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Forum Topic: How to cook a Turducken Sous Vide 29 Jul 2013 | 09:56 pm
I have a 15lb Turducken that I want to cook sous vide. I need advice on the temp I need to set and how long to sous vide. Thank you for any and all help. Ben
Forum Topic: Bubbles 29 Jul 2013 | 03:22 am
They look awesome and exactly what I need for a plate I am trying. But - I am not getting bubbles. In my application I need salt water, not sugar. Is the sugar key to this? Does the solution HAVE to...
Forum Topic: How to sous vide a turducken 20 Jul 2013 | 02:55 am
I'd like any and all info (times, techniques, etc.) on how to sous vide a 12-15 lb. turducken. Help please. Thanks Ben
Forum Topic: Cheap Maize Flour Milling Machine Made in China For Sale 16 Jul 2013 | 11:04 am
The quality of made in China goods are improving greatly and have been enjoying a better reputation in the world. You can wholesale a large number of cheap made in China maize flour milling machine fr...
Forum Topic: Purchasing Simple Flour Milling Equipment 16 Jul 2013 | 11:01 am
Simple flour milling equipment has grown in popularity since it is used in producing flour that cannot be compared to none other. Even though the equipments are only found specialty stores. It should ...
Article: Regulating Water Temperature: Codlo Sous Vide Controller 4 Jul 2013 | 12:52 am
The latest entrant into the sous vide cooking market is the Codlo, a sleek looking sous vide controller. It's currently on Kickstarter raising funding and there are several good deals to be had during...
Forum Topic: Inconsistent Results With London Broil 26 Jun 2013 | 03:28 am
My sous vide set-up is a 7 quart oval Rival CrockPot with an aquarium pump and two air stones circulating the water. I have two different controllers: a Johnson Controls A419 thermistor based thermost...
Forum Topic: Liquid lecithin vs powdered lecithin 26 Jun 2013 | 01:15 am
Are liquid and dry lecithin amounts interchangeable in a recipe? If a recipe calls for 1% of dry lecithin can I use 1% liquid lecithin?
How-To Answer: Cooking times in recipes 25 Jun 2013 | 09:21 pm
One thing I do with pork is worth noting. If you are looking for a lot of tenderness but aren't worried about the meat becoming too dry, you might chose a cooking temp at or above about 133 degrees F,...
How-To Answer: Cooking times in recipes 18 Jun 2013 | 10:55 am
Right, Jason
