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I'll remember that, thanks. Usually the juices go in with packaged gravy mix for the mashed potatoes, but this time I was trying my hand at potatoes Lyonaisse, so I figured, why not add them to the pan sauce?
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Jan 2, 2014 22:18
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 Got some short ribs sitting at 129. I cut the corner away from the lid to a cooler, which I figured would help with energy efficiency.
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Jan 2, 2014 23:01
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funroll loops posted:Hmm, the Anova was removed from Amazon? It's like $15 to ship from their site. I don't see it up there now (other than someone trying to take advantage of it by selling a used one for $450). I ordered mine from them about 3 weeks ago. Maybe Anova is backordered and can't sell on Amazon until they have some in stock to ship.
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Jan 2, 2014 23:19
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a foolish pianist posted:
Thank you for not using ping-pong balls or floating marbles or lucite-coated dried beans.
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Jan 3, 2014 03:06
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SoroScrew
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What's wrong with ping pong balls? Though I would say that the cover is a much better idea.
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Jan 3, 2014 03:12
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nwin posted:What's wrong with ping pong balls? Though I would say that the cover is a much better idea. I use a Cambro and plan to cut an Anova-shaped hole in the lid. Less insulation than the Coleman mind.
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Jan 3, 2014 14:22
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Rust Martialis posted:I use a Cambro and plan to cut an Anova-shaped hole in the lid. Less insulation than the Coleman mind. What's the best way to cut the lid? I have an Anova on the way and the Cambro looked like a good solution to me.
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Jan 3, 2014 15:19
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I just grabbed a hacksaw. No need to get fancy.
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Jan 3, 2014 15:30
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A dremel tool works well if you have access to one. I used a hacksaw on the Cambro cover but it's not the best trimming work I've ever done.
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Jan 3, 2014 17:33
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A hole saw + hack or reciprocating saw works pretty well too.
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Jan 3, 2014 17:41
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Sansaire Update #13: Production Is Now Underway!quote:Finally, if you’ve been following the comment threads on our Kickstarter page, you may have noticed some discussion about a patent complaint filed against us. We’re happy to report that the issue is resolved and Preston Industries will be dismissing the complaint shortly. Thank you for your understanding as we haven’t been able to discuss the details of this situation.
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Jan 4, 2014 02:24
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So . . . Beyond eggs and lobster/shellfish in butter, I'm not really sure what the value is to this technique. Since it seems to work well with tougher cuts of meat, does anyone have any goat recipes that will make me a believer? Since it is a slow cooked process, it seems like it'd work with Moroccan themed dishes, so hit me with that. I'm seeing a lot of "just a slab of meat" and who the gently caress wants that for a meal?
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Jan 4, 2014 10:08
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Shbobdb posted:So . . . So... you're illiterate?
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Jan 4, 2014 13:20
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Shbobdb posted:So . . . This should work I would think. Just substitute leg of goat for the lamb. http://marksfoodworld.blogspot.com/2012/01/new-experiment-sous-vide-lamb-tagine.html The reason why there is so many "slab of meat" recipes is because that is generally the first thing you try when you start out with sous vide, and one of the particular things that sous vide is great at. Sous vide has only entered mainstream use only recently so there isn't the centuries worth of recipes available like other cooking techniques, it something you need to experiment with, and since you can be so precise with it, that is pretty easy to do, that is part of it's appeal.
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Jan 4, 2014 15:38
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Rust Martialis posted:So... you're illiterate? No, you dad!
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Jan 4, 2014 17:16
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Shbobdb posted:I'm seeing a lot of "just a slab of meat" and who the gently caress wants that for a meal? Is this a joke
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Jan 4, 2014 18:39
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If a thick prime ribeye that's fork tender and super juicy is just a slab of meat, please serve me meat slabs for the rest of my life. Isn't Moroccan food typically cooked in a tagine? I'm sure you could sous vide lamb and then throw it on a bed of couscous cooked with veggies and a mint sauce, but you probably want to do it all together in a tagine for something more authentic. You can cook other things to go with your meat slab you know...
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Jan 4, 2014 19:18
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Alright, so I've got this slab of meat that I want to cook for a whole bunch of guests. It's about a 18" long, 6" at the thickest pork loin. I was planning on cutting it in half to make packing it a little easier and letting it go at 141 F for.. 5-6 hours? It's so goddamned large that I wonder if it's a food safety issue. The other obvious option is to split it in half so each side gets some of the fat cap and just make life a little simpler. Flavors are going to be a garlic/thyme/butter/whatever sort of deal, finishing doubleteamed with a torch and the grill.
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Jan 5, 2014 01:04
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I love slabs of meat
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Jan 5, 2014 01:48
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So those short ribs I did for 72 hours at 129? I took em out today and threw em in an ice water bath because I plan on heating/searing tomorrow for dinner. I double vacuum sealed them (bag in a bag) and it looks like the inner bag has some gasses or something in it because it was causing the bag to float (I had to put a plate on it yesterday when I noticed to keep it weighed down). When I took it out of the water bath, I noticed some kind of smell coming from the bag. I thought I had read that this is normal, but I wanted to make sure. The first time I did these ribs I must have gotten a better seal because I didn't have any of these issues.
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Jan 5, 2014 02:21
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nwin posted:So those short ribs I did for 72 hours at 129? I took em out today and threw em in an ice water bath because I plan on heating/searing tomorrow for dinner. If it smells bad, dump it. I usually find meat smells sweet when I don't have anything more than salt in there. 129F seems like cutting it close to being unsafe. I do mine at 140F for 48 hours.
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Jan 5, 2014 02:42
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nwin posted:So those short ribs I did for 72 hours at 129? I took em out today and threw em in an ice water bath because I plan on heating/searing tomorrow for dinner. When I made 72 hour short ribs I was surprised by the cooking beef smell that came from the double-bagged ribs. If it's a good smell, don't worry about it. If it's a bad smell, you've got problems.
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Jan 5, 2014 04:16
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I'm the other guy who had the bloating bag issue. Mine smelled fine so we ate them. Everyone is still alive. I can't remember if I did them at 130 or 135 though.
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Jan 5, 2014 04:47
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Unless your meat is of extremely good quality and you know your butcher has a good cold chain I'd blanch any long cooks that are not going to be at higher SV temps (anything under 135ish).
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Jan 5, 2014 04:59
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deimos posted:Unless your meat is of extremely good quality and you know your butcher has a good cold chain I'd blanch any long cooks that are not going to be at higher SV temps (anything under 135ish). What do you mean by blanch? In this case would it have been boiling the ribs in the bag for a minute prior to putting in the water bath? As for these ribs, did the smell test again after being in the fridge and these are a total loss-going right in the freezer until trash day. They smell rancid. Same grocer as last time, but last time didn't get the air pocket. Only thing I can think is when the air pocket caused the bag to float, some of the meat was exposed out of water for too long and that caused it? Not really sure. Think I'll take a break from long sous vides for a while though.
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Jan 5, 2014 05:34
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That or there was a bad bacteria on the outside that didn't die off. Blanching would probably kill that bacteria is my guess.
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Jan 5, 2014 07:40
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I just made steak fajitas out of flank steak that I seasoned and dunked at 132F for ~20 hrs, then re-seasoned and seared. They were killer, like having fajitas made out of fillet. I love big slabs of meat. 
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Jan 5, 2014 22:49
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How did you season them? I've done flank for 24h with just salt and pepper and it's always amazing.
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Jan 6, 2014 02:16
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BraveUlysses posted:How did you season them? I've done flank for 24h with just salt and pepper and it's always amazing. The kids wanted fajitas so I grabbed a basic fajita seasoning recipe and rubbed it on the flank and bagged it. Then seasoned it again before I seared it and added salt and pepper. Fajita Seasoning (mix together and rub on meat) 1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon white sugar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin
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Jan 6, 2014 02:34
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I have a question about storage for all you sous vide veterans. What is the simplest way to cook-chill-store? The stuff I've read so far suggests bathing the sealed food in ice followed by refrigeration, but an ice bath is really impractical. Are there any simpler solutions rather than dumping the bag into an ice bath? I'm not all read up on the numbers behind pasteurization, but I assume that I can't pop open a bag after cooking and stuff the meat into a lunch box in my fridge without it (possibly) going bad within a couple of days.
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Jan 6, 2014 20:31
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After sous vide, you can take the bag and throw it in a container under a running faucet. Running cold water should get it down to 70-80°F in a few minutes, then throw the whole bag in the fridge and don't open until you need it. Since it's pasteurized and in a closed bag it should stay good a lot longer. Even if you open up the bag you should get a week out of it.
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Jan 6, 2014 20:46
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Mopp posted:I have a question about storage for all you sous vide veterans. What is the simplest way to cook-chill-store? The stuff I've read so far suggests bathing the sealed food in ice followed by refrigeration, but an ice bath is really impractical. Are there any simpler solutions rather than dumping the bag into an ice bath? why is an ice bath impractical? if you dont want to use ice cubes these are a great replacement: http://www.amazon.com/Rubbermaid-1080-TL-220-Blue-Ice%C2%AE-Block/dp/B0000DH4M3/ I use the stopper and fill up one side of the sink with water and throw 2-3 of those in there for 20 mins and I'm good to go.
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Jan 6, 2014 20:58
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BraveUlysses posted:why is an ice bath impractical?  sink/bowl/pot/bucket, ice, water, and a handful of salt if you really want to get classy. Count me in for not understanding how it's impractical.
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Jan 6, 2014 21:07
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BraveUlysses posted:why is an ice bath impractical? if you dont want to use ice cubes these are a great replacement: I'm living in a far-from-anywhere rat hole with the smallest freezer you could imagine. Ice blocks like that would work without any hassle. Thanks for the advice!
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Jan 6, 2014 21:14
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I did my short ribs for 72 hours at 129, as detailed in the link last page. One of the bags was fine, but the other developed some kind of yellow film. It didn't smell off, but I got rid of them just in case. I couldn't find any references to this happening elsewhere.
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Jan 7, 2014 19:59
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If this technique works like other forms of slow-cooking, that sounds like it was suet. That's the good stuff.
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Jan 8, 2014 08:39
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Guys I have been burnt out on puddling for a while. What should I make to get me out of the puddlerut?
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Jan 8, 2014 18:21
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What's your rut consisted of?
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Jan 8, 2014 18:43
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Ehhh usually a lot of chicken for putting in other things, burgs, steaks, meat-on-bone cuts, but not often herb packs or such.
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Jan 8, 2014 18:55
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Duck? Turchetta? Porchetta? Custardy desserts? Fish? Lobster? Scallops? Shrimp? Serious Eats' sous vide recipe list, if it gives you any ideas: http://www.seriouseats.com/search?term=sous+vide&site=recipes Sous Vide Supreme's recipes: http://blog.sousvidesupreme.com/category/featured-sous-vide-recipes/ Polyscience's recipes: https://www.cuisinetechnology.com/blog/sous-vide-recipes/ I'm going to sous vide some baby back ribs for 48 hours and finish them with a phony smoke job, and then smoke some more ribs traditionally just as a comparison Steve Yun fucked around with this message at 01:08 on Jan 9, 2014 |
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Jan 9, 2014 01:02
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