weedy

thanks for the response, SFG part of the rationale for the Searzall was, clearly, the reduction in 'torch taste' what's your response to that, as it applies to the Sansaire kit torch?

So it's about $150 for a bernzomatic torch and canister and rack. Apparently the torch has a slightly wider opening. Why? I can't see how this is anywhere near as good as a bernzomatic plus searzall combo.

Yes, I saw that. Kenji also quotes the preorder pricing at $250, confirmed on their website (with the"regular' price listed at $299) https://cindercooks.myshopify.com/products/cinder-sensing-cooker

dried espelette flakes are used much the way cayenne is they should have 'heat'

what would be an example of why one would want a lower bond strength??

I have too AND parrotfish but I also saw someone on a dive trip become very ill with what turned out to be ciguatera from eating barracuda it's a crap shoot I'm divemaster too...doesn't make me an infectious disease expert. That's not part of the training. <g>

ciguatera is a bit of a crap shoot... it's common in some reef fish, which is why you're generally advised to not eat barracuda, for example, and yet people certainly do. there's no guarantee, but it's a nasty illness that PLUS the ecological concerns lean me away from eating parrotfish from the CDC: Ciguatera has no cure. Symptoms usually go away in days or weeks but can last for years

I do too, but then I finish and serve immediately If I were going to chill and keep it for another time, I'd tend to cook longer

meat "juices". that's what I said... water and blood <g>

definitely looks like a parrotfish http://voices.nationalgeographic.com/2014/07/02/to-save-coral-reefs-start-with-parrotfish/

I'd have probably done more like 2 hours, myself, just to feel certain everything in the bag is pasteurised. but seeing some blood and water expressed in the cooking isn't unusual. you could certainly bring it back to temp in the bag, in the circulator, again before removing and finishing.

but surely the takeaway remains, start with hot water

just to agree, I have 127F tap water. to reach it's cooking temp (almost always between 132 and 144) takes my A1 less than 5 minutes from there also, FWIW, on a multi-day cook I have found covering the top of the 12l cambro (which is what I almost always use) with cling film works best and has the least evaporation. Much better than the plastic cover with cutout I was using for a while. But on short cooks (less than 4 hours) I find a cover unnecessary on all counts

is that anything like "leeches"?

that's a medical non-sequitar. they also implant titanium. But I doubt they'd suggest eating any

rapid infusion in the ISI whip isn't difficult or time consuming. and works so much better

I understand, but OTOH, I'd be surprised if regulations didn't require restaurants to 170F dishwasher their blender jars

I do 132F for 60 mins (if not frozen), then sear in cast iron plus torch "juicy" by MY reckoning

I'd personally rather not eat teflon. it's not proven "harmless". which should be the benchmark; not whether it's proved to be harmFUL FWIW I am thus far very happy with the Oster Versa 1400, which also,by the way, can function in straight ahead variable speed my only gripe is that I wish the pitcher were dishwasher safe

I actually usually use a LaFrieda blend that's about 80/20, that plus sous vide = "juicy" 100% of the time

the simple answer to a "juicier" burger is 70/30!

I find I've never gone wrong by assuming Cook's Illustrated knows nothing

I"ve used the Colgins and it's fine. remember, one generally uses such tiny amounts OTOH, amazon has a lot of choices, if that might work for you with the shipping

FWIW I pushed the button and bought the Oster Versa 1400watt seems nice and solid and powerful. the only thing I don't immediately love is its weird (non-cylindrical) tamper design... but that's not major, I don't think. we shall see if it lasts!

Oh and I forgot... Served with ISI Whip infused lychee martinis