|
My work schedule has changed so I'm home rather late every night now and my tepid puddle machines have transformed from neat toys to indispensable pieces of hardware for keeping myself fed with good food. I've fallen in love with just making a pseudo-vegetable-stock by vacuum bagging a ton of veg and running them all day at 183F. A block of ice and a pat of butter adds enough moisture that you can actually get a cup or so of really good stock out of the bag while the veg themselves still have a very pleasant texture. Just tossing it with some rice/pasta/other starchy thing and alongside some beans or some meat that I'd sous-vide'd overnight the night before and put in the fridge really have saved me. Yes I realize its pretty uninspired cooking, but at least I'm eating fresh and healthy despite working 60-70 hours a week.
|
#
?
Nov 15, 2013 07:43
|
|
|
|
| # ? Apr 20, 2024 02:06 |
|
|
I have cooked some steaks at like 135F for the recommended time. However, I wasn't able to eat them when they were done so I ice bath'd them and threw them in the fridge. How long will they stay good? I want to eat them but I don't want to die either. When I put them in their ice bath, I threw the bowl they were in into the fridge so I think time spent above 40F was minimal.
|
|
#
?
Nov 15, 2013 15:34
|
|
|
Should be good for at least a week. I think Doug Baldwin's site has guidelines for storage time.
|
|
#
?
Nov 16, 2013 21:20
|
|
|
Just received an email from Sansaire saying release date pushed back to Jan 30th. Will post up the email later if anyone is interested? e: vvvvv yeah that's it. Bummer. MeKeV fucked around with this message at 01:36 on Nov 17, 2013 |
|
#
?
Nov 16, 2013 23:30
|
|
|
Well that's thoroughly disappointing... I'd appreciate you posting it, since it seems they haven't sent me the bad news yet. EDIT: I assume this blog post I found on their site covers it http://sansaire.com/2013/11/delay-jan-30/ Full Circle fucked around with this message at 00:00 on Nov 17, 2013 |
|
#
?
Nov 16, 2013 23:57
|
|
|
BraveUlysses posted:Should be good for at least a week. I think Doug Baldwin's site has guidelines for storage time. Thanks. I had one of the steaks yesterday and am going to have another one today. Super tender. I'll take pictures of the one today as it's a 2" thick ribeye 
|
|
#
?
Nov 17, 2013 23:13
|
|
|
Saw this on Reddit.    
|
|
#
?
Nov 18, 2013 02:22
|
|
|
MeKeV posted:Just received an email from Sansaire saying release date pushed back to Jan 30th. It's pretty annoying. Not unexpected though, I guess. I was going to vizzle up some steaks for a family bbq over xmas for about 30 people, mixed between rare/med/well done. Having a second IC was going to make it simple as hell. I guess I can still just do the medium ones first, then drop them in with the rare ones to reheat before hitting them all with fire. But still, starting to wish I just picked up an Anova *fistshake*
|
|
#
?
Nov 18, 2013 03:19
|
|
|
BrosephofArimathea posted:It's pretty annoying. Not unexpected though, I guess. You can still cancel and get an anova, right? Stuff like this makes me never want to get in on a kick starter. First the nomiku and now this. I had the sansaire sponsored, but then people were talking about the anova price drop and how it worked great. So I cancelled the sansaire and had an anova within 2 weeks and it has worked flawlessly.
|
|
#
?
Nov 18, 2013 04:48
|
|
|
BrosephofArimathea posted:It's pretty annoying. Not unexpected though, I guess. Do them all in advance, chill and refrigerate, then sear them after you let them come back to room temp. I felt like the chill really helps give it a better sear. OBAMNA PHONE fucked around with this message at 04:58 on Nov 18, 2013 |
|
#
?
Nov 18, 2013 04:54
|
|
|
nwin posted:You can still cancel and get an anova, right? No. I desperately wish I'd seen the talk about the Anova price drop before the Sansaire kickstarted ended, so I could've bought that. But I mean, supporting entrepreneurial spirit, or whatever.
|
|
#
?
Nov 18, 2013 05:50
|
|
|
A couple months' delay on a Kickstarter project seems like par for course really, and they have been pretty open and specific about everything so far. If you look back at when Nomiku was first funded, they were still looking for a factory to build it at this point, and they hadn't worked out tooling, started any kind of certification, or anything else. Even after finalizing everything they were dicking around with certification for months and months afterwards. Even that was pretty good compared to some early Kickstarter projects when they didn't even require a working prototype. I feel a lot more confident the Sansaire isn't going to turn into something similar given where they are in production, but we shall see.
|
|
#
?
Nov 18, 2013 06:06
|
|
|
I'm sure they'll get it out - I'm not really concerned about that. I'm a little annoyed that they stay quiet for a month, only to update things with a 2-month delay.
|
|
#
?
Nov 18, 2013 06:13
|
|
|
This is why I never bother with anything on Kickstarter.
|
|
#
?
Nov 18, 2013 14:00
|
|
|
mediaphage posted:they stay quiet for a month, only to update things with a 2-month delay. Kickstarter.txt
|
|
#
?
Nov 18, 2013 14:00
|
|
|
To be honest, I've gotten a couple of things from KS I'm happy with, but I agree, it seems to be par for the course.
|
|
#
?
Nov 18, 2013 14:05
|
|
|
135F Ribeye (one of the steaks I asked about above). Was cooked then iced then reheated and it turned out great. So tender. 
|
|
#
?
Nov 18, 2013 15:43
|
|
|
I always have low-effort awesome stock ready. Thanks puddle machine! I wonder if the 220-volt international version of the Anova works any better for heating? Sometimes mine makes a loud noise and I have to turn it off and on again. I didn't see anything about it in the instructions and it's easy to take apart, clean, and put back together. Not sure what causes it.
|
|
#
?
Nov 26, 2013 04:15
|
|
|
Heran Bago posted:I always have low-effort awesome stock ready. Thanks puddle machine! How do you do sous vide stock? I just spent all day durning a dozen turkey wings into six cups of stock for gravy, and if I every et my sansaire and there's an easier way, I'm all for it!
|
|
#
?
Nov 26, 2013 04:22
|
|
|
Ultimate Mango posted:How do you do sous vide stock? I just spent all day durning a dozen turkey wings into six cups of stock for gravy, and if I every et my sansaire and there's an easier way, I'm all for it! In a small to medium serving of meat or veggies I normally only get a half cup to a cup of stock each. If I "overcook" stuff it tends to lose a lot more liquid. At first my sous vide turkey was coming out way too dry because all the juice and some of the fat just end up in the bag. On the last page Fuzzy Pipe Wrench described just throwing a bunch of veggies in "all day at 183F/83C" (kind of hot imo) and getting a psuedo-veggie stock. I threw a bunch of veggies in and had a good base for a low sodium wonton soup. There is no reason you couldn't turn a cut of meat into a good stock like this. Use a sharpie and painter's tape to write the date on the bag or container you put the stock in. Use it within a couple weeks. Heran Bago fucked around with this message at 05:21 on Nov 26, 2013 |
|
#
?
Nov 26, 2013 05:19
|
|
|
I'm moving to a country without safe drinking water. Do I need to use bottled water in my sous vide machine, or can I just use the unsafe tap water (and if so, should I boil it first?)?
|
|
#
?
Nov 26, 2013 06:46
|
|
|
Womens Jeans posted:I'm moving to a country without safe drinking water. Do I need to use bottled water in my sous vide machine, or can I just use the unsafe tap water (and if so, should I boil it first?)? And that all aside, if you're cooking long enough to pasteurise the food (and you should), then you're also going to be pasteurising the water. Of course this won't help if your water contamination problems involve heavy metals or arsenic or something like that, but hopefully you're talking about moving to a place like India that uses a lot of groundwater with biological contamination rather than a superfund site, alien planet, or something like that.
|
|
#
?
Nov 26, 2013 08:07
|
|
|
So loving frustrated-just had some of the most mundane, average tasting T-bone steaks ever. Tell me what I did wrong, because I've sous vizzled steak before, and it's always came out fine. 1) Bought two t-bones that were on sale about 2 months ago, immediately seasoned with salt/pepper and a pat of butter and individually vacuum sealed them. Stuck in the freezer. 2) About two weeks ago, noticed the bags weren't looking as vacuum packed-put in new bags and re-sealed. 3) Took steaks out of freezer on Sunday morning. 4) Heated water to 130F, put steak in water for 3 hours today. 5) Took steaks out, patted dry with paper towels, re-seasoned with salt/pepper. 6) Something different this time: I decided to trim the fat that is on the side of the steaks off prior to cooking. I figured that since I only sear em for 30 seconds/side, the fat doesn't have time to render anyways, so why not trim it off in advance. 7) Hot cast iron pan, small amount of canola oil, each side in for 30 seconds. The steaks were rather thin, but probably still about an inch thick, maybe slightly under. They just had zero flavor to them (perhaps not enough seasoning). Prior to freezing, I don't recall them having much marbling. The texture wasn't even that good. If I had to guess, it seemed like it was cooked way more than 130 degrees F, but that's what I had my Anova set to. It wasn't tough at all, fairly tender, just the taste completely fell flat. One thing to note is one steak got a bit more salt on it than the other one and it tasted *slightly* better, but not a drastic difference. So, my thoughts are that it was just low quality steak, but I can't think of anything else. It definitely didn't taste like freezer burn, so I'm ruling that out since the bags lost their vacuum seal at some point in the freezer. Any ideas?
|
|
#
?
Nov 27, 2013 02:34
|
|
|
Sounds like lovely meat.
|
|
#
?
Nov 27, 2013 03:51
|
|
|
Seasoning them before putting them in the freezer did nothing for you. I would suggest marinading your steak for a few days in your refrigerator before cooking them if you're going to season them like that.
|
|
#
?
Nov 27, 2013 13:48
|
|
|
HairyNipple! posted:Saw this on Reddit. What is this?
|
|
#
?
Nov 27, 2013 15:34
|
|
|
Pissflaps posted:What is this? Sous vide scrambled Peeps, looks like.
|
|
#
?
Nov 27, 2013 15:40
|
|
|
Pissflaps posted:What is this? I think the correct term is "loving disgusting"
|
|
#
?
Nov 27, 2013 18:58
|
|
|
nwin posted:So, my thoughts are that it was just low quality steak, but I can't think of anything else. It definitely didn't taste like freezer burn, so I'm ruling that out since the bags lost their vacuum seal at some point in the freezer.
|
|
#
?
Nov 27, 2013 19:20
|
|
|
So for thanksgiving I wanted to make a whole shitload of miniature creme brulees and came across this: https://www.youtube.com/watch?v=nmHuXaJhRNY Perfection! At least I thought; a way to make a ton of creme brulee with relative ease. Picked up these: http://www.webstaurantstore.com/3-1-4-4-oz-foil-utility-cup-100-pack/99942330.html And man, the first run through the recipe sucked. Holy poo poo. Grainy as hell, a bit chunky, just eesh- no good texture-wise. (Flavor was good). So I ended up trying sieving the mixture after cooking. No dice; too thick for any sieve I've got. Ended up using an immersion blender on the custard as soon as its out of the water bath, and right before the foil tins. THAT worked perfectly; silky smooth texture I wanted/needed. Just figured I'd share in case anyone wants to give it a go at some point.
|
|
#
?
Nov 27, 2013 20:03
|
|
|
Walked posted:Ended up using an immersion blender on the custard as soon as its out of the water bath, and right before the foil tins. THAT worked perfectly; silky smooth texture I wanted/needed. Lowering the bath temperature a bit works too, also when you take it out of the bath after it cooks, put it on ice and constantly massage the bag so it's in constant movement. Made delicious creme brulee that way without clogging my chinois.
|
|
#
?
Nov 27, 2013 20:09
|
|
|
"Clogging your chinois" sounds like a euphemism.
|
|
#
?
Nov 27, 2013 20:41
|
|
|
The blow torch attachment thing Dave Arnold of Cooking Issues has been working on is on kickstarter now: http://www.kickstarter.com/projects/1708738346/the-searzall
|
|
#
?
Nov 29, 2013 19:24
|
|
|
I'm in. I'd give Dave Arnold $65 if he just asked nicely.
|
|
#
?
Nov 29, 2013 19:38
|
|
|
All over this because gently caress torches. I've never been truly happy with how well they (don't) work.
|
|
#
?
Nov 29, 2013 20:23
|
|
|
Dave Arnold? 
|
|
#
?
Nov 29, 2013 20:42
|
|
|
LTBS posted:135F Ribeye (one of the steaks I asked about above). Was cooked then iced then reheated and it turned out great. So tender. How did that turn out? I love rare ribeye but there seems to be a lot of connective tissue to make it hard to eat. Did that dissolve on your steak?
|
|
#
?
Nov 29, 2013 20:59
|
|
|
Senior Funkenstien posted:How did that turn out? I love rare ribeye but there seems to be a lot of connective tissue to make it hard to eat. Did that dissolve on your steak? It turned out great. All of the fat and connective tissue had broken down somewhat. I usually go medium to medium rare on a ribeye due to the same issue.
|
|
#
?
Dec 1, 2013 17:34
|
|
|
Man. Every time I sous vide it comes out being the best meat I've cooked. The ONE issue I have is compared to conventional cooking the sous vide meat seems to cool while serving / on the plate far faster. I mean its obviously just a product of not heating to as high of a temperature, but its still kinda annoying. That said, made pork tenderloin at 140F for 3hrs then torched it three times with a bourbon glaze and it was the best pork tenderloin I've ever had. drat.
|
|
#
?
Dec 2, 2013 01:54
|
|
|
|
| # ? Apr 20, 2024 02:06 |
|
|
Walked posted:Man. Every time I sous vide it comes out being the best meat I've cooked. Heat your plates?
|
|
#
?
Dec 2, 2013 01:59
|
|
