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Nice work!

Yeah I think the max of 21L will work fine. Received the unit yesterday along with the Poly Cambro food containers. Tested it out just heating water. The food containers are sized really nice. Based on that size it should work nicely. And right - can do two batches. Seems to be solid unit. I...

Hi Geir - hmm that could work. I figure a separate home built for larger tanks would be the way to go. I'll be awhile though playing with 20L capacity for awhile though I suppose. That will give me time to think about what to do about larger size/capacity should I need it. Not sure how much SV...

Thanks Martin

I like that it's single compact unit. If I need to work with more than 20L I can do a build of one of the systems folks have shared on other boards.

Anyone here get to play with any of the two lower end Polyscience immersion heaters for Sous Vide? Creative Series or Chef Series - Wondering how they hold up. Thinking of giving a Creative model a go. http://www.cuisinetechnology.com/

Don't know how the prices compare but this place includes shipping on everything (no minimum order). I've ordered just 1lb of pink salt (curing salt) even and got it the next day. Although they are in NYC so not that far from me...

How would you make the conversion from TQ to pink salt? I guess I can just look up a recipe, but figured I'd ask anyway. Like the simplicity here. I made my first batch of maple cure a month or so ago. About 3lbs. I used just kosher salt with that one. Dang it went fast! Everybody loved it. And...

Hey, those handles are nice. I think the new ones are wood now.

That's a realy nice reference. Back to the margarine - pretty sure that's typical probably because of concerns about butter browning or burning. Clarified butter will take temps to 400 degrees. I use clarified butter (ghee) for deep frying paneer when making various Indian paneer recipes. I...

Yeah, I think it's typical to use margarine for some reasion - that's what I've seen from comp posters on the topic over the years. Always wondered why.

I would try boneless, might be able to hit the uniformity better. Although I don't compete (or wish to) so don't know if boneless breaks any rules. Ok so now I remember margarine in the pan is a typical competition thing with these. If it were me I would use clarified butter. Not a huge fan of...

Spent several weeks in Italy last year. The cello I liked most while I was there was the "house made" that they all seemed to have. A couple places we went for dinner which were smaller kind of local places asked you if you wanted some at the end of the meal and it was gratis.

Looking good. Is that the fat/juices from cooking in the pan or did you set them in or add liquid? I've done this style AFA prepping for shape and scraping and wrapping the skin. I liked the style and the bite in that the skin stay in place. Looking forward to see how yours turn out.

Don't get it myself. Sure it wasn't a sous vide cook :cool:? Never saw any need to go beyond when it passes the probe test.

I did the same as Timothy for my 18". I.E. - bought the 18" charcoal grate for the grills. I like that the charcoal ring fits around it. I've had it that way for 5 years or more and never saw a reason tie the grates together. I like taking them out individually while cleaning and just banging...

Making up another batch. Been awhile. One thing I'm thinking about this time is to add some lemon juice. Say maybe the juice of 1 or two small lemons to an entire batch. Anyone else doing this? I have a frozen lemoncello desert recipe that I plan on posting. My sister in law has made is several...

Marc: It was. I brined for a couple days then air dried in the fridge for a day. Thyme compound buttter under the skin. Sat out for a good while to get to room temp. Preheated traditional sausage stuffing went into the cavity as it came out of the baking dish from the oven. Very nice flavor...

I did a maple brine and also seperated the skin and inserted a compound butter. Pulled the bird at 155-160 let set tented for 20 minutes or so. Roasted over celery, onion, herbs, garlic with some turkey stock. Set aside a paste of butter and flour. This kept things moist. I set strings under the...

Hey William - sounds good to me!