dcarch

For a source of heating the frozen food inside the vacuum chamber, I wonder if Peltier junction devices would make sense. Peltier devices generate heat and cooling at the same time to keep the chamber cold. dcarch

1. It depends on how good the even is insulated. You can find out by putting a remote read thermometer inside and see how fast the temperature drops. 2. It depends how the oven's thermometer works. Some oven's thermostat goes way above set temperature each time it tries to get up to your set temperature before it stablizes. dcarch .

The water removed will be pure water. Like distilled water. With the freeze dry setup, you will be able to make the most flavorful bouillon cubes. dcarch

Take it outside and let the sun shine on it for a couple of days. UV can breakdown many chemicals. Cost you nothing to try. dcarch

mm84321 – As always, great composition! Basquecook – Fantastic clams on pasta. Unreal cauliflower! Huiray – You cook like Ming Tsai, my favorite chef. Anna N – Perfect lamb chops. Where do you get those beautiful corn? Scuba – That is how salmon should be cooked. And you are magical with vegetables. Franci – I immediately put beef liver on my shopping list after seeing yours. Mgaretz – I always turn leftovers into meat loafs, now you turn leftover meatloaf into a new dish, LOL! --------------------------------------------- A few dishes from Labor Day holiday. dcarch Ox tail and Peter Pan squash Stuffed boneless wings, pineapple salsa Tomatoes from my over active garden

This will sound absolutely stupid, but I have a habit of coming up with stooooopid kitchen ideas. 1. Wash your herbs well and shake off as much water as you can. 2. Put the herbs in a plastic produce bag with a few sheets of paper towel. 3. put the bag in your clothes washer and set the washer to spin cycle. You should have your herbs ready for chopping after the spin cycle is done. dcarch

100% raw. dcarch

"----• Stir the coffee, but leave it “black”. (Don’t add cream, sugar, or anything else to it.)---" Costa Ricans are very serious about coffee. They know about coffee. When I was there, coffee was always served with hot milk and sugar. dcarch

A test I have done about using bones to make wonderful stock. I used a lot of bones I had collected. I scraped off as much meat, fat and tendon from the bones as possible and pressure cooked them. A couple of hours later, taste tested the stock. It was just a little more flavorful than plain water. dcarch

So I forwarded your link to a friend. I got this back from her: "A good food news resource! Thanks! Too funny...You sent me this email, and so I walked over to our social media person (Sxxxxxxx) to tell her about it, and she gave me a surprised look. She said, "Just a minute ago I signed up for their mailing list!" What a coincidence!" dcarch

In NY, they are $25 to $30 each. Don't they have a 15 bird limit for hunting ? Send me the rest or I will report you. :-) dcarch

Only if you can keep the bees away. dcarch

You can be 100% correct. It occured to me that those times I had done jaccarding, I did it on semi-frozen meat. What I saw probably was not juice from the meat, but melted ice. Interesting. dcarch

Jaccarding may make the meat more flavorful. It allows better seasoning penetration. It also allows more juice to leak out from the meat. You also hear that cross cutting the meat in thin slices against the grain will make the meat more tender. No it does not. Again it will make the meat more chewable, it does nothing to make the meat tender. dcarch

Not a chance. Those machines can never tenderize meat. They only make meat more chewable. Meat fibers will be just as tough. dcarch

Some times known as "Heritage tomatoes" dcarch

I seem to think the OP does not mean just "softer". May be he is looking for elastic type of "softer", which is why I think the Chinese White Cut Chicken dish's texture is closer to what he is talking about. Like raw meat, but cooked. dcarch

It's difficult to tell texture from a picture. The cooking method gives you very tender meat. From Wiki: "---The chicken is salt marinated and is cooked in its entirety in hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantrostems or star anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat for around 30 minutes. The chicken's skin will remain light coloured, nearly white and the meat will be quite tender, moist, and flavourful. The dish can be served "rare" in which the meat is cooked thoroughly but a pinkish dark red blood secretes from the bones. This is a more traditional version of white cut chicken that is seldom served in Chinese restaurants anymore. The chicken is usually cooled before cutting into pieces.---" BTW, it is a very popular dish, not what Wiki says. dcarch

Have you had the Chinese almost sous vide chicken? The "White Cut" chciken? dcarch From Google Image: http://dennisthefoodie.com/wp-content/uploads/2014/05/DSCF1196.jpg

Thank you Shelby. You should try to grow all those colorful varieties . A green Bloody Mary can be interesting, or yellow ketchup. Thank you Huiray and Anna N. Ananas Noire is the name of that amazing multicolored one. Tastes just as amazing as it looks. dcarch

Endless tomatoes. I hope I am not boring you all. dcarch

I wonder how many times "awesome" and "yummy" are used. dcarch

That fish is Fresh! dcarch

Was there baking soda in your marinade? Extreme heat, lots of water, and baking soda can generate steam and CO2 powerful enough to propel the chicken parts flying some distance. dcarch

I have my share of bad gifts. But let's not talk about me. Worst gifts other people get, based on my survey of the Goodwill thrift store, in the order of most disliked. 1. Coffee makers, so many! 2. Bread machines. 3. George Forman grills. 4. BBQ tools. 5. blenders. 6. Spice racks dcarch