Martin Fisher

That's true, but I can't imagine a tiny pump drawing a lot.

That would certainly work but last I checked the most popular bucket heater was getting a lot of negative reviews.

ARY VacMaster SV-1 1500W Immersion Circulator $358.00 The alleged 1500Ws is interesting. Thoughts?

And you'll notice that the percentage of sodium can vary quite a bit from the accepted ~40%, hence my point.

Nutrition labels are notoriously inaccurate. The fact that kosher salt's comparable nutrition volume is a 1/4 tsp is ludicrous......it just doesn't measure well that way. Weight measurement is the best best way to go but because food manufacturers can round-off nutrition values don't expect a high degree of accuracy. As far as I know, sodium chloride is ~39%-40% sodium by weight.

Vacuum shaping sous vide sear surfaces.

From the Sansaire website...... "Is this project related to Modernist Cuisine? Nope. Although Scott works for Modernist Cuisine, this project was underway before he joined the team. He was generously given permission to continue work on the Sansaire as an after-hours project."

I don't agree and I don't disagree. Polyscience was granted a patent by the U.S. Patent Office with 24 claims and there is a lawsuit to defend that patent, those are facts. Seems to me that Sansaire could have avoided this situation by introducing something that's truly ground-breakingly innovative and unique....oh...and gotten their own patent(s.) Anyway, I wish them luck!

The claims are in the patent. As I understand it, you don't need to go to market to violate a patent. Regardless, they're headed for market.

I don't know, that's why I'm asking questions, it'd be nice to know some facts instead of just making a bunch of assumptions,

Frivolous? Who has read the lawsuit? Who has seen detailed drawings of Sansaire's design? Looks like Polyscience has 24 patent claims.

I use the bottom of a springform pan...4", 5", 6", whatever size is needed....I seal it right in the bag....it works great.

Ugh!!! I'm going to stick with the SVM for now!

I have Nesco, LEM and a solar dehydrator. The Nesco does an excellent job of drying but the plastic racks are a MAJOR pain-in-the-butt to clean! The LEM and the solar dryer have stainless steel racks which is all I recommend.

What dehydrator do you have in mind?

When I was losing weight I did much better weighing-in just once a month....I found it too easy to get discouraged weighing every day. Have someone hide the scale.

I should have said "effective" carbohydrate in any form..... the 40-50 grams of carbohydrate doesn't include fiber which isn't effective because it isn't digested.

I think I'm going to skip the Kickstarter launch. I'll wait for the reviews after it becomes commercially available. It isn't clear that it'll fit my preferred torch, the Bernzomatic JT680 Jumbo, if not, that's a real bummer!

I care more about functionality than looks. What good is something that looks good if it doesn't function well? I'm concerned that it'll be cumbersome to use.

I do think that trussing has its place. It's not purely for looks. Trussing works good with rotisserie birds (to keep legs and wings from turning into cinders) and when browning a whole bird in a skillet or the like (trussing makes the bird much easier to handle.)

Does the 10 piece set have lids that are all stainless or are they glass with stainless trim and handle? Are there any trouble spots....like between the handle and the rim....that are a pain in the butt to clean? I need a good utilitarian cookware set. Thanks!

Some very sad news.... http://www.davidlebovitz.com/2013/12/judy-rodgers/

I ate a McRib in 1984 and I still haven't fully recovered from the dreadful experience!!!!

Yes, I bought a blow dryer specifically for that purpose.

Thank you! I tried 75°C for 8 hours. The chicken certainly wasn't dry just not as moist as expected. It was as tender as expected and flavor was great! I did French the leg and debone the thigh and then I formed the whole into a pear shape. I think I'll try 7 hours next time.