weedy

Divorce is the only sensible option

IF you have not seen it, I also recommend a look at this: http://www.cookingissues.com/index.html%3Fp=3908.html I wonder, in a restaurant setting, especially, they thoroughly clean a circulator after it's sitting in a tub of butter or oil

I know the purists like boiling/steaming I find it boring, and inevitably a bit bland. If you like them boiled, great, for you, but "you can't improve upon that" is just wrong, for ME. I can, and do. I think 7 minutes in boiling water is a good ballpark time, and then split them I then rub mix of melted butter and bread crumbs into the (cleaned first*) cavity, and another 5 minutes or so under the broiler works for me. I also usually flavour the water with some peppercorns and salt * the CDC recommends against eating lobster liver at this point. So, again, I know the purists hate this, but, given the state of the oceans, cleaning out the carapace cavity is the way to go.

It's just what I like storing the unit in, and mine was ruined (by my cats!) if you're willing to part with yours, let me know what you'd like for it and how we can make it work and thanks

I'm looking for the box and foam insert that holds the ANova 1 (when it shipped to you) if anyone has one he/she isn't using and would want to sell it, I'd be interested and thanks!

I use mine at least once a week, usually more. I suppose it depends what you cook on a day to day basis. I make chicken, beef, duck, lobster and shrimp, (less often) fish, pork, occasionally eggs, even potatoes.

hmmm, if you have a rub on the protein, it will certainly smoke when torched

so would I I just wouldn't be AS happy as if it were perfectly med rare through and through.

tonight: NY Strip steaks I ground some Sichuan peppercorns and did a very light rub of that and some Worceter powder on the steaks, then vacum seal 132F for 2.5 hrs (only because the soup my wife was making took that long, otherwise they were probably ready in an hour based on theor rough 3/4" thickness. but the extra time didn't hurt) out of the bag, a little salt, and then quick sear in cast iron pan. roasted red pepper coulis and a salad simple but perfect. I know some people disagree here, but I LOVE 'good cuts' done this way, as it yields that perfect med-rare through and through, and seems to bring out the 'beefy-ness'.

Last night: Duck breast, skin removed, at 135F for 1.5 hrs. Out of the circulator, cut the duck into 1" cubes, then into a quick pan fry to crisp the outside a touch. meanwhile, I had crisped up the skin and then cut it into thin strips - like duck bacon bits. Tomatillo-Chipotle Salsa Habanero pickled Red Onions Sliced Avocado served on warm corn tortillas (I didn't make these this time; call me lazy!) my faux Duck "Carnitas"

I have the tiny Solaire, and it does what it's supposed to do... which is: get SCREAMING hot which makes it perfect for a post sous vide instant sear, if you want to go through the trouble (and weather permitting!) http://www.rasmussen.biz/store/products.asp?cat=32 http://solairegasgrills.com/products/infrared-gas-grills/ but high heat searing and grilling is ALL it does... you can;t even close the lid while cooking or its intense heat will warp it!, so no slow cooking or semi-roasting. it's like a restaurant grill. if you like that 800 degree F steak (with the obvious temp gradient layers) then it's great at that. I personally haven't done a steak on it since I got an immersion circulator.

really? how much is the pressure inside an inflated but not burst bag? (how can you know?) what's the relationship between increased pressure (no after how small) over 1 atm and increased temperature? my bottom line remains that it works well and is easy (including no extra dish to clean) the why is only moderately or tangentally interesting to me.

I suppose the scientific thing to do, is to compare carrots done in a cling film covered ceramic dish to those done in an inflated sealed bag I SUSPECT there is a difference, but I haven't done the side by side in real time comparison

I don't KNOW that that would work as well i mean how would that be different from doing it in a ceramic dish covered with cling film (as I think someone else asked earlier)? the bag bursting is nothing to fear

that's exactly how I feel from both a plastic chemical safety AND a 'won't leak' standpoint.

If you put it on a plate so that the butter can't make a mess, the popping of the bag is no biggie. It tends to burst at the highest point anyway (at least my bags do)

When I do this I almost always let the bag burst (as voltaggio actually does in the demo video too!) And I do seal the carrots in with a good amount of butter. (Edge sealer. Not chamber) And for me the results are just about perfect and it takes a total of 3 mins or so in the microwave. So I do it often. Yes doing them in the circulator at 185 for an hour or more might yield a very similar result. But it takes hours AND ties up a circulator I usually am using for something more specifically worthwhile. The microwave version comes out perfectly fine. For me.

I"ve done them in the past at 134 F as well. But I wanted to try to get closer to a 'braised' feeling. this was a kind of compromiise temp that seed to work well for me.

it's all just by eye really. I chopped up about a 2" 'knob' of ginger, and added about 3 tablespoons of butter to the bag. About 8 medium carrots, peeled. (I like to do it with rainbow carrots for the look) seal and microwave for about 3 minutes. It usually actually bursts the bag open near the end, but that's fine. You get a nice even steaming and with the flavour of the ginger infused into the butter. it's a pretty good, and fast, trick

Done

Still med rare but with the texture of a braise

Short ribs. 70 hours at 144. Quick sear before being bagged in the cooking liquid. I made a slurry or onion carrot and celery, puréed in the blender and then cooked down with some red wine. Salt, espellette, touch of cumin. Quick sear again when it came out of the bag and I reduced the cooking liquid further, strained it, and mounted with butter. Gingered carrots done with butter and ginger in a vacuum bag, 3 mins in the microwave (a Michael Voltaggio's trick) Awfully good, if one does say so one's self!

thoughts,? it's not terribly clear, to me, from the website, what it's really all about http://cindercooks.com/index.html

isn't it, relatively, easy to recalibrate the Anova??

Rick Bayless said, years ago now, that the supermarket 'dumbing down' of Jalapenos has made them so inconsistent (and unreliable in terms of having any heat, or flavour really) that, unless you grow them yourself and know, he recommends Serranos as a replacement across the board I've not seen the issue with habaneros at all though. They vary in terms of flavour (rather than heat), probably because of climate and shelf age, but they remain hot every time I see them. there are some chiles that look like habs but are a mild variety.... but they're not true habaneros.