Kosher Dosher...“I am a culinary Heretic"

 

 

 

 

 

 

 

 

 

A Sous-vide Hack: I have run many experiments using different vessels, diverse immersion circulators, and S.V. probes.  This hack is about the heat transfer rate, which is directly proportional to the mass flow rate. If you increase the flow rate, you will then increase the heat transfer. We all strive to eliminate hot and cold spots and achieve temperature stability, and this hack can help.  I recently processed 30-Burgers (using the Hydro-Pro-Plus) in a 65-Liter container filled as high as a 45-Liter Mark, accounting for the displacement of the burgers. I ran three probes at the bottom and the corners furthest from the circulators.  This was a preliminary test or, more specifically, done on a whim, and I did not collect data, so I could not quantify the results. However, the initial results were exceptional. 

 

 

 

 

 

 

 Brisket Nacho Mountain (Sous-Vide than Smoked brisket)

 

 

 

 Salmon Cakes Benedict using the Breville Control Freak and Sous-vide for Poaching the Eggs

 

 

 

 

 

  After seeing this unique Kale called Tuscan Kale (Lacinato), I decided to make this dish. But is it really special? Well, I've never used it before, and after doing some research, I was intrigued. 

 

  aaaaaaaa