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He is referring to what people call the danger zone of sous vide temps, 40F to 140F or so, where bacteria can grow despite no air. So most sous vide proteins get cooked, a short rest to re-absorb juices, then ice bath and fridge temps for safety. Then final hot cook method before plating.

Good to know. I didn't mean to imply the Joule couldn't - just my experience - and the small 12 quart container it came with. I also have never insulated - just foil on top. I can't tell for sure, but it also looks like the current joules are a little larger and more powerful. Mine is from...

I use the Polyscience immersion circulator and a large polycarbonate bath when I have a lot to cook, and the Joule mounted to a simple stock pot for smaller things. The Polysci would be overkill for what it sounds your needs are, but I like that it has enough power to sous vide whole roasts or...

Way back when I asked these same questions, the pro chefs around here all steered me to a Tojiro DP honesuki, which can be had for $100 or less. I've since bought others, but still love my Tojiro. I use it for boning birds, making statlers, breaking down Pismo's and pork primals (I get much of...

Lol, this is like name your favorite child. In order of hardest to easiest to keep well tuned up, which though this isn't the question is also worst F&F to best: Denka Old school Fuji Bunka New school Haburn wide bevel

Stunning! I'm admittedly a huge fan of Ian's work, but I truly think his fit and finish is among the very best. And IMHO unrivaled with carbon fiber.

I use both the larger tweezer tongs and the fine tipped offsets. There's a variety here: https://www.jbprince.com/utensils/tweezers-and-tongs.asp

Potatoes always work well with steak Pommes Anna - a little work, but a beautiful wedge of crispy potatoes Twice baked potatoes Yukons, halved, par boiled and finished on the grill with your steak Roasted fingerlings Mushrooms always work - sauteed w/ shallots and thyme, then a red wine or demi...

Selling this Kurosaki R2. Purchased here years ago, when I thought I'd try some stainless. I never got around to using it when I decided stainless wasn't for me. If I remember correctly previous owner had it touched up and thinned by Jon at JKI. Beautiful JoBone rosewood handle. Per usual (IE my...

Some of the best purchases I've made on BST have been from @pete84 This looks like a beauty.

I'm sure I speak for many in wishing you the best.

PM'd.

Estate sale $2 pick up. Rusted and bent! I know next to nothing of the Sab history over time. My main experience is from the mandatory kit I bought for culinary school in NYC, late 1980's. Bent rusty shown next to the one knife I kept from school, a very overused and underappreciated filet...

Welcome!

Unless it's the box in a tube .....:cool:

Some crazy nice blades you have there! David, or @Bico Doce I hope things work out for you. We had a few flawless transactions, but more you were a great person to interact with, and I hope life pays it forward for you!

Very cool neighbor thing to do!

Nothing too pretty, but grilled some fresh trout tonight. And my patio pots still giving a few tiny strawberries, so kind of an awkward mini fruit tart.

Big fan of the Shaptons, and use the 220 exclusively for coarse work. Since you mentioned Jon/JKI, I'll mention that his 1k diamond grit is one of my favorites. Mine is part of his original offering of the 1000, a 6000, stone holder and a couple of naguras. I don't know if the 1000 can be had...

@Omega for the vast amount of Kono knowledge he's shared with me, not to mention this forum People I've had great interactions with, in no particular order: @heldentenor @jedy617 @labor of love @marc4pt0 @Carbonara @Brian Weekley @thebradleycrew @ashy2classy @Bico Doce