Cheviot

Judy, I reregistered and MC still isn't showing on my profile. Edit: Never mind. Worked in Firefox.

The problem is that butter is made up of saturated fatty acids (well, about 50%) and as such will always be a solid at room temperature. Clarifying the butter gets rid of the milk solids, but won't do anything about it's physical state. Now, you may wish to try mixing clarified butter in a 50/50 mixture with canola oil. That will keep it a liquid, but at the expense of flavor.

Dave Arnold was just talking about pressure cooker size on the Cooking Issues podcast. Basically he said to get the largest one you can, with the limitation that the bottom has to fit your stove's burner size. For instance, Kuhn Rikon sells pressure stock pots and pressure cookers. Both do the same job, but the pressure stock pots are much wider and need a larger burner to prevent hotspots and uneven cooking.

Dave Arnold was just talking about pressure cooker size on the Cooking Issues podcast. Basically he said to get the largest one you can, with the limitation that the bottom has to fit your stove's burner size. For instance, Kuhn Rikon sells pressure stock pots and pressure cookers. Both do the same job, but the pressure stock pots are much wider and need a larger burner to prevent hotspots and uneven cooking.

Food temperature is wet bulb, air temp is dry bulb.

Two first time favorites seem to be duck confit and 72 hour brisket. I haven't tried the confit yet, but 72 hr brisket (at about 55.5 deg c) is delicious.

Thanks Joe. For the money I just don't see any alternatives. I asked Dave Arnold about it and he wasn't very…. optimistic, mainly due to price (comparable units are about $2000) and the lack of a Busch pump, but I don't think it can be beat for the price and I doubt I'll ever seal enough product to wear out the pump.

I've been looking at various vacuum sealers and for a variety of reasons (oil pump, fast seal times, noise) I've been looking at the Vacmaster VP215. Does anyone here have any personal experience with this unit? Thanks!

Cooking Issues is great. It's hilarious, covers new techniques and equipment and explains things very well. They also have their own blog and forum to follow up on issues discussed on the show.

That's what I thought... but we're talking dozens, all from different sellers. It's weird.

Unfortunatly I don't qualify for the professional chef program. Like many others I've resorted to eBay. Hopefully it will be here this week. I still have to wonder though, from where are all the new-no box Sous Vide Pros coming….

Thanks! I didn't expect the author to reply. I already downloaded the app, but haven't had a chance to make use of it. Thanks for pointing me to the egullet thread on the app as well as providing a link to the legendary egullet sous vide thread. I doubt I'll have much in the way of meaningful comments, but if I do I'll let you know.

I've noticed in all the videos of this dish being prepared, after the mushroom puree is spread with the pastry comb we skip right to the egg mixture being added atop the mushroom puree, but barely a mention is made of the metal frame used to stop the eggs from flowing across the pan. Was that frame custom made?

Has anyone here tried the Sous Vide Dash app for IOS? http://www.sousvidedash.com/

I used to work in an environmental lab and as much as I know cleaning the glassware thoroughly should be enough, I wouldn't trust a used rotovap. A good compromise may be to buy a used unit, then replace the glassware pieces that actually contact the food. Replacement glassware is always available as breakage is very common in lab environments and is much less expensive than the rotovap itself.