Ruth

Definitely red snapper. But it is not easy to find a head as large and fleshy as those served at Apollo in Singapore

Sounds great. How big was it (weight or thickness)? I would like to give it a try

How stupid of me! Not a probe but, as you say, it will check the surface temp. I just tried my IR gun as I have a pot on the induction and I had no problem. Thank you

I have come to the conclusion that a boycott of Whole Foods is definitely in order

Unfortunately, you may have to switch to good old analog, liquid in glass or a laser jobby. The nature of thermocouples used in those digitals makes them perfect antennae to pick up your induction hob. Sorry, but that's just how the physics shake out. ← That is my fear but I don't think they make analog probes as opposed to one piece thermometers.

A candy thermometer is fine if you are checking only the temperature of the liquid in a pan (and are using a straight-sided pan) but not for the internal temperature of food in the pan

I need a digital probe thermometer that will not go berserk when I am cooking on my induction burner. I have a Taylor, a Polder and one from Thermoworks but the display on all of these fluctuates wildly over the induction. Presumably I need a thermometer that does not contain any magnetic metal but have no idea where to turn. Does anyone know of one? They have to exist. Fahrenheit or celsius (preferably both) makes no difference to me.

For all candied citrus peels (orange, lemon, grapefruit and - best of all - pomelo I leave a 1/4 inch of pith. The texture of the pith makes the peels much more interesting but to remove the zest makes no sense whatsoever.

Last fall, when we were at a market in Provence, my husband was unable to resist a huge salami. He informed me that this was going to be the most expensive salami ever. "Why", I asked. "You said that the price was very low". "Yes", he replied "but now we are finally forced to buy a slicer". We bought a Chefs Choice model. At first we were worried that it might be too flimsy, but it is very solid, does not slip around on the counter and will slice prosciutto as thinly as any big commercial machine. We use it even to slice bread when we have a dense loaf that needs to be sliced thinly. I have used it when I want to slice vegetables, such as eggplant, thickly but evenly. We are constantly congratulating each other on our purchase and I think you will not regret it if you buy one. We bought it on Amazon and I think it was about $300.00.

My understanding is that the NYC Health Department (or whatever this bureaucracy calls itself) has a number of professionals developing guidelines for them. Fortunately, for the moment at least, semi literate bureaucrats cannot cotrol what we do in our own kitchens anymore than they can prevent us from eating real cheese when we are able to find it.

Botulism toxin can not be seen or smelt. Botulism can survive and grow at 38F. The USDA has been able to culture the Botulism toxin from Clostridium Botulinum spores in 6-8 days. Botulism will kill you. The better your vacuum, the more anaerobic, the more the chance of Botulism. Have fun guys. Harry Otto Restaurant & Hospitality Management Services New York ← That is the most helpful piece of information we have had to date on the possible health issues. I am a home cook. Do I understand that if I cook some protein sous vide, chill it an an ice bath and refrigerate overnight at approximately 38° - ie 24 hrs max - that botulism toxin will not have had time to develop?

Thanks for the correction Bryan. Ridiculous that I did not notice my error. Nathanm, of course

I would suggest that you start reading this thread from the beginning. Read Norman's posts very carefully. There are also several chefs who have posted their methods for cooking a large variety of meats, fish and shellfish sous vide. You will find the whole thread very rewarding. Ruth

I cooked two lamb shanks sous vide yesterday. They were seared, seasoned and put in vacuum bags with brown chicken stock. We removed the bone from one shank only and cooked them both for 7 !/2 hours at 175°F. Both emerged tender but the bone-in shank was, as expected, juicier. I would like to know if anyone has done this with veal shanks and made an osso bucco sous vide? If so would the time and temperature be similar? I am hoping to try that in a few days and would appreciate some input/advice. Ruth

My magret duck breast sous vide (4 hrs at 130° (55°) emerged medium rare and tender. I removed the skin as I knew that the temperature was not high enough to melt the fat. Although I added some duck fat to the pouch somehow that "ducky" flavor was missing. Would a muscovy be a better solution? It has less fat and perhaps one could avoid removing the skin. Any thoughts anyone?

Well i bought a Julabo. It is their least expensive model and does not have a data port on the back - a bit of a relief as that would really have complicated my life. So far I am delighted. Cooked a 3 cm thick filet of wild striped bass for 20 minutes at 60°C. It emerged just cooked through with delicious flavor and texture. I pre-seasoned the fish and added a little olive oil. Just one problem. I was able to brown the skin with a blow torch but it did not become crisp. I think a super hot pan would have done a better job.

Has anyone had any experience with the Julabo ED model circulator? They are now marketing this as "sous vide equipment". I saw a demo at the Restaurant Show at the Javits and was quite impressed. The price was also a bit lower than Lauda etc. I would appreciate some feedback.

As far as I know the best is still the Tilia Foodsaver. I have been using their top of the line machine for years and find it indispensible not only for cooking sous vide but for vacuum packing foods for the refrigerator and freezer. They have a variety of models and I believe that the top of the line sells for about $275.00, I know that some restaurants use them too

Ben this is a technique that results in a totally different texture. Try cooking a boneless squab breast for only 10 minutes sous vide at 140°F. The texture is exquisite. Chicken breast (normally dry and unappetizing) remains moist and flavorful when cooked sous vide to 130°. The proteins are by no means denatured and a brief searing after resting can produce perfect caramelization

I would definitely stick to 140°. Many cook book authors and even chefs when they publish recipes feel obliged to give USDA recommended temperatures which invariably result in meat that is way overcooked. A turkey (or chicken) breast cooked beyond 140° will be dry and, in mho, inedible

Thanks Bryan. I have everything else. Now I have to get back onto eBay once again and find one of those water baths. Please don't forget to post your results,

You might be able to find it at a farmers' market. There is a stand in New York city that cells leaf lard (which makes the very best pork fat) at both Union Square in Manhattan and Grand Army Plaza in Brooklyn. I use it all the time for pastry and biscuits. If you have a Chinese market nearby, and can make yourself understood, that would also be a good source

Bryan what have you ordered? Most of the water baths/circulators offered on eBay come with the caveat that it "powers on" but other functions have not been tested. Please tell us what brand and model you bought and whether or not it works as it should. I am desperate to have one but very timid about buying on eBay

Nathan do you really mean 8 - 12 hours for one venison chop? A six ounce portion of lamb or veal loin cooks to medium rare at 140° in less than an hour.

Oriental markets invariably sell cilantro with roots attached. Most non-Asians would have no interest in using the roots which are an important ingredient especially in Thai curry pastes. Alas, it is not easy to grow as the plants bolt very quickly. I have to confess that I do not have a very green thumb but most of the herbs in my back yard do just fine but I have never had much luck with cilantro.