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Old 01-31-2013, 12:25 AM   #81
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Well, I must say I'm impressed with how well this turned out. Nothing but beautiful medium rare juicy beefy melt in your mouth goodness! I can't wait to try this again. I know I have some boneless chicken breast in the freezer.
Sorry for the crappy pictures.

pizza-305.jpg   pizza-307.jpg  
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Old 01-31-2013, 01:33 AM   #82
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Doesn't look crappy to me, it look exquisite!!!

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Old 02-05-2013, 12:21 AM   #83
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Dam, this forum is expensive! As an avid cook i have read up on Sous Vide but have not attempted, tonight i ordered up a bunch of stuff to build a ghetto rig. I have a circulation pump coming on a slow boat from China so i have some time to work out a design and dig up a cooler.
Will post up a build as i go.

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Old 02-06-2013, 11:10 PM   #84
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So has anyone played around with adding a layer of ping-pong balls as an insulator atop their sous vide? I keep seeing this show up on a few blogs and videos. This pic is from Nathan Myhrvold, the author of Modernist Cuisine's food lab;


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The Water Circulator
A circulator from Polyscience designed to maintain a water bath temperature to within a tenth of a degree. The ping pong balls floating on top serve as an insulator, helping the bath to maintain its temperature.
Oh yeah, if you want a cooking nerd woody, check out the entire slide show of their food "playground."
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Old 02-07-2013, 01:20 AM   #85
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Originally Posted by Revvy
So has anyone played around with adding a layer of ping-pong balls as an insulator atop their sous vide? I keep seeing this show up on a few blogs and videos. This pic is from Nathan Myhrvold, the author of Modernist Cuisine's food lab;

Oh yeah, if you want a cooking nerd woody, check out the entire slide show of their food "playground."
Well, since I broke my lid this may be an option.
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Old 02-07-2013, 08:41 AM   #86
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Oh yeah, if you want a cooking nerd woody, check out the entire slide show of their food "playground."
sometimes i think maybe i too should become a billionaire and devote all my time to mucking around with food in the best equipped chefs playground in the world...
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Old 02-07-2013, 12:29 PM   #87
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sometimes i think maybe i too should become a billionaire and devote all my time to mucking around with food in the best equipped chefs playground in the world...
Gee, and to think I thought I was the only one who had that fantasy!!!!
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Old 02-10-2013, 11:07 PM   #88
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I made boneless chicken breast in my sv a couple times now. So moist and tender. Just fantastic.
I just now put a 4 lb. rump roast in for a 24 hr. soak. Can't wait!

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Old 02-12-2013, 02:28 PM   #89
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Originally Posted by Revvy View Post
So has anyone played around with adding a layer of ping-pong balls as an insulator atop their sous vide? I keep seeing this show up on a few blogs and videos. This pic is from Nathan Myhrvold, the author of Modernist Cuisine's food lab;




Oh yeah, if you want a cooking nerd woody, check out the entire slide show of their food "playground."
That seems a bit excessive to me. I mean really what difference would it make if the temp flucuated a degree or two. No one would ever be able to tell a difference.
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Old 02-12-2013, 02:36 PM   #90
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That seems a bit excessive to me. I mean really what difference would it make if the temp flucuated a degree or two. No one would ever be able to tell a difference.
Evidently one of it's main functions is to limit evaporation of the water in long cooking times. Having done 24-48 hour sessions, I can attest to losing a lot of water every 6-8 hours, if cooking a large piece of protein it can be a problem, especially in my coffee urn setup. I've woken up and found only have the roast still submerged. I'm interested in trying it.
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