dcarch

You realize that anyone who lives in NYC and buys one of those grow tents will be on law enforcement's watch list. LOL Anyway, if you use a regular window A/C to cool, you will need to program the thermostat and relay to delay start so that the compressor can have time to equalize. An A/C may create too much air movement. A 5,000 BTU may be too powerful to give you enough time to de-humidify. I bought a lot of Peltier devices, with heat sinks for hot and cold, for cheap, $3.00 each. dcarch

What is your tent material? I use IR/AC greenhouse plastic film, which has anti-condensation and IR reflectivity qualities. Have you consider solid state thermal junction cooling/heating (Peltir devices)? No moving parts for heating and cooling and moisture control. I also use ultrasonic transducer to general moisture. dcarch

Arduino? With the sensors, now you need the controllers and generators. dcarch

Nicely pan seared charred steaks are really partially for aesthetics. Consider that grilled steaks only have about 30% to 40% of the meat grill marked. Sometimes you can even sear only one side of the steak. dcarch

Google Pastry rack or cooling rack or something like this: https://www.amazon.com/Charmed-Silver-3-Tier-Stackable-Cooling/dp/B01N9FJRDU/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1487347813&sr=1-19&keywords=cooling+rack dcarch

Why bother with all kinds of fancy knives? dcarch

There is only one type of cooking which requires specific cutting methods, knives and extensive training and practice - Sushi making. Otherwise, you do what you want using whatever knife you are comfortable with. dcarch

Fundamental difference Microwave convection oven VS regular: Regular oven bakes from top and bottom, and larger fan for convection is more effective. Microwave convection bakes from top, with not many watts, and the convection fan tends to be small. dcarch

Give this idea a try: You can buy smoke bomb (emitter, generator). Get one going near your fireplace with the fireplace damper open. Now turn on your exhaust.hood. You can tell if you should have the fireplace going when the hood is operating. CO back draft is a problem with a powerful exhaust fan. That's why many areas have specific code requirements for makeup air. If you have gas or oil heat with no proper makeup outside air intake, you should really make sure that your boiler room door is well sealed. dcarch

Amazing massive hood! Love the safety treatment of the sharp hood corner, or as I call that, a "hostile projection". :-) Someone tall in your family? dcarch

When you have a long time before serving, setting the MW power at the lowest power, the conductivity takes over and will warm the food evenly without overcooking part of the food. You can't use ambient probe in a dehydrator to get an accurate measure. The metal shaft of the probe will conduct heat faster in a convective environment. Use an instant read thermometer will be better.

Dehydrator is a very poor food warmer. It dries, warms and cools the food at the sametime. (Latent heat lost from evaporation). Use your microwave, cover the food and set the power at 1 or 2or 3, depending on your MW's power. For warming plates: Put a wet thin napkin in between every two plates and MW. You can stack as many plates as your MW can take. You can get all the plates boiling hot in no time. dcarch

Especially those who use wooden knife blocks. Years of crap inside those slots. Bugs can also get in an die inside. dcarch

Have you ever watched Hibachi cooking? all the showmanship makes the very ordinary meal look like it's got "lots of life" The method of sous vide is completely lacking excitement. Psychologically, your brain thinks the food is " lifeless" , No fire, smoke, splatter, sizzling ---- Try letting your taste buds be the judge instead. Back to OP's question. Low and slow is basically the sous vide method. MHO. dcarch

All doing well. dcarch

Red meat! Not good for the heart. Look for heart shaped tofu instead. dcarch

If salt boiled pasta is better, why not just add more salt when the pasta is made? dcarch

Eggs! Wouldn't you consider that part of the reproductive organ? No one objects to eating slimy eggs. dcarch

Depends on what else you have in the freezer. In the winter, there is very little need for ice cubes. I have used ice cubes that are more than a month old, with no off-flavor. dcarch

Another way is to get extra ice cube trays. $1.00 each from Goodwill. Less mess, easier to handle. Another benefit using trays, open ice cubes evaporate in the freezer, less need to concentrate the stock. dcarch

Get a cut resistant glove (yes, you can buy one glove). Now you can practice all those dangerous knife skill circus acts blindfolded. dcarch

Perhaps I have been off-topic. The OP asks "Knife techniques"

Unless you work for a restaurant or a food supply business, there is no need to be fancy with knife skills. All the cutting onions 10 lbs in 10 seconds can be impressive, but no practical use in a normal kitchen. Rocking motion, slicing motion all can work well. The only skill you need is to keep your fingers away from the sharp end of the knife. That said, do watch a few youtube videos and practice whatever you feel can be relevant to your typical recipes and eating habits. dcarch

Simple smoked pork, Lapa cabbage & chanterelle mushroom filling. Home made cutter. dcarch

Can I play? dcarch