dcarch

The air pressure inside a sealed plastic bag is not going to be high enough to create higher temperature. Any higher temperature generated will not be significant enough to get from the surface of the carrot to the interior in such a short time based on the thermal conductivity of the carrot. The only difference, based on your statement, possibly, some "ceramic" dish can actually heat up under microwave, but not a plastic bag. dcarch

Cooking in 155F water, no part of the turkey will in 40F to 140F danger zone for more than two hours. Meat gets pasteurized quickly in 155F. OTOH, thawing a big frozen turkey in a refrigerator can take up to a week. Having the outside of turkey at close to 40F uncooked for a week is problematic in my thinking. dcarch

Much shorter time than thawing by any other method. dcarch

Every year, I SV the entire frozen turkey in it's original packaging. One minor problem, the giblets will be cooked inside the turkey as well. I have also done the entire ribs the same way. dcarch

Why should there be any difference? dcarch

"---now if I can just get over my fear of the bag exploding.--" When you seal your bag, put a little rolled up paper towel at the corner where the seal is. This way the bag will still inflate but the paper will let some steam out without bursting the bag. dcarch

Microwave cooking is different than any other cooking methods in how it reacts with food. Very complicated and somewhat unpredictable, depends on the food, and each microwave oven. Food thickness, weight, moisture content, electrical conductivity, placement inside the microwave, standing wave pattern inside the microwave ---------. With a new microwave feature, the so called inverter technology, that is one more factor to consider. dcarch

"----more than one ATM of pressure in those Blue Bags, any way you look at it." Estimating the total surface area of the balloons = 60,000 sq. in. Estimating the truck weight = 60,000 lbs All you need is 1 lb / sq. in. to lift the truck. A pressure cooker works with 15 lb/sq. in. ATM = 14 lbs/sq. in.? dcarch

It is very much a function of the total surface area of the bag. If you use a very large bag, put it under a big truck, you can actually lift up the truck by simply blowing with your mouth. A big tractor trailer can be lifted up with a leaf blower and air ballons. Similarly, a huge sports arena air structure is supported by only a few small fans. Very little pressure is needed. dcarch

Here in NY, Bananas regular - $0.79 a lb. Discount -$0.49 a lb. Special sale - $0.29 a lb, just the outside skin with blemishes, inside perfect ripeness. I have been eating lots of bananas the past 6 months. Chinese stores, live crabs $9.99 a lb. Crippled live crabs, a leg missing or a claw missing, 1/2 price. dcarch

1. Food inside a vacuum bag is not under vacuum using a Foodsaver type of "vacuum" machine. It is just airless. 2. Food is subjected to vacuum inside a chamber vacuum machine. Once it is outside the machine, it is no longer under vacuum, even it is in a sealed bag. 3. There is very little pressure inside a hot blown up bag. Plastic is soft when it is hot. 4. IMHO, cooking inside a sealed "vacuum" bag in a microwave is not that much different than cooking in a container inside a microwave. dcarch

mm84321 - what a fantastic way to usher spring! Beautiful. Ninagluck - Very skillful manchego croquettasery. liamsaunt - White clam pizza is my favorite kind of pizza. Paul Bacino - Yes, those stuffed shells look perfect. ----------------------------------------------------------------------- A few recent meals dcarch Corned beef, Green Mac & Cheese for St. Pat's Day Used Corned beef seasoning pack to sous vide the chicken Used corned beef brine to corn the pork Stir fried chicken with pickled cabbage, cantaloupe rind.

"If a tree falls in a forest and no one there to hear it---------------------" 1. If a customer is so insulting to a serving staff to cause him/her to spit in his/her food, it would not be the first time he/she is eating spit. 2. If a serving staff is so crazy to spit in a customer's food, he/she would be a regular recipient of unemployment benefits. dcarch

Sometime ago. "Excuse me DC, do you have anymore sugar? Your jar is empty" "Yes. I have a bag on the very top shelf in the pantry, next to the refrigerator." "Thanks. Found it. By the way, in case you are looking for them. Your Playboy Magazines are also up there." dcarch

I am not interested in clear broth. The cloudier, the better, more taste, more nutrition. As a matter of fact, I modified my PC to go higher pressure ( I will not give details, because it can be dangerous if you don't know about this kind of work). At higher pressure, even part of the bones get very soft to chew on (very tasty). It is my superstition that bones are good for health. dcarch

Conpoy has been around for a very long time, way before electric heat, convection ovens, dehydrators were invented. Many conpoy were produced in tropical areas. If they use only the sun to dry them, without salt as a preservative, how did they keep very thick and dedicated scallops 100% dry without going rotten in tropical weather? Same question for dried shrimps. dcarch

I have had rice field worms. Scrambled, fried. Just like scrambled eggs, also very tasty. These worms swim in rice field water. dcarch

Liuzhou, "---Silkworms.---" Do you mean silkworm pupae? I have had deep fried silkworm pupae. Very delicious. Not too long ago, most people thought sushi was disgusting. Can't think of the Italian wormy cheese name. dcarch

"-------They toast faster and more evenly than any of the newer toasters I have.---" The structure of bread is the same as foam insulation. Foam thermal insulating ability is entirely dependent of size of air bubbles in the foam. Until you can make all breads with identical air bubbles throughout, and completely uniform thickness edge to edge, it is difficult to come up with a toaster which can toast evenly. dcarch

The thinking of curing meat on the moon (or in vacuum) is a little lunatic. :-) Unless you like crispy crunchy Prosciutto. ​Oxygen free does not mean vacuum. dcarch

Truffles, caviar, foie gras, and Saffron. dcarch

Dried shrimp is in XO sauce recipes. Conpoy is very expensive. I don't know how much conpoy you actually get in XO sauce you buy. dcarch

Cinder-ella it is not. I am sure it can cook something. To me, 2 hour max for steaks is not sous vide. Automatic sensing food thickness? Come on! I have seen machines which use laser beams to sense meat thickness for cutting and trimming. This thing cooks best if your food is flat. dcarch

Based on the fact that scallops are 90% water, the fresh scallops which are dried to make the large conpoys must be the size of a dinner plate. Dried shrimps can be a good sub. for conpoy. dcarch

"---I find it very interesting that in the custom of "egg cracking" only one egg will crack. It seems to defy the laws of physics,---" Not really. ​According to the law of physics, when two objects collide, identical force will be acting on both objects. Why only one egg will crack? Because it is not possible to have two identical eggs. Happy Easter! dcarch