Anonymous Modernist 317

Hi All: I did most of this last night. I Sous Vide for 1 hour at 135F and then deep fried at 190C ( as that is the hottest my deep fryer would go) for 1 minute. I did not have any liquid nitrogen so missed that out. But the burger was dry and more like medium not what I was expecting. So what was the biggest mistake: 2 more degrees in the Sous Vide ' cannot believe that Not using liquid nitrogen ' hmmm unsure Not having the oil hot enough - 232C must be close to flash pointThanks for your help. The outside crunch was great and 240g of burger seemed light and tastey (it was my own grind) which was a win. Just a bit dry. Cheers Drew

Hi: Does anyone know where I can get liquid nitrogen in the UK? Drew

Bradley seems to be the king, as they are very automated and pretty much hands free. Do you need and external electrical outlet? They seem a tad expensive for the full machine and disks, if I wanted to smoke for 12 hours or more what are my alternatives? Does anyone have a Bradley and what is good or bad, my understanding is that the original is the best and the digital is dodgy? Has anyone used the Bradley smoke engine to build their own smoker out of a plastic garden shed or something? Drew