Martin Fisher

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.

$104.97??? How did you find that? "LATEST MODEL Instant Pot IP-LUX60-ENW Stainless Steel 6-in-1 Pressure Cooker with Mini Mitts" $75.00 and "free" shipping as of 7:35PM, 11/30/2015. Source: http://www.walmart.com/ip/Instant-Pot-IP-LUX60-ENW-MM-Stainless-Steel-6-in-1-Multi-Functional-Pressure-Cooker-with-Mini-Mitts/46700672

Do you still have this up and running Chris? How is the DHT22 temperature/humidity sensor holding up?

I sure wouldn't describe it as warm and inviting, or the heart of the home, which is my idea of what a kitchen should be.

I thought the video was quite clear, it's just the setting of the temperature. The initial set-up of the machine and app is a different matter.

Quickly setting the temperature with Joule....

FWIW, pressure cooker PSI is an issue with much confusion. "Does Instant Pot have the same 15 psi max working pressure as common stove-top pressure cookers? Yes! It’s 15.23psi. Does Instant Pot cook your food constantly at 15psi? No, it’s in the range of 10.15~11.6 psi." "If your recipe specifies cooking at 15psi, you can adapted to Instant Pot by increasing the cooking time by 7~15%." Source: http://instantpot.com/which-electric-pressure-cooker-operates-at-15psi/

It doesn't appear that camelcamelcamel does a particularly good job. That IP model (B00FLYWNYQ) is currently $104.97 on Amazon.

I'd be very happy with a circulator that's the size of the Joule, as simple as the Sansaire (I don't need fancy connectivity or other bells and whistles), as reliable as the Anova and a ~$99.00 price point. I'd buy a few of them!

"Size 11.0 x 1.85 inches Weight 1.28 lbs (580 g)" Nice!!!

I am seriously considering it. According to the ad it'll be $79 online both Black Friday the 27th and Cyber Monday the 30th. With "bonus mitts" included on Cyber Monday. No item numbers so I'm not sure they're exactly the same model although both are advertised as 6 quart.

FWIW, Wal-Mart will allegedly have the Instant Pot, 6 qt., 6-in-1, for $79 on 11/27. Online only, IIRC.

I do this all the time in various forms. The shelf-stable stock in the following post is made from homemade stock added to bones, etc. to make a more concentrated stock... https://forums.egullet.org/topic/151584-pressure-cooker-as-food-autoclave-safety/#entry2022572

Here's some good introductory information.... https://www.chefsteps.com/activities/sous-vide-steak

Comments but NO ratings! As others have said, ratings are totally subjective and folks often don't follow recipes as written, use ingredients of different quality, use different volume measuring techniques (such as scooping rather than spooning and sweeping flour), etc. etc. etc. Folks changing a recipe in several ways (rather than rating it as written) and then complaining loudly about how bad it is and how much they hate it is one of my biggest pet-peeves!!!!

I agree! Very cool! I love the penny tile idea.