tag:blogger.com,1999:blog-322886889658315934.comments2023-03-31T06:12:11.395-07:00SiliconValleySousVideSiliconValleySousVidehttp://www.blogger.com/profile/09290084804127707692noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-322886889658315934.post-3062624451349717182022-03-03T15:59:32.223-08:002022-03-03T15:59:32.223-08:00Borgata Hotel Casino & Spa - Mapyro
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I find it wonderful an...Blogging is the new poetry. I find it wonderful and amazing in many ways.<br />GST Impact Analysishttp://www.rvacadelhi.com/noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-56939818105513796292017-07-05T23:07:53.877-07:002017-07-05T23:07:53.877-07:00Amazing blog and very interesting stuff you got he...Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!<br />GST Impact Analysishttp://www.rvacadelhi.com/noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-21963806798774401272017-07-05T23:04:18.268-07:002017-07-05T23:04:18.268-07:00This is the precise weblog for anybody who needs t...This is the precise weblog for anybody who needs to seek out out about this topic. You notice so much its almost arduous to argue with you. You positively put a brand new spin on a subject that's been written about for years. Nice stuff, simply nice!<br />GST Impact Analysishttp://www.rvacadelhi.com/noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-89219786781427544952015-11-17T04:52:32.291-08:002015-11-17T04:52:32.291-08:00my wife says that this is the best pot pie yet. I ...my wife says that this is the best pot pie yet. I added about another 1.5 cups of broth to the roux it and no mushroomsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-27517236273827787582015-07-03T07:08:35.366-07:002015-07-03T07:08:35.366-07:00Hi William, Thanks for the comment. The cooking r...Hi William, Thanks for the comment. The cooking range indicates the range at which the meat is "done" and can be left in the water bath without any appreciable "degradation" to the quality of the meat. Leaving the hen in past 8 hours will start to break down the collagens in the meat and eventually the meat will turn to mush. One of the main benefits of Sous Vide is the ability to have a wide range of "cook time" without changing the quality of the food. Hope that helps. ArtieSiliconValleySousVidehttps://www.blogger.com/profile/09290084804127707692noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-88843891586706021282015-07-03T07:07:52.280-07:002015-07-03T07:07:52.280-07:00You say 4 to 8 hours, how long was the one in the ...You say 4 to 8 hours, how long was the one in the picture cooked? I think after 8 hours it would fall off the bone.<br /><br />Anonymoushttps://www.blogger.com/profile/06567206752231633734noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-69286798403131068222015-07-03T06:56:23.067-07:002015-07-03T06:56:23.067-07:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/06567206752231633734noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-27985303947013583942015-06-11T08:39:20.720-07:002015-06-11T08:39:20.720-07:00VacMaster is now www.vacmasterfresh.com They have...VacMaster is now www.vacmasterfresh.com They have a Polyscience class immersion circulator for $299 retail, $260 street (Amazon) and serious chamber vacs for as little as $600 retail. Prices are coming down ... Dr. Andy Whitehttps://www.blogger.com/profile/15757043608544667187noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-64834423444664444692014-12-12T03:02:11.512-08:002014-12-12T03:02:11.512-08:00I had checked this wonderful post having contents ...I had checked this wonderful post having contents that would be so useful to many people.<br /><br /><br /><a href="http://www.relyservices.com.au/commercial-kitchen-products/sous-vide-equipment" rel="nofollow">sous vide cooking</a>Jenny Andersonhttp://www.relyservices.com.au/commercial-kitchen-products/sous-vide-equipmentnoreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-62087318643164178942014-11-14T01:34:04.068-08:002014-11-14T01:34:04.068-08:00I will undoubtedly have to say that you had done a...I will undoubtedly have to say that you had done amazing job by sharing this wonderful post. Great Job by you!<br />sous vide cookinghttp://www.relyservices.com.aunoreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-87550038515544708752014-02-20T01:01:14.883-08:002014-02-20T01:01:14.883-08:00Hi, Thanks for giving us
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Thanks for the note! So to address your...Hi Jaime,<br />Thanks for the note! So to address your questions:<br />1) The 1 cup soy sauce should be the light kind. The 1/2 cup dark soy sauce should be the dark kind. This gives it a deeper flavor. If you don't have dark, you can use more light.<br />2) You can substitute Sake rice wine for Shao Xing wine. That's fine. The vinegary wine gives it a little bit.<br />3) Definitely leave the chicken whole (on the bone) and chop up for presentation (just be careful!). That's what makes the presentation so wonderful. It's as good (if not better) served room temperature or cold as served hot! I hope it works out!<br /><br />Cheers,<br /><br />ArtieSiliconValleySousVidehttps://www.blogger.com/profile/09290084804127707692noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-28813687099729148942012-07-26T09:57:33.085-07:002012-07-26T09:57:33.085-07:00Hi Artie,
I plan on making this dish on Friday a...Hi Artie, <br /><br />I plan on making this dish on Friday as it looks great and the sound of it actually get my mouth watering. Could you please advise me on the ingredients of Soya sauce, above you advise to use: '•1 cup soy sauce' (Is this dark or light Soya sauce) and '•1/2 cup dark soy sauce' is this correct? or should it be as the recipe that’s posted on the sous vise supreme web page which asks for only '1/2 cup (120 ml) dark soy sauce'<br />If you could please advise my of the correct type/types of Soya sauce it would be very much appreciated, Also would it be ok to use a sake rice wine instead of Shao Xing wine? and last but not least is it best to the breast 'on the bone' when it is being chopped up and then served? Sorry for all the questions, but it looks so good that I diny want to mess up.<br /><br />Many Thanks<br /><br />Jamie (Edinburgh, Scotland)Jamienoreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-33301509926078715242012-05-01T13:23:58.605-07:002012-05-01T13:23:58.605-07:00Hi Gary,
Thank you for your gracious post! I'...Hi Gary,<br />Thank you for your gracious post! I'm always happy when a recipe brings satisfaction to someone. I have done duck before many times, but not a whole duck. Mainly because a whole duck tends to be much larger and the temperature difference between dark and white meats may start to become a compromise (and you don't want to compromise duck!). Would love to hear your experience, but if you want a recommendation, do duck separating the white and dark meats and cooking them at their optimal temperatures. You can then do duck confit for the leg!<br /><br />ArtieSiliconValleySousVidehttps://www.blogger.com/profile/09290084804127707692noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-45557517133333342812012-05-01T11:26:35.463-07:002012-05-01T11:26:35.463-07:00Hi Artie,
When I saw your recipe, I was wondering...Hi Artie,<br /><br />When I saw your recipe, I was wondering if it would be possible, through sous vide magic, to recreate that Hong Kong soy sauce chicken experience that has obsessed me since the first time that I stepped foot beside the fragrant harbor some 30 years ago. <br /><br />Frankly, Artie, this may even have surpassed it! We used 3.5 pound Bell & Evans chicken that came out supremely succulent and bursting with flavor. The quality of the bird definitely played a big role. Yet, your recipe hit the nail on the head.<br /><br />It was not just me who gave it top reviews: my finicky 13 year old daughter went bonkers over it, and my wife, who hates fowl and typically refuses to eat it, said that we should repeat this recipe "often."<br /><br />Have you used the recipe for duck? Are any modifications required?<br /><br />Garygb1https://www.blogger.com/profile/17764242962823081621noreply@blogger.comtag:blogger.com,1999:blog-322886889658315934.post-7432730181150942002012-04-19T12:42:53.881-07:002012-04-19T12:42:53.881-07:00I'm a bit worried about the noisy when it come...I'm a bit worried about the noisy when it comes to those long cooking marathons. Actually, I could't care less but the rest of the family probably begs the difference. The Swid can only handle 5.5 gallons of water, so it's a bit more silent because of the less powerful pump.<br /><br />By the way I laughed at your comment about the wife-approval-factor of the SVS :-) I hear you!Eriknoreply@blogger.com