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Posts by dcarch

When they incorporate precision digital temperature control, BBQ Guru, for the BGE, no one seems to have a problem, but for sous vide? instantly WW III breaks out!   There are many appliances have already incorporated digital temperature controls. 1 degree accuracy instead of 20 to 50 degrees of swing of all mechanical thermostats.   I also use my SV for making yogurt, clotted cream, ------------------. My smoker is PID controlled.   dcarch
Hahaa! you are in big trouble. Hide quick!  But you are not too far off, especially with an oven with circulating hot air (convection oven). dcarch 
 Actually it's exactly the other way around. All meats when cooked at lower temperature will shrink much less, therefore juicier.  dcarch
 I hope you didn't completely miss my point. I did not say to have deep fried potatoes at 100C oil, nor did I imply that baking potatoes at 100C is desirable. I was only trying to say that "IF", a big "IF", you subject food to the same temperature, the food would come out the same, regardless of source of heat (assuming also cooked at the same duration of time). The only exception is microwave heating, because it does not follow normal conductivity law of...
  That is true, but we are not talking about different things. Deep fry French fries at 100C will not give you crispy exterior, but inside will be the same as cooking in any other method at 100C.  Bake a raw potato at 100C will make the outside turn black is chemical oxidation, and again, the inside will be the same. The point is, food inside cannot tell what  the heat source is, there is no way it can tell what generates the 100C. Interesting that it does not matter how...
Obviously different methods will have different effects, otherwise there would not be a need for different appliances. The different effects are mostly from: a) humidity of the air of the heating environment - dry air accelerates evaporation. Evaporation cools down the food.  b) moisture of the exterior of the food - wet food takes longer to be heated up due to evaporation,c) porosity of the food - You can't make toast in boiling water.d) chemistry of food - a fat cap on a...
Almost. There are only two major different ways food can be heated up. 1. By microwave - There is no heat applied in this method. The heat is generated by the food. The food cooks itself. 2. By external thermal energy - It makes no difference what is the heat source, boil, broil, bake, fry, steam, grill, BBQ, poach, braise, sautee, sous vide ------------------------------ Makes no difference to food, call the cooking methods any name, any fancy name. Temperature is...
Not to drag on the linguistic aspect of sous vide, or to disagree with those of you who are more knowledgeable. Just want to show that some people like myself have a different understanding of some common cooking terms. May or may not be correct.   Poaching - at the end of poaching, add garnish, generally the recipes is complete.    Sosu vide - most likely the recepe is only partially executed. There are more steps remaining.   Technique - Pepin showing how to slice...
  My smoker is SV by convection air. It has a thermostat (SSR) controlled by a PID controller. It is comical that SV is treated with such a big emotional deal.  There are already many ovens on the market equipped with precision PID thermal controller.  SV = temperature control. It is not black magic. It will not make you an instant chef. It will not cause cancer and kill you.  It is just a water oven.  dcarch
 A very good question. That can create a lot of confusion in the discussion of sous vide "under pressure". 1. In physics, solids cannot be compressed in the normal way (making diamond using pure carbon with compression is different). Water is a solid in fluid state and cannot be compressed. If watermelon is 100% water and other materials, it cannot be compressed. 2. I believe the structure of watermelon is porous with micro bubbles of air. Just like a sponge with lots of...
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