Martin Fisher

Aside from the voltage the Steba V100 appears to be nearly identical to the VACMASTER® SV1.

Good deal! Any cream that would need to be homogenized sure wouldn't be very good cream!!!!!!!!

It's called "progress!" Ultra-pasteurization and all those additives are good for you and the whole of mankind whether you know it or like it or not!!!!

Hey IrishJersey, How are you preparing the whole chicken? Are you looking to make a white chicken stock or a dark chicken stock? There are several ways I make chicken stock depending on what i have to work with and the desired outcome.

As I said "You can eat any part of the chicken any way you want..." Chefsteps Chicken Tartare

You can eat any part of the chicken any way you want but it's recommended that no part of a chicken be considered sterile and therefore no part of a chicken be eaten rare because of possible internal Campylobacter infection. LAWEEKLY: Think That Medium-Rare Chicken Liver Is Safe? Think Again

I season the entire pan. No rust.

A simple fix would be limiting vanity options and the like as well as extending the anticipated delivery date well beyond what's expected. Delivering earlier than backers expect....that would impress. The vanity and such can come later.

That sucks! They need to regroup and focus on better customer service. Alienating your fans and backers is just stupid for several reasons.

Yikes!!!!!! I sure as heck wouldn't leave a PolyScience Creative Series unattended!!!!!!

Yep, that's us.

If you don't have a needle probe.....don't worry about using a vacuum bag...insert a regular probe and hang an open bag off the side of the bath......

My feedback: Make it available for Android.

With a knife you can rapidly flick your wrist to the side and the slice will usually pop off. I like to use a Chinese cleaver because it's easy to prevent sticking by cutting with the tip. Martin Yan demonstrates in the following video starting at about 3:25......

If you happen to have a pressure cooker, that's the way to go.

I don't have experience with those particular casings, but some fibrous casings that can be cooked in water will still leach some.

I definitely recommend bagging it. However, there are high-barrier casings that are safe to just toss in the bath without bagging....... http://www.sausagemaker.com/highbarriercasings.aspx

Baloney sandwich says it all!

http://kitchen-at-camont.com/2007/11/06/camp-cassoulet-the-recipe-en-fin/ I don't recommend changing out anything.

Sounds like you're going to be busy.

Sorry I missed this until now...... "Sorting out and pre-pressure cooking connective tissue when sausage making (this is a new one and it makes an amazing difference!)" When making breakfast sausage, as an example, I'll break down a pork butt into mostly lean meat, connective tissue (including fatty connective tissue) and fat. I'll pressure cook the connective tissue rendering it tender and gelatinous....chill and grind with the rest. I'll also include any bone and add the stock to the sausage. We've been very happy with the results. I came up with the idea when someone on another forum was asking for advice on making a "porchetta" inspired sausage. HTH

Salt-packed casings remain safe to use indefinitely but quality tapers off with age. If they're good quality casings, they should retain their quality for at least 4-5 years.

Looks great Chris! We fed hogs a lot of whey years ago when there was still an Italian cheesemaker in the area.

The glaze...it keeps air away so there's no oxidation or dehydration.

I ferment sweet peppers all the time -in season- for various condiments. Lipstick is a favorite.