TdeV

Because of stckciv, I found this most excellent write up: http://www.chowhound.com/post/info-immersion-blenders-810839 It does seem like Dynamic International is worth looking into!

After not too long, the top part separated from the body part of my immersion blender. It's a KitchenAid Model KHB1231CU0. From their website, this model looks like a 2 speed blender. KitchenAid says there's no warranty. Prior to the "accident" I thought the top part of the blender was a tad loose. But what "did it" for this blender was mashing a mixture of potato and sweet potato. Lots of suction power, I didn't a ton of water. I'm looking for an immersion blender which will hold together. Recommendations? TIA.

I have a 7 quart slow cooker to which is plugged into a PID Temperature Controller from Auber Instruments. I have been using this setup for more than three years. Per Douglas Baldwin's instructions, I gave the fish a salt bath in the fridge before putting in the cooker. Maybe next time I should start with the water at a higher temp (140?) before adding the fish. We'll see about the side effects. I'll let you know.

It ended up taking all 20 minutes to get the water back to temperature. Then I cooked 20 minutes and checked--the fish was a little rare, so I cooked 5 more minutes. It was edible. It could have taken more, was raw-ish but I could cut through the fish and the edges were beginning to flake. We ate it with some hot teriyaki sauce which was absolutely the right thing.

Baldwin says to cook my fish for 15-20 mins (for med rare) at 122F. Problem is that I put in the cold fish and now the bath is at 89F. Do I wait for it to return to 122F before I start counting the cooking time? It's grouper, btw. Thanks.

Earlier this thread, several folks mentioned dipping the bag into boiling water. Do you mean turn the bag inside out and then dip it? Don't you then have to wait for the bag to dry in order for the vacuum to seal properly? Are people saying it would be satisfactory to dip the oxtail in boiling water for 5 seconds?

Hello Crepes, How do you make savoury pancakes with veggies? Do you mean that the veggies are in the batter, or the pancake is wrapped around some veggies? Thanks.

OK, rotuts, but that means I won't want to have another deckel cut of brisket again . . . (I did look at the SV thread).

Unlike other cases, this time the fat is intertwined with the meat. I've got to do some research about what temperature melts this fat.

I did 24 hours at 145F. The connective tissue was soft. It was easy to pull the meat away from the fat. But there's way too much fat. I'm going to investigate what temp to cook the rest tomorrow, so as to melt the fat.

Oops! Rotuts, I see I started that discussion in 2013 but didn't find it in my google search for corned beef. The one I was looking at was started in 2003 (not by me). So, 145F for 24 hours BUT my brisket has already cooked 56 hours at 131F So what would you do additonally? The full 24 hours? Edited for clarity.

I've been reviewing A corned beef thread, but I don't know if it's the right one. (It's about a brave chef in Vancouver doing a taste-test experiment in making corned beef... in 2003). What am I supposed to be finding out?

It was quite tough when we ate it the first day. The "fat" is not just fat, there's some connective tissue which didn't break down at the low sous vide temp. It can't be cut off very easily because there's not much meat in between the tissue.

I had something labelled brisket which was 4+ inches thick. I cooked sous vide for 48 hours at 131F. To my surprise the interior was heavily fatty. From some reading on egullet, this may be a deckle. I was really hungry so I ate some anyway, but I don't know what to do with the rest. Put it back in the cooker at 145F? 157F? And for how long? Ideas welcome.

We tried out a blow torch for the first time this evening: skirt steak done 29 hours at 131F. Usually I use the broiler in the oven to finish, but it takes a long time and I was worried about the thickness of the skirt steak. I had put about one tablespoon of olive oil and there was very little "scum". Tasty, of course!

One teaspoon? One tablespoon?

I've found several postings on the internet (not egullet) discussing how adding oil to the bag degrades the flavour of steak. Not having any experience I don't know. I don't like how the scum-looking bits look, but I admit they taste ok. I'll give it more attention, dcarch!

How do I keep the oil from gumming up my vacuum sealer?

For those that wish the original source for Okanagancook's inspiration, it's here http://emerils.com/123883/stuffed-chicken-legs-pastry-andouille-cream

Any idea what's in it?

Who knew? Thank you, Martin.

Rotuts, I have this frequently. Lately I've made beef brisket (53 hours @131F), beef hangar steak (didn't write down the time), slice of lamb leg (32+ hours @145F), lamb shoulder (2 days @145), pork spare ribs (11 hours @ 175F), pork leg (miscalculation so cooked for 4 days @130). For many meats I don't put anything in the bag. When the cooking is done I have lots of water left which I usually strain and use as soup stock.

Sous vide meats tend to come out of the bag with a grey scum. I've tried removing it with a paper towel, but this isn't very effective. Can I wash the meat under the water faucet? What do you folks do? Thanks.

Honey might work if you found some strongly flavoured stuff, I suppose. 'Course I happen to like maple

Hi Jaymes, Turkey legs Paint on mustard Drizzle with maple syrup. No water. I've done this for years in the slow cooker, low heat. There's water in the turkey, after all, but not so much to dilute the sauces. After 6-8 hours, absolutely delish. Recently I did this "sous vide" for a couple of days and the mustard and maple syrup degraded, so not as good a method, methinks.