Sous vided Drumsticks with steamed cauliflower.

    drumstick2.jpg

    drumstick.jpg

    Simple Mac & Cheese

    MacCheese2.jpg

    MacCheese.jpg

    Deep Fried Pork on lettuce

    friedporklettuce2.jpg

    friedporklettuce.jpg

    Big Red Ruby with Bean Sprouts

    ruby2.jpg

    ruby.jpg

    Berkshire Pork

    in Cooking

    Posted

    A good friend will be sending me different cuts of Bershire pork.

    Known as Kurobuta Pork in Japan and Berkshire Pork elsewhere, a very nice kind of pork.

    My friend raised the pigs herself free-range and organic. They were young when they were slaughtered.

    What would you suggest?

    I have a sous vide cooker, but I don't always insist on sous vide everything.

    Thank you for your help.

    dcarch

    Using chicken feet for stock making

    in Cooking

    Posted

    Sorry, off-topic:

    1. How do they de-bone duck's feet? You can buy them in Chinese stores, and they are not that expensive.

    2. I have never seen turkey feet. You can buy animal feet for all animals (except fish), but not turkey. Do they have GMO feetless turkey? :laugh:

    dcarch

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