Smokalicious

The vacuum sealed version is clearly superior in flavor & color to the zip-lock version. The trade-off seems to be that the produce absorbs more alcohol during the process, releasing juice in its stead. So, ABV suffers, while flavor is enhanced. Depending on the produce, munching on those boozy tidbits can be quite enjoyable. Edible margaritas anyone?

I suspect you may be correct that vacuum is unnecessary. Next time I make a batch, I'll split it in half & make one in a zip lock bag, the other vacuumed & sealed as usual in the chamber sealer. For me, unless the non-vacuumed sample is clearly better, I'll continue to vacuum seal if only because the vacuum bags are a fraction of the cost of zip lock bags. I've also found that backing off a few degrees to 154F avoids the somewhat cooked taste that 158F seems to cause with certain veggies.

If you are referring to nitrous infusions, then I would make 3 points: 1. I don't use fresh herbs, only dried, when using this method. 2. 5 minutes is the longest I've pressurized any infusion. 3. I wouldn't think of doing this with grain alcohol.

I've used the technique in this article with great success. Vacuum works well with fruit & veg, while the nitrous whipper is best for dry ingredients like herbs & teas. I've combined the two techniques as well. Tito's vodka infused with serrano peppers, sweet peppers, and cucumber makes a fantastic base for Bloody Marys.

Revisiting eggs one more time. After some experimenting, I've settled on a method that gives me perfectly cooked eggs every time. (1) Cook sous vide at 63C/145F for 1 hour. Here is where you can adjust the time and / or temp to get the yolk texture you prefer. (2) Remove eggs to a cooling bath of cold tap water. (3) Heat sous vide bath to 71C/160F. (4) Cook at 71C/160F for 7 minutes. (5) Remove to cooling bath for a few minutes. Egg whites have an amazing silky smooth texture, while the yolk is just the way I like it.

Somethign is either a trade secret or patented...it would be hard to be both since for it to become a patent everything has to be disclosed. anyhow...the paseurization of shell eggs is readable in patents..i just read one yesterday. Take a look here: http://www.google.com/search?q=shell+egg+pasteurization&btnG=Search+Patents&tbm=pts&tbo=1&hl=en This was over a year ago & I don't recall any Google patent results. At the time, patent results universally required payment to view. In any case, my main point was to emphasize the suitability of eggs pasteurized using Douglas Baldwin's method.

I tried to research pasteurizing eggs on the web to no avail. The methods used by large processors are closely held & patented trade secrets. That being said, eggs pasteurized using Douglas' method have been perfectly acceptable for every purpose so far, including delicious edible cookie dough.

I use a combination square similar to this item. I already owned one, so cost was a non-factor. Mine has a bubble level and measures to 1/64 inch. It works well for all but the very wide cuts.

I must admit that I still have not tried Douglas' latest method at 75C, perhaps because I'm still trying for nirvana with the Khymos 6xC technique. I made eggs today SV at 63C for 70 minutes, to a cool bath for 15 minutes, boiled for 3 minutes, and again to a cool bath for a few minutes before serving. Best results yet. To Peter's assertion of rubbery whites using this method: yes, there is a very thin layer of white that can be said is rubbery, but this adheres to the shell and mostly unnoticeable unless you make a real effort to scrape it out.

After bringing the water bath to a steady 145.8F temp., immerse eggs and cook for 70 minutes. Remove to cold tap water bath for around 1/2 hour while bringing a pot of water to boil. Cook eggs in boiling water for 3 minutes. Remove to cold tap water bath for a 2-3 minutes. Serve. I've found that only the boiling time is somewhat critical. Adjust bath time & temperature to suit your taste and schedule. Edit: These are supermarket large eggs, nothing fancy, foodie, or free range. Sorry, I'm poor.

I agree. If you like the egg white rubbery, reheat in boiling water, if you prefer a firm gel, keep water temperature below 84.5°C/184°F to prevent ovalbumin from denaturing. I made eggs again today. The whites were most decidedly NOT rubbery at all. Almost like yogurt. Easily spreadable, neither watery nor solid. Next time I'll try Douglas' method for comparison. Who knows, maybe I'll like those better.

Pedro, The greatest value I found in the Khymos post was in being able to consistently attain a desired texture in the egg yolk. I'm sure you'll agree that this is a matter of personal preference, much like the doneness of a steak. I've been cooking for a very short while compared to most, so I'm always learning and looking for what works best for me. Also, I've found that very rarely is there only one "best" way to cook something. This seems especially true in sous vide cooking. One nice aspect of the Khymos method (for want of a better term) is that you can cook the yolk ahead of time and refrigerate the eggs, then set the whites just before service in boiling water. This lets you serve a perfect egg (warm!) in just a few minutes. Dave

Martin Lersch posted perfect egg yolks part 2, a follow up post to that mentioned by NathanM upthread. He addresses the egg white issue by cooling the eggs to room temp before giving them a 3 minute boil. Result - perfect yolk and perfectly set whites. I've been using this method for a while and no longer have to decide what to do with leftover eggs. There are none! BTW, the chart from perfect egg yolks part 1 is a great tool. I have used several time/temperature combinations and the results are always on the mark. My favorite is 63C for 75 minutes Dave

My own recipe I use on almost everything: "Dave's Rub" 3 Tb kosher salt 1 1/2 ts granulated garlic 1 ts granulated onion 1 ts dried basil 1 ts dried thyme 1 ts sweet paprika 1 ts chili powder 1/2 ts celery seed