ChefMortensen

Has anyone got a live stream URL for tonights event?

Right, thanks! I will have a look at the various options Thanks again...

how accurate does it state that it is? with regard to the temperature?

I know a few people living in the US - so that's no problem - but they should be possible to find somewhere in the EU?.

Well, it's a great deal cheaper than the current option I am facing.. But AaronM, you write "If I don't mind using a power adaptor" - are there any disadvantages? Thanks johnder, nice to be pointed in the right direction

Greetings. I have run out of excuses! I have to get an immersion circulator. But what should I look for? The Runer, Bain Marie or a whole other option? What about price levels. A “simple” immersion circulator costs about 6000 Danish Kroner (About $1100), will it be possible to save a bit trying to look overseas? This is, by the way, for private use and not for my restaurant. Thank you in advance Brian

The superbag is "relatively" simple to understand - and even use. A clear tomato soup is simply blitzed tomatoes hung in the bag for a day or two. (in the fridge). The liquid drained from the matter is the clear, almost, transparrent tomato soup. However, this method can be done with gelatine and agar by freezing it and straining it through a chinoise. But that is beside the point :-\ The superbag can also be used to create stock or broth. A mirre poix can be placed within the bag (even bones ect) - and boiled in the water. When the stock is done - just remove the bag - and if the superbag is fine enough - it will hold out the fat aswell. I don't know