rob1234

Does anyone foresee an issue with refrigerating/freezing pork ribs or shoulder for a few days after smoking at 149 for 7hr but before cooking it sous vide? I smoked a bunch of meat and can't fit it all in the sous vide at the same time so will need to cook it in batches.

Yes, a light hissing sound is completely normal. However, sometimes, the safety valve might be out of place (or need replacement). So run the cooker without the pretty piece of stainless steel that covers the valves, and check to see if you see any bubbling or vapor escaping around the little round the plug that is offset from the primary safet valve. If you do see any bubbling or vapor around the secondary safety plug, it may need to be cleaned. Eventually, this plug will need to be replaced - mine lasted a year but it gets pretty heavy usage (several times a day). Here is the replacement (in the photo it's upside-down from the way it would ordinarily be put in the lid): http://amzn.to/V2tBF4 Ciao, L Thank you. I'm pretty sure it's coming from the indicator rod as I can stop or change the hissing by twisting or pushing/pulling on it but I will check the safety as well.

Did you ever confirm if this is normal? My new Kuhn Rikon is doing the same thing. Fairly consistent low hissing at any pressure. Not quite enough that I would think it's broken for sure but it's not silent either.

I used two sheets of parchment paper. Yes, I took it off and had it bagged in the fridge for a few days before cooking it right before dinner.

This year I removed the skin from the raw turkey and cooked it separately in the oven between two sheet pans. Then I broke it up into turkey skin crackers sprinkled on top of the sliced turkey meat. Worked pretty well I thought.

I had a great dinner at Restaurant Eve last year.

I just taped the return label to the side of the bookcase (I hadn't removed the plastic wrap). If they can ship it to me that way why can't I ship it back the same.

Mine arrived without a box and damaged as well. Shipped via UPS in Canada. Already ordered a replacement.

Does Modernist Cuisine really advocate a high saturated fat diet? I just finished reading Tim Caulfield's The Cure for Everything and his advise seems pretty good. Basically don't eat too much and 50% fruit/veg. http://www.amazon.co...tmm_pap_title_0 Any excuse to link to my favourite website: Fat http://www.scienceba...t-fat-get-thin/ http://www.scienceba...why-we-get-fat/ Raw milk http://www.scienceba...n-modern-times/ Sweeteners http://www.scienceba...weeteners-safe/ From the first link "...his contention that government recommendations to avoid fat led to higher carbohydrate intake and thereby caused the obesity epidemic. That may be true, but it doesn’t justify his conclusion that the solution to the obesity epidemic is to replace carbohydrates in the diet with saturated fat."

I did a food/restaurant trip in SF in April and Saison chef's table was far and away the best meal I've had anywhere. It's expensive though. Also tried Coi, Manresa, Benu, Crenn, Zuni Cafe, Incanto, and Chez Panisse. They were all great with Chez Panisse being the only average one but Saison was miles ahead of the others to our tastes.

Took me a while to find as well. It's on the bottom under contact.

Do you have the entire bag inside the chamber? I was also only getting a good pack in 1 out of 5 until I realized that the end of the bags were sticking outside the chamber (I bought oversized long bags). Once I made sure the entire bag was inside it worked 5 out of 5.

I got mine at www.halfordsmailorder.com. It's also the cheapest place I could find to buy the vacmasters in Canada.

Thanks Rob, that's great. I put my order in last week. Should have it in 2-3 weeks.

Did you figure out the issue with sealing liquids? I'm about to order a VP215C and wondering how you like it.

Thanks, I'm pretty sure I used bread flour and definitely used a scale. Only rested for 24 hours I think. Baked straight from the fridge. A few of them were puffed up like yours in the oven but flattened as soon as they cooled. I seem to have trouble with cookies flattening no matter the recipe.

Looks good, how did you get them not to spread too much? I made them in Dec and they spread out paper thin. Tried different temps/times and parchment paper and silpat. Nothing helped.

The food lab just did a post about wings I was reading yesterday. Cook in low temp oil first and then fry in high oil. He says he's thinking of trying the initial low cook by sous vide in duck fat. http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html

Yes, I got one of these about two weeks ago. I've cooked 5 pizzas on it so far and I will never ever use the pizza stone in a max oven method again (which is what I had been doing for the last 4 years). I also happened to change my pizza dough and sauce recipe at the same time so I won't confirm that the taste is better purely because of the pan but just the speed and ease of it makes it worth while and I did get better rise and browning than the stone method. http://slice.seriouseats.com/archives/2010/09/how-to-make-great-neapolitan-pizza-at-home.html

Anyone download the free sample of it? I did but half the pages won't display properly having greyed out areas where it looks like it's still loading the page. If I flip pages back and forth sometimes it loads the whole page but then flipping back and forth again and the grey is back. Turning a page also takes a really long time. Don't want to get the full version if it will be like this. I also grabbed the Volt free sample and it loaded up without issue and is really quick turning pages. I already tried deleting and redownloading the 1906 sample as well as upgrading from ios 5 to 5.0.1. It made no difference.

Made the videojug butter chicken last night. Skipped toasting the cashews at the end and used chicken breast but otherwise it was the same. Definitely the best home made butter chicken I've had. Not quite as sweet as the Indian restaurants here make it so I may try adding some more honey next time. http://www.videojug.com/film/how-to-make-murgh-makhni

After reading this I went to home depot and bought two pairs of different welding gloves to try out since I've been unhappy with my current oven gloves getting too hot. Tested them out with a sheet pan in the oven at 375 for 10 minutes picking it up wearing my old mitt on one hand and the welding glove on the other. The welding gloves were burning my one hand before I could even feel heat on the old mitt hand. I'm returning them to home depot today. Is there a specific brand/model of welding glove you use?

I've done this recipe a few times now. Instead of using liquid nitrogen I just put it in an ice bath and then in the fridge until ready to eat. When frying them from fridge temp it stays rare and is not dry. Best burgers I've ever made. My fryer only goes to 375F so takes 2-3 minutes vs 1 min at 425F or whatever it is.

I froze my leftover american cheese and it was easy to slice after letting it defrost slightly.

We the mustard seeds should be added alone (without the soaking vinegar), which is why Chris’s finished product came out thin. Will also add this to our list of errata. I made the mustard last night. I drained the soaking vinegar and put everything into a blendtec blender but it just pushed all the seeds to the sides and was too dry to blend anything. I had to add all the soaking vinegar back in plus a little bit of water to get it to mix properly and it's still pretty thick. After reading the quote above I just realized I forgot to blanch the mustard seeds so maybe that is part of it. Oh well, I'll see how it tastes next week. Also checked the errata last night and didn't see anything about the mustard.