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May
5
comment Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
Hmmm... Thanks for the link. I don't think it's the same thing. That's a red hot sauce and Banquete brand Chilero Sauce is a weird orange color. It's pretty much the exact same color and viscosity as Asian Sweet and Sour Sauce but spicy... which is awesome.
May
2
accepted What is the purpose of using ping pong balls on top of a Sous Vide Bath?
Apr
27
comment What is the purpose of using ping pong balls on top of a Sous Vide Bath?
@Sinan: My kit came with a lid which I use. It works quite well and since you don't really add or remove food often, it's not really an inconvenience to use.
Apr
27
comment What is the purpose of using ping pong balls on top of a Sous Vide Bath?
@Ray: The item on the right is a chamber vacuum. It needs to have a lid or it can't make a vacuum seal. But your other points seem valid. I have a plastic lid for my sous-vide bath that has a cut-away for the immersion circulator. Since Mr Baldwin seems to have the same kit as me (in the center with the plastic tub and the PolyScience IC) it seems he must prefers the ping-pong balls to the lid.
Apr
27
awarded  Nice Question
Apr
26
comment What is the purpose of using ping pong balls on top of a Sous Vide Bath?
Wouldn't the circulation pump from the I.C. keep the bath temperature even?
Apr
26
asked What is the purpose of using ping pong balls on top of a Sous Vide Bath?
Apr
20
comment What is the sous vide botulism risk if storing meat post-cooking at home?
FWIW, some brands of refridgerators (i.e. Samsung) have separate cooling systems for the freezer and fridge portions so freezer defrost cycles do not cause swings in temperature in the fridge section.
Apr
20
answered What is the sous vide botulism risk if storing meat post-cooking at home?
Mar
23
answered Do you have to use water to sous vide?
Mar
23
revised Tenderness of sous-vide pork chops
added 639 characters in body; added 27 characters in body
Mar
23
answered Tenderness of sous-vide pork chops
Mar
23
comment Why does frozen spinach have so much less iron than fresh spinach?
Freezing breaks down cell walls. If you then boil and drain frozen vegetables, you lose more nutrients than you do with fresh vegetables. The solution is to saute, steam, or even microwave frozen spinach so you are not boiling it and discarding most of the nutritional value in the liquid.
Mar
15
revised Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
added 1 characters in body
Mar
15
asked Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?
Mar
7
awarded  Commentator
Mar
7
comment Is there a way to make compressed watermelon without a vacuum machine?
@Michael: you can wring water out of frozen/thawed food (i.e. the cucmber you mentioned) but you should not be able to do so as easily as with compressed food. The cell walls are more likely to be destroyed in the freezing process but remain intact for compression. Compressed fruit and vegetables shouldn't be "drippy".
Mar
7
revised Is there a way to make compressed watermelon without a vacuum machine?
Include technique - not just link (in case link breaks)
Mar
7
comment Is there a way to make compressed watermelon without a vacuum machine?
FWIW, freezing vs compression does yield different results and textures. Freezing breaks cell walls and has a "mushier" result. Compression removes air spaces between walls. Also, it's possible to combine compression with flavors that you can't do as well with this freezing technique. The compression actually pushes flavored liquid in the air gaps between cell walls - for example compressed pineapple spears with Malibu rum taste like Pina Colada Bites.
Mar
7
suggested approved edit on Is there a way to make compressed watermelon without a vacuum machine?