weedy

haven't tried... but I'm not sure I see what the advantage would be, given that cooking clams over high heat takes about 1-2 minutes

There will always be people who are convinced that nothing should ever change (whether it's politics or cooking) and that when it does it MUST be 'bad' Fish tank or not... the perfectly edge to edge med rare LaFrieda burgers I sous vide and then sear (and yes, just a 'lacquer'- which one could also read as only the outside is seared so it's not OVERCOOKED for the first 1/4" on each side) is the best burger I've ever had.

the skin acts as an insulator on that side, so longer cooking times become necessary, and that way lies 'mushy', when it comes to fish I'd do salmon at about 110F

true. plus it's MUCH easier to rinse a cambro (it goes completely in the sink) and store it away (it's light). The Anova itself goes away in very little space, even in its box. the SVS has to basically sit out on the counter all the time.

don't know what the deal is, but I stumbled on this by accident and thought I'd point it out: http://www.ebay.com/itm/Sansaire-Sous-Vide-Immersion-Circulator-Kitchen-Cooking-Tool/291149018352?_trksid=p2045573.c100034.m2102&_trkparms=aid%3D555012%26algo%3DPW.MBE%26ao%3D1%26asc%3D20131003150253%26meid%3D7015128760384403051%26pid%3D100034%26prg%3D20131003150253%26rk%3D1%26rkt%3D8%26sd%3D131193640431 only 11 hours left though...

SVS is a horse and buggy now that real immersion circulators are half the price.

agree, just to pile on I haven't used my SVS once since I got the Anova, and probably won't.

On tour and went out walking this morning. $1.89 each in cleveland. Getting crazy

It's in Keller's book that you can see what looks like a cambro filled with beurre monté, and a circulator

so by this "logic" there's no such thing as confit? cooking in fat is "no different" for flavour than in a sealed bag and brushed with fat afterward? really? You're sticking to that?

I have one but because the unit is all in one, and so not submersible, it's MUCH harder to clean than a cambro and separate circulator

seems to me, judging by photos, that Keller circulates butter (or beurre monté) if I were less worried about damage and cleaning, it would be an appealing idea to try

How much was it from Polyscience? http://www.rakuten.com/prod/ibm-lexmark-13a-125v-wc750lv-black-power-cord-11a9095/262376256.html

3.5 inch depth cutting it a bit too close by my reckoning.

with a little work: http://www.ebay.com/itm/Vintage-Blue-Anvil-Style-Briefcase-By-Humes-Berg-/111322660779?pt=US_Rack_Cases_Hard_Cases_Bags&hash=item19eb58ffab

I"m not so sure I'd say they have "ALL the flavour of habaneros, without the heat", but some for certain.

http://shop.vacuumsealersunlimited.com/12-x-14-Chamber-Vacuum-Sealer-Bags-Box-of-250-40728.htm 250 12x14's

Usually. But i've done them both in and not in liquid, in the bag

Yes. a habanero has flavour... to me at least, the Bhut is just pure heat for no other reason

Yes, I agree that if it's in there long enough, and hot enough, in a braise to break down the collagen there is certainly a difference (especially in texture) but that's not the same as the "bones = flavour" that gets so repeated. I have not found it to make a diff in sous vide cooking. Short ribs at 135F for 48 or more hours come out more or less 'the same' to me with or without the bone. but without the bone is infinitely easier to deal with. and in relatively short cooking times, such as 2 hour NY strip steak or chicken breasts for examples, I find the bone adds nothing but complication. I know they are oft maligned, but sous vided boneless chicken breast is every bit as good as bone-in breasts, and in fact always BETTER than conventionally cooked on-the-bone chicken breasts.

if I sous vide shrimp, I do it in butter (like butter poaching) 145F for 15

I"ve come to the conclusion that the whole "on the bone" thing is severely overrated, and especially so in sous vide cooking http://www.seriouseats.com/2013/03/ask-the-food-lab-do-bones-add-flavor-to-meat-beef.html?ref=search

that was my first thought on seeing them as well they look like Indian chiles

So, in Under Pressure, Keller specifies no cook times over 4 hours if the temp is below 140F yet, I'm pretty sure I've seen (and I know I have done) 24-72 hr cooks at 135 opinions? facts (even better!)? doesn't the time eventually reach pasteurisation even at the lower temp?

http://www.cookingissues.com/2009/06/17/boring-but-useful-technical-post-vacuum-machines-affect-the-texture-of-your-meat/