EMG

International customers can order by phone. Their 220V version is coming out sometime in October (or so it says on their website).

This "perfect egg yolk" video recently came up. Thought it was interesting since it's the first time I've seen someone cook sous vide in oil! https://www.youtube.com/watch?v=Ssn6rtRzrTY

The "for household use only" has me worried. Is this the synonym of "Not for every day use"? That's the way I read it anyways. It kind of makes you wonder what kind of lifespan or usage you can get out of this model. Really disappointed in Polyscience!!! This is their answer to the emergence of the Anova, Sansair and Nomiku? Major FAIL from Polyscience IMO...

It's for household use only because no self-respecting restaurant would own a yellow submarine for a circulator

That's why I'm holding out too. I even tried to send it to my father's house in Florida, but still can't because the online process can only allow U.S. BILLING address. So I would need a U.S. address on my credit card to avoid the huge shipping difference (plus customs)

Regarding pasteurization, I found this video from ChefSteps explaining sous-vide pre-treatment. Nothing in depth, but shows the many ways to safely prepare your food:

Hi PeppersGalore, Shawarma is my favorite go-to take-out meal here's a few helpful links to start you up: Recipes: http://www.spinninggrillers.com/shawarma-recipes.html How to assemble on a stick for a sinning griller: Garlic sauce recipe: http://allrecipes.com/recipe/lebanese-garlic-sauce/ (although I think I have egg white in my recipe). This is a little tricky to make. The trick is to slowly mix in the oil.

What a clever device! thanks for sharing

Cambro has two grades of lids. Neither is polycarbonate. Either can be cut trivially with shop scissors, a utility knife, even a cooking knife. The hole doesn't have to be exact. This isn't rocket surgery! This is the lid I was thinking of: http://tinyurl.com/mgjbq73 That lid is too rigid. it will crack under minimal stress. The soft "transport lids" are your safest bet. Just like one of these: http://cdnimg.webstaurantstore.com/new/70030s_sm.jpg

Get a small 1/9 stainless steel or plastic 4" food pan and put it in your water bath and put the eggs in them. If the eggs still move around, flip the food pan upside down in the water to cover the eggs.

Both Ziploc and Food Saver bags are BPA-free. Ziploc is microwave safe but not recommended for boiling. Lets not forget that Sous vide cooking never reaches boiling point. Just a personal opinion (not fact): Anything is safer than a microwave.

I'm buying the Anova Sous Vide Circulator as soon as it's available in Canada. A circulator is potentially the perfect device for an application that's unfamiliar to most people right now: making cheese at home. I've been making cheese at home for 4 years now. There's a reason why the hobby/art of making artisanal cheese at home hasn't picked up; you need absolute control on temperatures between 86F and 108F without scorching the milk. The temp control is so demanding that you need to rise the temp by 2F every 5 minutes. These new circulators have the potential achieve that in a water bath uniformally. People won't spend $200 for a cheese vat, but if they already have a sous vide circulator, they might just go ahead and try to make some fresh mozz at home. I really think the hobby will pick up once most house holds have a circulator. Can't wait to try it!!!