Martin Fisher

If he has access to the new Anova, which won't be officially released until December....why is it so difficult to believe that he may have access to the app....and why is that a problem, exactly? "The app, which will be released in December, should make it easy for people who are new to sous vide to get up to speed." "110v systems will be available December 2014" "The iPhone App makes it incredibly easy to cook with Anova."

There is no usual, some are trusted 'friends'...some are a pain in the ass.

Forget labels and silkscreening...have it engraved!

Yup....gotta have chai this time of year!!!!!!

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