dcarch

The leaf blower supplies forced air to the charcoal fire, it can get the fire to inferno temperature in seconds. As I said, I had use it to melt steel. Put a grill on top, you can char any meat in seconds. dcarch

Dumplings are a wonderful and popular prosperity symbol for Chinese New Year http://image.shutterstock.com/display_pic_with_logo/617710/617710,1281941074,3/stock-photo-stack-of-chinese-gold-ingots-on-white-background-clipping-path-included-59109868.jpg dcarch

If that is in a water bath, depending on how big is the bath, and ambient room temperature: It takes a short while for the water to go down from 160F to 140F. It takes a little while for the water to get down from 140F to "lukewarm". Lukewarm to me means about a 105F, warmer than body temperature of 98.6F . How long will it take for water in a few gallons to go form 140F to 105F? Very short, possibly much less than 4 hours, less than 4 hours in the 40F to 140F danger zone. To begin with, 160 F for a few hours in a bag probably pasteurized the pork. dcarch

1. How do you know your oven where you had the pork was at 160F? Oven temperature can be off by more than 40 degrees F. dcarch

In fact I do. A contraption which is simple and cheap enough that many of you can have one done. Patio stones at $2.00 each, two long clamps you may already have and a small leaf blower. The one I have in my video takes no time to put together and take apart for storage. I had it hot enough to melt steel and actually turn construction bricks into glass, A steak can be vaporized in seconds if you are not watching. dcarch

Can't wait!!! Grilled medium rare dry aged prime rib flavored tofu. Yummmmm! dcarch

Yeah, someone kind of have done it with a very small amount of atomized oil. dcarch

What are the definitions of fat and oil based on WiKI, and common sense definitions can be debated. What cannot be debated is the topic of this discussion, that in a PC environment, the pressure and temperature will continue to rise after fat becomes oil. There is not really a limit as to how high the temperature of oil boiling point can rise, regardless of smoking point, until the safety valve fails. When that happens, there can be extreme explosive consequences. dcarch

No need to be confused. You need a good amount of water in the pressure cooker to keep temperature at the designed temperature (pressure ) of your PC. Typically 15 psi and 250F. The amount of water depends on cooking time and stove flame temperature. Water can still evaporate thru the pressure release "jiggler" or valve. dcarch

You are talking about oil. The OP is talking about fat. Not the same. http://en.wikipedia.org/wiki/Animal_fat Are we talking about a pressure cooker? Oil can indeed boil, and pressure can build up in a pressure cooker. Under pressure the temperature can get higher then the boiling point. Then the valve can fail, and then the oil can atomize thru the failed valve. Please find out what can happen with atomized oil when ignited, dcarch

I have a custom made branding iron. dcarch

Let me put it in a way that you can understand: Animal fat have a melting temperature of 184 °C, (327.2 F) a boiling point of around 200 °C (392F) and an ignition point of 280 °C (536F) where it will burst into flames without spark. Because there is no water in the pressure cooker, there is nothing to keep temperature low. Temperature will continue to rise to 392 F, boiling point of fat. At that point, pressure starts to builds up, and the pressure will allow the temperature to continue to rise to beyond 536 F and up and up until the safety valve fails. At that point, fat will jet out and atomize from the safety valve. The atomized oil at above 536F will self ignite, and atomized oil is highly explosive when ignited. dcarch

First, decide on what texture you like to have your scallops taste, then figure out the best way to sear the outside. Scallops taste good from raw to well done. Searing the outside is mainly for aesthetics. I first sous vide the scallops to 120F then sear on very hat cast iron pans. Yes, pans. I use two pans. Sear one side on one pan while the other one gets red hot, then sear the other side with the other pan.. Sometimes I sear the sides of scallops, not the tops and bottoms, just for fun. dcarch Scallops in crispy bacon rings, wasabi sauce Scallops on scalloped potato :-)

BTW, I was kidding you. I want to thank you for taking the time to do the experiment. There are 100,000 "helpful" kitchen tips. Like rice can keep your salt dry, like baking soda can be a deodorant, --------------. dcarch

Porthos, you cheated!!! That is not aluminum. Looks to me it's steel. dcarch

It needs a cap. Fruit flies. dcarch

In MOMA collection. Almost as popular as the Chinese takeout box, also in MOMA collection. dcarch

Alkali can do damage to aluminum. Aluminum in lye can be exothermal and very reactive. dcarch

That actually is a very effective non-invasive, non- destructive method to remove surface coating of any kind. It may not be out of the question if you collect many impossible to clean baked-on stains on cookwares and find a place which has that kind of equipment to work on them. May not be too expensive. dcarch

Me too. Dryer sheet has chemicals to remove static electricity, I don't know how it can remove baked on oil. Will have to do a side-by-side when I get a chance. dcarch

I admire your kitchen. The kitchens I know keep all kinds and lots of poison, toxic, non-food grade stuff around. Liquid Plumber, Fantastic, Dishwashing detergent, bleach, roach poison, rat poison, copper polish, Easy-Off, Lysol, Greased Lightning, Hand sanitizer --------------------. Thanks for your advice anyway. dcarch

Those are from my calamondin tree. dcarch

It depends. Hazardous if you don't follow instructions in it's use and disposal. The list of hazardous material in a home is very long. How do you dispose of fluorescent light bulbs or used batteries? Old transformers? refrigerants? old computers? Every single item in your medicine cabinet is toxic ------- I am not sure what's left of three tablespoons of "Gunk" to dispose of on paper towel. By the time you get in your car, it would all be dried up. dcarch

Posted this on the "Dinner" thread. Orange Wings, and dipping sauce for chicken skin cracklins dcarch

Cut out all the fat to make lardo. Then sous vide chops. dcarch