Beusho

I think a lot of common sense people on here have higher standards for patents than currently happen in the US market. My common-sense idea is that you patent a somewhat new idea. Somewhat being decided by a patent office, these standards are extremely low. Heating element+impeller+temp regulator=legal, this has been used by science for a long time. I've worked in science labs that used thermal immersion circulators from many different companies. Heating element+impeller+temp regulator+housing=patent worthy product?? I don't know about this or the details about patent law, I do know that the US has an industry for patents...the question is if you think this contributes to a common good, is our (cooking) society improved by this. My answer would be no, like I said before this has made me lose all support for Polyscience, let them compete by giving people jobs who can figure out a way to create/market a new device, this may lead to new and better devices instead of new and longer lawsuits

Suing someone for competing with you: this has made me not want to support Polyscience. I don't think they can do much to Anova, it's a subsidiary of an established company that sells lab grade equipment. The patent seems to rely on the housing around the impeller and heating element; there are a ton of other lab grade thermal immersion circulators out there now. If they sued my company I'd say sure I'll take off the housing...oh and I'll sell a waterbath cage to protect, no, not the housing, but waterbath contents. Frivolous lawsuits are the way a big company competes with smaller companies

I'm thinking about investing in a tramontina set...I want tri-ply and don't see any major differences between all-clad and tramontina, minor differences like rivet size etc as mentioned above just don't seem to make or break for me, I just want full-clad (as opposed to just having a base), and the price difference between this an all-clad is too significant to choose to all-clad. I've wondered why sandwiching aluminum between stainless steel couldn't be done for cheaper. I'm not sure what type of stainless steel is on the tramontina (is it brushed?) though

Products should save on paper and just print on the box For Manual Go To www.ThisWebsite.com with a website with the instruction manual, it would save them money they could pass on or recoup any returns, and if you're ordering sous vide equipment you definitely have access to the internet

Yep, just crossed the finish line today, I think it will be worth the wait if it is a true mini broiler

I pulled the trigger on this today...seems like an obviously good choice to me: high radiant heat, no pan to dirty or oven to turn on, no torch taste. The torch taste is the big motivating factor for me, I've used propane and MAPP gas and they do leave subtle undesirable flavors. The radiant heat of the Searzall is similar to the metal bars on gas grills. Yes it is a Kickstarter, so there is a possibility of delay but this seems like a simple device: insulation and an absorbing metal mesh, no moving or electric parts.

Wow, I haven't seen that reflectix before, I was toying with the idea of hollow polypropylene spheres but they're way too expensive. Now I'm going to get some of this and cut it into diamonds or some other shape (I have my bags hanging in the top of the baths with the narrow side of the bag facing the jet from the anova). Looks like it's good up to 180F, which is pretty much the max I would need for vegetables which wouldn't stay long any way. I wonder what shape would be best for covering the surface area

Is there an English version of that, I can't find one on amazon

Recently purchased a food processor mostly to start my own salsa mixes because I'm tired of subpar grocery store salsas. Anybody recommend a cookbook that has some good salsa recipes, I"m mostly looking for ones that utilize a food processor because the texture of chop and mix salsas is not ideal to me. Thanks for the help

There is a post on here by Anova Jeff about how to calibrate the Anova, the first couple runs had the temp 3 degrees off, mine did initially then I followed his instructions to recalibrate it

I know this was discussed before but I don't think it was very complete, even MC didn't have practical advice: what do I have to do to prevent botulism in: 1) plain stored food (like cheeses or meats) that aren't yet cooked; my cheeses come vacuumed sealed so can I put a meat in the fridge vacuum sealed for an extended period? 2) Non-pasteurized sous vide food I'm not looking for freezing (I know this will prevent it)

+1 This unit is almost s joke: it's a more expensive, less powered, horrendous looking circulator. I don't know who does the marketing for polyscience but I imagine at this point they should know that most people who sous vide, a cooking style that isn't exactly mainstream, have probably done some amount of research before buying. If a kickstarter can do it for $199 polyscience would have to go to $150 for me to even consider them. My home-built unit is about as ugly as this and it cost $90, and it's enclosed in a big tool box

They sell both solid and hollow, both float, the solid ones just sink a little over halfway in, I'm not sure which one decreases surface area more. The $65 dollar ones are 3/4'' diameter which is a little small but you do get a thousand. You can get 1.5'' which I think is ideal but they're $180.

Thanks Zachary, you obviously know your sherry. I was just looking for a simple dry sherry for cooking, was thinking: Lustau Palo Cortado Península Sherry or Taylor Dry Sherry. The lustau is a little darker but I don't know anything about the categorization of sherry, not a big drinker, is there any way to categorize them so I'd know a good way to store them if I didn't know all the details of sherry making, basically I just like the flavors after most of the alcohol has evaporated. Thanks again!

I've recently tried some recipes with sherry with some great results What is the opinion on storing this stuff? Freezer, refrigerator and how long will it keep after opening? Thanks for any advice!

Steak and fish sauce. MC recommends brushing fish sauce on steak for and letting it rest for 72 before cooking, if I'm going to cook flank steak for 18 hours can I brush it on and include the cooking time in the marinading time? e.g. I brush in on and let it rest for 54 hours, then cook it for 18. Will the cooking change the flavor of the fish sauce?

Yeah, they should send a tracking number, be patient or give them a call, it's not easy to run a business and answer every email

I use a mesh bag that onions come in from the grocery store to cook eggs, I just clip it to the side

I have both a foodsaver vacuum that I got at Sam's and also the zip loc hand pump that I use with food saver bags. Food saver makes both the rolls that you cut your own bags out of and heat seal with their vacuum device as well as bags with a seal and a port you use a pump for, the pump in that video is much larger than the one you can get at any Target or Wal-Mart. I usually cook for 1-3 people. I don't freeze things for extended periods. The food saver bags remove just about as much air as the more expensive heat sealing counterpart in my opinion. I like food saver bags compared to the zip loc because the port seems better and the seal seems stronger. I haven't froze things more than a month or so but in my mind it doesn't seem like the zip-top bags and pump would be much worse than the dedicated heat sealing vacuum. You can also lean the bag over the counter and remove the air from liquid containing bags. I would say start with the food saver pump (get the one at your local retailer, it's $20 and is worth it rather than the $5 pump which now tends to come apart and is slow to remove air). If you're really unsatisfied with it you can spend the >100$ for the more expensive model,

Yea, keep it simple! I like the design now, the unit brings up to temperature, holds it there and circulates water. This is all most people need, I think over designing and extraneous features would either lead to price increases or unneeded complexity.

Can you calibrate this unit to a temperature if the software/thermometer goes off?

Yes, you calibrate it to some standard (in this case a thermometer). And yes, this should fix any inaccuracy

No, they've pushed the anticipated ship date to sometime in the Fall. The Anova looks good but I haven't seen any reviews for it yet. There's also another Kickstarter campaign for a new circulator called Sansaire http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199?ref=live that might be worth a look, if you don't mind the risk of buying a product that doesn't exist yet. I have a review for the Anova in the Anova thread

@rotuts Yes, why do you want less flow? or variable flow? I see you can do this for the polyscience ones, why would you want a slow flow rate?

Food saver and ziploc both have these: they're basically sous vide bags with a zip top (food savers seems sturdier to me). I prefer these to the vacuum heat sealer Food Saver (FS) for SV, for freezer or long term storage I use the bigger vacuum heat sealed FS. The bags have a port on them to apply a vacuum to, Ziploc has a manual pump and FS has a smaller 20$ battery pump, they're both at Target last time I checked. That Oliso is an overpriced version of these two. I would recommend getting the larger gallon freezer bags for liquids.