Bill Rothe

Had some items in the kitchen that wouldn't last too much longer, so I did a clean out the refrigerator night. Took some Japanese kyuri cucumbers, a little mirin, rice vinegar, a little green onion, sugar, soy sauce and some sesame seeds. Vac-Pac'ed em gently and put them in the fridge to cool for about 30 minutes... Next, i did some simple grilled shrimp with olive oil and Old Bay...... Not too bad taste-wise. The cucumbers were near perfect. The vacuum had forced a great deal of the marinade into the cells... The whole dinner came off quick. That's the way I like an worknight dinner.

Thanks!

Yesterday's Dinner: Well, my first experiment with Sous Vide cooking was a complete success! ]I did this pork tenderloin Cavender's Greek Seasoning and olive oil, cooking it for about 4 hours at 145˚ F using a Polyscience Immersion Circulator. Took about 4 hours. Seared it in a hot pan with a little oil and butter. Tender and juicy!

Just got a Polyscience Sous Vide Professional Unit, and every recipe I see says the same thing. "Turn the Rear Flow Switch to OFF" The documentation only mentions the flow switches briefly and doesn't cover their use (other than the obvious turn the flow on, limited, or off). Any idea why you have a rear flow switch if all you ever seem to use it for is to turn if off? I'm confused. Thx in advance. -bill.