Kitchen Tools - Page 18

Originally Posted by Douglas 

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

Originally Posted by Douglas 

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?

Originally Posted by Douglas 

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?

Originally Posted by idfnl 

^ 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?

Originally Posted by Thomas 

Two words:

Mac Gyver

Originally Posted by idfnl 

Don't remember Mac getting any on that show.

Originally Posted by idfnl 

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.

Originally Posted by Douglas 

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.