Martin Fisher

Yes. Yes, you'd likely be killing the pathogens but not necessarily rendering the possible disease causing toxins - produced by those pathogens - harmless. Some pathogen derived toxins are very resistant to heat.

Yep. Some pathogens reproduce at fridge temperatures. That's potentially very dangerous if pathogen loads are initially high.

FWIW..... "The presence of pathogens [disease causing organisms] in food usually cannot be detected by sight or smell..." Source: " FOOD SAFETY HAZARDS AND CONTROLS FOR THE HOME FOOD PREPARER" http://www.hi-tm.com/homeprep/Home-2006-2col-forpdf.pdf There's lots of great food safety information on Dr. O. Peter "Pete" Snyder's website: http://www.hi-tm.com/

It's impossible to know the handling history of said raw chicken and since the pathogen load and possible toxin content of said raw chicken are unknown, I don't think it's wise to refrigerator it more than one day unless it's heavily iced (crushed ice preferred.)

Quoting Simon...."this [fish & chips] is probably what I'll have to be my last meal in the whole world" I've said essentially the same thing for many years.

Same here. I keep the hard copies in a safe place. I've recently started digitizing the irreplaceable stuff and archiving it on M-Discs (1000 year archival discs.) I'll store those in a very safe place as well as distribute copies to family.

FWIW, I also remember a technique featured on a cooking show some years ago where they dusted the chicken with seasoned flour prior to pre-cooking it in a pressure cooker. That resulted in a tacky coating suitable for accepting an additional thicker coating of seasoned flour and such prior to frying.

I know some Mennonite folks who make it that way....it's pretty good.

Not in January! Around here anyway! Yeah, I grew up in dairying and the like.

The insert is easy to clean. It requires about as much cleaning time as the entire stove-top pressure cooker. Then there's the lid. The four piece lid. Then the pressure cooker body, the cord and the counter-top. Something else that I found irritating. When it came time to pour the PC'd chiles and some of the other ingredients into the blender, it required fiddling with pot-holders to handle the insert, where the stove-up PC requires simply grabbing the handles and pouring. The clean-up and fiddling around as well as other differences required an additional ~20 minutes compared to using the stove-top PC. Anyway, just my honest assessment at this point.

I made dark chili for lunch today. The chili turned out great but the electric pressure cooker is MUCH more of a hassle to use compared to the stove-top type, especially in terms of clean-up. I'm sure it'll see lots of use but not for stuff requiring browning and a short cook time.

FWIW, It sure seems to hold heat well. The temperature of the water is 88° F ~14 hours after I turned it off. And this is a relatively cool kitchen, ~65 ° F.

The refurbished Cuisinart CPC-600FR 6-Quart pressure cooker arrived today lookin' brand-spankin' new! Initial testing: 16 cups (one gallon) of 66° F tap water, heat-up time to full pressure. Cuisinart CPC-600FR 6-Quart vs. Hawkins SS 6.0 liter (~15psi) on a GE standard gas range set on high. Heat-up time: Cuisinart CPC-600FR 6-Quart, ~30 minutes. Hawkins SS 6.0 liter (~15psi), ~29 minutes. That's in line with what I expected. So far, so good!

New Year's Eve: Cheerful libations and o̶r̶d̶e̶u̶r̶v̶e̶s̶, h̶o̶̶̶r̶̶̶d̶̶̶e̶̶̶ ̶e̶r̶̶̶v̶̶̶e̶̶̶s̶̶̶ , h̶o̶r̶d̶e̶r̶v̶e̶s̶, h̶o̶̶̶r̶̶̶’̶̶̶s̶̶̶ ̶̶̶d̶̶̶e̶̶̶ ̶̶̶o̶v̶̶̶e̶̶̶r̶̶̶s̶̶̶, ...ummm...appetizers..yeah..appetizers!!!

New Year's Day, traditionally something porky..because, you know, a pig roots forward...while poultry scratch backwards and cattle stand still! The electric pressure cooker is scheduled to arrive tomorrow. I've gathered the ingredients for a pressure cooked pork and cabbage stew.

Yeah, a bit over 5 pounds.

Minimalist Charcoal Rotisserie Chicken

Hmmmmm! That's puzzling! My neighbor has two Cuisinart electric pressure cookers and they work great! Anyway, I was gifted an overstock.com e-gift card so I jumped on the bandwagon last evening. Cuisinart CPC-600FR 6-Quart Electric Pressure Cooker (Refurbished..because I'm cheap) $67.95-12% OFF PROMO=$59.80+2 yr. replacement warranty= $67.00 total.

Try "T. G. Green Gripstand" http://www.ebay.com/sch/i.html?_odkw=t.g.+grren+gripstand&_osacat=0&_from=R40&_trksid=m570.l1313&_nkw=t.g.+green+gripstand&_sacat=0

I priced D'Artagnan rabbits at Wegman's earlier today. A jaw-dropping ~$10.50 per pound for 2.75-3.25 lbs avg. whole fryers. That's not even fresh rabbit!!! It is, without a doubt, one of the most outrageously over-priced retail meats. It's time to get back into raising them myself.

I use hog rings only because I have hog rings. I don't think that kind of excessive sealing is essential. Just a reasonable "sealing" of the bag and keeping that "seal" out of the water would be enough. Oven bags are freaking tough!!!! I've filled them with air and stomped on them numerous times as hard as I can (and I ain't a small guy) and it's only the seal that's prone to failing.

I've found that oven bags work wonderfully for relatively large batches of stock made via the Anova or SVM.

"The unit's ETL approved 1200-watts of heating power – one of the most powerful elements used for such endeavors – quickly warms the water." http://www.prnewswire.com/news-releases/gourmia-launches-sous-vide-pod-for-easy-healthy-homemade-gourmet-meals-300184922.html http://www.amazon.com/Gourmia-Digital-Immersion-Circulator-Precision/dp/B017HX1FTC

Looks like Wal-Mart and Amazon currently have the DUO for the same price. A cursory search doesn't yield a better price elsewhere.

Is there something seriously wrong with the LUX model? Seems like a good price too me, I haven't seen it that low elsewhere today.