weedy

http://www.rickbayless.com/recipe/slow-roasted-pork-carnitas/

I Sous Vide with a good amount of butter in the bag. 130F for 30 mins for tails. I also par boil them to remove the meat from the shells for just a minute. Fast. Works well for me. But also, I'm Sous Vide-ing specifically to get a softer less chewy texture than a traditional boil or broil. Otherwise I would just do that. Maine has great lobsters. But in my experience, boring lobster COOKS who think bland steamed lobster is 'the only way'. Yawn. Fundamentalists.

Not if you point the stream towards the back of the bin, away from the eggs.

I made a Gellan based fluid gel that I think is 'too thick'. (One could say, I'd like more fluid and less gel!) Anyone know what the best way, if any?,there is to thin it so I can squeeze bottle it? at the moment it's spoonable but way thick. Could I add water and blender it again? or is there another idea? thanks in advance.

it becomes silly. it starts to read like: "I broil. I don't get why you cook in a pan." it's just another technique; and there is no denying that you can do things SV that you cannot do another way, just as there are things you can do in hot pan that you can't in a pressure cooker, etc.

there's also this: https://www.amazon.com/dp/B002VYYSVU/ref=psdc_289867_t2_B00F4KO0HA?th=1

http://www.delseacutlery.com/sharpening---mail-in.html

https://www.google.com/amp/www.seriouseats.com/amp/recipes/2016/11/overnight-sous-vide-bacon-recipe.html?client=safari

Worth a shot for sure. Although as you're essentially braising then in the sauce to finish, I'm not sure I'd bother to fry at all.

If you're not afraid of setting the time on a microwave ('it's so science-y!') then you shouldn't have a problem with an immersion circulator. I think it's great that some people really want to understand the science behind cooking, but it isn't required in order to just use the techniques.

I suppose my thought, and hope!, is that by keeping the bag tops open, it won't get too 'wet' in there in about an hour. I know I can fry them, but I don't have a deep fryer, and part of my issue here is that my table is right there, attached to my kitchen. I don't like finishing a course while guests sit right there... that's just me.... so I have to either be ready to go with little fuss between courses, or make them bugger off out of the room between courses.

I find in a pan, with oil, gets crispier faster.

http://www.seriouseats.com/2016/12/homemade-whipped-cream-variations-reddi-wip-shortage.html

Yes. The ISI are euro.

Still finding Nitrous cartridges for the ISI whip plenty of places online. At least for now.

I'm wondering if I should start another thread with this, but, here's my question: i'm going to do a 72hr short rib sealed in vacuum bags. I'll finish them with a quick pan sear (or pan fry) but what I'd LIKE to do is sear them before dinner starts and put them back into open top bags in the circulator at 132F to HOLD them, an hour or so, until I'm ready to serve the main course. Anyone have feelings about this?

oops. Yes. Ragu against the machine

I use those D'Artagnan confit legs to make a duck ragu for pasta.

my basic dressing: the vinegar choice of the day dash of worcester sauce dash of agave syrup or honey 1/2 teaspoon-ish of dijon mustard whisk together then whisk in 2-3 times that volume of grape seed or olive oil

I've been trying to spherify Hoisin sauce... or a mix of Hoisin and water to this it out. and I'm ending up with essentially hoisin mucous. it won't hold into a sphere.

Right. The concept hasn't changed since you cooked it... or you could have cooked it in a 400 oven to begin with. Reheat at it Sous Vide at the temp you cooked it originally.

Yes in my playing about in the modernist world I've mostly made the opposite mistake and started with tiny amounts of things I ended up having to order more!

roughly $100 more than a Lodge 12" why?

a 10x price difference.

anyone know of another source?