Equipment pictures - Home Cheesemaking

[Boofer]

Spoons, thank you for sharing the details in your setup. Seems like there could be a group of folks who might follow in your footsteps.

A cheese to you for your inventiveness and for providing a series of solutions to the home cheesemaking experience.

-Boofer-

[jwalker]

Anova Sous Vide Circulator (also makes the best steak I've ever had  O0 ):
http://www.sousvides.com/

That's a nice setup , and very innovative , thanks again for sharing the info and photos.

But really , you can cook steaks in those ?
Wouldn't they come out kind of pale or do you brown them in a pan afterwards?.
I just can't imagine a steak cooked in hot water. :o

[Spoons]

Thanks Boofer  :D

jwalker, the biggest misconception about sous-vide cooking is saying the food is cooked in water. It's not. The food is cooked in a vacuumed environment preserving all its proteins, water, juices, etc... The food never gets burned or over-cooked and never dries out. It's always perfectly cooked. And yes, you do need to sear the meat, in a pan with oil or butter for 30-40 seconds afterwards. Look it up, it's the next big thing in kitchen appliances.