alanjesq

"Both Kerry and I have been eyeing an electric PC so I'm curious as to why the advice to avoid them. They have really come down in price." alanjesq responds: One of the objects of a pressure cooker is speed. The electric units I had (2 in number) took forever to get to cook pressure. Additionally, a common practice of certain pressure cooks is running water over the lid, for rapid cool down. Neither of my electric pressure cookers recommended that practice. I repeat, rapid cool down is a very common practice. Lastly, while the prices have come down, they are still more expensive than non- electric PC's. They do look neat however. I am sure some folks in need of stove burner space would consider them a good deal. I did not.

I have several pressure cookers and find that Fagor works great. My 15 year old Cuisinart 8 qt is still going strong, but I don't believe they are available any more. I would stay away from an electric PC alanjesq

I have owned the Vacmaster 112 or 211 (can never keep it straight) for about four months. It is very quiet compared to my last FOUR Foodsavers, and the bags are cheepo! Outstanding unit. Adjustable vac pressure and sealing times too The only flaw, if u want to call it that is u have to press the top down on the sealing gasket, or 30 to 50% of the time it won't vacuum. Now I just hold the top always while pressing down. Ari the distributor knows about this, but I don't know if there is a fix. No big deal- just press and turn on. As soon as u see the needle indicating vacuum is taking place, which it does in seconds, u can let go and let the machine work its magic. Lots of bag sizes, and I have yet to find a product in my home that does not fit in the machine. I often re vacuum the same bag after cutting open, as I did this morning when taking out some bacon, re vac'ing the remainder of my stash. I just could not be happier!! alanjesq

Minimum wage is $3.63 per hour for our Missouri (USA) restaurants. I don't recall if this is federally mandated or State, but there is a minimum wage for waitstaff FOH as well as BOH. . alanjesq

Is there a price break for pre-orders?

Of all the SV cooks I have done in the last six months, Which is when I first started SV, the Chicken Breast reigns supreme. ( no pun intended). alanjesq

Leaving frozen shrimp in the car trunk in a "cooler" side pocket in the heat of summer but remembering to empty out the main section of the "cooler" Oh my, the trunk stunk for a week. The cooler went to cooler heaven.

I am the guy who saw u or another ER nurse after trying to split a pre-sliced bagel with the point of my knife aiming at my palm, upon which I scored a direct hit

Help for a newbie please: Our fresh, non brined, 14 pound turkey prepared per Doug Baldwin's instructions, supplemented with duck fat and fresh herbs, yielded outstanding white meat. The dark meat came out a bit soft, for my taste, and the color of the dark meat had a grey tint. I do not believe Broiling or the torch would have helped as the dark meat was somewhat delicate, shall I say. Frying was out of the question for our guests. I don't know if the grey tint was from a "bleed" from the herbs (sage, thyme) or what. Almost like a film, whichI tried to rub away the best I could do. My first SV turkey. Any thoughts, or is this the way it is???? alanjesq

Contact Dave Reuch at Ary, Inc. I believe the model 112 vacmaster is sellIng for 675.00 or so. At least I saw it doing a Google search going for same. Outstanding machine. Not $500.00, but close. I am nuts about mine. The cost of the bags will pay for the machine. I know. I owned 4 Foodsavers that kept crapping out after the warranty period. alanjesq

Since we are discussing food safety, I would like your opinion on the following. My wife is a do ahead fanatic, especially for Thanksgiving. This morning she made a sweet potato streusel mixture and after boiling the potatoes and such, spied my chamber vac machine. She vac'd her mixture and put it in our 36 degree F fridge. I suggested she put it in a ice bath first but I was overruled. Given the fact that the product was boiled, she probably has nothing to fear, but what do u all say?

Michael Voltaggio in his sous video for Williams Sonoma sv's turkey thighs in duck fat. No clue where to purchase in St. Louis, but chicken fat is readily available. In his video he recommends using the fat nearest the product he is cooking. I would think chicken fat would be similar to duck fat. Any thoughts???

Does Hollendaise sauce = custard?? Anyone tried to make SV???

Recently, I tried to make a pan sauce in a pan that I had just used to get a Maillard reaction on some scallops. Instinctively knowing that the pan was extremely hot, I tried to deglaze with some wine for flavor and to cool the pan, as well as get some of the brown bits into the sauce. Sadly, the "fond" was part burnt and bittered the sauce. How do you experts accomplish this? Use a new pan? Wait until the Pan cools down? Use a different sauce and forget about the fond?? Unfortunately, the fond was burnt as a result of the procedure to put a nice touch to my scallops after a SV cook.I am clueless???? alanjesq

Large beef ribs: worth sous vide???

I have been in a Hobson's chioice dilemma about using my pid controller and crock pot with fish bubbler vs getting the poly sic pro for some time now. The reality is that after three months of my jury or Jerry rigged system, I am not sure I need to upgrade??? I mean the results of my cooks have been pretty good. Putting aside the costs, will u share with us why the Polysci pro is the way to go, please?? It is so much more cool, but????

Yesterday's cook was outstanding. About five hours at 132 F. Tender, moist and delicious. Not sure if it was the brine or change in temp. Whatever? I will be using this as my standard cook for Pork Loin here on out. Thanks to all for your help. alanjesq

The chunk was about 1 and 1 /2 inches thick, which is about the same as the chunk in brine now, as they were all part of the same huge pork loin. I purchased it at one of those Sams Clubs Manager Specials. Plain pork loin. No infusions. Hopefully today's cook will yield a better result. Thanks everyone for the help.

The color was slightly pink. What do u suggest for tomorrows cook?

Made a pork loin chunk last week at 137F for about eight hours. Just a little salt, pepper, liquid smoke. Came out OK but a bit dry. To be fair the product had been frozen at least six months, though Foodsavor vacuumed that held seal. I have the last similar chunk (1.5#) in a brine to see if this will add moisture. I am looking for time and temp. Suggestions?? Thanks. Alanjesq

I did bone in short ribs together with a hunk of chuck, all vac packed separately at 131F for 48 hours this last week end. The results were spectacular. The finished product taste more like steak than what you would expect. Go for it. alanjesq

" I'm trying to get some guidelines so I don't mess anything up too badly". Has anyone posted whether the product to be SV'd should be brought to room temperature before placing in the water bath I have scallops that have been seasoned and vacuumed but I don't know if I should let them come to room temp for two hours before placement into the bath???? alanjesq