scubadoo97

I think you will need to devise a method of stirring the beans or risk a very uneven roast

As a trial I plugged the Anova into my UPS started it and pulled the plug to the UPS unit. The Anova kept chugging along. That what I need it to do

The UPS battery will not last more than a couple of hours but that will keep the unit running during a brief outage. Since we know the Anova does not restart on its own and will lose all programmed data this is a safeguard to keep it running. A surge protector will not do that. We sometimes get very brief outages like for a few seconds.

I use a UPS when doing longer cooks. Here in Tampa Bay we don't get prolonged outages very often but during lighting storms a brief flicker is enough to shut down the Anova and have me resetting the digital clocks on the ovens. The UPS also has surge protection

That looks so good. One of my favorite middle eastern soul foods

Looks fabulous Mgaretz. Tell me more about your smoker. That's pretty wide rig you have and the smoke ring you're getting is amazing. Noted that on your brisket too

Thanks

Paul can you tell me more about speeding up the enzymatic reaction at the lower temperature

Beautiful spread Shelby

At 55C they will look red but to me the texture was not the same as a traditional burger at the same internal temp. The meat felt more cooked in texture. Maybe because it was held at that core temp longer

You could just deglaze with a little water to get all the bits off the pan and reduce it to thicken a little without adding other flavors

Two of my favorite things. Corn and scallops Corn as been plentiful, sweet and cheap

I vacuumed sealed some scallops and SV them prior to cold smoking. But your right there is little advantage

Franci, I start with the belly flaps that I cut away from a full sides of salmon and give them a short maybe an hour or two brine ~ 10-15% salt. After rinsing and a brief soak and dry I like to rub on a little maple syrup before I smoke @ 160-170f with apple wood until done. You can add a bit of a low salt rub before smoking as well. I uses some of the Dizzy Pig BBQ rubs since I like them and I know the owner. It usually gets stashed in the fridge until the next day before it gets flaked. Eating some off the smoker is a prerequisite. I usually add some finely diced mini multicolored sweet peppers for color, celery and onion and or what ever you like. Some herbs you like. Parsley, cilantro, thyme..... The last time I added a fine dice of cappers and kosher pickles for a bit more tang and salt. Dressing is usually fresh lime or lemon juice and a little mayo to hold it together plus anything else you like. As you see I have few recipes per say and it's always off the cuff tasting as I go

I hot smoke salmon belly to make a smoke fish salad often

Tonight, corn patties with grilled Gulf Shrimp in Thai sweet chili sauce and Sambal Oelek

I wasn't sure if it was inards or just albumin that collected from cooking

Done boneless short ribs a few times and have never experienced it. Yet

Funny Bruce, I've been known to bang loose a frittata or a corn bread on occasion and a glass top was not an option. The heavy cast iron crates can take a lot of abuse, don't show soilage easily

George Harrison's Savoy Truffle

My exposure has only been with electric coil for many years and gas over the last 10 yrs. hands down I like gas better. I like the idea of induction but have never used it and also don't know it's longevity and reliability.

I thought they were but when I zoomed in it looked like the ribbed leaves of sprouts

Looks great. Those are some really tiny brussel sprouts

A few shots of our kitchen.

In that price range I'd be looking at some Heaven Hill Products. The black, green and or the white label are inexpensive and are not to bad to drink for the casual drinker