Escolar: The World's Most Dangerous Fish

Escolar is the most controversial fish that you are likely to find in your fish market. This firm, white fleshed fish has an incredibly rich flavor, often described as 'succulent', or a fattier version of swordfish. Why so rich? It turns out that Escolar's diet contains food high in wax esters. Wax esters that are really difficult for Escolar to digest. As a result, these esters build up in the fish. Where is the controversy in a buttery, delicious fish? I would say it is in the laxative like effect it has on a certain percentage of the population. Well, a 'laxative like effect' is how my fish monger described it. Others would describe it as closer to diahhrea. An expert would call it 'keriorrhoea'. Literally translated, it means 'flow of wax'. Oily orange droplets pouring out your pooper.  Keriorrhoea occurs because the wax esters in the flesh of the fish pool up in your intestine. Some reports of Escolar related illness include cramp

Seamlessweb Foibles: Lucky For Whom?


Polyscience Sous Vide Professional Creative Series

Polyscience is one of the most trusted sous vide brands in the professional kitchen, but they generally price themselves out of the range of the home market.   When they released the Sous Vide Professional they managed to bring the price point down to 799.95$, which was still several hundred dollars away from the consumer appliance range. Today, Polyscience is consolidating the brand names of their circulators by renaming the 7306 aka the Sous Vide Thermal Circulator to the Sous Vide Professional - Classic Series.   It also got some minor cosmetic changes to reflect the rebrand. The Sous Vide Professional will henceforth be known as the Sous Vide Professional - Chef Series. But this probably isn't interesting to anyone except for myself.  Cause, as someone who covers the sous vide appliance market, I can tell you this: no one cares about this stuff except for me and like ten other people. The exciting news (to you) is that Polyscience also announced the Sous Vide Profe

Nomiku Update/Thoughts

For those not paying attention, the  Nomiku  is a kickstartered approach to launching an immersion circulator company.  The exciting news is that the Nomiku team has exceeded its $200,000 goal.  And by exceeded, I mean, they blew the doors off.  They still have over a week left and they have raised a total of $309,073. Most of the money raised has been through 829 people effectively pre-ordering the Nomiku at 299$.  While I think the fact that geek new outlets covering this stuff overlaps nicely with the Nomiku's target market, I also suspect that this is really good news for anyone in the sous vide business. Even if it means another competitor.

Nomiku: Sous Vide Immersion Circulator

I had been quietly stalking  following Q and Abe from the first time I heard they were working with haxlr8r  to prototype a new sous vide cooker.  Yesterday, to much fanfare , they  kickstarted Nomiku , an immersion circulator targeting home/amateur cooks. They are off to a fantastic start, having already raised 16% of their $200,000 goal.  But less about their successes and more about the product and what I think it means.  As we know, I am of the mindset that the more products out there, the better it is for everyone right now.  At some point there will be consolidation in the sous vide appliance market, but only after it's been proven.  And by proven, I mean, when Salton starts shipping one. But, if you are reading this, you are probably just a sous vide nerd.  So, nerd, eat some hot spec: Heater output: 750 Watts. Circulation rate: 10 L/min. Temperature accuracy: 0.2° C. Display: 1.3" full color OLED. Minimum water height: 4 inches. Voltage: 120V (US

SousVide Supreme Chef

Eades Appliance Technology LLC, the folks who brought you the SousVide Supreme and the SousVide Supreme Demi , just launched their third appliance: the SousVide Supreme Chef.  Along with this commercial version of the original SousVide Supreme, they have launched a new website  to go along with it.   The price of the SVS Chef is 750$ USD, which I believe is telegraphing where they think they can win against other, more established players in the commercial sous vide market: larger kitchens.  The only way I can see a purchasing justification of 250$ more than the SVS is that there are kitchens where UL and NSF ratings influence the decision. It's a challenging price point, because for an extra $50, you can purchase a Polyscience Sous Vide Professional.  The SVP can handle about three times the volume that an SVS Chef can with a higher degree of accuracy.  Being circulated, it is also going to be able to recover from the temperature drop when larger quantities of food are

SideKIC: Sous Vide Review (Accuracy/Stability)

Welcome to the third part of my ongoing review of the SideKIC.  The first piece covered SideKIC esthetics , the second part covered SideKIC usage and now we are going to talk about the initial heat up times, the temperature accuracy and temperature stabilization (what happens when we introduce cold product to the water bath). Initial Heatup  The first thing I wanted to understand was how long it would take for the SideKIC to bring a water bath up to temperature.  I am less interested in being mathematically precise and more interested in what this would be like for someone who was new to sous vide cooking.  I added 6.25 quarts of hot tap water to a stockpot.  This amount happened to be what it took to get the water levels to the correct place on the SideKIC (between the first and second windows). I turned on the device, and set the the temperature to 155ºF.  The SideKIC read the initial water temperature as 129ºF.  To be honest, I don't actually do much cooking in the 1

Sous Vide Supreme On America's Test Kitchen

America's Test Kitchen Video America's Test Kitchen talks sous vide and uses the Sous Vide Supreme as the basis of the conversation.  I have a lot of opinions about sous vide, as a trend, as a technique and as a market.  At the end of the day though, I am really just enthusiastic about it all.  Which is why, whenever it gets any mainstream coverage, I approve. I do have a couple of issues with the video: They give SousVide Supreme all of the credit for the increased adoption of sous vide in the the consumer kitchen.  While there is no doubt that the SousVide Supreme has been pretty important in legitimizing the consumer sous vide market, there are a number of factors that have contributed to the rise of sous vide in the home.  For example, the increased use of sous vide in television shows like Top Chef or Iron Chef America have also contributed to peoples awareness of this technique. They claim that there are no competitors to the SousVide Supreme which I think is