Martin Fisher

Bacon stores well in the freezer short-term. It'll go rancid stored long-term. I don't keep it stored in the freezer longer than 3-4 months, usually less.

Attach it to your kitchen faucet . You may need an adaptor. The colder the water you run through the aspirator, the greater the vacuum.

That's exactly why my maternal grandmother loved her electric skillet. Her fried chicken was excellent.

Same problem here. I have 7 of them.

Moka pot. Bought it several years ago. Used it 2 or 3 months. On the shelf it sits.

Yeah, it's not that they're bad recipes....I just don't see anything there that screams "try me!"

The misunderstanding, misuse and abuse of "grass-fed" irritates me to no end.

Many "health" food stores also carry it.

My guess is, most favorable reviews.

More like, The Gray Lady's published recipes are not all that spectacular.

Made Craig Claiborne's Smothered Chicken recipe about 30 years ago.

It won't make much if any difference during a short cook....the longer the cook the more difference it seems to make.

Any way you can find a faucet aspirator locally? Any lab supply and the like should have them and they're inexpensive. Same results as a chamber vacuum and easier in most cases (meaning the chamber sealer may require multiple cycles compared to the aspirator to achieve the same result.) VacMaster VP215 compressed on the left ~$850....faucet aspirator set-up compressed on the right ~$25.

Heck, I'm no scientist...all I know is it makes a difference. I think that gelatin leaching (or not) is part of it...if stock is high in gelatin will all the gelatin leach out of meat (unlikely) or will there be an equilibrium which maintains gelatin in the meat? Inquiring minds want to know. Kenji writes about cooking in fat rather than water and it's affect on "moisture' in the following link..... see "Watered Down"..... http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html I'm not sure that he has the science right though.

Make a couple batches of sous vide chicken leg 'confit'....one with water and one with fat...all else being equal...you'll quickly see what a difference cooking in fat makes in 'moisture' and texture.

There's less leaching of gelatin when oil is used rather than water and the like and that preserves "moisture."

It's in the manual..... "DO NOT USE: 14.1 oz propane tanks (tall cylinders, typically blue) 14.1 oz MAPP or MAP-Pro cylinder tanks (tall yellow cylinders, typically yellow) Iwatani Torch All other tanks or torches not mentioned here."

From the manual..... "Using the Searzall with a 14.1 ounce or less “handheld” size cylinder may create a tipping hazard resulting in an accident."

MAPP gas hasn't been manufactured since 2008. MAP/Pro replaced MAPP I can't see how that Map/Pro stuff is worth the extra cost.....often more than twice the cost of propane. Manufacturers are just taking advantage of the fact that MAPP is no longer made by selling something with a similar name....and I think folks just assume that is if costs more, it must be better. According to Bernzomatic MAP/Pro is only 130 degrees hotter than propane in air. Flame temperature in air.... Propane 3,600 degrees MAP/Pro 3,730 degrees

They truss that way to ensure the maximum amount of crisp skin. http://www.chefsteps.com/activities/ultimate-roast-chicken

I think it's great.

You must account for barometric pressure and altitude to get a reasonably accurate calibration. http://www.thermoworks.com/software/bpcalc.html

Assuming both units are well insulated......It boils down to how often you'll open and close the unit...if you'll open and close the unit rarely...there's basically no difference. Open and close the unit frequently and the chest has an advantage. The cold air doesn't flow out of the chest the way it does out of an upright.....you can very easily see this in monitoring thermometer and controller response.

Here's a Pearson Square calculator specifically intended for "milk." http://www.dairyscience.info/newcalculators/pearson.asp

We take all large appliances to the scrap yard here and receive cash. The only rule is that the compressor must be removed from fridges and freezer. They pay different prices for compressors and bodies.