Anonymous Modernist 18281

I've done that and the results were great... Just like LFMichaud said... You do it before and after. I used the technique for a shortrib strip. But I just grilled at very high temperature 2 of the 4 sides of the meat, then vacuum packed it and I cooked it for 18 hours to medium rare. For serving, I just finished the 2 unmarked sides of the meat and served it right away, the flavor was good and the huge benefit is that I got a great "jus" in the cooking bag. It was so good that a piece of meat that was supposed to be served just grilled ended up served with a flavorful black pepper sauce that I made using the cooking juices "a la minute". That was my experience with "Sous vide in reverse". Luis

Hi guys... I'm the proud owner of MC "En español". I'm fluent in English but I got the spanish edition - more expensive - to share the books with my cooks at the restaurant and with my mum. I'm fascinated with the books but now I want the "At home edition" but so far I can't find it in spanish. If it's already available and you can suggest me a website where I can buy it , let me know please, or if it's not available yet... Do you have a date for the release of that edition? Best regards from México. Luis

Hi Berto... The question that you're asking is very interesting. I can't reply to that but I saw that you have the idea of Jap Knives made exclusively with non stainless steel (high carbon steel) but they work now some modern alloys that are 100% stainless and others semi/inox and they have the same capacity of taking an scary edge and the edge retention is just as awesome as with the high carbon steel. Take a look, this is my favourite knife, you get the frightening edge of a high carbon blade, is ultra light, has great fit and finish, is made with traditional methods by a family dedicated to the trade since many generations ago... And you don't have to break the bank to get one, I'm talking about the Konosuke HD wa gyuto http://www.chefknivestogo.com/kohd27wa.html it gets slightly stained but doesn't look "rusty" and it doesn't impart any kind of smell or flavor to the food, this same brand has the HH series wich is SS. Or give a try to the Gesshins http://www.japaneseknifeimports.com/kitchen-knives-by-type/gyuto/gesshin-ginga-240mm-stainless-wa-gyuto.html Both are top notch and perform like knives that cost several times that price tag. Or if you're more into western style but want Japanese performance get a Mac knife, very affordable and has the best of both worlds. Looks a bit like a German knife and performs like a Jap. P.S. BTW, both vendors that I recomended are true gentlemen and are extremely commited with their products and with the customers. Best regards from México. Luis

Hi Shelly...I have it and I give it some abuse in my professional kitchen... So far so good, no problems, but just like LFMichaud said... It's not a circulator, so you have to keep an eye on it if you're crowding it too much (like I do). It comes with a rack that works as a separator and it works very well but it diminishes the capacity of the water oven big time. If you're not cooking too much food it's going to work just fine, but if you're cooking several bags, just move them a bit every 30 minutes to make sure that if you have a cold spot the temperature gets even... I know this sounds too basic but is a very cheap solution and it works. I bought the supreme to start experimenting with sous vide, now that I'm convinced with the results, I'm buying a couple of Polyscience circulators and I'll take the supreme to my home. It's a great "first sous vide". Give it a try!

Doug... I just got registered in this forum a few minutes ago and I'm dedicating my first post to congratulate you on your ethics, when you recommended your competitor you got my trust. I'm looking for a chamber vacuum sealer and I think that I already know where I'm buying. I'll take a look to your website and hopefully I'll be placing an order soon. Best regards. Luis