658 reputation
614
bio website adisakp.blogspot.com
location Chicago, IL
age 43
visits member for 3 years, 10 months
seen Nov 8 at 0:23
I have been programming Video Games since I was a teenager in the 1980's and it's been my full-time job since the early 90's. I currently work on the Mortal Kombat Team at WB Games Chicago (our studio was Midway Games Chicago until WB Games purchased it in the summer of 2009). You can find me on facebook as well. Additionally I have an e-mail account at that well-known Google-Mail address with the same user name as on here.

Jun
29
comment Blow torching meat after sous vide - add fat or not?
I use a blow torch and get great results but I have a commercial/industrial blow torch, not a little kitchen model. This is the torch I use which hits 3,450F : homedepot.com/h_d1/N-5yc1v/R-202185047/h_d2/…
Jun
29
answered Blow torching meat after sous vide - add fat or not?
Jun
29
answered Spanish Codfish with sous-vide
Jun
29
comment Where to rent vacuum chamber?
FWIW, I use sous vide (under vacuum) compression for infusing alcohol into fruit. I've done it with Malibu Rum and Pineapple Spears and the result is delightful. So you can do it with a chamber vacuum and get both infusion and compression simultaneously. However, if you just want vacuum infusion, as you mention, vacuum marinaders are much less $$$$.
Jun
22
answered What things are good to spherize with algin?
Jun
1
answered Can putting items with high heat capacity smooth out heat changes in Sous Vide?
May
30
answered Is there any way to sous-vide without a machine
Apr
30
revised Do you have to use water to sous vide?
added 519 characters in body
Apr
30
revised Do you have to use water to sous vide?
added 519 characters in body
Apr
30
answered Party scale sous-vide
Apr
27
comment Perfect Hollandaise every time using a blender/food processor?
If you have access to an Immersion Circulator, you can precondition the yolks by pasteurizing the egss in shell at 135F for 75 minutes. The yolks thicken and the eggs can be returned to the refridgerator until needed. See my answer for more details.
Mar
18
revised Perfect Hollandaise every time using a blender/food processor?
added 15 characters in body
Mar
18
answered Perfect Hollandaise every time using a blender/food processor?
Feb
15
awarded  Yearling
Dec
14
accepted Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
Dec
14
comment Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
I bought some from there too. You pretty much have to buy a dozen because it costs so much to ship the stuff.
Oct
5
comment Where can I find “food safe” glass marbles for sous vide cooking?
Do you have a link for these ?
Oct
5
comment Where can I find “food safe” glass marbles for sous vide cooking?
@Megasaur: That's what I meant by my comment of sealing them individually. I don't want to use rocks and twine because I don't want any sort of debris in the water bath -- It's a low possibility but debris that gets taken into the immersion circulator input can end up breaking my $1200 toy.
Oct
5
comment Where can I find “food safe” glass marbles for sous vide cooking?
@Aaronut: There's always some water in the vacuum sealed packages. Meats still release some juices in sous vide cooking.
Sep
30
comment Where can I find “food safe” glass marbles for sous vide cooking?
I think I am going to use large "steelie" marbles. To make sure they don't rust, I am going to vacuum seal them individually so they don't rust or if they do, they won't impact any flavor onto the food.