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Smoked Cuttlefish With Dried Persimmons & Black Rice!!!
Inspiring, intriguing, and insane!!! as usual. How much pistachio nuts do you eat? you seem to always have a good supply of nut shells. Google "pistachio sauce for fish", delicious! dcarch- dcarch
- Post #6
- Forum: Non-fish Seafood
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Chicken Quarters
"---Next I wash off the chicken and injected it with a 50/50 solution of BBQ sauce and pineapple juice.---" Fresh pineapple juice is a very effective meat tenderizer. It can quickly turn your meat to mush. Cooked pineapple juice is OK. dcarch- dcarch
- Post #10
- Forum: Canadian Group
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How do I get good crispy chicken?
There are many recipes and youtube videos on how to get crispy skin roasted chicken. Try them and you will find out very few actually give you true crispy skin. That's because people lie and most often people can't tell the difference between crispy skin from browned skin. This include famous...- dcarch
- Post #10
- Forum: Links to Free Recipes
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To avoid the STALL cooking temperature?
There are two physics laws you can never change. 1. As long as there is water in the food, it does not matter what temperature your fire is, 250F or 1000F you simply cannot make temperature go higher than 212F (atmospheric pressure). you can find videos on youtube, or try it yourself, of... -
Sous Vide, Smoked, fried Buffalo Wings!
"------ All wings will be done naked,----" I hope your neighbors are not watching thru your windows. LOL! Amazing wings! Second thought, beyond amazing. dcarch -
"Sous Vide" Discussion
So who sells food-safe garbage bags that can also take 162F temperature for hours? Very dramatic setup, but with that setup, 95% of the heat (fire wood) is wasted. I am not sure if you get any smoke flavor on the meat either. dcarch- dcarch
- Post #39
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
"----This is exactly why controllers such as the Sous Vide Magic or circulators such as the Anova are preferred by many.----" Not only that, the cooking environment can change during cooking. The water level due to evaporation. Room temperature. Relative humidity of the room (which affects...- dcarch
- Post #33
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
A tip for those of you using a digital aquarium temperature controller: Get a spare sensor. The sensor can sometimes malfunction. If you buy a replacement sensor, it can cost you $5.00 to $8.00. However, if you buy an aquarium LCD thermometer, all you need to do is cut the sensor and use...- dcarch
- Post #27
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
Using that aquarium temperature controller, an immersion heater, a circulator and a plastic tub, you can get fairly good temperature accuracy. The lower the thermal mass, the better. I would definitely go with a PID controller with SSR output. The relay contact in the aquarium controller is not...- dcarch
- Post #25
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
The controller shown, I think is just an electronic thermostat. It does not have "PID" features. Using that with a slow cooker, especially without a circulator, you can be having wide temperature swings.- dcarch
- Post #23
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
Those are not very good pumps to use for sous vide. They have extremely low capacity in flow rate, and they have complicated reduction gears in design which can break down. Good one are very expensive also. They are used where low flow is desirable and self-priming is required. dcarch- dcarch
- Post #18
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
If you cook at higher temperature, like vegetables which often at 185F, do not use those submersible pumps. They have electronic (Hall Effect) components inside which cannot take high temperature. An external pump/stirrer using a shaded pole motor is best. very long lasting. It has only one...- dcarch
- Post #16
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
Great Thread! About time. First, this definitely have something to do with smoking and grilling. I often first sous vide then smoke, which gives me very good control of temperature for the entire piece of meat. Some random thoughts: Sous vide in reality is not "under pressure" nor "under...- dcarch
- Post #3
- Forum: Sous Vide Cooking
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Sous Vide Venison, SQWIBS First
I am in fact trying hard to scare those who have no experience in power electric work away from this so called DIY project. There is a 500 watt to 1500 watt heating element that can burn down your house. There is 110vac (or 220vac in many countries) power right next to water which can kill... -
Sous Vide Venison, SQWIBS First
SSR needs to be connected to the PID with correct polarity. Type "K" thermal couple sensor often does not tell you which way polarity is to be connected to the PID correctly. Pork sous vide often at around 150F. Duck legs often at 170F. Vegetable sous vide often at 185F. Water evaporates... -
Sous Vide Venison, SQWIBS First
I am 1000% disagree with you. It is not that simple at all to put the whole thing together. It is very unsafe, life and death, to advise an inexperienced individual to take on a project in power wiring. There are at least 10 pins to wire up with the controller, with polarity concerns. How does... -
Sous Vide Venison, SQWIBS First
SQWIB, looking at the components inside the box, I see that you are using a hot water heater heating element. A suggestion; you may want to consider a different layout or mounting method. As far as I know, a hot water heater has metal –to-metal contact in the mounting, and it can conduct a lot... -
Sous Vide Venison, SQWIBS First
I would not advise you (or anyone else) to try to make one unless you have a very good working knowledge and experience with power electrical work. It is not rocket science, but you are dealing with high power and high voltage, and it is water everywhere. You need to read up on everything... -
Sous Vide Venison, SQWIBS First
Wild Temperature swing is perhaps because your controller is not a PID controller, it is just a digital thermostat. Do you have a circulating pump in the bath? Very nice cook! Perfect meat. dcarch
