chris_s

apparently there are a lot of people who think their bosch dishwashers smell! My bosch's drain pipe is permanently installed in a high loop in the case, I also put one in under the counter for good measure. As I mentioned, it doesn't ever smell when empty or clean, it just seems to concentrate whatever is on the dirty dishes in it. If you don't rinse off a bowl of garlic cream sauce before putting it in, you are in for it when you open the dishwasher a few hours later. I suspect this is just a product of the extreme sealing on these units, which is done for the quietness we all love. With my son bringing home lunch dishes from school every day now we are running the dishwasher daily so it's not as much an issue as it once was. thanks for the insight, everyone!

1) the sales guy said bosch makes this particular model for kenmore, and showed me an identical unit with a bosch badge on it. I assumed I'd get more hits on the thread by calling it bosch. Some googling indicates bosch makes some units for kenmore's elite line 2) instructions were followed carefully, and I've confirmed it again in troubleshooting 3) it has a filter at the drain, I clean it out regularly (as mentioned in original post) One other thing I've noticed is it's heat retention; if I run a load in the evening, empty it, and close the door. The internals are still warm and steamy when I open it in the morning. This actually may relate to my smell issue. If the unit is so well sealed that heat/steam can't dissipate over 8-10 hours, then it stands to reason that if I put some dishes with pungent food particles into the dishwasher the smell can't dissipate over time either

I put in a kenmore elite (bosch) dishwasher about 2 years ago. I've noticed that anytime I put anything into it that isn't rinsed clear it just amplifies the smell when it's closed. Opening it is worse than walking into a mcdonalds, literally gag inducing and I have a pretty high tolerance for these things. I've left it closed and empty after a wash, and it does not smell. So I don't think it's coming up from the trap. I've also verified the hoses are looped properly. So is this just normal behavior for a tightly insulated unit like this? My previous dishwashers (loud cheap units) never had this problem, and I'd throw just about anything into them unrinsed. I keep the filter clean.

that was my thoughts, which is why I asked about it here usually I complain about chicken breast tasting like chicken breast heh

oops missed that important detail 135f

are you cutting them before or after SV?

maybe it was also a texture thing, yesterday's steaks had a very distinct grain to them on the plate. I wonder if I'm cutting it the wrong direction...

I cooked a cross rib roast for about 36 hours with no seasoning in bag, cut it into 1.5" slabs then seared it on grill with some steak rub the meat was extremely tender and juicy, but had a very distinct "roast" taste to it. I can't quite describe it other than that, but it's the same flavor I'd expect if I'd done it in a slow cooker. Is this simply the way this section of meat tastes? Or is it related to cooking the roast whole and cutting afterward. My intent with that was to have the entire fat/collagen/whatever cook throughout the entire cut instead of in smaller steaks. I've had good luck in the past cooking nicer steaks sous vide then grilling, stuff like ribeyes and t-bones. But I was hoping to get the hang of turning cheaper meat into a good steak thanks!

epilogue: after making a batch myself and freezing it into cubes I decided it was too messy (even in the deep freeze they were sticky) and have resigned myself to purchased margarita mix which seems readily available in canada. I can't find much information about the difference between it and sour mix, other than margarita mix has some orange flavors in it. If I were making a large batch to consume quick enough I'd make it from scratch, but for casual consumption bottled will do.

finally got around to throwing a decent steak onto the flat surface last night. 1.5" thick ribeye, cooked SV at 136.5 (was too medium, I'll take it down 2º next time) for 2 hours. 60s per side on the estimated 500º griddle grates (newly coined term?) created an amazing crust while leaving the inside pink and juicy. There was a bit of a hollow on one side of the steak that didn't contact the griddle and as such didn't get seared. Would it have on the grill side? maybe, maybe not. I am hesitant to press down on meats for fear of squeezing the juice out

I'll have to give the woodchips thing a try sometime soon I grilled some chicken thighs last night and was very pleased to not have to deal with the usual resulting inferno. There was a bit of flames ON TOP of the grates initially as the oil in the marinade burned off, but at no point did I return to the grill to find it engulfed in flames

Are we talking about pork back ribs? I've been doing those for 20-24 hours at 140f with good results. The long time was recommended by a few other sites. 4 hours seems very low

I feed a 2 and 4 year old, some times there is time to taste my food, some times not. It certainly didn't taste like a griddle fried fast food burger, but short of that I don't know that I could pin point what "grilled" tastes like.

threw some burgers on the flat surface this weekend, nice maillard crust on the outside after 3 minutes/side. No fancy grill marks though. I guess at that point I might as well have seared on a frying pan in the kitchen?

Round 2 (I've eaten steak for 3 meals so far this week... test cooking is fun) I let the grill heat up for a good amount of time before throwing steaks onto it, and got a nice crusty maillard reaction across the entire surface. Comparable to the sear I did on a frying pan of grape seed oil on Monday night. I have, however, come to the conclusion that there is no saving round steak. there is simply no way to make it enjoyable.

I haven't opened the IOS anova app since I installed it. not sure what use it is, really. I wouldn't change devices because of it

no I suppose no real reason you couldn't reuse the outer bag. Or reuse the inner bag after washing, for that matter. I guess I have some paranoia (most likely unfounded) about plastics breaking down and leeching after being subjected to heat for extended periods of time

ziploc heavy duty large freezer bags. I usually put a clip across the top so I don't need to rely on the zip for sealing, but didn't last night out of complacency I guess. I suppose I could start double bagging, bug I'm already a bit conflicted about wasting ONE bag nevermind two

I think I'm 3/5 for leaks on my last few cooks, either a sharp edge of a bone or the seal fails or something else. Paranoia is setting in, laying up at night wondering if it's leaking. not sure if I've got a plan to safeguard against this.

I'm on the fence about it still. I threw a steak on last night, albeit a little hastily, and it didn't crust up quite as much as I'd like. Maybe I didn't wait long enough for the surface to heat up. I need to get a IR thermometer so I don't need to guess at these things based on how violently a drop of water evaporates

I flipped a couple of my grates for steak use going forward

We came into a few 3# round roasts when splitting a cow with some family members. I'm almost sick of beef dips (did NOT expect that to happen) so I've been cutting them into 1" steaks to see if I can get rid of them that way Interesting! I love how they just throw literally anything into the vat to displace oil. I almost stopped reading at "paying five bucks to drink a cup of cooking water from a New York City hot dog vendor"

Not necessary with those heartstopping (literally?) lamb chops or ribeyes, but have you found that adding butter helps lean cuts come out juicier, albeit artificially so? I'm still trying to find a way to make round steak excellent...

I replaced the grates on my expensive looking but cheap costing walmart grill. Previously I would be hard pressed to hit an indicated 400º (on thermometer on lid) on anything but a hot sunny day. I replaced my entire cooking surface with grill grates, and now it heats like a weber/broilking where you can't just leave it on high the entire time. I may agree with btbyrd on the crust building, I wonder if I could flip two of my 6 grillgrates permanently to have both surfaces available. I did do some steaks on the grillgrates a few weeks ago and while the lines were excellent, the area in the center just didn't get the crust we all love. However I DID enjoy not having to deal with massive flare ups when doing lambchops

I cooked a roast for 22 hours and metered it out to 42c http://forums.egullet.org/topic/150354-anova-precision-energy-consumption/