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Kitchen Tools - Page 18

post #256 of 290
Quote:
Originally Posted by Douglas View Post

no, I will be attempting to set a new Guinness record for most chicken thighs cooked simultaneously

Pffft. Breasts are where its at now.
post #257 of 290
Quote:
Originally Posted by Douglas View Post

no, I was a skeptic, but y'all fools persuaded me I needed to drop another few hundred bucks on something.

How long will one of my cast iron pans need in the circulator to achieve an even searing temp?

I have a Julabo and like it a lot. Went through a few Cambro containers, but ended up shelling out for a nice lab style one since it looks better.
post #258 of 290
Not sure how soon you want to take the dive, but this thing has been "coming soon" for months. Looks promising though.

http://www.waterbaths.com/products/sousvide_products.html
post #259 of 290
Thanks. Anyone tried these thermostats that essentially turn your rice cooker into a SV machine? I guess they don't circulate the water and no doubt the temp control is not as precise but are they acceptable for amateur tinkering?
post #260 of 290
They seem really cumbersome.
post #261 of 290
Quote:
Originally Posted by Douglas View Post

Thanks. Anyone tried these thermostats that essentially turn your rice cooker into a SV machine? I guess they don't circulate the water and no doubt the temp control is not as precise but are they acceptable for amateur tinkering?

http://www.chow.com/food-news/64330/how-to-hack-your-slow-cooker/
post #262 of 290
post #263 of 290
^ And what happens when you just want to make rice? Extension cords cut up on the kitchen counter must really impress the girls. You go balls out on the cornbread and then pull that rat trap out?
post #264 of 290
Quote:
Originally Posted by idfnl View Post

^ And what happens when you just want to make rice? Extension cords cut up on the kitchen counter must really impress the girls. You go balls out on the cornbread and then pull that rat trap out?

Two words:

Mac Gyver
post #265 of 290
Quote:
Originally Posted by Thomas View Post

Two words:

Mac Gyver

Don't remember Mac getting any on that show.
post #266 of 290
http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4/ref=sr_1_1?ie=UTF8&qid=1359738662&sr=8-1&keywords=immersion+circulator

For $100, seems like potentially a cheap route to give it a shot. And no more cumbersome than any other sous vide setup. And, like, $400 cheaper than the cheapest PolyScience circulator.

The thing I wonder is whether, without the water circulating, it is prone to significant enough temperature variations to create a problem.
post #267 of 290
Quote:
Originally Posted by idfnl View Post

Don't remember Mac getting any on that show.

I wouldn't know, I've never watched it.
post #268 of 290
Quote:
Originally Posted by idfnl View Post

I'll concede much of what you say, my Mauviel's are impeccable, but all the same I can only hope my grandkid's grandkids use my Hackman, I adore that pan.

Try heating a cast iron on an electric surface... you'll see its very even. On gas its a harder sell, but again, that Hackman is so thick you'll not see that level of unevenness. A chef I knew suggested heating a cast iron in the oven and then using it.

Of course, heating cast iron on electric is no more even than on gas, per McGee. Neither is heating it on induction.
post #269 of 290
Quote:
Originally Posted by Douglas View Post

http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4/ref=sr_1_1?ie=UTF8&qid=1359738662&sr=8-1&keywords=immersion+circulator

For $100, seems like potentially a cheap route to give it a shot. And no more cumbersome than any other sous vide setup. And, like, $400 cheaper than the cheapest PolyScience circulator.

The thing I wonder is whether, without the water circulating, it is prone to significant enough temperature variations to create a problem.
if you really want to circulate the water, get a cheap aquarium pump.
post #270 of 290
Or a lye pump (the thingy from a washing machine).
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