Beusho

Woah...are they shipping?! I can't wait to hear a review of these, in the next few months I'm going to have to decide which sous vide device I want.

Anyone try the All-Clad food mill, it has a blade at the bottom to remove the food that is being pushed through. How much does this help? Does anyone without the blade find that food gets stuck? Anyone use both a All-Clad and another brand, and if so, was the price worth it? (I originally posted this but forgot to put the link to the photo, sorry moderators, I'm not very computer savvy) Here is the food mill I'm talking about: http://www.williams-sonoma.com/products/all-clad-food-mill/

For people who have made the sauces: how well do they hold up after freezing, the book says they hold up for 6 months? I've been making them with the dish but the extra 30-45 min of the simpler sauces is taking away from the main course, as well as having to use my pressure cooker or sous-vide set up and then use it again. So: If you've frozen your sauce and then reheated it, how did it turn out, how long did you have it frozen for?

That's true, the bath size is limited to around 10qt which is more than enough room for home use, it probably wouldn't work for catering for large parties or a busy professional kitchen. I cook for 2-10 people and the 10qt container can hold all my protein just fine. This is where the pump is key, it keeps the temp consistent throughout the vessel, without it would be overcrowding which is what I didn't like about the SVM you pretty much have to buy the pump to get accurate sous vide results. Also starting with water temp that's near the set temp makes things very simple. The sideKIC thread has replies from the company owner (it's the device with the best customer support from what many others have commented) and others on this board about temp accuracy, it keeps it to almost 0.5C which is better than needed for the home cook. I too can't wait for the Nomiku and Anova!

"Thank you for all your feedback. So is the general consensus that the SVM is the best device?" I would go with the SideKIC, it has the heating element and a pump together for $10 dollars more than the SVM. I didn't like having to lug out my slow cooker or rice cooker with an external temp controller, and having to buy and plug in a separate pump just didn't make for a compact device. The pump is necessary for accurate temperature control (see other threads about this topic). There are a few improvements that could be made (see the sideKIC thread for a thorough review) but overall the sideKIC is thus far the best device for the price, I would wait for them to restock on amazon. The market for these devices is becoming much more affordable, the sideKIC is cheapest and it has great temperature control and circulation in one device, I know ANOVA is coming out with one for $300 that will probably rival the polyscience just in terms of their experience in the temperature control gadgets.

I've done the DIY set up before with PID controllers and having to hook up to a slow cooker or a heating element is a pain, not to mention having to find a pump just doesn't sell the idea of sous vide to people who aren't enthusiasts. When I cook for 2-3 other people showing them my PID controller in a black box and then putting on a pump just doesn't win over the hearts and minds of people who want something simple, despite having the best cooked steaks. What I love about it is the simplicity and cost. Sometimes cooking sous vide is a campaign for other home cooks to say 'yes this can work for you' and 'yes it can done on reasonable budget.' After cooking something delicious I can recommend something to my mom or uncle that they can easily do at home and is one simple gadget that is less than $200 that I can see my family/friends buying. So Duncan: Bravo, you're awesome! (And get it back on amazon!)

hmmm miso paste and butter? that sounds interesting and simple

@chris Looking for sauces to put ON vegetables, not ones made from vegetables Any suggestion for the cheese sauce? Thanks shalmanese, I will have to start in on these suggestions. Have any recipes you think are good?

I'm looking for a vegetable sauce that will keep in the refrigerator for a few days...my schedule recently has gotten very busy and I'm looking for a sauce that I can refrigerate and reuse a few days in a row...usually I cook savory buttery sauces with broccoli, asparagus, cauliflower, cucumber etc. but these won't keep...Let me know if you have any ideas!

Has anyone ever used a blowtorch to get a crispy nice skin on chicken. I've been doing it for so long as low and slow and then turning up my oven to roast the outside that I'm thinking about trying the blowtorch to see if it is faster and less chance of overcooking. I've searched and I've seen this has been mentioned but no one has really said whether it has worked or not. Anyone have any experience with this? Does it work?

I don't know if fondant would work, I would want something so that I know how much sugar is going into each tab, I guess if it's well mixed it would be pretty even distribution between tabs. Plus I don't know how portable fondant would be or whether it would get rock hard in the winter if it's in a car or melt in the summer. All the brands have 4grams per tab unfortunately. Yep, these tabs are very Smarties-esque. Unfortunately the giant and mega smarties have even less sugar per tab than these

I could make large amounts of liquid it would just be easier to make the candies. If my dad ate smarties he would have to eat even more than with the standard glucose tabs, he gets kind of temperamental when his glucose gets low and doesn't want to keep eating the same thing so I want to make one tab that contains 12-16 grams, that would be ideal @Badiane: those tabs are definitely designed to respond quickly to drops in blood sugar,the tablets are glucose (or dextrose which is another name for the same thing) which is more rapidly absorbed than than other sugars. You say that "Additionally, many medications respond only to specific types of 'sugar' like dextrose or sucrose that is in those tablets and blood sugar won't rise with the wrong kind." Sucrose is a polymer of dextrose(=glucose) + fructose. I work with pharmaceuticals and I'm not aware of any medications 'response' being related to the type of sugars one consumes. Insulin, biguanides, sulfonylureas, meglitinides, incretins, thiazolidines (inasmuch as they are used anymore) 'response' aren't dependent whether one consumes sucrose, maltose, glucose, lactose, galactose or any of the other common carbohydrates. Let me know which medication you're talking about because it would be news to the pharmaceutical world. What will matter is my father's compliance with eating enough carbohydrate so that he doesn't get out of control with my mother. A more carbohydrate filled capsule will do this.

Yep, it can definitely be done as liquid. I can dissolve glucose into water and put some flavoring into it, I use that currently for my dad because he can just take a shot of that, but that is why I started looking toward replicating the candies, it's a pain to have to keep making these little bottled shots and I wanted to having some recipe where I could make 100 or so at one sitting and not have to worry about making more for a few months. The ingredients on the tablet are: dextrose, cellulose, maltodexterin, citric acid, Magnesium sterate, raspberry flavor, ascorbic acid, FD&C Red #40. I just don't know what goes on to combine them into the tablet form or whether I can make a similar sized tablet but with more glucose/dextrose. Thanks for any help!

Hi all, I'm relatively new to these forums (long time follower though) and I wanted to find some help from those who are more knowledgeable to help make a candy. All it has to be is one tablespoon of glucose in a relatively small tab. They are for my dad who is diabetic and the current glucose tabs are big but they only contain 4 grams of carbohydrate. One tablespoon of glucose = 12 grams of carbohydrates so I'm hoping to find a way to do this as my dad doesn't like to eat so many of these big tabs. Is it possible to get 1tbs of glucose into a relatively small tab, I'm not familiar with binding agents or another method to do this. I thought about boiling it into rock candy but I'd rather have something more dissolvable and something I can more accurately know how much glucose is going in. Here's a pic of the current candies which are too large per amount of carbohydrate: Uploaded with ImageShack.us