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OCT Throwdown
Mine leftovers are more leftover than yours. They all have fuzzy green stuff growing on them. That's why i will win. :-) dcarch- dcarch
- Post #10
- Forum: SMF Throwdowns
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"Sous Vide" Discussion
And while the water is boiling it will start to freeze. dcarch- dcarch
- Post #139
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
I am not sure you are correct. For example: If you have a jar with a rigid cap that is 100% filled with water and you are pumping out the water from the bottom of the jar. The water will be removed and the empty space in the jar will be created at high vacuum, minus the vapor pressure at that...- dcarch
- Post #136
- Forum: Sous Vide Cooking
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"Sous Vide" Discussion
There is generally never a vacuum in a sous vide bag. I know "sous vide" translates to "under vacuum" and you use a vacuum machine to seal the bag. If you manage to test the pressure inside the bag, you will find it to equal to normal atmospheric pressure. The bag inside may be airless, but it...- dcarch
- Post #131
- Forum: Sous Vide Cooking
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Dehydrating Fruits for winter.... Dried and beautiful / delish.....
Prunes are tasty, but that’s the number two raisin why people eat them. dcarch- dcarch
- Post #7
- Forum: Drying/Dehydrating
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"Sous Vide" Discussion
- dcarch
- Post #123
- Forum: Sous Vide Cooking
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airflow control design advice, please...Reverse flow offset
Also consider having all chimney/stack parts removable, including the fan. At some point they all need to be cleaned. There will always be creosole buildup. dcarch- dcarch
- Post #40
- Forum: Reverse Flow
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airflow control design advice, please...Reverse flow offset
Every time you restrict air flow to a fire, you are guaranteed to generate carbon monoxide. That is why now there are building codes requiring balanced and carefully designed fresh air intake for a house. For instance, if you have a fireplace in your living room going, the air going out the...- dcarch
- Post #32
- Forum: Reverse Flow
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airflow control design advice, please...Reverse flow offset
If the garage is part of your house, I hope you have a few good CO detectors. Just saying. Very interesting project! dcarch- dcarch
- Post #22
- Forum: Reverse Flow
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Please welcome a new Moderator
Good news to you. Minimum wage will soon be lift to $9.00 an hour. LOL! dcarch- dcarch
- Post #47
- Forum: For New Members
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Reason for not smoking a lot of brisket lately!
Sorry. The next throwdown will be "Kobe Beef". :-) Not too many stores here (NY) sell briskets. If you can find them, they are $9.50 to $15.99 a lb. dcarch -
Masterbuilt cold smoker kit
"---I was just given one of these and as said above, as a direct use, it is not appropriate for cheese and fish. That being said, a little modification on the unit and it seems to be in the right 'ballpark" (at least for 15 minutes of fiddling around). It is holding the mes @ 74-74F internal...- dcarch
- Post #20
- Forum: Slicers, Grinders, Tools, Equipment
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Flies, Flies, FLIES!!
“Look here, waiter, quick,” called out a gentleman in a restaurant. “What is it, sir?” “Here is a fly in my soup!” “So I see. It seems to be quite cooked.” “Well, by Thunder, I want you to understand that I consider it an outrage.” “I am sorry, sir, are you are a vegetarian?”. Also...- dcarch
- Post #36
- Forum: General Discussion
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Flies, Flies, FLIES!!
Very good information. Thanks. The other thing to considered, is the source of the information, their typical appraoch to issues such as this, and to incorporate the suggestions they provide in a way that is relevant to your situation. These are the agencies, sources who also tell you never to...- dcarch
- Post #25
- Forum: General Discussion
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Low and slow...the myth.
Very good questions. According to Douglas Balwin, at 145F, 3 1/2 hour will be enough to pasteurize a thick piece of meat (pork). In my case, to begin with, I do a lot of sous vide also. I have gotten into very good sanitary practices. For instance, all meat goes into boiling water for a few...- dcarch
- Post #113
- Forum: General Discussion
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Low and slow...the myth.
It is a matter of preference, we all can agree to that. And furthermore, let's also agree that liquid smoke is not smoking. LOL! I always go with extreme low and slow. Ribs, at 150F 48 hours. Notice there is no shrinkage of meat. Pulled pork at 145F 60 hours. Also no meat shrinkage, and you...- dcarch
- Post #104
- Forum: General Discussion
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Low and slow...the myth.
- dcarch
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smokedpulledpork2-1.jpg
- dcarch
- Media item
- Comments: 0
- Album: Low and slow...the myth.
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Smokedribsa.jpg
- dcarch
- Media item
- Comments: 0
- Album: Low and slow...the myth.
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smokedribs.jpg
- dcarch
- Media item
- Comments: 0
- Album: Low and slow...the myth.
