dcarch

My system: Aquarium temperature controller - $20.00 Fountain pump - $10.00 Emersion heater - $10.00 I have been using mine almost everyday for many months now. Going to build another system dcarch

I enjoy taking a completely frozen solid block of meat and go directly into the sous vide cooker without hours or days of thawing. I enjoy reheating in the sous vide cooker leftover meat without overcooking. I am not aware of other cooking methods that can do that. dcarch

I seems to me that you cannot see thru metal. Go to a glass store and ask them to cut you a piece of wire glass of the right size. You can get glass with a "chicken wire mesh" inside the glass. If the glass shatters, you are still OK. dcarch

I always want to look into buying one of those bar code scanners to scan the food before it goes into the freezer. Have not had the time to do it yet. dcarch

If the grates are left out doors, in the night time the temperature drops and the grates get very cold. During the day moisture will condense on the cold grate and cause them to rust. Try keeping the grates in plastic trash bags. dcarch

"---What am I missing? " An open mind? (just kidding ) A sous vide cooker is an appliance, just like an oven, a grill, a toaster, a microwave----. It does not guarantee the food will taste good. It cooks meat with a different texture. Whether you like it or not is a personal preference. Sous vide cooked brisket has nothing to do with stewed or braised brisket. Which one tastes better, apples or oranges? Besides, "high tech" cooking provides a lot of visual drama, theatrics, in addition to unique flavors. dcarch

I think it is a crime to eat yogurt with tofu. dcarch

It is not easy for gas to stay on at low fire settings without having the flames going out. It is not easy for electric ovens to stay very low. Most heating elements either go full on or full off. The thermostat will cycle on-off too often. dcarch

Degrees F or C? Put it inside a covered Dutch oven with liquid, but not submerged in the liquid. that will give you 100% relative humidity. But if you are talking about degrees C, you will be steaming the meat in only 100 degrees C (boiling temperature of water). dcarch

I find it interesting that nutrition is such a big concern for many people. We are (in USA) so overwhelmingly over-nurished. Everything is vitamine fortified with 100% MDR. I think as long as your main diet is not junk food, there should never be any concerned that you will be deprived with essentials if you decide to peel some vegetables. dcarch

"---Immersion heaters (SVP, FMM or simple bucket heater) --" Some high wattage heaters can wear out your mechanical relay contacts. Wire a high wattage diode in series with the heater can cut the wattage in half. dcarch

It would not be difficult to electrically heat up the wires. I would think that could be great for some kind of cutting. That's what they use to cut Styroform. dcarch

I am another lucky one. I hope people don't start cooking cantalopes. dcarch

I don't know if that peels all the cloves big and small ones. He never showed the end result. I don't know if that peels all kinds of garlics, fresh ones and well cured ones. I have to give that a try. My method is even simpler, I buy the ones already peeled. LOL! Thanks for the interesting link. dcarch

One word: supercalifragilisticexpialidelecioussrumptiousfabulous!!! dcarch

Steam can get to extreme high temperatures under pressure. There is a much better way to conduct heat without going to very high pressure, that is using the principle of "heat pipe" design. Heat pipe technology is used a lot in geothermal applications to extract and conduct heat. It is also used inside your laptop to remove heat generated by the CPU. dcarch

I think it is free one hour if you buy more than $30.00 Check out picture #7, food court, lobster, fried rice and salad, all for $11.00 dcarch

I was invited to the Grand opening. Here are some pictures of New World Mall. Not in logical order. Incredible swimming fresh fish in tanks. Razor claims in Eataly $9.00 a lb, NWM $4.50 a lb. Lot's of interesting fruits and vegies. Ducks, freerange chickens, quails, rabbits, frogs, turtles ----- Huge food court Endless isles Parking in basement dcarch

Just curious as to what pressure you think would be generate? Is this something, like a flat top pressure cooker, let say 15 PSI. Could achieve? Oh no, you would want to go much higher than that. Water at 15 PSI over atmospheric is only getting up to around 250F. You'd want to get a griddle up to, say, 350f to 400F. You're talking about maybe 200 PSI over atmospheric. It will be very difficult. Assuming a 2' x 3' cook top, with 30 psi pressure, it comes to 25,920 lbs of pressure. You may need 2 inch thick metal top and bottom to prevent bulging. dcarch

I was invited to the grand opening a little while ago. Just for reference: Eatly - 50,000 sq. ft. New World Mall - 200,000 sq. ft. I will post some pictures later. dcarch

If mixing is the purpose, I am wondering if an ultrasonic machine can do a better job. An ultrasonic machine can even mix oil and water. dcarch

I use mine regularly for Naan and Napolitan Pizzas. Set it on the oven floor and the temperature at the highest. The "Plancha" will reach to extreme temperature. Paul Bacino, that stainless steel thing must weigh a ton. dcarch

Chinese stores have both in a bottle and as a powder. dcarch

Sous vided meats. You can sous vide heat them up again at the same temperature. Good as new texture-wise and flavor-wise. dcarch

Are you saying they taste O.K. but not to die for? They look so good. dcarch