michoutim

Hello! Right now I am very much into dim sum. I want to learn! I had trouble finding wheat starch in Australia to make the translucent dim sum. Wheat starch is gluten free. I ended up finding it here: http://www.buyasianfood.com.au/_products//DriedFood/Flour/CockBrandWheatFlour454G-60-2730-.aspx Hopefully, that will avoid you loosing lots of time to find this item, wrongly named ¨wheat flour¨ (amidon means starch in french, but if you type wheat starch in google you will never find out, took me time! Let's see how my see through dim sum come out! I hope it will help some people on this forum!

Thank you to all of you. I am located in Australia, so the law here may be different. And the pollock is imorted from Alaska.

Hello, Did anyone notice that some fish has been water injected at all? I use basa quite often, no problem with that fish. A while ago I decided to try pollock. It shrunk noticeably at cooking time. I cooked some pollock again today. But I diced it (to make patties), and strained it, and sure enough, it lost 16% of water in weight. And even though, the minced patties were incredibly wet. While same patties made with basa were firm and nice. In the meantime I checked about water injected fish and pollock is a favorite target. I would advise you to keep that in mind when you buy fish. Did you people notice any such thing at all? Cheers!

Love is beautiful ! The Anova is a tough nut. Invincible !

Oh no ! No no no ! I would be oh so angry ! Hopefully you can fix it. I think that soaking the element would dissolve the burnt milk off the heating element. Good luck my friend !

Enjoy, Jo Norvelle, We are also making our own baguettes, and they are really nice. We never buy bread.

I use a straight sided stock pot, no problem (I have posted a photo above with my own "systeme-D" lid.

Hello, I attach a photo which shows how to cope with the lid problem. The red part is a thin flexible sushi mat cut to fit the neck (7 cm) and back -all measured with my calliper-, the green part is one of those flexible cutting boards. It works well. For bigger rectangular containers you can find bigger size sushi mat here : http://www.ebay.fr/itm/DU-Rolling-Cut-Mat-Silicone-Sugarcraft-Fondant-Clay-Pastry-Icing-Cake-Tool-Pink-/321080908156?pt=Table_Linens&hash=item4ac1e9d97c It is very easy to cut and if you leave lots hanging on the sides, it will stay in place. Juste now I am making mi-cuit of salmon (I'd like also to call it confit of salmon) -brined in sugar + salt + water 45 minutes, then cooked at 40oC. As per the recipe on that site : http://www.chefsteps.com/activities/salmon-mi-cuit I have terrific fun with my Anova, Guys ! Enjoy the weekend !

WOw ! Lucky you ! You will have terrific fun ! I have also tried a breast of chicken, traditionally dry, coated with my home made thai curry paste, it was divine. I served it with spaghettis of zucchinis...,

Re pathogens, it is pretty normal to be obsessed with the issue in a commercial situation. If only for legal reasons. As for us, we have hesitated for a very long time to make our own cheeses because of that so-called pathogens issue. But we are just clean and never had any problem. By the way, pathogens are all over the place, so the real issue is "how fit is your immune system". In contrast, from what I can gather, making your charcuteries involves a serious danger because of the claustridium (unless you are equipped with a colloidal silver maker, that is). After saying that, I made a salted duck breast and I am live and kicking. Food for thought.

@ Tasunder See the last lines of the manual « Cover your tank...........................is an uncovered tank » on the last page.

With my unit, I intend to descale it with vinegared water from time to time... May be you should try that Mol Air...

Thank you... But 250 F is very hot, i do not understand. It is 121 Celsius...

I found that for the time being : http://forum.chefsteps.com/discussion/674/cold-smoking-temperature-dangers with this comment : "If you are going to cold smoke it less than 4 hours, then under the FDA rules you can use any temperature. If you are going to cold smoke it for longer periods of time, at temperatures below 54 °C / 129 °F, then you are going to need to achieve a certain salinity level within the meat, a low enough pH, and/or include nitrite salts. If you have a hardtime keeping your smoker's temperature low enough, one thing I like to do is add a bunch of ice to the smoker. The ice takes a huge amount of heat energy to melt, which keeps the temperature from spiking. " I keep on looking and will let you know what I find...

Good idea, I'll keep that in mind ! :-)