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Iron Tusk posted:Ordered the Anova last night in Red. Apparently they had some in stock slated for sales off Amazon, and I think I got the last one as it went out of stock afterward. Got a shipping notice this morning. The zip lock bag salmon. It's like my favorite thing and just wows people in texture and taste. The brining makes a big difference and I've never done the fancy coating at the end beyond some herbs. I made the Cauliflower steaks the other day and tried the same recipe with broccoli. They both turned out good. The texture was like steamed veggies but they kept a lot more of the flavor and water. I didn't end up with a bunch of vegetable juice/stock either.
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Feb 8, 2014 00:18
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Anyone done pork loin SV? I was wondering on temp/time.
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Feb 8, 2014 00:50
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Heran Bago posted:The zip lock bag salmon. It's like my favorite thing and just wows people in texture and taste. The brining makes a big difference and I've never done the fancy coating at the end beyond some herbs. Nice to hear some more veggie feedback in the thread! What temp do you use for salmon and which species? Do you torch them or sear? The one time I tried making salmon it didn't turn out very well.
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Feb 8, 2014 01:27
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Anyone know a guide I can use to help me prevent this in the future? Here's what happened. I bought one of those pork tenderloins that are in a vacuum sealed baggies in the store with a marinade on em (this one was just cracked black pepper). It stayed in the fridge a few days and it was never frozen. I took it out, set the sous vide to 138F and let it go for 5 hours. It was about 18 oz of pork tenderloin, thickest part being maybe 2". Everything I had read online suggested between 135-140 for anywhere from 2-3 hours, so I figured I was more than good. I threw it in a cold water bath for about 5 minutes, then took it out of the package and patted it dry, added a bit of salt and seared on all sides in cast iron. Then I cut into it. It was cold in the middle and it looked completely raw. I didn't throw it in an ice water bath (just using cold tap water), so I'm trying to think of what went wrong. The only thing I can think of is that it was too thick and required longer than indicated online. To save dinner, I ended up just cutting it into medallions and pan searing everything for a few minutes-it still tasted good, but not as good as it could have.
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Feb 8, 2014 03:02
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I just used the SousVide app, from 33 degrees to 138 with a 2" diameter cylinder of pork, and it says 2:32 to complete. If I say 3" it says 5:32. I'm guess it was quite a bit thicker, frozen (do areas of your fridge freeze?), or something else went wrong. Edit: as you can see from the numbers, thickness makes a huge difference, with some thickness taking too long to get up to temp safely. Edit2: 3.5" is 7:14. Basically these numbers are all to core, meaning temp at center hits your bath temp. MrEnigma fucked around with this message at 03:33 on Feb 8, 2014 |
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Feb 8, 2014 03:31
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What kind of sous vide do you have edit: VVV yeah, I'm wondering if the thermometer is off Steve Yun fucked around with this message at 03:42 on Feb 8, 2014 |
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Feb 8, 2014 03:32
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nwin posted:Here's what happened. I bought one of those pork tenderloins that are in a vacuum sealed baggies in the store with a marinade on em (this one was just cracked black pepper). It stayed in the fridge a few days and it was never frozen. I took it out, set the sous vide to 138F and let it go for 5 hours. It was about 18 oz of pork tenderloin, thickest part being maybe 2". MrEnigma posted:Edit2: 3.5" is 7:14. Basically these numbers are all to core, meaning temp at center hits your bath temp.
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Feb 8, 2014 03:34
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It's an Anova, and it definitely wasn't any bigger than 2" diameter. I've been using it for the last 4months maybe? Only way I can think to test the machine itself will be checking the temp of the water with a separate thermometer and seeing if they are both equal.
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Feb 8, 2014 03:42
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Do some more tests, see if it can heat up water reliably. Maybe you got a lemon?
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Feb 8, 2014 03:43
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SubG posted:Temperature problem with your puddle machine? A 50mm thick pork tenderloin coming out of a 4C/40F fridge will be pasteurised after around 3 hours at 59C/138F. I did a 3" pork loin that was originally about 16" long (cut it in half and put it in two bags) at 140 for 7 hours and it was definitely not cold and raw in the middle. Used an Anova, too.
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Feb 8, 2014 03:49
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I think I figured out the problem. Just tried to bring some water to 130F. Measured with the thermapen and at the top was around 130, but not as exact as I remember it being (when I first got it the temp was right on with the thermapen). Then I tried the thermometer in different areas, high in the water, low in the water, on the other end of the tank. On the other end of the tank towards the bottom it was only measuring around 100! Took it apart, and apparently the impeller wasn't spinning due to it being caught on the metal inside. No water circulation, so it has only been heating the immediate area! I only have a 12 qt cambro, but still, that would explain why the middle of the pork was raw, because it wasn't being heated effectively, right?
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Feb 8, 2014 04:37
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That would definitely explain it. The poor motor that runs the impeller might be a little more prone to giving up the ghost now that it's been stalled for 5 hours.
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Feb 8, 2014 04:44
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Hypnolobster posted:That would definitely explain it. Yeah I noticed a crazy noise the last few times I ran it, so I'm thinking that was it. It always stopped after I turned the unit on/off a few times or moved it a bit, so I didn't think much of it. However, it has a 1 year warranty- so I might reach out to them and see if I need to look at a replacement. Only thing I don't get is how it could have happened-I've never taken that metal cover off it.
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Feb 8, 2014 04:51
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BraveUlysses posted:Nice to hear some more veggie feedback in the thread! Like that recipe says I do 45°C for anywhere from 25 to 35 minutes depending on the thickness of the fish. I've done this with different kinds of salmon, all good. There are charts out there that give way higher temperatures for fish. Ignore those! Get it fresh, even your local super market should have daily non-frozen salmon. After cooking at 45°C what you're eating is safer than sushi but you still shouldn't feed it to people with compromised immune systems like the boy in the plastic bubble. also practice your best food safety. Sear for 10-15 seconds on each each. I do it in a pan. Once I used  as an herb in this step and it was really tasty.When buying fresh salmon you want to look for fillets with the fattest stripes of fat. Color isn't a good indicator of quality or taste; color is just what percentage of their diet is krill. Farmed salmon generally has a safer mercury content but isn't great for the environment. If you want to pay out the rear end keep an eye out for sustainable farmed fish. Heran Bago fucked around with this message at 10:13 on Feb 8, 2014 |
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Feb 8, 2014 10:10
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If that's the very first sous-vide recipe you cook, you should probably stay away from that salmon. 121F is just not safe. You should cook it that way only if you'd eat the same salmon fillet raw. On the other hand, you could try cooking short pork ribs for 3 days at around 135F. Immerse them in a bag with bulgogi sauce and they'll come out juicer than they got in (much better than any brining I tried). Then just put them 10 seconds per side in a hot pan (canola oil smokes at 400F, that's fine) to brown them and serve them on a bed of white rice. It's basically ambrosia.
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Feb 9, 2014 02:03
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My girlfriend brought home a vacuum packed frozen brick of mahi mahi steaks from Trader Joe's. Is there anything wrong with letting that sit in the water bath all day at 55 degrees and then separating them, or should I separate, re-bag, and cook?
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Feb 9, 2014 18:49
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Go ahead and leave them in the package. I do it all the time, and it works out great.
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Feb 9, 2014 19:07
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Make sure you're cleaning off any stickers really well though.
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Feb 9, 2014 19:18
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So I did a blade steak at 134F for 24 hours, and it was kind of dry and I noticed there was a lot of liquid in the bag. Did I do something wrong?
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Feb 11, 2014 00:53
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You should probably not do any steaks more than a couple hours. The temp would have been fine, but over the course of 24 hours the muscle proteins kept tightening and squeezed all the moisture out, creating the paradoxically dry texture. Extra-long cook times should only be for things like oxtail or shortribs
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Feb 11, 2014 01:22
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Anova customer service is really excellent. I e-mailed them my problems and this morning they sent me a return label and said they would take care of it right away.
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Feb 11, 2014 03:42
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Steve Yun posted:You should probably not do any steaks more than a couple hours. The temp would have been fine, but over the course of 24 hours the muscle proteins kept tightening and squeezed all the moisture out, creating the paradoxically dry texture. I read somewhere that blade steaks should be cooked longer because the meat is usually tougher? e: Douglas Baldwin, quote:For tough but flavorful cuts of beef–such as top blade, chuck, and top round–season the meat and cook in a 131°F (55°C) water bath for 24–48 hours. This is the lowest temperature at which (insoluble) collagen denatures (dissolves) into gelatin, at higher temperatures the denaturing occurs more quickly (Powell et al., 2000; This, 2006).
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Feb 11, 2014 21:31
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Phiberoptik posted:I read somewhere that blade steaks should be cooked longer because the meat is usually tougher? I did a flank steak for 24 hours and it turned out amazing. 
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Feb 11, 2014 22:11
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Flank steak is amazing after 24h
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Feb 11, 2014 22:13
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Ordering an Anova most likely this month, and I was wondering if it would be worthwhile to go ahead and spend the extra on a chamber sealer vs a regular Food Saver to replace my old one that stopped working. The additional $400+ is a lot, but if it's worth it...
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Feb 11, 2014 22:20
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I've got an Anova, and just using the ziplock bag immersion trick (or the presealed packages from trader joes or wherever) has been fine. I've felt no need at all for a real vacuum sealer.
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Feb 11, 2014 22:24
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Random Hero posted:I did a flank steak for 24 hours and it turned out amazing. How much liquid did you end up with in your bag?
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Feb 11, 2014 22:29
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Featured Creature posted:Ordering an Anova most likely this month, and I was wondering if it would be worthwhile to go ahead and spend the extra on a chamber sealer vs a regular Food Saver to replace my old one that stopped working. The additional $400+ is a lot, but if it's worth it... If you are going to be doing a lot of wet stuff that you can not freeze and then vac in a cheaper one then maybe but they take up a lot of space. I just do liquid stuff in zip-locks and it has worked fine so far.
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Feb 11, 2014 22:30
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Featured Creature posted:Ordering an Anova most likely this month, and I was wondering if it would be worthwhile to go ahead and spend the extra on a chamber sealer vs a regular Food Saver to replace my old one that stopped working. The additional $400+ is a lot, but if it's worth it... I got a chamber dealer even before my puddle machine arrived. Heck, my Sansaire still isn't here and I love my chamber sealer. There are online sites that have good deals on the Vacmaster consumer grade machine, mine was under $500 delivered.
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Feb 11, 2014 23:57
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Random Hero posted:I did a flank steak for 24 hours and it turned out amazing. Thanks for posting delicious looking steak pictures, I immediately turned my puddle machine on and dropped steaks in for dinner. NY Strips at 132F for 90 min., it is really so easy cooking meat this way it kinda turns into one of those recipes that are embarrassing to even tell people about after they eat your food and rave about how good it is.
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Feb 12, 2014 01:05
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Phiberoptik posted:e: Douglas Baldwin, I guess try again at 131°F in that case?
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Feb 12, 2014 01:24
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Anyone have any favorite offal they like sous-vide? I'm on a kick. Have had some 145 degree calf liver (good), 140 for 11 hours lamb kidney (better!). Sweetbreads are the next obvious choice, I guess... any others?
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Feb 12, 2014 02:08
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Boneless skinless chicken breasts. Yes, I know they have no flavor. However, in the interest of eating healthy, I try and have them for dinner once a week or so. It's easy to sous vide chicken breast with skin on it because you just throw em skin side down in a pan with oil for a minute and it crisps up really nice. However, with skinless chicken breast-what would you recommend doing to brown them, if anything? I might just stick to cooking them in a pan like I used to, just trying new things. I tried searing em quick but they just didn't turn out great.
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Feb 12, 2014 03:20
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I just dry them and sear in a hot pan with melted butter. I usually cook 6-8 on Sundays to make for our lunches during the week.
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Feb 12, 2014 03:31
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No Wave posted:Anyone have any favorite offal they like sous-vide? I'm on a kick. Have had some 145 degree calf liver (good), 140 for 11 hours lamb kidney (better!). Sweetbreads are the next obvious choice, I guess... any others? Make trotter gear sous-vide. Heart is also very, very good sous-vide.
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Feb 12, 2014 03:32
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EAT THE EGGS RICOLA posted:Make trotter gear sous-vide. For trotter gear if I do it I'll probably just use this recipe: http://www.seriouseats.com/recipes/2011/03/recipe-for-a-healthy-jar-of-trotter-gear.html?ref=excerpt_readmore Although, looking at it, seems like there isn't much reason not to just pressure-cook instead, as a.) you'll keep the benefits of not emitting any steam during cooking and b.) you're heating the trotter past 160, making any benefits of a lower temp irrelevant. No Wave fucked around with this message at 03:57 on Feb 12, 2014 |
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Feb 12, 2014 03:50
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No Wave posted:eFor trotter gear if I do it I'll probably just use this recipe: http://www.seriouseats.com/recipes/2011/03/recipe-for-a-healthy-jar-of-trotter-gear.html?ref=excerpt_readmore Do it at 135 or so instead and then deep fry it to puff the skin and slice the gelatinous trotter.
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Feb 12, 2014 04:04
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Hed posted:I just dry them and sear in a hot pan with melted butter. I usually cook 6-8 on Sundays to make for our lunches during the week. Hmm. What temp do you cook them at/how long? Same for sear time. Also, do you put them in an ice bath before sear?
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Feb 12, 2014 04:11
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Hed posted:I just dry them and sear in a hot pan with melted butter. I usually cook 6-8 on Sundays to make for our lunches during the week. Use oil instead of butter, it will give it a much better sear. If you want to add butter, finish with it instead.
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Feb 12, 2014 04:20
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Ultimate Mango posted:I got a chamber dealer even before my puddle machine arrived. Heck, my Sansaire still isn't here and I love my chamber sealer. Where'd you find a Vacmaster that low? Cheapest I've seen is 550 shipped. I'm probably going to buy one in a week or two so I would love to save a bit.
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Feb 12, 2014 05:05
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