dcarch

"------ Almost everything we do with food is based on preferences, not requirements. ----" Except when it comes to food safety. The perfect control of temperature offered by the SV method makes it much simpler. As a matter of fact, throw away your thermometer, it does not matter how thick or how cold your meat is when you cook SV. dcarch

A valve is not a wear item. Tires are wear items in a car, but valves in the engine's cylinders are not. dcarch

Not trying to be an egghead about this ( ), in the tests, it would be nice to know what is sticking to the shell, the membrane or the egg white. dcarch

All these tests, experiments, all seem to assume that all egg are the same, as if they are all laid by the same kind of chickens. How many breeds of chickens? Old chickens lay the same eggs as young ones? Does it matter what they eat? Morning laid eggs v.s. evening laid eggs? Winter eggs? Summer eggs? Caged? Free ranged? All I have seen is that fresh eggs cook differently than old eggs. dcarch

I am not sure what makes "non-venting" PC possible. For non-venting to happen, the BTU from the fire must be 100% equal to the (a) total radiant (IR) heat lost and well as (b) heat lost by conduction to outside air. If the fire is a little hotter than (a) & (b), non-venting is not possible. If the fire is less than (a) & (b), the pressure inside will not be building up to meet temperature specification. Just curious. dcarch

Of course there will be boiling inside the PC. The water temperature inside is above 212F. When pressure starts to leak out, the water inside will boil. dcarch

It will taste the same. There will be less shrinkage. The texture will be better, especially if you are making thick burgers. SV gives you a lot more flexibility to control texture. The crust and the interior, (for all meats), are cooked with precise temperature control. Is it worth it? Is it worth it to pay a $1,000 more for wine when the difference is hardly noticeable? dcarch

I highly recommend you try this: Supposedly you can get 250F from a pressure cooker. I put some water in a pressure cooker, a small metal can with cooking oil inside raised above the water and cooked the oil for a while. Then I ran the PC under cold water immediately to release the pressure quickly. I measured the temperature of the oil and it was much below 250F. I have a few unique attachment for my PC. After finding out my PC was not giving me the temperature, I engineered a few new "jigglers" for the PC. I now can get a range of temperatures from slightly above 212F all the way to 265F. At 265F, bones becomes very soft and chewable after making stock. dcarch

The last time I made octopus, I remember on the package it said "pre-tenderized". Which could mean they were all pumped up with brine. dcarch

Enjoying this thread immensely. Thanks for posting. dcarch

If you don't have Trigger Start/igniter Torch, with the Searzall on, how do you light the torch? dcarch

Corn oil and peanut oil. Some olive oil. dcarch

But you guys did not invent Belgian waffles. :-) Welcome! dcarch

How do you know it is the heating element? There can be other reasons why the element is not functioning. Do you have a volt/ohm meter? With the meter, you can check continuity and see if the problem is the heating element or if there is a disconnect someplace else. I am not sure you can replace the heating element with one from another model. What you can do is the following, if indeed the heating element burnt out: Measure the ohms of the working heating element, and buy some nichrome wire (ebay?). Measure out a length of nichrome wire of the same ohms with your meter, just rewind the heating element on the mica (can be asbestos) board. dcarch

Here in NY, not only the jiaozi are machine made by some restaurants, there are companies who only made the various kind of fillings to supply to restaurants. dcarch

I grow sweet potato in my garden for the greens. They are very delicious stir fried. They also sell them in Asian stores. They are not cheap. I have not seen dried potato leaves. From the picture, that would not be regular potatoes. They look like sweet potato leaves which has long stems. Typically dries vegetables are used in soups. dcarch

Mm84321 – I love the composition of your presentations. Blether – great beef curry pictorial. Ann_t – Very artistic presentation, the scallops and prawns. Mgaretz – I wish I can find tri-tip in NY. Yours look perfect. Huiray – Wow! Stuffed morels! I hate you! Kim – If I don’t see your post here, I would be greatly disappointed. Wonderful cooking as usual. Sapidus – I agree. That does look remarkable. Anna N – It goes to show you don’t need Modernist methods to make salmon tasty. Weinoo – Clams! Clams! What a clamorous clams with chorizo. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Another food forum sponsored a cooking competition. The theme was “Pasta” I entered and I won. Multi-colored-flavored carbonara pasta with smoked shrimps and scallops. Crispy bacon wrapped purple aspargus. dcarch

That maybe possible since induction works on almost audio frequency (24K). I have done that (counter twisting the cables) in audio to cancel out cross talk. dcarch

I seem to remember potatoes are not a native food for the Asians, OTOH, sweet potatoes are common. Sweet potato leaves are a common vegetable in Asian countries. Regular potato leaves are supposed to be toxic. dcarch

Not really. I will never do that when I am not taking a shower. dcarch

Not potato leaves, sweet potato leaves perhaps? Big difference. dcarch

Shielding may not be good enough when it is near over 1,500 watts of magnetic field. If you have built devices using electronic temperature controls, they always tell you to keep the probe wiring away from power lines for the same reason. dcarch

In the Chinese medicine store here in NYC, I have seen the same type of scales used for weighing very small quantities. They were beautifully made. dcarch

Not too many hanging scales are accurate for very small quantities. Not many stores have a stable hook for a hanging scale. dcarch