weedy

I don't agree. I've had excellent results with 60-70 hour cooks at 134F with grassfed, boneless short ribs

maybe, to paraphrase that car insurance advert, what it really means is you should ask yourself why you have that butcher?

FWIW, although sous vide is terrific at making the most of "lesser cuts", that in no way means that prime, expensive cuts don't benefit from sous vide cooking. anything that you want to really control the 'doneness' of with accuracy benefits. I want an expensive rib eye to be perfectly med rare every time as well.

I tend to find that about 134F (or very nearish) is the magic number for rendering mammalian fat. And that's a thing I like. I used to think I 'liked' things more rare; but cooking sous vide at various temps has convinced me that at about that temp beef tastes beefier, lab tastes lambier, goat tastes Gautier (<g>) etc.

one thing I feel strongly about, from my experience in audio world as well, is that a fixed AC/mains cord is a minus it inevitably has a stress point that a detachable cord avoids. and that 3 pin IEC cord connector is a standard, easy to replace or find in any length...

how long is "later"? I'd refrigerate, not freeze... and then retherm to serving temp, such as perhaps 130F or so, so as not to cook it any further.

http://www.meatprocessingproducts.com/ary-vp112c.html?gclid=Cj0KEQiAneujBRDcvL6f5uybhdABEiQA_ojMgtnl8u3B-aNi0B4-4z_eikCWrKZoz1iarXOYp1era9IaAhLF8P8HAQ $566 for the Vp112 http://www.meatprocessingproducts.com/ary-vp115.html $699 for the VP115

cool so those of you with both, are you feeling any clear preferences? or cases where you go for one versus the other?

well, $150-200 more expensive, not exactly "nearly"

For me, the advantage in sous vide, as compared to just a 'straight' braise, is the ability to do it at that lower controlled temp that keeps the meat in the med rare range. that means no more than 135F/57C, or so I've done both brisket and short ribs for 70 hours at 135 and been happy. Yes, it's (as some have called it) 'steakier' than a braise, but still has some of tat long braised tender quality... and (again, to me) that's what makes it worth doing; to end up with a flavour and texture you can't get from a braise. otherwise, why do it? oh, and the more I do sous vide cooking, the more convinced I am to not salt ahead of time.

you own both?

infuse olive oil and butter with finely chopped rosemary over low heat. stir in nuts and sprinkle with espellete or cayenne

I checked my Anova against y Thermapen and they agreed within .02 F that was close enough for me. had they not agreed, then I suppose I would have had a dilemma as to whom to trust more my old (now unused) SVS OTOH was never within 1.5 degrees of the Thermapen

I'm going back to Japan in January. a few trips ago, I had a fantastic multi-course Cochin chicken set-menu in Nagoya that began with chicken sashimi unfortunately, I've lost the name of the resto so I'm wondering if any of you have recommendations as to the best place to go and thanks

here's the link to the nice NY Times article It's about sous vide at home in general, but definitely pumps up the new Anova http://www.nytimes.com/2014/11/20/technology/personaltech/bringing-sous-vide-to-the-home-cook.html?hpw&rref=technology&action=click&pgtype=Homepage&module=well-region&region=bottom-well&WT.nav=bottom-well

anybody here use the (mentioned) spyderco sharpmaker? opinions?

"undercooked" is in the eye of the consumer the raw chicken I ate in Nagoya wasn't "undercooked" by my, or their, reckoning.

in the US, $179 for the new one, and $199 for the A1? $20 is "very slight" on a piece of kitchen equipment, irrespective of 'percentage' the LID for a Cambro costs more

very slightly higher price, though

I've had it. and it's good! In fact, I'm going back to Nagoya in January and plan to have it again. The real question is, or should be, why we in the US accept chicken raised in the disgusting, and clearly unhealthy, manner we do.

I make a big mound of grated Pecorino and ground pepper in a work bowl. I put a little pasta water and a good amount of butter in a warm pan. Toss the pasta in the butter. Then add the cheese and pepper and mix serve

Feedback: Why are some proteins able to be modified, as to their thickness for example, and others not? What if I have an unusually thick, or thinly pounded, duck breast, for example?

I put some chiles in the ISI Whip with some grapeseed or olive oil, and charge with 2 N2O chargers. 5 minutes later it's Chile Oil, with whatever chiles you like, and with more chile flavour than commercial brands or heat related methods.

Sure. Every recipe has variations, no matter what the culture. SOMEONE's grandmother hated butter (I know mine did!) and so left it out, and so it's passed down that way. But I have talked with quite a few Italian (meaning in Italy) chefs about that dish (I was a little obsessed with it for a bit) and butter was a constant. I said "suspect" because, sure, nothing is universal. Batali, I will also say, tends to be more strict and researched in this sort of thing than Lidia, who I suspect (that word again!) just 'cooks the way I cook' I'm going to say, with no 'suspicion' though that all of the best C&P I've had in Rome was made with butter. but there is also this, from the original post: now, 1) that first sentence is just WRONG. CAN be made that way, maybe. USUALLY made that way, definitely no. SHOULD OR MUST be made that way? absolutely wrong. 2) a good answer to the problem in the second sentence is: try adding butter. such was really my point.

I don't know who that 'purist' is, but as I said, I suspect just about every restaurant in Rome makes it with butter.