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Posts by dcarch

Happy Bastille Day!  dcarch
 You are correct in the French language. You are also correct that originally (historically) vacuum was considered part of the sous vide idea. But scientifically, it is not possible to create pressure in a flexible plastic bag. Try it. Use the most powerful vacuum machine to draw a vacuum in a plastic bag. At the end if you measure the pressure, it will be the same as atmospheric pressure. You can only create vacuum (pressure) in a rigid container. Again, neither vacuum...
Absolutely not. Sous vide is not cooking in vacuum, and not putting food "under pressure".  You use a vacuum machine to remove as much air as possible to facilitate better thermal conduction, not really to create a vacuum or pressurized environment. As a matter of fact many people sous vide just use the immersion water displacement concept to squeeze out air by natural water pressure. Sous vide is a fancy French word for a shockingly simple cooking method, that is, cooking...
Vacuum has nothing to do with sous vide.     dcarch
If the edge has been de-tempered by aggressive grinding just once. All the best steel and sharpening skills are meaningless. Just throw the knife away. It is permanently ruined.   Perhaps that is what happened to OP's knife.   dcarch 
Sous vide cooking gives me great results in cooking. It also gives me great entertainment. I find it amusing to see people get so emotionally raw (  ) in a such a simple cooking concept.   "Onsen tamago" has been around for centuries. It is low and slow egg cooking in Japan in natural hot water which keeps constant precise temperature. "White cut" chicken in Chinese cooking too has been around for centuries. It is cooking low and slow in hot water using the natural law...
 Not true. Low and slow will result in less shrinkage, therefore less waste. (5%+ - ?) . Less waste yes, which is not the same as increased yield. Increased yield means more than you start out with. (  ) dcarch
 Those machines use water as coolant. dcarch
 Generally no. You have to first disassemble the knife to remove the handle, then any unevenness in the grind of the knife will cause the blade to twist, bend and warp. The very fine edge and thick spine of the blade results in severe differential shrinkage of the metal during hardening and often cause the blade to spontaneously crack. dcarch 
Tempering, without going into the science:   Steel (or stainless steel) is very ductile and somewhat soft. It is first cut, forged, heated to red hot and hammered into a knife shape. Then it is ground to have a rough edge, a very dull edge.    At this point it is subject to very high heat and then a very sudden cooling to harden the metal. After hardening the metal is hard but very brittle. It is then tempered slowly in low heat to reduce the brittleness. After the...
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