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I want to try this with my Silhouette Cameo and Curio cutters... Now, all I need is a project!
Nice Instructable. I noticed in step 2 you wrote, "Then cut 2 lengths at 26 1/2" This will be your legs"The cut list says to cut 4, so this may be a typo.
I tried it about 45 minutes ago and it worked. Thanks for the help!
Kiteman, just tried it again and it worked from within Firefox. I have been trying this repeatedly since the Instructable was published, to no avail. Why it works now probably involves dark magik and smoldering incense.
A couple of questions:What's the purpose of the shallow hole at the top of the shape? Is it to provide a secure spot for the foot of the clamp?Where do you use the magnets? I'm assuming on the base to secure to the table top?
A couple of questions:What's the purpose of the shallow hole at the top of the shape? Is it to provide a secure spot for the foot of the clamp?
I leave the burgers in the press; both the burger press and the dividers I make using thing cutting mats are made of food-safe plastic and the temps for sous vide cooking are low enough that I feel comfortable with that. Liquid smoke is a great addition.I hear a lot of comments about food safety concerns surrounding temperatures in sous vide cooking. I encourage you to read the excellent writing on the subject by Kenji Lopez-Alt at Serious Eats; the article can be found at the following link: (http://www.seriouseats.com/2015/07/the-food-lab-co... He includes both a table and a graph using USDA data showing how sous vide cooking pasteurizes the meat.As a former scientist, I'm comfortable with these data, but of course food safety is ultimately a decision for the individual.
Techniques for Foolproof So...View Instructable »
Extremely nice. I'll be trying this out on my Silhouette and Cameo cutters. Thanks for creating this.
Those look great. What type of lights did you use?
Redweaver, you might want to read this great article at Serious Eats about myths related to cast iron cookware... Soap isn't an issue; leaving a cast iron pan soak is:http://www.seriouseats.com/2014/11/the-truth-about...
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