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seen Dec 6 '13 at 16:22

Economist / Game-Theorist, Associate Professor at UNC


Dec
6
awarded  Scholar
Dec
6
accepted Using sous-vide oven to make stock or soup (no bags)
Jun
22
answered What is the best way to build a kitchen knife collection?
Mar
26
comment Using sous-vide oven to make stock or soup (no bags)
One thing I love about the sous vide supreme it is the easiest equipment in my kitchen to clean but thanks for your answer.
Mar
26
comment Using sous-vide oven to make stock or soup (no bags)
Thanks to all the answers below. Temperature control is an issue when you want to add vegetables. If you place carrots in a crockpot for a long time, they acquire somehow a burnt/caramelized flavor. I want to be able to hold the stock for for a long time so the duck or chicken carcass almost completely disintegrates but at the same time I want to do it in a gentle low temperature (64/65 C.) so vegetables do not acquire that sweet/burnt flavor. I finally tried it and no major accidents.
Feb
27
awarded  Supporter
Feb
4
awarded  Student
Feb
3
awarded  Teacher
Feb
3
answered How can I cultivate and store yeast?
Feb
3
answered Untwisting stuck salt shaker
Feb
3
asked Using sous-vide oven to make stock or soup (no bags)